Comfort food in a baking dish is a good way to describe kugels—and this savory, nondairy noodle version from my new book, The Essential Jewish Cookbook, fits right in. A tangle of pappardelle noodles set in eggs with some onion and spices welcome you into the kugel repertoire with something at Read more…
At Hanukkah, what comes before the frying? The oil, the very precious olive oil. I set out to learn more about olive oil and its connection to holiday, history, and heritage—and celebrate the flavor of the oil in a delicious Italian recipe, Spaghetti Aglio e Olio. Besides sporting simply beautiful flavors of Read more…
Although they are scrumptious, hamantashen aren’t the only thing to enjoy for the holiday of Purim, beginning sundown on March 4. After all, you need a little something to counterbalance all that sugar, right? According to culinary historian Gil Marks, one traditional Jewish-Italian dish for the holiday is the Venetian Read more…
