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.

• Quick Glance
• 5 M
• 15 M
• 8

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

• Quick Glance
• 10 M
• 10 M
• 9

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

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

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

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

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

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

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

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

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

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

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