About Paula Wolfert

Paula Wolfert

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including her most recent title, The Food of Morocco. She's won the James Beard Award, the Julia Child Award, the M.F.K. Fisher Award, and the Tastemaker Award, and was a finalist for the UK's André Simon Award. Wolfert lives in Sonoma, CA.

Preserved Lemons Recipe

Preserved Lemons

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.

  • Quick Glance
  • 10 M
  • 10 M
  • 3
Moroccan Meatballs Recipe

Moroccan Meatballs | Kefta Tagine

So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.

  • Quick Glance
  • 25 M
  • 1 H, 5 M
  • 28
Therapeutic Drink to Ward Off Colds

Therapeutic Drink to Ward Off Colds

Forget Robitussin. This fragrant infusion not only makes a run to the store unnecessary, but it goes down with far, far more ease than that syrupy stuff.

  • Quick Glance
  • 5 M
  • 15 M
  • 4
Catalan Cream Custard Recipe

Catalan Custard | Crèma Catalana

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.

  • Quick Glance
  • 35 M
  • 2 H
  • 2
Beef Paupiette Rolls with Tomatoes and Wild Capers Recipe

Beef Paupiettes with Tomatoes and Wild Capers

These beef rolls, called paupiettes, are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.

  • Quick Glance
  • 1 H, 45 M
  • 4 H, 45 M
  • 0
RibollitaRibollita in the Style of Siena Recipe

Ribollita in the Style of Siena

This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.

  • Quick Glance
  • 1 H, 20 M
  • 5 H, 15 M
  • 12
The Cooking of Southwest France by Paula Wolfert

Snails with Walnuts

Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.

  • Quick Glance
  • 35 M
  • 3 H, 35 M
  • 0
The Cooking of Southwest France by Paula Wolfert

Chicken with Tart Grape Sauce

Meaty chicken legs are sauteed in butter with plenty of garlic and then white wine and verjus are tipped in. The crowning touch is the addition of sour grapes.

  • Quick Glance
  • 30 M
  • 50 M
  • 0
Panade of Leeks and Mixed Greens with Cantal Cheese Recipe

Panade of Leeks and Mixed Greens with Cantal Cheese

For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.

  • Quick Glance
  • 45 M
  • 3 H, 45 M
  • 0
Compote of Artichoke, Orange, Coriander, and Mint Recipe

Compote of Artichoke, Orange, Coriander, and Mint

This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 0
Sweet Pumpkin with Walnuts

Sweet Pumpkin with Walnuts

Surprise is underrated. That’s exactly why we so like this unexpected yet inspired riff on winter squash roasted with maple.

  • Quick Glance
  • 15 M
  • 2 H, 15 M
  • 4
Avocado-Sardine Toasts Recipe

Avocado-Sardine Toasts

Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.

  • Quick Glance
  • 25 M
  • 1 H, 30 M
  • 0
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail