Paula Wolfert
Food writer
Recipes
Broth With Trout and Fresh Vegetables
Paula Wolfert · NYT Cooking
Crème Fraîche
Paula Wolfert · NYT Cooking
Fried Artichokes Azzuro
Paula Wolfert · NYT Cooking
Pasta With Bread Crumbs and Anchovies, Sicilian Style
Paula Wolfert · NYT Cooking
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Pasta With Fennel And Sardines
Paula Wolfert · NYT Cooking
Potato and Chickpea Soup With Yogurt
Paula Wolfert · NYT Cooking
Paula Wolfert
Salmon With Chive Oil, Cauliflower and Greens
Paula Wolfert · NYT Cooking
Swordfish Roll-Ups As Prepared In Messina
Paula Wolfert · NYT Cooking
Wild Mushroom Tart With Walnut Cream
Paula Wolfert · NYT Cooking