Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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Cal-Italian

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

Italian-American

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

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

Spaghetti with Scungilli
Spaghetti con Scungilli
(Pasta with Shellfish)
Spaghetti with murex (conch or whelk) in tomato sauce
posted: 12/22/2006

General

Hash of Brussels Sprouts with Bacon and Hazelnuts
(Vegetables)
Chopped Brussels sprouts with maple-cured bacon and hazelnuts for Thanksgiving
posted: 11/24/2008



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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