Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 22, 2022
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Sicily

Homemade Italian Sausage
Salsiccia Fresca
(Sausage, Grilled Sausage, Mixed)
Homemade, Italian sausage
posted: 01/06/2007

Lamb with Orange Zest, Mint, and Pancetta
(Lamb)
Lamb sirloin in a white wine sauce with pancetta, orange zest, and mint
posted: 12/14/2006

Lingue with Swordfish
Lingue al Pescespada
(Pasta with Fish)
Lingue with swordfish, tomatoes, and basil
posted: 01/10/2007

Linguine with Garlicky Fried Oysters
(Pasta with Shellfish)
Linguine with deep-fried breaded oysters with garlic and parsley
posted: 12/22/2006

Little Pricks
Cazzilli
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried potato and pecorino cheese croquettes
posted: 09/15/2009

Maccheroncini with Ricotta and Artichokes
Maccheroncini con Ricotta e Carciofi
(Pasta with Cheese)
Macaroni with fresh ricotta cheese, eggs, and artichoke hearts
posted: 01/24/2008

Moon of the Faithful Syrup
(Desserts)
Preserves of peaches, nectarines, and apricots in lemon-flavored sugar syrup
posted: 12/13/2006

Orange and Oregano Marinade
Marinato d'Aranci e Origano
(Basic Recipes and Sauces)
Marinade for meat or fish made of orange, oregano, and olive oil
posted: 12/11/2006

Pasta con le Sarde
Pasta con le Sarde
(Pasta with Fish)
Bucatini with fresh sardines, pine nuts, raisins, wild fennel, currants, almonds, and saffron
posted: 09/07/2010

Pasta with Broccoli and Sardines
Pasta chi Brocculi e Sardelle
(Pasta with Fish)
spaghetti with sardines and broccoli in a sauce of wine, saffron, pine nuts, golden raisins, and tomato paste
posted: 12/17/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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