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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.

Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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Peperoni Ripieni (Stuffed Peppers with Eggplant)

Recipe by Marcia Friedman

<em>Peperoni Ripieni</em> (Stuffed Peppers with Eggplant)

A beautiful package of Italian garden flavors, these peppers feature a smooth basil-spiked eggplant filling elegantly draped with melty, creamy cheese and a bite of tomato. Use the time when the eggplants are broiling to prep all the remaining ingredients and your baking dish. Inspired by a recipe by Joyce Goldstein in Cucina Ebraica.

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Bialys

Recipe by Marcia Friedman

Bialys

Bialys originated in Bialystok, Poland, and were brought to the United States by Jewish immigrants in the early 1900s. Cousin to the bagel, bialys are fun, small round breads with an indent rather than a hole—all the better for cradling the traditional seasonings like onion, salt and poppy seeds. They freeze well and provide a

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Chocolate Pecan Pie

Recipe by Marcia Friedman

Chocolate Pecan Pie

Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty

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All-Season Lemon Bars

Recipe by Marcia Friedman

All-Season Lemon Bars

Delightful contrast rules these bars—a firm rich crust against the soft luscious filling, sweetness and nuttiness alongside bright tartness. This Passover-friendly, gluten-free recipe features whole-grain quinoa flour, which provides nice structure and a mild nutty flavor to the crust. Note that straining the lemon mixture is optional—the small lumps aren’t noticeable once you garnish the

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Salted Bourbon Caramel Hamantashen

Recipe by Marcia Friedman

Salted Bourbon Caramel Hamantashen

Tender bourbon-scented pastry dough gives way to a creamy caramel center in this grown-up hamantashen. Homemade caramel sauce (adapted from a recipe by Samin Nosrat in Salt, Fat, Acid, Heat) tastes best, but store-bought works in a pinch. Plan to make the dough and caramel sauce the night before baking. For drizzle topping, use the

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