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Mike Friedman

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About the Author

Mike FriedmanMike Friedman is the owner and chef of The Red Hen, winner of the 2014 RAMMY for best new restaurant. Friedman, a New Jersey native who was inspired by his mother’s cookbooks to turn to cooking after quitting his job at age 22, worked at Proof, Zaytinya and Jaleo prior to opening the Italian-inspired American restaurant in historic Bloomingdale.

Gnocchi alla Romana (Semolina Baked Gnocchi)

Recipe by Mike Friedman

<em>Gnocchi alla Romana</em> (Semolina Baked Gnocchi)

In my family, noodle kugel is a holiday staple, especially during the Yom Kippur break-fast. A baked pasta dish that can be served warm or cold, gnocchi alla Romana is Rome’s answer to the noodle kugel and is especially fitting because of the famous Jewish ghetto in Rome. This dish tastes even better the day

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Butternut Squash Latkes

Recipe by Mike Friedman

Butternut Squash Latkes

Mix up your usual latke repertoire with this squash variety. With their rich yellow color and glistening, crisp outside, they are beautiful gold coins to grace your table. You can prepare the latke mixture up to an hour before frying, but bear in mind that the potatoes will begin to turn brown if left raw for

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Braised Brisket-Style Short Ribs

Recipe by Mike Friedman

Braised Brisket-Style Short Ribs

These short ribs are a variation on my mother’s famous brisket, whose secret I recently persuaded her to share: beer and chili sauce. Served on a large platter on a bed of parsnip mash and topped with a generous pile of shaved fresh horseradish, they make a big, hearty holiday centerpiece that will have you

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