About Paula Wolfert

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

• (1)
• 10 M
• 10 M
• 15

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

• (3)
• 25 M
• 1 H, 5 M
• 34

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

• Quick Glance
• 35 M
• 2 H
• 2

Though not as well known stateside as hummus or baba ghanoush, this Mediterranean classic is equally enticing. Let us introduce you to its subtly smoky and sweetly tangy awesomeness.

• (1)
• 45 M
• 1 H, 15 M
• 1

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

• (2)
• 5 M
• 15 M
• 14

Just because you can’t be in the South of France during this blizzard doesn’t mean you can’t eat like you’re there. Bon Appétit!

• (3)
• 30 M
• 4 H, 30 M
• 14

Surprise is underrated. That’s exactly why we love this unexpected yet inspired riff on roasted winter squash.

• (1)
• 15 M
• 2 H, 15 M
• 6

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

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

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