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

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

  • Quick Glance
  • 10 M
  • 10 M
  • 7

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

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 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 Paupiettes with Tomatoes and Wild Capers

These beef 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

This Italian ribollita is dense with bread, greens, beans, and 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

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

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

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

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

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

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

Tagine of Lamb with Prunes, Almonds and LaKama Spices

Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.

  • Quick Glance
  • 45 M
  • 2 H, 45 M
  • 0

Pot-Roasted Pork Loin with Fall Fruits

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.

  • Quick Glance
  • 45 M
  • 5 H, 30 M
  • 2
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