The Spice Merchant’s Arancini


March 18th 2015By Alessandra Rovati

Arancini (“little oranges”) are one of the most beloved examples of Southern Italian “street food”. Perfect to recycle risotto leftovers, they consist of meat- or cheese-stuffed rice balls coated with breadcrumbs and deep-fried. Arancini are very similar to a specialty found in Naples and Rome, suppli’ – more elongated tomato risotto croquettes filled with mozzarella. Arancini are said to have originated in 10th century Sicily, which at the time was under Arab rule ( an experience which is still reflected in the island’s food, particularly the decadent desserts). So I thought it would be fun to combine them with another famous Sicilian dish, Caponata (now available ready made from Sabra) which, like the saffron, highlights a different influence on the Sicilian cuisine, that of Spain. Add some cumin, mint, and a the unique rich flavor of lamb, and you have a dish that is at the same time authentically Italian and reminiscent of North Africa and the Middle East. Buon appetito!


Schug Pine Nut Brittle

Schug Brittle85

March 19th 2015By Melinda Strauss


Salmon With Pine Nuts, Rosemary and Orange


March 20th 2015By Helen Goldrein

This salmon stays deliciously moist under its crispy, nutty crust. Serve with orange wedges to squeeze over.


Middle Eastern Roasted Chicken with Rice, Currant, and Pine Nut Stuffing

Middle Eastern Roasted Chicken with Rice, Currant, and Pine Nut Stuffing

January 5th 2012By Joy of Kosher


Couscous and Tomato Stew

Couscous and Tomato Stew85

April 13th 2015By SarahNewman


Bastel — Ground meat-filled semolina half-moons

bastel-ground meat filled pastries

November 30th 2011By Poopa Dweck