Or, how I learned to stop worrying and love the artichoke
Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed
The Jews of Italy used goose instead of pork to make their distinctive charcuterie
Edda Servi Machlin, author of ‘The Classic Cuisine of the Italian Jews,’ died this week at 93
Che Fico’s superstar chef, David Nayfeld, is a first-generation American Jew whose family is from Belarus and whose passion is the history of Jewish cooking
Our community has enjoyed the dish and found it kosher for hundreds of years. Stating otherwise is unnecessary and disrespectful.
While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition
This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion
Carciofi alla giudìa dates back to the 16th century
A kosher take on Calvin Trillin’s Spaghetti alla Carbonara
Roman Jews have had a long love affair with tomatoes. This recipe for oven-browned ‘pomodori a mezzo’ will show you why.
The holiday is significant for me as a convert, so I created a fish dish that blends my Italian heritage with my Jewish identity
Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.