Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
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Cal-Italian

Butter Lettuce with Vinaigrette
(Salads)
Butter lettuce with a vinaigrette of olive oil, balsamic vinegar, garlic, and anchovies
posted: 12/29/2006

Linguine with Fried Shrimp and Fried Chiles
(Pasta with Shellfish)
Linguine with deep-fried breaded shrimp and deep-fried fresh chiles with basil
posted: 12/21/2006

Linguine with Spicy Shrimp and Peperoncini
(Pasta with Shellfish)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

Pan-roasted Brussels Sprouts
(Vegetables)
Crispy pan-roasted Brussels sprouts on the griddle with olive oil and sea salt
posted: 04/22/2010

Steak with Black, White, and Red Pepper Rub
(Beef)
Steak cooked in a cast-iron skillet with black, white, and cayenne pepper
posted: 12/12/2006

Italian-American

Baked Rigatoni with Pork Ragout
(Pasta-Baked)
Baked rigatoni with whole pork shoulder braised in tomato sauce, meat shredded and mixed with Italian sausage topped with parmigiano and Bechamel sauce
posted: 12/27/2006

Baked Rigatoni with Sausages
(Pasta-Baked)
Baked rigatoni with Italian sausages in tomato sauce with a Bechamel sauce coating
posted: 12/27/2006

Grilled Steak Sandwich with Pesto
(Beef-Grilled)
Italian-American style steak sandwich with pesto
posted: 12/12/2006

Meatball Hero
(Breads (Sandwiches, Panini etc))
Italian roll stuffed with meatballs and tomato sauce
posted: 12/13/2006

Spaghetti with Meatballs
(Pasta with Beef)
Classic spaghetti and meatballs in tomato sauce
posted: 12/14/2006



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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