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.
- 5 M
- 15 M
- 14
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. @Soumak
Daube ~ French Beef Stew
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!
- 30 M
- 4 H, 30 M
- 12
Turkish Pumpkin with Walnuts | Kabak Tatlisi
Surprise is underrated. That’s exactly why we love this unexpected yet inspired riff on roasted winter squash.
- 15 M
- 2 H, 15 M
- 6
Preserved Lemons
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
- 10 M
- 10 M
- 9
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.
- 25 M
- 1 H, 5 M
- 28
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
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
Panade of Leeks, Mixed Greens, and 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, and Coriander
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
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
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.
- 45 M
- 5 H, 30 M
- 2
Muhammara ~ Red Pepper-Walnut Spread
Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.
- 30 M
- 50 M
- 1
Kefta Mkaouara | Meatball-Egg Tagine
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.
- 35 M
- 1 H, 20 M
- 1