This is what spring looks like. Truly. So why not make a dish that takes the best of those green, grassy, sweet flavors, adds garlic, great olive oil and a hit of salt and serve it up in one dish? The subtle beauty of all
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Italian Jewish culinary culture is fascinating. Not Ashkenazi, not sephardi it's its own mashup of flavors and dishes. So it isn't surprising that Italian Jews actually figured out a way to enjoy pasta during Passover. Like pretty much everything Italians do, their matzo is prettier
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If you've been to Rome the chances are you've meandered to the ghetto to eat Carciofi alla Giudia the emblematic fried artichokes of the Jewish community there. Somehow they manage to combine several opposing elements in one simple dish. They are meaty and vegetal, crisp
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Surprised not to see apples and walnuts? Over the years my Passover menus have become a mashup of Ashkenazi, Sephardi and Italian traditions. I developed this version of haroset over many conversations a very long time ago with talented food stylist Victoria Granof who was
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