Alon Shaya
By Alon Shaya
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Eat, Drink + Think Walnut Cream Cake
This recipe is by Alon Shaya, adapted from Fenves family recipe. Yields one cake 8 large eggs, separated 1 teaspoon cream of tartar 2 teaspoons kosher salt, divided 1¼ cups granulated sugar, divided Zest of 2 lemons, divided 2 cups dark chocolate chips or chopped pieces, divided 5 cups walnut pieces or halves, divided ¾…
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Eat, Drink + Think Blackberry Torta della Nonna
The fact that I know the secret to this torta makes me feel like a part of my Italian mentor Edgarda Bergonzi’s family. She taught me how to make it, and she learned it from her mother, who’d learned it from her mother. The first time I saw it, I thought it must have been…
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Eat, Drink + Think Ricotta with Date and Pecan Pesto
This is a great Italian inspired Rosh Hashanah treat. You get all the sweet and savory aspects that you love with challah and honey, but here the sweetness comes from a delicious balsamic vinegar and dates. You’ll want to make sure you can use the best and freshest ricotta you can find, which usually requires…
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Recipes Alon Shaya’s Charoset
My grandmother would make the best Sephardic-style charoset. This is based off hers, with an Italian twist. I love what the flavor of the Moscato wine and hazelnuts adds to the dates and figs. I also like to make this year-round and eat it with everything. Try it with grilled ciabatta and fresh ricotta cheese….
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