Home | Claudia Roden

About Claudia Roden

London-based Claudia Roden is often called the food goddess of Middle Eastern food writing, and is regarded as an authority on Mediterranean, North African, and European cooking. She was born in Cairo, educated in Paris and London, and is admired the world over as a fine writer as well as a great cook. She has authored more than a dozen cookbooks, including The Food of Spain, and has been honored with both the James Beard Award and the Glenfiddich Award. @claudiaroden

Four phyllo pastries stuffed with nuts, honey, and orange blossom water, and topped with pistachios and more honey

Phyllo Pastries with Nuts and Honey

Jun 08, 2018 posted by LC Editors

Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they’re a cinch to make.

One glass dish of orange flan on a lace tablecloth

Spanish Orange Flan

Mar 13, 2018 posted by LC Editors

Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.

Spanish Gazpacho

Aug 10, 2011 posted by LC Editors

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.

Lamb kibbeh cut into wedges topped with caramelized onions and toasted pine nuts

Lamb Kibbeh with Onion and Pine Nuts

Mar 07, 2006 posted by LC Editors

This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.