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Swiss Chard Ravioli
Swiss Chard Ravioli Concealed identities and hidden truths are the markers of the Jewish holiday of Purim, both in its exterior celebrations (the costumes) and in its deeper meaning. Much like a...
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Malachi’s Chicken
Malachi’s Chicken Print Malachi’s Chicken Ingredients4 pounds of chicken cut in pieces 4 tablespoons olive oil 1 white onion, finely chopped a few sprigs of rosemary 2 tablespoons of flour 1 cup of...
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Tortino d’Azzima – Matzo Pie
Tortino d’Azzima (Matzo Pie) (Meat or Parve) Print Tortino d’Azzima (Matzo Pie) (Meat or Parve) IngredientsMATZO PIE INGREDIENTS Extra virgin olive oil (to taste) 2 boxes (about 10 oz. each) matzo...
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Roman Lamb Roast
Roman Lamb Roast (Meat) The Jewish community of Rome dates back to the second century BCE. Its history is known from several Latin and Greek sources, the Talmud, and inscriptions found in the...
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Ezekiel’s Olive Chicken
Ezekiel’s Olive Chicken What’s with chicken and prophets? Several Jewish Italian recipes for poultry have Biblical names. Here is one of the most popular examples, which appears in different variations...
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Rotolo di Spinaci e Ricotta
Rotolo di Spinaci e Ricotta Print Rotolo di Spinaci e Ricotta IngredientsFresh Pasta 2 pounds of spinach (or a bag of chopped, frozen spinach) 1 pound ricotta cheese (regular, do not use fat-free!)...
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Shabbat Meals: Red Mullet Livornese-Style
… and the Cosmopolitan Cooking of the Jews of Livorno. This article and recipe appeared in The Jewish Forward. Click here to view it. The post Shabbat Meals: Red Mullet Livornese-Style appeared first...
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Stuffed Cabbage, Italian-Style
The long marathon of Jewish Holiday ends each Fall with Simchat Torah: on this day, all the Torah scrolls are removed from the ark and paraded around the synagogue while people dance and sing around...
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Fried Chicken Cutlets, Italian-Jewish Style – by Jayne Cohen
Today I have a very special surprise for you: a guest post by my friend Jayne Cohen, a food writer and expert whose passion for Italy and its cuisine should earn her an honorary Italian passport....
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Prosecco and White Grape Risotto
If you read my previous post about our New Year’s traditions, you know about the importance that Italians place upon some food symbols of plenty. This occasionally verges on the superstitious, and on...
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Italian Lamb Fricassee
Agnello in Fricassea – Italian Lamb Fricassee In French, the term Fricassee refers to some kind of stew, usually with a white sauce, in which cut-up meat is first sauteed and then slow-cooked with the...
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Passover Almond Custards – Scodelline
While eating matzah (unleavened bread) during Passover is a commandment, eating too much of it could turn into a curse. I won’t go into details here, but by the time you serve dessert at the end of...
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Italian Grilled Vegetables
After almost twenty years in America, I have come to terms with the fact that here barbecue is an expression of national pride. Barbecue expresses American identity through food as accurately as jazz...
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Grilled Vegetable Chicken Salad
“Interesting” salads are not exactly what Italian food is famous for, I know. However, some time in the 1980es, when I was a high school student, many firms and stores in Italy gave up...
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Zucchini Flower and Strawberry Savory Tart
Seven years ago, when I was planning my wedding and the florist asked me what I would like to put in my bouquet, I joked that my favorite flowers are those that I can eat. If I ever end up stranded...
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Eggplant Ricotta Lasagna
Print Eggplant Ricotta Lasagna Prep Time: 30 minutesCook Time: 60 minutes serves 8 IngredientsA little over 1 lb freshly made lasagnas OR just under1 lb dry lasagna (not the pre-cooked type) 2 1/2 lb...
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Puff Slices with Dandelion Greens and Cheese
This week, the nice weather inspired me to check out my neighborhood “community gardens”, and I found a few fun things to cook with. Of course, if you live in the suburbs, you might...
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Spring Fling Pizza
The arrival of spring always inspires me to check out the neighborhood’s farmers’ markets and even community gardens in the quest for culinary ideas. After my FreshDirect-fueled winter...
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Silvia’s Fennel and Red Onion Gratin
Today I have a special surprise for you: I am quite thrilled to introduce you to my friend Silvia Nacamulli. Silvia, who grew up in Rome, is a fellow foodie, who learned all her tricks from three...
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Raspberry Cake with Whipped Cream and Pink Meringues
In some areas of Central Italy, there is still a custom of going from house to house adorned with garlands on the first night of May, playing and singing merry tunes to welcome the warm season. I’m...
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