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...
View ArticlePuff Strudel with Chocolate, Hazelnuts and Pears (Sfogliata al Gianduja e Pere)
The combination of hazelnuts and chocolate is wildly popular in Italy – I’m sure you have heard of Nutella! The original version is Gianduja – a concoction made of chocolate and hazelnuts invented in...
View ArticleBaccalà Mantecato – Salt Cod Mousse
This article and recipe appeared in The Jewish Daily Forward – to read them, click here The post Baccalà Mantecato – Salt Cod Mousse appeared first on Dinner in Venice.
View ArticleThanksgiving Cornmeal Cake from the Veneto
It was eight years ago, just a few months after moving to the City, that I experienced my first Manhattan Thanksgiving: ironically, I ended up celebrating the quintessential American holiday at an...
View ArticlePagine Ebraiche- Italian Jewish Publication
The post Pagine Ebraiche- Italian Jewish Publication appeared first on Dinner in Venice.
View ArticleFried 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....
View ArticleRebecchini – Fried Polenta Sandwiches
Rebecchini- Fried Polenta Sandwiches Maize polenta is creamy, delicious and filling, and for centuries represented the main staple in the poor, everyday cuisine of a large part of Northern Italy. Once...
View ArticleProsecco 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...
View ArticleVenetian Jewish Fish Balls
In spite of the many tourist traps that give Venice, and many other popular destinations, a bad rep, if you have a chance to spend some quiet days there you will appreciate how the absence of cars...
View ArticleFrisinsal – Pharaoh’s Wheel
For this article and recipe in The Forward, click here For this article and recipe in The Forward, click here The post Frisinsal – Pharaoh’s Wheel appeared first on Dinner in Venice.
View ArticleBocca di dama with Orange Caramel
Whenever I bite into this delicious almond cake, I can’t help but wonder about the origins of its name: Bocca di Dama means “Lady’s Mouth” in Italian. Was a romantic baker in love with a beautiful...
View ArticleNaughty Potato Chocolate Budino
I can’t claim to have ever been the “meat and potato” type in the classic sense – someone who prefers them to vegetables, or even fools herself into thinking they are one. No, thank you: as a side,...
View ArticleSweet-and-Sour Seder Carrots
Passover, or Pesach in Hebrew, is an eight-day (seven in Israel) holiday that celebrates freedom, by retelling the story of the ancient Israelites’ liberation from Egypt. Special symbolic foods are...
View ArticlePassover 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...
View ArticleBaccalà Mantecato – Salt Cod Mousse
This article and recipe appeared in The Jewish Daily Forward – to read them, click here The post Baccalà Mantecato – Salt Cod Mousse appeared first on Dinner in Venice.
View ArticleThanksgiving Cornmeal Cake from the Veneto
It was eight years ago, just a few months after moving to the City, that I experienced my first Manhattan Thanksgiving: ironically, I ended up celebrating the quintessential American holiday at an...
View ArticleItalian 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 addition of liquid. However, ask any...
View ArticleItalian 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...
View ArticleGrilled 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...
View ArticleZucchini 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...
View Article
More Pages to Explore .....