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 Read more…
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 sufganiyot. And although these Italian-inspired delicacies make a good fit for the deep-fried holiday, they Read more…
The Italians excel at making simple ingredients delicious, something I’ve admired over and over again on my Jewish-Italian culinary exploration. Take bruschetta. This appetizer that you find in both Italian and Jewish-Italian recipe collections is simply toasted or grilled bread, garlic, and good extra-virgin olive oil—ridiculously basic and ridiculously irresistible. Read more…
Every year I seem to find a new way to love butternut squash, and this year it’s as part of my new recipe, Butternut Squash Bomba di Riso. It’s an Italian-style risotto rice casserole that I originally developed for Sukkot but that would warm up any cool night. Read my post over Read more…
