Moses Had a Plan. You Need One, Too
March 19, 2013
“Ashburn cook Marcia A. Friedman riffs on family heritage by creating a matzoh ball with a meaty interior in her new cookbook, Meatballs and Matzah Balls: Recipes and Reflections From a Jewish and Italian Life.“
Food!
November 4, 2013 “Marcia Friedman, author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life is with The Recording Academy’s Daryl Friedman.”
Pumpkin Cannoli
November 20, 2013
“This recipe comes courtesy of Marcia Friedman, who writes the blog Meatballs and Matzah Balls…”
Pumpkin Cannoli
November 19, 2013
“For a Thanksgivukkah dessert, many people might turn to the traditional Hanukkah dessert of sufganiyot (jelly-filled doughnuts). But Friedman believes Sicilian cannoli (“pipes”) perfectly represent a Jewish-Italian Hanukkah dessert…”
Kosher Gnocchi Means You Don’t Have to Pass on Kitchen Delights During Passover
April 2, 2014
“No bread for a week? No problem! A new cookbook, “Meatballs and Matzah Balls,” from Marcia A. Friedman will bring new life to that same-old, same-old with a whole chapter dedicated to Passover…”
Italian + Jewish = Delicious
May 29, 2014 (print edition and digital subscriber edition)
“Marcia Friedman enjoys blending her Italian heritage with her Judaism to create some delicious dishes…”
Meatballs and Matzah Balls—Review
August 1, 2014
“Meatballs and Matzah Balls bridges two cuisines and is an easy to follow guide for the kosher cook or any cook. If you are a fan of Italian food, you’ll love this book.”
Meatballs and Matzah Balls—Review
January 21, 2015
“I highly recommend this cookbook, even if you aren’t normally a “cookbook person.” Go get your copy!”
Gnocchi for Passover? It Is Possible
March 19, 2015
“No bread for a week? No problem! A new cookbook, Meatballs and Matzah Balls from Marcia A. Friedman, has a chapter dedicated to Passover.”
Cooking, Conversion, and Caponata
May 17, 2015
“I love reading the headers that accompany each tempting recipe, but even readers who don’t necessarily want to cook, but just enjoy good writing and want to learn about food, will enjoy them.”
Thanks to Shared Culinary Heritage, Cookbook Writer Driven to Spheres
February 11, 2016
“Friedman hopes the cookbook provides inspiration for others, too. ‘I hope [the book] is something that can be inspiring, especially to people who have converted or maybe are thinking about converting, or interfaith families — just trying to find ways to integrate Jewish culture and flavor into their lives in a meaningful way.’” 
A Jewish-Italian Take on Purim Sweets
March 14, 2014
“…there are also established Italian-Jewish traditions for Purim from Italy’s Jewish community. I was especially drawn to the pastry turnovers called buricche, which are most often savory and are close cousins to the boreka so popular in modern Israel.”
Five Ways to Add Italian Flavor to Passover
April 13, 2014
“…beyond the Italian penchant for homemade bread and pasta, there are other foods often universally beloved that add some Italian flair. Here are my top five.”
Beyond Cheesecake and Blintzes: A Shavuot Recipe with Meaning
May 30, 2014
“…for me, there’s one dish that holds special symbolism that I love to feature: my recipe for baked sea bass with artichokes, mozzarella, and Old Bay Seasoning. The recipe originated from a straightforward Italian and Italian-Jewish dish of mild fish baked with artichokes, lemon, and herbs. But I saw potential for reinvention.”
Dipping Into Another Passover Challenge
March 15, 2015
“This year’s recipe development kicked off with a request for a “green” (and nondairy) dip for my congregation’s upcoming pre-holiday Seder.”
Nutella Cheesecake for Italian Shavuot
May 17, 2015
“…it’s been awhile since I’ve ventured beyond my usual cheesecake favorites, so seeing Nutella cheesecake on a restaurant menu recently piqued my interest as a possible playful addition to my Jewish-Italian repertoire.”
Why Shavuot Is Jewish Mother-in-Law’s Day
May 21, 2015
“…But Shavuot, with its emphasis on acceptance—the festival marks the day the Israelites received the Torah—isn’t just significant for those who have converted to Judaism. It’s a time to honor all the modern-day Naomis: the Jewish mothers-in-law who accept converts not only into their faith, but also into their families.”
How Cooking Made Me Feel at Home in Judaism
August 14, 2015
“…Many converts say that finding Judaism and converting is like, well, coming home. For me, though, it didn’t feel that way at first. And perhaps that made getting there even more meaningful.”
Building, Connecting and Coming Home
September 26, 2015
“…[Sukkot] resonates with me, first, because I feel like I’m a carpenter every day. Not with tree branches, wood and nails, but with my own building block: food.”
With Recipe: Butternut Squash Bomba di Riso (Rice Casserole)
Jewish-Italian Inspired Lemon-Ricotta Pancakes for Hanukkah
November 19, 2015
“…But when I discovered that the very first latkes were cheese pancakes, well, that provided motivation for some new recipes. Those early latkes came to be when Italy’s Jews adopted ricotta pancakes as a Hanukkah dish. Those creamy cakes, sitting squarely at an intersection of Jewish and Italian cuisine, could be something to experiment with and make my own.”
Smoked Gouda Risotto Balls
November 3, 2015
“Deep-fried rice and cheese croquettes—the Italians had a great idea for Chanukah without even knowing it.” *** Recipe selected for JFE’s “Chanukah Top 10”! ***
Mushroom-Stuffed Matzah Ball Fritters
March 16, 2016
“In the spirit of fried filled Italian dumplings, here are deep-fried and mushroom-stuffed matzah balls, which work beautifully as an appetizer or side dish.” ***Recipe featured in JFE’s Passover Roundu
p 2016!***
Marking 500 Years of Venice’s Jewish Ghetto
March 27, 2016
“As the ghetto became more established, Jews moved there from all over Europe and even North Africa and the Ottoman Empire, making it a cosmopolitan center of cultural exchange.” Article features new recipe for Baby Artichoke Risotto.
A Frittata That’s Fit for a Picnic
May 23, 2016
“Jewish-Italian cooks also embraced and made their own versions of dishes like pasta pies and pasta frittatas—such as Italian Jewish Cooking author Mira Sacerdoti’s “maccheroni frittata,” an open-faced Italian omelet with the addition of pasta (usually spaghetti). Pasta frittatas could frugally use leftover pasta and be delicious at room temperature, making them good options for Shabbat. By their nature, these foods also happen to be perfect picnic fare. Which brings me back to Lag Ba’Omer.” With recipe for Pasta Frittata with Broccoli Rabe, Basil and Pine Nuts.
2014 Indie Book Awards Finalist
May 2014
Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life was a finalist in two categories of the 2014 Indie Book Awards:
Cookbook and Home/Garden
Multicultural Non-Fiction
