Semolina Gnocchi Gratin (Gnocchi alla Romana)

Steamed Whole Artichokes with Garlic Confit

Garlic Confit

Braised Artichoke Hearts

Spinach Artichoke Quiche

Roman-Jewish Fried Artichokes

Artichoke Relish

Artichoke Butter Lettuce Salad

Crispy Artichoke Bites

Artichoke Dip

Warm Artichoke Carpaccio

Basic No-Knead Dough

Balsamic Roasted Tomatoes

Pesto

Focaccia Caprese Sandwich

Cacio e Pepe

Cacio e Pepe Eggplant

Whipped Feta Bruschetta, Two Ways

Roasted Zucchini with Artichoke Tapenade

Potato-Crusted Cod

Savory "Shlishkes"

Lemon Ricotta Cake

Honey-Soaked Ricotta Cheesecake

Sweet Cheese Lemon Babka

Lemon Curd

Boozy Lemon Tiramisu

Sparkling Negroni-ish

This issue is dedicated to showcasing Rome as a culinary destination, rich in both history and Jewish heritage, featuring recipes and stories inspired by the city. Leah Koenig shares an iconic Roman Jewish recipe, while Chanie Apfelbaum presents a festive Shavuos feast influenced by her recent visit to Rome. From focaccia-style pizza to lemon-inspired desserts, the issue aims to transport readers to Rome through its vibrant culinary experiences and Jewish spirit.

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