at the intersection of Jewish and Italian food and life
At Hanukkah, what comes before the frying? The oil, the very precious olive oil. I set out to learn more about olive oil and its connection to holiday, history, and heritage—and celebrate the flavor of the oil in a delicious Italian recipe, Spaghetti Aglio e Olio. Besides sporting simply beautiful flavors of oil and garlic, this dish comes together in less than 30 minutes—making it both holiday- and everyday-worthy. Read my post and recipe on the Jewish Food Experience Web site.
Whether you are hosting a potluck or attending one, there are some great tips in this article. Love the idea of bringing ready-to-eat servings in small mason jars.
The Secret to a Great Potluck? It’s Not the Food
nytimes.com
Everyone wins when a group meal is carefully planned.
Josie Mani, Peter Bradley and 3 others like this
No matter where your cultural journey has taken you, the kitchen is always your best way home.
“Italian by birth and Jewish by choice, Marcia has amassed a delectable feast filled with nostalgic reflections from both traditions.”—Judy Bart Kancigor, author of Cooking Jewish.
Finalist—2014 Indie Book Awards
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