Sweet Gnocco Fritto (Fried Cinnamon Raisin Bread Bites)

emilia romano style friend raisin cinnamon bread bites

December 20th 2014By Chef Tami Weiser

These tasty tidbits are a wonderful change of pace from the usual donut bites! Traditionally, these fried bread pieces are plain and served with savory fillings, but a few recipes suggest that you serve them with honey. With a few culinary twists and turns, these easily became a delicious treat. They are yummy on their own and not overly sweet, and in the honey syrup— me-oh-my-oh—they are a sweet treat! Perfect for Chanukah or Rosh Hashanah. One quick reminder: make sure to allow 40 minutes for the dough to rise.


Red Onion Focaccia

Red Onion Focaccia

April 26th 2010By Joy of Kosher

Delicious and refreshing Focaccia bread with the wonderful flavors of rosemary, red onion, garlic and of course, potatoes


Ravioli with Fire-Roasted Tomatoes and Olives

Ravioli with Fire-Roasted Tomatoes and Olives

June 17th 2010By Joy of Kosher

Spice up your traditional Ravioli recipe with these delicious ingredients, including fresh tomatoes.




October 23rd 2014By Alessandra Rovati

Polenta has been eaten in Northern Italy for at least 3,000 years! It was initially made with spelt; once the Venetians introduced maize after the discovery of America, it became the ingredient of choice. If you have only tried the instant version, you need to upgrade to the real thing! Polenta tastes wonderful when served with either earthy stews or flavorful cheeses and stewed mushrooms.


Italian Chanukah Party

caprese latke

December 3rd 2014By Rivka Lieberman


Idaho® Potato and Sonoma Foie Gras Pizza

Idaho® Potato and Sonoma Foie Gras Pizza

April 23rd 2010By Joy of Kosher

An interesting take on the regular foie gras, with the addition of potatoes into a pizza. Enjoy.


Butternut Squash and Olive Risotto

Butternut Squash and Olive Risotto

June 15th 2010By Joy of Kosher

Combination of amazing flavors mixed into a risotto, sure to be a hit!


15 Italian Recipes for Shavuot

italy shavuot

May 21st 2014By Rivka Lieberman