• Artichoke Bottoms with Spinach and Cheese
  • Zucchini and Corn with Dill
  • Mint Julep with an Italian Twist
  • Cheesecake with Strawberries
  • Asparagus, Artichoke,  Fennel, & Mozzarella Salad with Lemon-Oregano Dressing

Artichoke Bottoms with Spinach and Cheese

Artichokes were beloved by Italy’s Jewish community, and stuffing them was one of many ways to prepare the thistles, which were labor intensive to work with but delicious every way, from fried to added to soups and risottos. Spinach was also a favored ingredient of Italy’s Jews. This recipe aims to celebrate those two ingredients […]

Zucchini and Corn with Dill

Zucchini, corn, and dill form a summer all-star team in this easy saute, a recipe adapted from the Meatballs and Matzah Balls cookbook. While the recipe is most enticing during peak corn and zucchini season, it really works year-round (you can always get zucchini and use frozen corn) as a side dish with surprisingly delightful […]

Mint Julep with an Italian Twist

I like to think of bourbon as putting on its summer outfit with the mint julep, the warm weather libation that gets its kickoff with the running of the Kentucky Derby (where it has been the traditional beverage for nearly a century). And I love how a little Italian Limoncello elevates this drink. Although you are […]

Cheesecake with Strawberries

A creamy cheesecake, especially topped with beautiful fruit, almost always delights everyone. Did you know that it became an essential Jewish classic decades ago? In the 1930s, Jewish bakers substituted a relatively new product—cream cheese—along with sour cream for the more-typical-at-the-time cottage cheese in their baked custards, and the New York-style cheesecake was born. The […]

Asparagus, Artichoke, Fennel, & Mozzarella Salad with Lemon-Oregano Dressing

Asparagus, artichokes, and fennel become unlikely but absolutely delicious partners in this Jewish-Italian inspired salad. The dressing of bright lemon and herby slightly pungent oregano—a classic Sicilian pairing—unites the spring and early summer vegetable flavors in beautifully tangy way.  This salad spares not one second in delighting the taste buds with flavors and textures that […]

Roasted Asparagus and Tomato Sformato

The Italians were onto something with sformato, a creamy egg and vegetable dish that is elegant and yet homey, plus irresistible in flavor and texture. Most traditionally, sformato (pronounced sfohr-MAH-toh, coming from the Latin word for “form”) is a vegetable flan prepared in large ring mold or individual molds. But this dish doesn’t have to […]

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