Sweet Noshings Cookbook Giveaway!

UPDATE: We have a drawing winner—congratulations to Toshia Frank of Alvin, Texas! Thank you to everyone who participated here, on Facebook, and on Instagram—I loved reading the comments. I think chocolate babka was a popular favorite in the Jewish dessert category though apple desserts and rugelach were also mentioned often. Wishing everyone a sweetly delicious season! […]

Pumpkin Cake (Torta di Zucca) with Orange-Mascarpone Topping

Pumpkin and squash were historically favored by Italy’s Jews. You could find these fall fruits in soups, risottos, pastas, stews, fritters, and yes, even cake. I found recipes for Jewish-Italian pumpkin cakes, but decided to develop an updated version. We served samples of this during my talk in September about the culinary history of Italy’s Jews. When I started working […]

Rosh Hashanah Recipe Ideas 2016

Even though I have some favorite recipes for Rosh Hashanah (hard to tear myself away from the brisket with cranberries and mushrooms from Meatballs and Matzah Balls served with mashed potatoes and roasted vegetables), the coming of the new year often finds me looking through books, blogs, and Web sites and considering adding some new dishes […]

Spinach with Raisins and Pine Nuts

At my recent talk about the rich culinary history of Italy’s Jews, I discussed how Sicilian Jews had adopted the combination of raisins and pine nuts (often with spinach) from Arab conquerors. This beloved pairing stuck and became a common dish among Italy’s Jewish communities. We offered samples of this dish at the event, and I […]

My Go-To Pound Cake

  The pound cake arose, sometime in the 18th century, as a cake of simplicity—originally one pound of each ingredient, flour, butter, sugar, and eggs. As recipes do, of course this one evolved, using modern ingredients like leaveners and glazes and adjusted to more manageable sizes for a household. Bakers have also tinkered with the […]

Gorgonzola-Hazelnut Crostini

On the Jewish culinary calendar, it’s time for cheese—all thanks to the holiday of Shavuot (starting Saturday night), celebrated with dairy foods. That inspires me to look longingly at cheesecake recipes of all sorts and think that it’s been too long since I’ve made my Nutella Mousse Cheesecake. But I also love cheese that isn’t […]

Pasta Frittata with Broccoli Rabe, Basil, and Pine Nuts

Jews and Romans historically and spectacularly had their conflicts. But later, Jews also had centuries of fairly peaceful existence in Italy—even adopting and contributing to Italian cuisine. The holiday of Lag Ba’omer prompts my reflection on all that and a brand new Jewish-Italian recipe for a beautiful and savory pasta frittata with Italian broccoli rabe […]

Breakfast Rainbow Quinoa Bowl

Passover breakfasts. Ah, almost as daunting as Passover desserts, especially for those who enjoy cereal or toast for the morning meal. Weekday breakfasts are not something I usually want to spend much time on, and I also aim to have those first bites of the workday be relatively nutritious and good for me (that generally excludes […]

Strawberry and Mint Granita

There’s not much that’s truly simple about Passover cooking. I think that’s why a granita seemed like such an appealing addition to my playbook. This Sicilian frozen sweet is not only easy but also fresh and refreshing plus it requires just a few ingredients, looks beautiful, and is a versatile nondairy and pareve dish. It can […]

Mushroom-Stuffed Matzah Ball Fritters

Matzah balls are one of the most iconic foods of modern American Jewish cuisine—and that’s of course how they became part of the title of my cookbook, Meatballs and Matzah Balls. So believe me when I say that I don’t mess with them lightly. But although I love them in their classic form in a […]

Chef Brian Robinson’s Hazelnut Dukka

Early on, one of the most intriguing aspects of DGS Delicatessen Chef Brian Robinson’s menu of dishes inspired by Meatballs and Matzah Balls for the April 3 Jewish Food Experience special event was his plan to garnish my pasta with hazelnut dukka (pronounced DOO-kah). It sounded good, but I’ll confess I didn’t really know what it was. And I’m rather sorry […]

Baby Artichoke Risotto

The Venetian Jewish ghetto turned out to be a surprising cultural crossroads and culinary mixing bowl—and one of the many dishes adapted and enjoyed by Venice’s Jews was artichoke risotto. As Venice marks 500 years since the creation of the ghetto and and as the new spring crop of artichokes hits the markets, it’s an […]

Ricotta-Mascarpone Hamantashen with Mocha Glaze

No traditional Jewish-Italian hamantashen exists. But don’t worry. One thing I learned early on and I see played out every year in recipe compilations is that these triangle-shaped pastries, like kids in their Purim holiday costumes, can be just about anything. Even deliciously Italian-themed. Hundreds of years ago, that would be hard to imagine. Hamantashen, […]

Spaghetti Aglio e Olio

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 […]

Smoked Gouda Risotto Balls

Looking for Hanukkah ideas? Try this special version of my rice and cheese balls, which landed on the Jewish Food Experience’s “Top 10” List—the fried foods to explore after you’ve had your fill of latkes and doughnuts, of course. And although these Italian-inspired delicacies make a good fit for the deep-fried holiday, they are delicious anytime. […]