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.

Therapeutic Drink to Ward Off Colds

Therapeutic Drink to Ward Off Colds

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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
Bowl of french beef stew with sliced carrots over pasta sitting on a wooden tray

Daube | French Beef Stew

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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!

  • 30 M
  • 4 H, 30 M
  • 12
Preserved Lemons

Preserved Lemons

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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

Moroccan Meatballs | Kefta Tagine

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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

Catalan Custard | Crèma Catalana

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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

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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

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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

Snails with Walnuts

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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
A decorative tray with avocado-sardine toasts--crispy slices of bread topped with avocado, marinated sardines, and scallion and chives

Avocado-Sardine Toasts

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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
Platter with sliced pork loin topped with fall fruits including raisins, figs, apricots

Pot-Roasted Pork Loin with Fall Fruits

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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
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