Claudia Roden | The Splendid Table

Claudia Roden is a chef, food writer and author. She has written several books on Middle Eastern and Mediterranean cuisine, most recently The Book of Jewish Food, which won a James Beard award.

Recipes and Stories by Claudia Roden

Orange and Almond Cake
Bake Rice with Currants and Chickpeas
In their splendid The Heritage of Spanish Cooking, Alicia Rios and Lourdes March say that in the Valencian mountain interior, rice dishes are based on the broth of a cocido — a dish of boiled meats. The recipe is adapted from one in their book. In Spain today you can buy good cocido broth, but here, use beef or chicken stock.
Pepa's Fish Soup
This is an everyday Catalan fish soup that is more like a stew. It has several variants, but I love the way my friend Pepa Aymami makes it. Like so many Catalan dishes, it starts with a sofregit (sofrito in Castilian Spanish) of garlic and tomato, and a picada of ground almonds, garlic, and parsley is stirred in at the end. Use hake, cod, halibut, or other firm white fish.
Moroccan Kebabs
Serve them with Arab flat breads and accompany them with a salad and a choice of mezze.

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