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:
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.