Clifford A Wright

Clifford A Wright
Did you know?

With fellow cookbook author Martha Rose Shulman, Clifford started a cooking school in southern California. Called the Venice Cooking School, the institution is located in the California town of the same name.

Clifford A Wright
Clifford A's Featured Recipe
Everyday Swedish Meatball Stew

Click here for recipe

Clifford Wright is an author, instructor, and independent food scholar. He has written 12 cookbooks including The Best Soups in the World and Bake until Bubbly: The Ultimate Casserole Cookbook.


His writing on food and cuisine has appeared in GourmetBon AppétitFood & WineSaveur, and other publications.  He is also a charter contributor to


As an independent researcher, Clifford has written food entries for Columbia University’s Encyclopedia of the Modern Middle East. He has also published scholarly articles on food in peer-reviewed journals such as Food and Foodways and Gastronomica.


Clifford has given lectures on food at places of higher education including Boston University, Georgetown University, Loyola Marymount University, University of California at Santa Barbara, and the Culinary Institute of America.


In 2000, Clifford won the James Beard awards for Cookbook of the Year and Best Writing on Food  for his book A Mediterranean Feast.


He continues to write for his own website and his blog


Latest Recipes

Pasta Fasool

Pasta fasool is the dialect expression used by both Italian-Americans and southern Italians to refer to a famous bean and macaroni stew from southern Italy that is popular in the Campania region and Naples in particular, as well as in other southern Italian regions. Most Italian-Americans can trace their roots to southern Italy and Sicily this is where the great majority of their ancestors came from in the late nineteenth and early twentieth centuries. They call this dish pasta fasool or pasta e fasul, which is nothing but pasta e fagioli, pasta and beans. It is also known in Naples by the dialect term munnezzaglia. Typically, it is not considered a stew but rather a thick soup, as they like it in Campania. White cannellini beans are usually used, but I like to use red beans too. The pasta used is always pasta mischiata, mixed pastas, such as laganelle (a flat, -inch-wide pasta), broken vermicelli, mezzani (macaroni), tubetti, pennette, and so forth, but usually a combination of thick and thin pastas.

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Cape Cod Portuguese Seafood Stew

In the nineteenth century, portuguese immigrants began populating fishing towns on the Massachusetts coast, especially New Bedford and Fa...

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Everyday Swedish Meatball Stew

Sweden in wintertime is snowy, white, and cold. A lot of activities take place indoors when the otherwise very outdoorsy Swedes are resti...

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Beef and Root Vegetable Stew with Peanut Butter from Senegal

This dish from the west African nation of Senegal is called maffe. Peanuts are used in much West African cooking because they grow well i...

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Catalan Stew of Pork, Beans, and Pumpkin

This is a very simple, family-style meal called escudella de mongetes I carbassa, which literally means “big bowl of beans and squash.” I...

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Turkish Chicken and Okra Stew

This preparation is another Gûveçi an all purpose Turkish word for stew, one that always, contains a vegetable and tomatoes and is made w...

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Venezuelan Style Rabbit and Coconut Stew

This recipe, called conejo en coco, is a Venezuelan classic and comes from a native-born woman, Teresa Gallardo. She uses chile pepper, w...

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Eggplant and Seafood Stew from Ghana

Ghana is a former british colony in West Africa and today English is widely spoken there. The food of Ghana shares many similarities with...

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Greek Lenten Vegetable Stew

In every region of Greece there is a variety of Lenten stews, made without meat, of course. The variations are based on local produce and...

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Andouille Sausage, Shrimp and Oyster Gumbo

A gumbo is a whole meal in Louisiana. It’s hard to say how gumbo was invented, although its connection to Africa is not in doubt. Accordi...

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