A rustic but still decadent strawberry dessert for Mother’s Day? Shavuot? Just because? Yes, yes, and yes, please. Ever since seeing a photo last year of a strawberry cassata, a Sicilian-style ricotta cake, it’s been on my list to try. This year’s arrival of spring’s best strawberries motivated me to Read more…
Pumpkin and squash were historically favored by Italy’s Jews. You could find these fall fruits in soups, risottos, pastas, stews, fritters, and yes, even cake. I found recipes for Jewish-Italian pumpkin cakes, but decided to develop an updated version. We served samples of this during my talk in September about the culinary history of Italy’s 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…
If you’re lucky enough to be bringing dessert (my favorite assignment) to Thanksgiving or another holiday gathering this season, you’ll likely be making or buying a pumpkin pie. And that’s one pie that truly benefits from a dollop of homemade whipped cream (if dairy will be permissible). This year I 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…