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Marcia Friedman

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About the Author

Marcia FriedmanMarcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life, a cookbook featuring more than 100 Jewish and Italian recipes, all of which can be made kosher. A convert to Judaism, Marcia enjoys speaking about her journey to groups and continues exploring the intersection of Jewish and Italian food and life on her blog.

Polpettone di Tonno (Tuna Loaf) with Horseradish Green Sauce

Recipe by Marcia Friedman

<em>Polpettone di Tonno</em> (Tuna Loaf) with Horseradish Green Sauce

This Italian-inspired recipe offers a fresh flavorful alternative to traditional gefilte fish for holiday meals. I’ve boosted the flavor and texture with the addition of artichokes and a topping of salsa verde—green sauce, which I’ve enhanced with horseradish in a nod to gefilte-fish tradition. The Parmesan cheese can be omitted if you need a nondairy

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Calzones with Roasted Eggplant and Red Pepper

Recipe by Marcia Friedman

Calzones with Roasted Eggplant and Red Pepper

Creamy cheese and roasted vegetable flavors burst forth from a delicious salty crust (adapted from Meatballs and Matzah Balls) in this calzone. The eggplant and red pepper, which Italy’s Jews helped popularize in Italian cuisine, make it a fine Jewish-Italian version. For great results, use a pizza stone (put it in the oven while you

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Baby Artichoke Risotto

Recipe by Marcia Friedman

Baby Artichoke Risotto

When spring comes, Italians and Italian Jews savor using the fresh crop of artichokes in a variety of dishes. Artichoke risotto (risotto ai carciofi) was one favored by Venice’s Jews—once you taste it, it will be clear why. The creamy dish yields a mild artichoke flavor with nice little bites of artichoke hearts and herby freshness

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Mushroom-Stuffed Matzah Ball Fritters

Recipe by Marcia Friedman

Mushroom-Stuffed Matzah Ball Fritters

In the spirit of fried filled Italian dumplings, here are deep-fried and mushroom-stuffed matzah balls, which work beautifully as an appetizer or side dish. These are firmer and delightfully crisper than their soup-borne cousin—and literally full of flavor thanks to the classic Italian mixture of mushrooms, garlic and parsley, with tomato paste for additional depth.

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