Legendary author Paula Wolfert has published eight cookbooks over the last 35 years and has won just about every award you can imagine. She shows no sign of stopping anytime soon. Her latest work, Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share covers the world’s oldest method of cooking, still a tradition throughout the Mediterranean. Whether it be using a Moroccan tagine or a Turkish güveç, clay pot cooking transforms fresh ingredients into richy flavorful meals.
This month, we’re featuring Paula’s recipes for Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons — a colorful and savory dish; and Turkish Poached Eggs with Yogurt and Hot Red Pepper Sizzle — not your mother’s poached eggs! This is just a small sample of the exciting dishes you’ll find in this wonderful book.
Read about Paula’s adventures searching for authentic recipes in Marrakech in this May’s issue of Food & Wine magazine. Meet her October 16-17 at the first annual Couscous Festival in Pasadena, California.