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Artichoke Bottoms with Spinach and Cheese
Artichokes were beloved by Italy’s Jewish community, and stuffing them was one of many ways to prepare the thistles, which were labor intensive to work with but delicious every way,…
Zucchini and Corn with Dill
Zucchini, corn, and dill form a summer all-star team in this easy saute, a recipe adapted from the Meatballs and Matzah Balls cookbook. While the recipe is most enticing during…
Mint Julep with an Italian Twist
I like to think of bourbon as putting on its summer outfit with the mint julep, the warm weather libation that gets its kickoff with the running of the Kentucky Derby…
Cheesecake with Strawberries
A creamy cheesecake, especially topped with beautiful fruit, almost always delights everyone. Did you know that it became an essential Jewish classic decades ago? In the 1930s, Jewish bakers substituted…
Asparagus, Artichoke, Fennel, & Mozzarella Salad with Lemon-Oregano Dressing
Asparagus, artichokes, and fennel become unlikely but absolutely delicious partners in this Jewish-Italian inspired salad. The dressing of bright lemon and herby slightly pungent oregano—a classic Sicilian pairing—unites the spring…
Roasted Asparagus and Tomato Sformato
The Italians were onto something with sformato, a creamy egg and vegetable dish that is elegant and yet homey, plus irresistible in flavor and texture. Most traditionally, sformato (pronounced sfohr-MAH-toh,…
