Judah Rhodie
Judah RhodieA deep dive into wonderful recipes, wine, restaurant reviews, travel, visual arts, and design. Become a culture vulture with Judah Rhodie
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 126 | Subscribers | Read | judahrhodie.substack.com |
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Pasta Pomodoro con La Muddica Atturrata
La muddica atturrata — literally “toasted (or slightly burnt) crumbs” - is a humble Sicilian condiment born of resourcefulness: stale bread transformed by olive oil, heat and a few strong seasonings into a crunchy, savory topping.
Giovanni’s Skillet‑Toasted Cacio e Pepe
Cacio e pepe - the Roman classic - is reductive in its ingredients and ruthlessly exacting in its technique. It asks nothing of the cook but attention: hard, salty Pecorino Romano, a cloud of black pepper, plain pasta and the quiet alchemy ...
Pesto Verde di Foglie di Porro
This is a light, elegant pasta that turns humble leek greens into a silky, bright pesto — fresher and more delicate than classic basil pesto.
Kofta b’Siniyah
Kofta b’Siniyah is a Levantine-style baked lamb kofta that balances warm spices, bright herbs and creamy feta for a textured, juicy result.
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Authors
The writers behind this newsletter.
A modern renaissance man bringing you all the best of food, wine, travel, art, design and culture.
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