Matzah balls are one of the most iconic foods of modern American Jewish cuisine—and that’s of course how they became part of the title of my cookbook, Meatballs and Matzah Balls. So believe me when I say that I don’t mess with them lightly. But although I love them 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…
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…