I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup […]
Italian
Eggplant and goat cheese lasagna
This recipe is not a traditional one in Italy, and I came up with it as another way to use […]
Fettuccine and zucchini in lemon cream sauce
Summer is zucchini time, with more varieties available every year. This recipe uses raw green zucchini and yellow zucchini (also […]
Ratatouille with polenta
One of my favorite meals ever is this rustic beautiful stew of eggplant, zucchini, pepper and tomato served over very […]
Tomato quiche
A great addition for the Shavuot table, but also for every brunch. Just add a small tomato salad or green […]
Italian chestnut and orange haroset
Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes consist of the […]
Two-ingredient vegan coconut macaroons (sure, you can add chocolate)
These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut […]
Orange, polenta and olive oil cake
This olive oil based cake is very moist and full of flavors, but make sure to use a mild olive […]
Italian bomboloni with Nutella
Bomboloni are Italian mini-soufganiyot, with a very rich dough. Traditionally, Bomboloni are filled with vanilla pastry cream, but for Hanukkah’s sake […]
Stuffed artichoke
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy […]