Although I never need an excuse to enjoy cheesecake, now the time’s especially ripe for it. If you’re minding the Jewish calendar, you know the holiday of Shavuot (commemorating the spring harvest and the giving of the Torah) is coming up June 3-5. And for this holiday, we typically roll out our Read more…
In honor of holidays in Israel last week (Memorial Day and Independence Day), I wanted to feature a recipe that represents Israel in a more personal way. This one comes from a Jewish woman I met who grew up in Russia. As you might know, life for Jews even in Read more…
The love affair, if there ever was one, is probably over. Mid-week of Passover, and you’d be forgiven if you’ve had your fill of matzah. If you’re like me, you might also have had enough chicken for one week. Thankfully, folks, we have options. This year, I’m smitten with the Read more…
Ah, cookies. Oh, Passover. I’m ever in search of ways to get you two to get along. But the holiday’s prohibition on wheat leaves me without the main body builder of many cookies—white or any other kind of grain flour. Many bakers turn to almond or coconut macaroons or even Read more…
Although I’ve been Italian all my life, it took becoming Jewish to motivate me to make my own ricotta. Passover, specifically, bears responsibility for sending me down this path. Even though you can find kosher ricotta, getting your hands on kosher for Passover ricotta is a challenge for most people. Read more…
You might think someone whose book has “meatballs” in the title would have a good recipe not only for beef meatballs but also for chicken. I didn’t though—until now. I think it took me so long because I had some high demands. Flavorful and fresh, of course. Not heavy or Read more…
Although I love hamantaschen for Purim, I do think Italy’s Jews have a pretty fabulous take on the tradition of filled foods for the holiday. Their approach? Buricche, or puff pastry turnovers. As the name implies, these are related to the boreka, a turnover of Turkish origin that is now Read more…
With Thanksgiving’s pies safely and satisfyingly behind me, my dessert-loving brain turns immediately to cookies … lots of cookies. Not that I don’t love cookies year round, especially a good old hot-out-of-the-oven chocolate chip cookie. But the Thanksgiving to New Year’s stretch makes me fall in love all over again Read more…
“Thanksgivukkah,” this year’s overlap of Thanksgiving and Hanukkah, won’t happen again in our lifetimes. So if you enjoy blending traditions, this is a unique opportunity. One friend of mine plans to make my brisket with cranberries and mushrooms (from Meatballs and Matzah Balls) to serve alongside her turkey. Other families’ Read more…
No matter what cuisine you favor, if you love eating local, seasonal food grown with minimal impact on the earth, ramps are for you. The short season for these wild-growing cousins of leeks is right now, and it might be hard to see what all the fuss is about until Read more…
Although nothing compares to fresh homemade pizza dough, when people have good bread at the ready, we haven’t hesitated to make it pizza. Pizza pretzels, French bread pizzas, pita pizzas. We love our pizza, and, quite often, we love convenience—pizza done in minutes and on sturdier bread, which can Read more…
About 10 years ago, my husband and I traveled to Italy. We wanted to take in everything Italian—the culture, art, architecture, scenery, and, of course, food. Upon getting settled in Rome, we headed straight to a quintessential Italian restaurant. Our server approached, and I asked about the restaurant’s specialty. She Read more…