Archive - Meatballs and Matzah Balls

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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 […]
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 […]
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 […]
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 […]
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 […]