About Paula Wolfert

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.

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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!

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

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

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

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.

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

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

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.

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

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.

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.

Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.

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.