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"This is my fave Nigella recipe - it's as beautiful as she is...."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...

"Source: Classic Cuisine of the Italian Jews by Edda Servi Machlin. This is an ancient Venetian dish according to the author and may not be for everyone's taste."

Ingredients: dark seedless raisins, garlic...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"Sounds interesting. My son's school sent this recipe home and I have never seen a Haroset recipe with bananas! Sweet red wine can be used in place of the grape juice."

Ingredients: cinnamon, dates, lemon juice...

"Lightly sweet dipping cookie"

Ingredients: eggs, sugar, vanilla extract...

"It's amazing, you think we could do without 7 or 8 days of bread, but we just gotta have it, even on Passover. This is an adaptation of a Phyllis Glazer recipe."

Ingredients: eggs, fresh basil, garlic...

"I have been ordering stuffed chicken breast in restaurants for years and have been playing with ingredients to find the right mix. The layering of flavors in the stuffing works perfect together and keep the breast moist and tender."

Ingredients: dry white wine, fresh basil leaves...

"From Jewish Holiday Cooking"

Ingredients: potato starch, eggs...

"I found this on Eating Well newsletter. It sounded absolutely delicious and looked even better! I am always looking for different types of desserts. Am putting this here for safe-keeping. 2 hours of cooling time suggested after you have baked the cake. A good tip; it can be made a day ahead and wrapped tightly in plastic wrap."

Ingredients: tart green apples, egg yolks...

"Charoset is a special relish used at the Passover seder as a reminder of the mortar and bricks used by the Israelites when they were slaves to Pharaoh. Its taste recalls the sweetness of freedom. This is a classic version made by the Jews of Italy."

Ingredients: dates, orange juice, raisins...

"Yummy soup, just in time for fall. From the cookbook Cucina Ebraica. This is a Jewish-Italian cookbook with great recipes. Prep time includes time for the lentils to soak."

Ingredients: chicken fat, dried lentils...

"Deep-frying is an old Roman Jewish tradition. In the past cooks known as friggitory sold crisp, piping-hot vegetables from street stands. Today, most of the restaurants in the ghetto offer some form of fritto misto. Rice croquettes and little deep-fried ovolini of fresh mozzarella, apples, even pieces of soaked salt cod, are sometimes added to this..."

Ingredients: head broccoli, eggplants...

"These delicious coconut cookies are popular anytime of year...not hard to make and store well in a tin."

Ingredients: unsweetened dried shredded coconut, egg whites...

"Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers..."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...