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 oil and garlic, this dish comes together in less than 30 minutes—making it both holiday- and everyday-worthy. Read my post and recipe on the Jewish Food Experience Web site.
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 Read more…
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, Read more…
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 Read more…
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