• Apple Spice Buricche (Turnovers)
  • Sweet & Savory Challah Rolls
  • Matzah Crunch
  • Peperoni Ripieni (Stuffed Peppers with Eggplant)
  • Spicy-Smoky Black-Eyed Peas

Apple Spice Buricche (Turnovers)

Buricche are the Jewish-Italian version of pastry turnovers, known in Sephardic and Israeli cuisine as bourekas. Although most traditionally the fillings are savory, these days anything goes (pizza, anyone?) and my apple version shows off fall’s abundant fruit and warm spices. Stuffed foods like these (symbolizing plenty) also happen to be prized for the harvest […]

Sweet & Savory Challah Rolls

  There’s no denying that a beautiful golden loaf of braided or round challah is a highlight on the table, raising spirits in delicious anticipation. But these rolls—or mini challahs, as I like to think of them—have their own charms. They are enticing little packages that stay soft and tender and give each recipient that […]

Matzah Crunch

Passover never tasted so good. Here’s my adaptation of Marcy Goldman’s wonderful signature recipe (found in A Treasury of Jewish Holiday Baking). It might just be the perfect treat—easy, quick, and delightful, and it makes a great gift. The only downside is that it can be addictive. Make lots and, if you can, use butter for […]

Peperoni Ripieni (Stuffed Peppers with Eggplant)

Oh, just stuff it! In terms of food, that’s actually a good thing to say, since stuffed or filled foods tend to be especially delightful. The slightly hidden insides and the melding of flavors always offers a little surprise for the senses. In the case of my version of Italian stuffed peppers with eggplant (peperoni […]

Spicy-Smoky Black-Eyed Peas

  One dish I hadn’t thought of as a Rosh Hashanah dish? Black-eyed peas. But it turns out that a stew of these creamy legumes with the signature black dot has a long history as a symbol of abundance for Rosh Hashanah, especially in Egypt and Turkey. In honor of that, I created an updated […]

Turkey Meatballs with Spicy-Sweet Pepper Sauce

Growing up, oh how we loved my mom and dad’s meatballs. And I kind of thought these were our own special food. Which they were, in the sense of connecting us to my dad’s Italian heritage and my parents’ specially tweaked recipe. But they also were not, as I would learn soon enough, in the […]

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