Food History

This Cooking Legend Is Getting the Award She Deserves

by: Valerio Farris

March 5, 2018

Just last week the James Beard Foundation broke the news that Paula Wolfert was to be the recipient of their 2018 Lifetime Achievement Award, an accolade that cements and honors her decades of trailblazing culinary exploration and cookbook authorship. Wolfert has charted a groundbreaking career, one that many credit with bringing the flavors and ingredients of the Mediterranean—and particularly Morocco—into American homes and kitchens.

Wolfert first flirted with Beard recognition in 1994 for her book The Cooking of the Eastern Mediterranean. Since then, she’s garnered continued praise and awards—and was even the subject of a recent biography and cookbook. Wolfert, legend that she is, is no stranger to our site. We’ve collected her recipes, interrogated her techniques, even profiled the iconic author and cook. In honor of her award, here’s a look at all the Paula Wolfert our site has to offer:

Tips & Tricks

Is Hand-Rolled Couscous Really Rolled By Hand?

Paula Wolfert's 10 Genius Tips for Preparing Moroccan Food

Cook Like Paula

Paula Wolfert's Herb Jam with Olives and Lemon

Paula Wolfert's Cracked Green Olive, Walnut, and Pomegranate Relish

Dugléré's Petrale Sole Fish Recipe

An Unforgettable Legacy

Who Is Paula Wolfert? A New Biography Gives an Answer

Here’s to Paula and her colorful career!

Shop the Story

What’s your go-to Paula Wolfert recipe? Tell us about it in the comments.

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Melanie Hartman
creamtea

Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.

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2 Comments

Melanie H. March 6, 2018

I made her cassoulet in the style of Toulouse for Christmas. It was amazing, and well worth the effort!

creamtea March 5, 2018

Her recipe for cured lemons with optional spices (cinnamon bark, whole peppercorns), is the recipe I rely on for that condiment. I like her many recipes for Chicken with lemon and olives. My copy of her Book of Moroccan is dog-eared...