This is an old Hungarian recipe (called Krow Pletzla in Hungarian Yiddish) that's the Passover version of cabbage and noodles. Author of Jewish Home Cooking and many other wonderful cookbooks, Arthur Schwartz makes this for Passover with little pieces of matzo farfel, which resemble noodles—actually spaetzle—and tosses them with well-wilted cabbage and onions. More
With Passover coming up, we wanted to know what Arthur Schwartz (author of Jewish Home Cooking and many other wonderful cookbooks) likes to do with a box of Matzo Meal. He shared this recipe, a humble one, he says, that rarely appears in cookbooks. Whenever matzo meal latke recipes are published, they're gussied up in some way—apples are added, sugar and spice is added, grated lemon peel. You get the picture. But these are simple. More
Arthur "The Food Maven" Schwartz has written many, many wonderful cookbooks, including Jewish Home Cooking,. In this recipe for potato kugel (which he said he's planning to make for this year's Passover Seder) his secret to a fluffy, non-gluey batch is using an inordinate number of eggs. That and using Russet potatoes. "The ticket to kugel lightness," he swears. More
Whenever I travel to a new place, there are two topics I exhaustively research: restaurants and local markets. My first trip to Palermo was no exception. Our hotel was reasonably priced and well-reviewed, but most importantly it was steps away... More
When it comes to my love for Italian food, I subscribe to the three Rs rule: ricotta, risotto, and finally the last R, which is revolving. Sometimes it stands for robiola, a bloomy rind cheese with a slightly tangy flavor;... More
The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't... More
Finding the perfect ragu recipe is a journey. While the two main ingredients are tomatoes and ground meat, the background flavors and texture provided by the other ingredients are what truly make the sauce. Unlike other Italian sauces, a ragu... More
Like Arthur Schwartz, author of The Southern Italian Table, I grew up in a Jewish household. Schwartz was flanked by Italian neighbors in the apartment building where he grew up, exposing him at a young age to the joys of... More
[Flickr: podchef] Eating seasonally and locally wasn't a completely alien concept to me when I first arrived in Sicily but my first few trips to the local market drove home this concept immensely. In the tiny town where I lived,... More
