This week on Unorthodox, we’re digging in.
Benedetta Guetta, author of the new cookbook, Cooking alla Giudia, joins us to discuss the fascinating—and delicious—culinary history of the Jews of Italy. We learn that Jews are responsible for bringing the orecchiette pasta shape to Italy, that Jews taught Italians how to cook eggplant, and that the Jews of Italy made kosher prosciutto using goose (here’s her recipe).
Barry Levenson tells us about the National Mustard Museum in Middleton...
This week on Unorthodox, we’re digging in.
Benedetta Guetta, author of the new cookbook, Cooking alla Giudia, joins us to discuss the fascinating—and delicious—culinary history of the Jews of Italy. We learn that Jews are responsible for bringing the orecchiette pasta shape to Italy, that Jews taught Italians how to cook eggplant, and that the Jews of Italy made kosher prosciutto using goose (here’s her recipe).
Barry Levenson tells us about the National Mustard Museum in Middleton, WI, which the former Wisconsin assistant attorney general founded to celebrate the condiment. He tells us about hosting the World-Wide Mustard Competition, the connections between Jews and mustard, and shares some of his favorite mustards, all of which are available for purchase through the museum’s store..
Our Gentile of the Week is Eric Huang, the former 11 Madison Park chef behind the fried chicken pop-up Pecking House. He tells us about shifting from fine dining to pandemic pop-up fame and shares his thoughts on a few of the Jewish culinary staples he grew up eating at friends’ houses.
We’re excited to feature the second installment of Cook Like a Jew, from associate producer Quinn Waller. First she learned to make chicken soup, and today she’s back to uncover the secrets of making homemade hummus with Liel.
Join us June 16 at 5 p.m for “Can I Laugh At That?” a virtual panel discussion about comedy during trying times, hosted by Judy Gold and featuring Alex Edelman, Negin Farsad, and Mike Yard. Learn more and register at tabletm.ag/canilaugh.
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