About Paula Wolfert

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

Blue and white bowl filled with Muhammara, or red pepper walnut spread with a spoon in it

Muhammara ~ Red Pepper-Walnut Spread

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
Therapeutic Drink to Ward Off Colds

Therapeutic Drink to Ward Off Colds

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
A white bowl filled with French beef stew piled atop pasta.

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!

  • (3)
  • 30 M
  • 4 H, 30 M
  • 12
A preserved lemon sprinkled with salt on a wooden surface.

Preserved Lemons

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

  • (1)
  • 10 M
  • 10 M
  • 13
A white bowl filled with Moroccan meatballs with a spoon resting inside and some small orange wedges on the side.

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.

  • (2)
  • 25 M
  • 1 H, 5 M
  • 28
Catalan Custard

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

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, or Italian bread soup, in a crock topped with overlapping baked onion slices

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