meatballs & matzah balls

… is the author of two cookbooks and she’s a member of the Washington, D.C., Chapter of Les Dames d’Escoffier. Her writing, recipes, and quotes have been featured in Tablet, Washington Jewish Week, The Forward, 18 Doors, MarthaStewart.com, The Washington Post, and NPR among others, and have also been included in two best-selling cookbooks by the Monday Morning Cooking Club. She particularly savors exploring and sharing food from the intersection of Jewish and Italian life. When not cooking and writing, she enjoys the arts and spending time outdoors with her husband and dog.

Features more than 100 Jewish- and Italian-inspired recipes (all of which can be made kosher) with more than 60 color photos. Alongside recipes for everything from appetizers to desserts to Passover are nine essays exploring intersections of Jewish and Italian life, a cross-cultural exploration that is both unique yet surprisingly universal. The book includes classic dishes from both traditions as well as recipes that bridge the two in origins, ingredients, or spirit—“a delectable feast,” says Judy Bart Kancigor, author of Cooking Jewish.  

Features 100 straightforward recipes for classic Jewish dishes from across traditions, made simple and modern. From Challah French Toast to Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the delicious breadth and depth of global Jewish cuisine. Find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients to make dishes kosher. From weeknight dinners to holiday feasts, create meals everyone will love.