She has written for Food and Wine, Cooking Light, Eating Well, and Natural Health, and her syndicated column "Something Different" appears in over 750 newspapers. She contributed the soy section to The Joy of Cooking, and has taught soy technique classes at the Culinary Institute of America. As a consultant, she has also worked with major food companies to develop new products.
Finding food an endless adventure, she blends influences from her travels to Sicily, Morocco, Tunisia, and other Mediterranean countries, as well as those of Asia, into her cooking. When not in the kitchen or writing, she explores markets, visits culinary artisans, and knits. Dana Jacobi lives in New York City.
Articles by Dana Jacobi
On Christmas Eve, Feast Italian-Style
The Feast of Seven Fishes, an Italian Christmas Eve tradition, calls for serving seven individual seafood dishes. Instead, I invite friends to share this Feast of Seven Fishes, a colorful dish which includes seven kinds of fish and seafood.
Lemon Chicken with Broccoli and a Tropical Twist
Lemon chicken is legitimately Chinese. But for Americans, chefs batter and deep-fry the chicken, then top it with a gooey, tart-sweet sauce. See how we make a colorful, healthful version of this well-loved dish - with a tropical twist.
Catch a Moroccan-Style Dinner
A fabulous way to add excitement to your fish is with a flavorful dry rub, like this blend of spices North African cooks use.
Streamlined Gazpacho Helps Beat the Heat
Gazpacho is a culinary trifecta, the rare dish that is delicious, healthful, and popular with everyone, from everyday folks to trend-conscious foodies.
Discover Salsa, Italian-Style
Salsa is the top-selling condiment in the United States. Latino cooks sometimes add to the primal combination of tomatoes, onions, hot chile, cilantro and lime -- but salsa is also fundamental to the Italian table.
Tuna Salad with a Springtime Twist
If you are a tuna-lover and are seeking a salad with spring flair, one that includes crunch, color and a flavorful surprise, then this is for you.
Chicken Is Nice with Moroccan Spice
A trip to Morocco transformed how I use spices. The first lesson I learned was the difference between spicy and hot.
Dressing Up Green Salads
When did you last rave about a lettuce leaf? Listen closely when someone praises a salad because the dressing is most likely what the diner found memorable. The dressing was either a perfect partner with the greens or it stood on its own.
Turn Ripe Tomatoes into Bruschetta
With the crop reaching its height, it is time for my annual paean to sun-warmed, vine-ripened, local tomatoes. Add a little variety without too much fuss -- chop up a few tomatoes and season them to spoon on top of bruschetta.
A Summery Shrimp Stir-Fry
Chinese cooking calls for thoughtfully combining the artistic and the practical. This dish balances sweet, tart, earthy and bright seafood flavors in foods that are crisp, tender, chewy and juicy with just enough salt to enhance them all.
An Easter Egg Story
Easter usually falls around my birthday, and so Easter eggs have often been part of my birthday celebrations. (Article features recipe for Egg Salad with White Beans).
Brussels Sprouts with Tuscan Flavor
Tuscan cooks make everything green taste great, including Brussels sprouts. The Tuscan approach is a simple one and usually involves olive oil.
A St. Patrick's Day Salad
If you think food that celebrates St. Patrick's Day means corned beef and cabbage with boiled potatoes, it's time to update your thinking about Irish cooking.
