This interview originally aired during the holiday season of 2013, but the conversation is likely to be appreciated as much now as it was then. At the time, Paula Wolfert had just released her cookbook The Slow Mediterranean Kitchen in the face of comtemporary chefs pushing the limits of fast, flashy kitchen techniques. Wolfert cheerfully makes the case for relaxing in the kitchen, caring deeply about your food, and having the foresight to prepare a meal that takes some time to perfect, but is well worth the wait. Enjoy her recipes for Glazed Carrots and Green Olives and Leeks Simmered in Olive Oil.
* * *
Audio segment originally aired in December 2003 as part of Episode 259: Paula Wolfert.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
