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Meatballs & Matzah Balls by Marcia Friedman

exploring Jewish-Italian food & more

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Mushroom and Red Wine Risotto

Spicy Chocolate Sfratti (Jewish-Italian Stick Cookies)

Artichoke Bottoms with Spinach and Cheese

Zucchini and Corn with Dill

Mint Julep with an Italian Twist

Cheesecake with Strawberries

Asparagus, Artichoke, Fennel, & Mozzarella Salad with Lemon-Oregano Dressing

Roasted Asparagus and Tomato Sformato

Spinach Arancini

Marzipan Pignoli Hamantaschen with Salted Honey Butter

Mushroom and Barley Soup

Almond Kifli

Fried Mashed Potato Balls

Deconstructed Pumpkin-Bourbon Cannoli

Cranberry-Walnut Rugelach

Next Page »

The Essential Jewish Cookbook

Features 100 straightforward recipes for classic Jewish dishes from across traditions, made simple and modern. From Challah French Toast to Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the delicious breadth and depth of global Jewish cuisine. Find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients to make dishes kosher. From weeknight dinners to holiday feasts, create meals everyone will love.

    Now available on Amazon.com

From my Instagram feed

meatmatzahballs


Fried Fish with Old Bay Mayo—I love this recipe
Fried Fish with Old Bay Mayo—I love this recipe and it came back to mind in seeing all the special fish-and-chips offerings on Friday restaurant menus, and then of course the St. Patrick’s Day merriment today. I included what seems like a very British Isles dish in The Essential Jewish Cookbook because it seems likely Sephardic Jews introduced the love for and tradition of batter-frying fish to the region centuries ago. Plus as Passover looms, the more battered, breaded, pasta-y things I can enjoy, the better. 😁

BTW, that Old Bay dipping sauce, an homage to the spice blend created by a German-Jewish immigrant to America, really makes the dish outstanding. Find the recipe in The Essential Jewish Cookbook. Happy Fry-day!
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#friedfish #batteredfish #batterfriedfish #fish #oldbayseasoning #jewishfood #jewishcooking #deepfriedgoodness #fishfry

Hamantaschen! Here are my favorites, several with
Hamantaschen! Here are my favorites, several with a Jewish-Italian flavor twist: 1. Chocolate Cream Cheese Hazelnut/Nutella (find the recipe in the "Meatballs and Matzah Balls" cookbook), with a cameo in this pic by our newly adopted Rosie! 2. Marzipan-Pignoli with Salted Honey Butter, sophisticated with nutty, sweet, and salty flavors. 3. Ricotta-Mascarpone with Mocha Glaze, creamy fun with added depth from the glaze. 4. Salted Bourbon Caramel, not Italian, but capturing the Jewish connection to the bourbon industry and nodding to the holiday’s extra festiveness. 5. The classic blond dough with jam filling, here with my preferred raspberry (find the recipe in "The Essential Jewish Cookbook"). Find the Marzipan, Ricotta-Mascarpone, and Bourbon Caramel recipes through the link in my profile. Happy baking, sharing, and celebrating!
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A few quick tips for helping your hamantaschen hold their shape:

• Roll dough to no thinner than 1/4-inch-thick to make it manageable to shape the pastries and for them to hold together

• For a 3-inch dough round, use 1/2 to 1 teaspoon filling; any more tends to push open the sides

• Pinch the corners firmly and, then, pinch them again to keep them from opening during baking

• Chill the formed pastries before baking, ideally 30 minutes in the freezer

• Bake on convection bake if you have the option and slightly shorten the baking time
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#happypurim #purim #hamantaschen #jewishholidaybaking #jewishholidayfoods #JewishItalian

These carrot cake cupcakes with cream cheese frost
These carrot cake cupcakes with cream cheese frosting are one of those recipes that have become beloved mainstays in my repertoire. And for that I have cookbook authors Julee Rosso and Sheila Lukins to thank for including Berta’s Carrot Cake in their wonderful The New Basics Cookbook, which I bought many years ago. This classic—as a layer or sheet cake or cupcakes—delights almost everyone, and I’ve even used it as a wedding cake for friends. The carrot, pineapple, and coconut create flavor harmony, accented by cinnamon and nutmeg. It’s always so fragrant, fresh and moist, and I love that it is also relatively easy to make. I say it can hold its own against any chocolate cake!

BTW, carrot cake most likely first appeared in print in the U.S. in a Jewish cookbook in 1912, according to historian Gil Marks. The cakes—made with what had become a significant vegetable in central European Jewish cuisine and a symbolic Rosh Hashanah food—featured prominently in early sisterhood cookbooks. Decades later after they gained a cream cheese frosting, their popularity in America truly spread. And no wonder.
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#classiccakes #carrotcake #carrotcakecupcakes #cookbooks #thenewbasicscookbook #carrots #jewishbaking #jewishfood #Ashkenazifood

Why is it Jewish Father-in-Law’s Day, and why ar
Why is it Jewish Father-in-Law’s Day, and why are bialys a wonderful way to honor it? Find out in my latest article for Tablet Magazine, where it’s always such an honor to be featured. See my profile for the link to the article with my bialys recipe! 
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#parshayitro #jewishfatherinlawsday #bialys #jewishrecipes #jewishstories #jewishfamily #jewsbychoice

Mushroom and Red Wine Risotto—these cold winter
Mushroom and Red Wine Risotto—these cold winter months call for something creamy, comforting, and savory, and risotto with two kinds of mushrooms, onion, Parmigiano-Reggiano, and robust wine is my answer. New recipe—link in profile!

BTW, Italy’s Jews particularly enjoyed risottos of all types, and I’m with them 100 percent. Risottos are delicious, filling dishes that can be adapted to whatever is on hand. They are always creamy thanks to the starchy rice and some periodic stirring on the cook’s part, and always comforting—homey, yet special. 
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#risotto #jewishitalian #rice #mushrooms #porcinimushrooms #mushroomrisotto #redwinerisotto #comfortfood

Baked Sea Bass with Artichokes, Mozzarella, and Ol
Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning! This warm casserole's an old fav that’s particularly comforting this time of year with its melty Italian cheeses, briny artichokes, tender fish, and warm spices from the Old Bay (created by a German-Jewish immigrant). The recipe takes inspiration from a Jewish-Italian dish of mild fish baked with artichokes, and I incorporated the Old Bay and cheesiness from a seafood dish I used to love from the Eastern Shore of Virginia. The flavors and textures work spectacularly, and the dish has just 8 ingredients and can be on the table in about 30 minutes. Be sure to enjoy it hot while the cheese is wonderfully gooey. I shared this recipe from the Meatballs and Matzah Balls cookbook with Tablet Magazine awhile back—find it through the link in my profile. 
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#jewishitalian #jewishfood #jewishcooking #recipes #jewishcookbooks #oldbayseasoning #artichokes #fishmaindish #dinnerin30 #glutenfree

DC PR powerhouse @jillcollinspr being honored by B
DC PR powerhouse @jillcollinspr being honored by Bob Madigan, WTOP news’ former "man about town." What a wonderful celebration of Jill Collins Public Relations at 30 years—and going stronger than ever. There were so many funny, warm stories of Jill’s generosity and fierce, uncompromising focus on achieving the best for her clients—as well as for the entire DC hospitality industry. So grateful to have first gotten to know you, Jill, many years ago through your work with the DC GRAMMY Awards office, and so grateful for your enthusiastic support for my cookbooks. Congratulations on this milestone, and here’s to many more! 😘 #JCPR30
And what a beautiful spread @carminesnyc DC restaurant!

I can prepare all the fancy appetizers I want, but
I can prepare all the fancy appetizers I want, but nothing gets my family to the table faster than this Artichoke Parmesan Dip (a beloved recipe you can find in the Meatballs and Matzah Balls Cookbook). It's creamy, a little tangy and garlicky, and just the right amount of chunky for scooping onto a cracker. The warm dip is also lovably retro, which adds to the charm of it. There’s rarely more than a spoonful or two left, mostly because everyone is too polite to scrape the baking dish. 

Another plus—you can easily keep the ingredients on hand to pull together on short notice for a gathering or, say, when you decide to have it for late breakfast like we did this week. 😋
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#artichokedip #appetizers  #hotappetizers #cookbooks #partyfood #artichokes

Whether you are making potato latkes for the first
Whether you are making potato latkes for the first time or as something you do every year, you are stepping into a tradition begun more than a 150 years ago in Eastern Europe. There Jews found the recently introduced potatoes to be plentiful, cheap, and perfect for frying into crispy pancakes for Hanukkah. And I’m so glad they did because latkes are another of my favorite Jewish foods. It took me a millisecond to thrill to my husband’s family’s latkes with their crisp exterior and almost creamy center. Sour cream is nice but often I prefer them as is, so I can really savor the potato flavor accented by onions, salt, and pepper. The Friedman family recipe featuring finely hand-shredded potatoes is the one my husband’s grandfather Jacob made when he lived in what is now Ukraine. That he and his family survived the Holocaust is a miracle to be celebrated on this holiday of miracles, and making his recipe adds great joy and meaning to the celebration. 

Find the Friedman recipe in the Meatballs and Matzah Balls Cookbook (where you can also find a photo of Jacob!). And of course, latkes are a Jewish food essential, and you can find a version you can make with the food processor in The Essential Jewish Cookbook.

Whatever foods you make and share with loved ones this holiday season, hoping you find them meaningful, comforting, and delicious!
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#happyhanukkah #Hanukkah #Chanukkah #latkes #potatolatkes #Hanukkahlatkes #Hanukkahtraditions #jewishfoodtraditions #Ashkenazifood #Hanukkahcooking #jewishfood #jewishholidaycooking #friedfoods #deepfried #friedpotatoes #essentialjewishfoods

Figs and Sambuca-spiked honey elevate what was alr
Figs and Sambuca-spiked honey elevate what was already a special and long-loved Jewish-Italian Hanukkah dessert, fried dough fritters with honey syrup. I love the little bursts of fig caramel-like richness and the elegance the anise flavor gives. 

These cousins to the Sephardic bimuelo are delightfully homey and sophisticated at the same time—and they are easier than doughnuts! Even better, the little fried dough shapes can honor both Jewish-Italian and Italian Christmas honey fritter traditions at once, an especially nice symmetry for a year when the two holidays overlap. Sprinkles in the colors of Italy or blue and white are pretty but optional. Find the link to the recipe in my profile.
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#Hanukkah #Chanukkah #Hanukkahdesserts #Hanukkahcooking #jewishfood #jewishitalian #fritters #sambuca #jewishholidaycooking #friedfoods #deepfried #frieddessert

I know it's all about the potato latkes for many a
I know it's all about the potato latkes for many at Hanukkah and I get that because fried potatoes are one of nature's perfect foods. 😁 But did you know that among the first Hanukkah latkes (pancakes) were Italian ricotta cheese pancakes? In honor of that, years ago I created this Italian-inspired recipe for Lemon-Ricotta Pancakes with Limoncello Cream, and I find it mouthwatering to this day. Besides being exquisite and pretty, the quickly fried creamy pancakes nicely capture both the dairy and frying themes of Hanukkah. Plus the dish works beautifully for dessert as well as brunch.

BTW, we evolved from cheese to potato pancakes by way of necessity. Eastern European Jews found that during the long, cold winters, cheese was expensive, but after potatoes were introduced to Europe, they were plentiful and cheap—and made a pretty terrific pancake. Hence, a new beloved latke would soon take the world by storm. 

Find the link to the Lemon-Ricotta pancake recipe (along with a short article I wrote about it) through the SmartBio link in my profile.
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#Hanukkah #Chanukah #jewishholidays #jewishrecipes #jewishfood #jewishitalian #cheesepancakes #ricotta #ricottapancakes #Limoncello #jewishholidaycooking

Rugelach are one of the first Jewish sweets I feel
Rugelach are one of the first Jewish sweets I feel in love with when I started exploring Jewish food—and the classic cinnamon version had a lot to do with it. Not only did I adore the buttery, warmly spiced delicate pastries from Ashkenazi Jewish traditions, but everyone I made them for swooned for them, too. And just like that, a Hanukkah rugelach-making tradition was born and has been growing ever since. My recipe for Cinnamon with Brown Sugar and Pecans is a yearly must, but other flavors have joined the party, including Cranberry-Walnut, laced with pink icing, and some chocolate dough variations I’ve been tweaking over the years, including one with Nutella.

When I was writing The Essential Jewish Cookbook, among the first foods that came to mind to include was rugelach, most definitely a Jewish essential that also happened to charm its way into American hearts and stomachs over the years. The book’s Chocolate Rugelach (not pictured here but equally awesome) features a decadent chocolate filling that definitely calls for licking the spoon.
***
Find my Cinnamon Rugelach and Cranberry-Pecan Rugelach recipes through the Smart Bio link in my profile, and find the Chocolate Rugelach recipe in The Essential Jewish Cookbook. 
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#rugelach #Hanukkah #Hanukkahdesserts #Chanukah #jewishholidays #jewisholidaybaking #essentialjewishfoods #jewishrecipes #jewishfood #Ashkenazifood #bakingwithlove #bakingobsession #holidaybaking #jewishbaking

Before I ever knew what a kugel was, this was our
Before I ever knew what a kugel was, this was our version of a baked noodle pudding—my mom’s (and my grandma’s and great-grandma’s) baked macaroni and cheese. Rather than gooey, it is set like a kugel but still has a hint of creaminess from the milk and cheese, all topped off with an extra thick layer of cheese that turns delectably browned. To this day, it remains my most favorite “kugel” and when it’s served at a family dinner, there’s usually a (semi) playful tug of war over the last spoonful. One of these days, when I can make it as reliably perfectly as Mom does, I’ll share the recipe. 
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#macaroniandcheese #bakedmacaroniandcheese #pastaandcheese #kugel #familyfavorite #macncheese #bakedpasta #homecooking

Fried Mashed Potato Balls! This recipe makes me ha
Fried Mashed Potato Balls! This recipe makes me happy to see cold, stiff leftover mashed potatoes in the refrigerator. With a crispy coating and creamy interior, these are decadent little bites that give a whole new spectacular life to a favorite Thanksgiving side dish. I particularly love making and freezing them to reheat in the oven later (such as for Hanukkah coming up, for which they are perfect!). Recipe link in profile.
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#Thanksgiving #Thanksgivingleftovers
#leftovers #leftovermashedpotatoes
#mashedpotatoes #friedpotatoes
#fried #Hanukkah #jewishholidaycooking

I’m already excited about Thanksgiving leftovers
I’m already excited about Thanksgiving leftovers, like these kreplach (stuffed pasta triangles) filled with turkey and stuffing moistened with a touch of gravy. I made them last year and they are irresistible AND easy using my dough shortcut in The Essential Jewish Cookbook (but you can always use your own favorite kreplach dough).

Kreplach are a sort of Jewish ravioli and I especially love this overlapping of Jewish and Italian food traditions. The beloved kreplach are usually served in soup or boiled quickly then fried as I’ve done with my turkey kreplach, whereas ravioli are more often served with sauces (my favorite being butternut squash ravioli with sage butter sauce, a recipe in the Meatballs and Matzah Balls cookbook). It doesn’t matter what you call them, though, these stuffed dumplings are a delight, and it’s no surprise variations found homes in different cultures over the centuries. When stuffed with Thanksgiving leftovers, these treasures become a unique celebration of intersecting Jewish, Italian, and American traditions. Such a treat.
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#Thanksgiving #Thanksgivingcooking #holidaycooking  #Thanksgivingleftovers #turkeyleftovers #kreplach #jewishitalian #leftoverturkey

Making pie? Try shredding your (very) cold butter
Making pie? Try shredding your (very) cold butter before incorporating it into the dough. It’s an easy way to get even butter bits that help ensure that flaky texture we all prize. Just be careful not to overwork your dough after you add the butter and liquid or it will become a little tough. Speaking from experience. 🙄 This year, I tried a new step—freezing the shreds for 15 minutes before combining with the flour to lessen melting during rolling. That dough is in the freezer awaiting some pumpkin pie filling later this week. We’ll see how it turns out. Thankfully my family is used to being guinea pigs. 
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#Thanksgiving #Thanksgivingcooking #holidaycooking  #Thanksgivingdinner #Thanksgivingdessert #pie #piedough

My butternut squash soup made, poured, and stored
My butternut squash soup made, poured, and stored in the freezer for Thanksgiving. I consider make-ahead dishes like this essential to my mental health anytime I host a big dinner. Other items in the freezer already include rolls, my pie crust (which tastes better when made in advance, by the way), and homemade turkey stock for the gravy plus flavoring and moistening the stuffing. I’ve also stashed away a few bags of cubed and dried challah for the stuffing. This weekend I’ll be making a schedule—a step I swear by—so I know what needs to cook where and when. And I’ll plan and also psych myself up for my turkey taking way longer than expected to cook, which has become somewhat of a tradition for me. 😆
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Find the butternut squash soup recipe in the Meatballs and Matzah Balls cookbook and The Essential Jewish Cookbook, and find my recipe for challah rolls in the link in my profile. 
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#thanksgivingprep #thanksgiving  #thanksgivingcooking
#holidaycooking
#thanksgivingdinner #makeahead

Spicy Chocolate Sfratti (Jewish-Italian stick cook
Spicy Chocolate Sfratti (Jewish-Italian stick cookies)! I’m thrilled to share the fascinating history behind this recipe in my latest @tabletmag article. The original honey-and-nut sfratti nods to the time when Tuscan Jews were evicted from their homes and sent to ghettos by stick-wielding officials. Eventually allowed to return home, they created a stick-shaped sweet to commemorate their survival and ward off future bad events. In my new recipe, bittersweet chocolate with a hint of spice makes these cookies uniquely decadent and also deepens their meaning by representing the eviction of Sephardic Jews from Spain and Portugal, and how their dispersion helped foster the adoption of chocolate. Find the article and recipe through the link in my profile (or search tabletmag.com).
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#jewishitalian #italianjews #sephardicjews #jewsandchocolate #jewishfood #jewishfoodstories #jewishbaking #sfratti #italiancookies

One of my favorite fall snacks—roasted pumpkin s
One of my favorite fall snacks—roasted pumpkin seeds. Just save them after you do your carving this weekend, toss with olive oil and sea salt, and roast in a 350-degree oven, stirring every few minutes until lightly browned. Transfer to a lined plate and sprinkle with a little more salt to taste. And for the win, besides the unique nutty, roasty flavor, they offer a good dose of antioxidants, vitamin K, magnesium, potassium and zinc, among other nutrients. 
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#pumpkin #pumpkinseeds #roastedpumpkinseeds #fallbounty

Honeynut squash! After trying one, I went back to
Honeynut squash! After trying one, I went back to the farm stand and bought nearly a bushel! You could think of this relatively new variety as baby butternut squash (though technically it’s a cross between butternut and buttercup squashes) that is more tender and richer and sweeter in flavor than the full-sized versions. I just sliced it and roasted the pieces, coated in olive oil, salt, and pepper, and found it delicious. The edible skin takes on a delightful crispness when roasted. I’m also enjoying cutting up chilled leftovers and tossing them in my salads. Luckily I’m smitten with them because I probably have enough for the whole winter. :-)
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#honeynutsquash #fallsquash #farmstand #locallygrown #fallbounty #roastedsquash #eatyourveggies #farmstandfresh


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Meatballs and Matzah Balls

No matter where your cultural journey has taken you, the kitchen is always your best way home.

  • more than 100 recipes
  • more than 60 full-color photos
  • nine essays exploring intersections of Jewish and Italian life
  • classic and new recipes for soups, stews, breads, appetizers, pastas, grains, meat, poultry, fish, vegetables, Passover, and, of course, desserts!
  • recipes cover classics from both cuisines as well as recipes that bridge the two in origin, ingredients, or spirit
  • all recipes can be made kosher

“Italian by birth and Jewish by choice, Marcia has amassed a delectable feast filled with nostalgic reflections from both traditions.”—Judy Bart Kancigor, author of Cooking Jewish.

    Finalist—2014 Indie Book Awards

      Buy print and ebook versions now on Amazon.com

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