An Ivy League-educated lawyer turned food writer, I bring passion, a sharp intellect and attention to detail to my globally-inspired Jewish and Mediterranean cuisine. While I am always guided by the traditions of both Ashkenazi and Sephardic cooking, I am willing to break the rules in search of the best flavor — for example, making Olive Oil Ice Cream instead of fried doughnuts for Hanukah or lightening up my grandmother’s kreplach recipe with chicken instead of brisket. My travels and time living in Paris inspired my lifelong exploration of Jewish foodways around the globe and today translates into developing modern, from-scratch recipes that appeal to contemporary palates.