Early on, one of the most intriguing aspects of DGS Delicatessen Chef Brian Robinson’s menu of dishes inspired by Meatballs and Matzah Balls for the April 3 Jewish Food Experience special event was his plan to garnish my pasta with hazelnut dukka (pronounced DOO-kah). It sounded good, but I’ll confess I didn’t really know what it Read more…
The Venetian Jewish ghetto turned out to be a surprising cultural crossroads and culinary mixing bowl—and one of the many dishes adapted and enjoyed by Venice’s Jews was artichoke risotto. As Venice marks 500 years since the creation of the ghetto and and as the new spring crop of artichokes Read more…
No traditional Jewish-Italian hamantashen exists. But don’t worry. One thing I learned early on and I see played out every year in recipe compilations is that these triangle-shaped pastries, like kids in their Purim holiday costumes, can be just about anything. Even deliciously Italian-themed. Hundreds of years ago, that would Read more…