Press

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Moses Had a Plan. You Need One, Too

March 19, 2013
“Ashburn cook Marcia A. Friedman riffs on family heritage by creating a matzoh ball with a meaty interior in her new cookbook, Meatballs and Matzah Balls: Recipes and Reflections From a Jewish and Italian Life.


 

masthead_scene8Food!

Marcia Friedman and Daryl Friedman November 4, 2013 “Marcia Friedman, author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life is with The Recording Academy’s Daryl Friedman.”


Kojo Show LogoPumpkin Cannoli

November 20, 2013
“This recipe comes courtesy of Marcia Friedman, who writes the blog Meatballs and Matzah Balls…”

American Food Roots logo
Pumpkin Cannoli

November 19, 2013
“For a Thanksgivukkah dessert, many people might turn to the traditional Hanukkah dessert of sufganiyot (jelly-filled doughnuts). But Friedman believes Sicilian cannoli (“pipes”) perfectly represent a Jewish-Italian Hanukkah dessert…”

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Kosher Gnocchi Means You Don’t Have to Pass on Kitchen Delights During Passover

April 2, 2014
“No bread for a week? No problem! A new cookbook, “Meatballs and Matzah Balls,” from Marcia A. Friedman will bring new life to that same-old, same-old with a whole chapter dedicated to Passover…”

Italian + Jewish = DeliciousScreen shot 2014-05-28 at 12.07.56 PM

May 29, 2014 (print edition and digital subscriber edition)
“Marcia Friedman enjoys blending her Italian heritage with her Judaism to create some delicious dishes…”

Meatballs and Matzah Balls—Review
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August 1, 2014
Meatballs and Matzah Balls bridges two cuisines and is an easy to follow guide for the kosher cook or any cook. If you are a fan of Italian food, you’ll love this book.”

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Meatballs and Matzah Balls—Review

January 21, 2015
“I highly recommend this cookbook, even if you aren’t normally a “cookbook person.” Go get your copy!”

Gnocchi for Passover? It Is Possible

March 19, 2015Canadian Jewish News
“No bread for a week? No problem! A new cookbook, Meatballs and Matzah Balls from Marcia A. Friedman, has a chapter dedicated to Passover.”

Cooking, Conversion, and Caponata

Jewish Food Experience

May 17, 2015
“I love reading the headers that accompany each tempting recipe, but even readers who don’t necessarily want to cook, but just enjoy good writing and want to learn about food, will enjoy them.”

 

Thanks to Shared Culinary Heritage, Cookbook Writer Driven to Spheres

February 11, 2016
“Friedman hopes the cookbook provides inspiration for others, too. ‘I hope [the book] is something that can be inspiring, especially to people who have converted or maybe are thinking about converting, or interfaith families — just trying to find ways to integrate Jewish culture and flavor into their lives in a meaningful way.’”       Screen Shot 2016-05-24 at 10.36.43 PM

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American Food Roots logoA Jewish-Italian Take on Purim Sweets

March 14, 2014
“…there are also established Italian-Jewish traditions for Purim from Italy’s Jewish community. I was especially drawn to the pastry turnovers called buricche, which are most often savory and are close cousins to the boreka so popular in modern Israel.”

Five Ways to Add Italian Flavor to Passover

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April 13, 2014
“…beyond the Italian penchant for homemade bread and pasta, there are other foods often universally beloved that add some Italian flair. Here are my top five.”

Beyond Cheesecake and Blintzes: A Shavuot Recipe with MeaningScreen shot 2014-05-28 at 12.07.15 PM

May 30, 2014
“…for me, there’s one dish that holds special symbolism that I love to feature: my recipe for baked sea bass with artichokes, mozzarella, and Old Bay Seasoning. The recipe originated from a straightforward Italian and Italian-Jewish dish of mild fish baked with artichokes, lemon, and herbs. But I saw potential for reinvention.”

Dipping Into Another Passover ChallengeJewish Food Experience

March 15, 2015
“This year’s recipe development kicked off with a request for a “green” (and nondairy) dip for my congregation’s upcoming pre-holiday Seder.”

Nutella Cheesecake for Italian Shavuot

Jewish Food Experience

May 17, 2015
“…it’s been awhile since I’ve ventured beyond my usual cheesecake favorites, so seeing Nutella cheesecake on a restaurant menu recently piqued my interest as a possible playful addition to my Jewish-Italian repertoire.”

Why Shavuot Is Jewish Mother-in-Law’s DayScreen shot 2014-05-28 at 12.07.15 PM

May 21, 2015
“…But Shavuot, with its emphasis on acceptance—the festival marks the day the Israelites received the Torah—isn’t just significant for those who have converted to Judaism. It’s a time to honor all the modern-day Naomis: the Jewish mothers-in-law who accept converts not only into their faith, but also into their families.”

How Cooking Made Me Feel at Home in Judaism

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“…Many converts say that finding Judaism and converting is like, well, coming home. For me, though, it didn’t feel that way at first. And perhaps that made getting there even more meaningful.”

Building, Connecting and Coming Home

Jewish Food Experience

September 26, 2015
“…[Sukkot] resonates with me, first, because I feel like I’m a carpenter every day. Not with tree branches, wood and nails, but with my own building block: food.”
With Recipe: Butternut Squash Bomba di Riso (Rice Casserole)

Jewish-Italian Inspired Lemon-Ricotta Pancakes for Hanukkah

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November 19, 2015
“…But when I discovered that the very first latkes were cheese pancakes, well, that provided motivation for some new recipes. Those early latkes came to be when Italy’s Jews adopted ricotta pancakes as a Hanukkah dish. Those creamy cakes, sitting squarely at an intersection of Jewish and Italian cuisine, could be something to experiment with and make my own.”

Smoked Gouda Risotto Balls

Jewish Food Experience

November 3, 2015
“Deep-fried rice and cheese croquettes—the Italians had a great idea for Chanukah without even knowing it.” *** Recipe selected for JFE’s “Chanukah Top 10”! ***

 Mushroom-Stuffed Matzah Ball Fritters

March 16, 2016
Jewish Food Experience
“In the spirit of fried filled Italian dumplings, here are deep-fried and mushroom-stuffed matzah balls, which work beautifully as an appetizer or side dish.” ***Recipe featured in JFE’s Passover Roundu
p 2016!***

Marking 500 Years of Venice’s Jewish Ghetto

March 27, 2016
Jewish Food Experience
“As the ghetto became more established, Jews moved there from all over Europe and even North Africa and the Ottoman Empire, making it a cosmopolitan center of cultural exchange.” Article features new recipe for Baby Artichoke Risotto.

A Frittata That’s Fit for a Picnic

May 23, 2016

Screen shot 2014-05-28 at 12.07.15 PM “Jewish-Italian cooks also embraced and made their own versions of dishes like pasta pies and pasta frittatas—such as Italian Jewish Cooking author Mira Sacerdoti’s “maccheroni frittata,” an open-faced Italian omelet with the addition of pasta (usually spaghetti). Pasta frittatas could frugally use leftover pasta and be delicious at room temperature, making them good options for Shabbat. By their nature, these foods also happen to be perfect picnic fare. Which brings me back to Lag Ba’Omer.” With recipe for Pasta Frittata with Broccoli Rabe, Basil and Pine Nuts.

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IndieBookAwards 2014 Indie Book Awards Finalist

May 2014
Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life was a finalist in two categories of the 2014 Indie Book Awards:
Cookbook and Home/Garden
Multicultural Non-Fiction

Indie Book CBHG FC Meatballs
IndieBookMCNF FC Meatballs