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 19, 2018
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Braised Fennel and Young Artichokes
Finocchi e "Castraùre" de Carciofini in Tegame
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fennel and artichokes braised in olive oil with salami
posted: 01/10/2007

Fried Stuffed Olives from Venice
Olive Farcite
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Quail
Quaglie Arrosto
Grilled sage-stuffed quail wrapped in pancetta
posted: 12/14/2006

Grilled Turkey Steaks with Pomegranate Sauce
Tacchina Arrostita alla Melagrana
Caul fat-wrapped grilled turkey breast steaks with pomegranate sauce
posted: 12/14/2006

Marinated Grilled Tuna
Tonno alla "Graèla"
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Risotto for Christmas Eve
Risotto de la "Visilia"
(Rice, Couscous, and Other Grains)
Risotto with red beans, eel, and fish
posted: 01/10/2007

Risotto with Chicken Livers
Risotto con Fegato di Pollo
(Rice, Couscous, and Other Grains)
Risotto with chicken livers and white wine
posted: 12/28/2006

Risotto with Mushrooms
Risotto coi Funghi
(Rice, Couscous, and Other Grains)
Risotto with morel and porcini mushrooms
posted: 01/10/2007






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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

The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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