So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
About 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.
Therapeutic Drink to Ward Off Colds
Jan 11, 2012 by
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
- 8
Catalan Custard | Crèma Catalana
Oct 19, 2009 by
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
- 2
Beef Paupiettes with Tomatoes and Wild Capers
Oct 19, 2009 by
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
Ribollita in the Style of Siena
Oct 19, 2009 by
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
Snails with Walnuts
Jun 02, 2005 by
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
Chicken with Tart Grape Sauce as Prepared in the Dordogne
May 03, 2005 by
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
Dec 13, 2003 by
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.
Compote of Artichoke, Orange, Coriander, and Mint
Nov 08, 2003 by
This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.
Sweet Pumpkin with Walnuts
Oct 26, 2003 by
An inspired, dessert-friendly riff on winter squash roasted with maple. Whipped cream, anyone?
- Quick Glance
- 15 M
- 2 H, 15 M
- 0
Avocado-Sardine Toasts
Aug 01, 2003 by
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.
Tagine of Lamb with Prunes, Almonds and LaKama Spices
Feb 06, 2003 by
Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.
Pot-Roasted Pork Loin with Fall Fruits
Feb 05, 2003 by
Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
Red Pepper-Pomegranate Molasses-and-Walnut Dip
Apr 16, 2000 by
Not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Serve at room temperature with kabobs or crisp pita triangles.
Azorean Double-Marinated Quail
Dec 31, 1999 by
In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.
Provençal Beef Stew
May 05, 1999 by
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
- Quick Glance
- 30 M
- 4 H, 30 M
- 1
Stewed Leafy Greens with Tahini
May 09, 1998 by
Tahini is the base for this Mediterranean dip using a single type or a mix of leafy greens. Paula Wolfert chooses her greens by season and availability.
Preserved Lemons
May 08, 1998 by
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.
Meatball-Tomato-and-Egg Tagine
May 05, 1995 by
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.