Culinary Judaics Academy’s Danny Corsun: Cooking, Education and One Pot Pasta

Taste Buds with Deb - Episode 10
June 22, 2023
Danny Corsun (Photo courtesy Danny Corsun)

Chef Danny Corsun has combined cooking, teaching and Judaism to create an extraordinary platform. Culinary Judaics Academy (CJA) is a Netflix-esque platform, providing masterclasses for Jewish learning through cooking.

“It’s an out-of-the-box way of approaching spirituality and faith,” Corsun told the Journal. “It’s very experiential, very tactile.”

Corsun uses food, which is not necessarily Jewish cooking, as a vehicle to teach thematic lessons. The recipe might be specific to a holiday; for instance he teaches how to make cheese blintzes for Shavuot. However, it could also relate to a lesson in CJA’s Jewish value series.

For instance, Corsun teaches about acts of loving-kindness through a recipe for sun dried tomato risotto.

“If you’ve ever made risotto, you know you’ve got to put [in] a lot of loving kindness [and] a lot of patience to make it correctly,” he said.

According to Corsun, whose background is in entertainment and education, every workshop incorporates three things:

  1. A. cooking-connection to the theme.
  2. A Jewish connection.
  3. A contemporary lens through which to look at your Judaism, so it’s relatable, personal and usable as you navigate your life.

The experience of cooking, whether it’s through CJA or with family and friends, helps you become your best self.

For those who want to become more comfortable in the kitchen, Corsun said to stop being intimidated. You don’t need “fancy schmancy equipment,” he said. “[If you have] bowls, knives and a heating source, you’re good.”

Choose recipes that aren’t intimidating. And know that it’s okay to mess up.

For instance CJA’s blintz-class involves making crepes. “You’re going to throw out the first one; I guarantee you,” Corsun said. “I don’t care if you’re Wolfgang Puck, you’re going to throw out the first crepe, because that’s just the way it is.”

Also remember, even if the crepes look bad, they probably taste good.

“Don’t be so critical of yourself that everything has to be perfect,” Corsun said. “[Cooking] is about figuring it out. And how do you figure it out? It’s just trial and error.”

Corsun is also all about really easy recipes.

“I am a big fan of things that don’t require a whole lot of cleaning time,” he said..” If you can do things in one or two pots, then you’re the master.”

Corsun’s calls his One Pot Farmers Market Pasta amazing.

“You’re literally making the sauce and the pasta at the same time,” he said. “The key is using a vegetable broth or vegetable stock as the liquid that boils the pasta, and you are simultaneously making the sauce as well. It’s one of the easiest recipes I’ve ever made, and one of the more delicious ones.”

Get CJA’s One Pot Pasta recipe below.

Learn more about Culinary Judaics Academy.

For the full conversation, listen to the podcast:

Watch the interview:


Photo courtesy Danny Corsun

This recipe is a great way to make a meal without making a huge mess in your kitchen. Great flavors come together for a delicious and hearty dish that your friends and family will love.

12 ounces pasta (Your choice – Penne or Linguine works great!)
1 can (15 ounces) diced tomatoes with liquid

2 Tbsp of tomato paste
2 cups quartered cherry tomatoes

1 cup of diced carrots

1 large sweet onion, diced
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped

4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil

Salt and pepper to taste
1/2 cup of Parmesan cheese (plus some for garnish)

Add oil to a large pot. Saute onions, carrots, cherry tomatoes, garlic and basil. Season with salt and pepper. Once sweated down, add in tomato paste and mix. Then pour in canned tomatoes and the vegetable broth and then the pasta. Sprinkle the pepper flakes and oregano on top. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost a good amount of the liquid has evaporated (you can leave about an inch of liquid in the bottom of the pot).

Season again if needed, stirring pasta several times to distribute the liquid in the bottom of the pot. Finish with parmesan cheese and stir to incorporate. Serve garnished with additional parmesan cheese and fresh basil. Enjoy!

Debra Eckerling is a writer for the Jewish Journal and the host of “Taste Buds with Deb.Subscribe on YouTube or your favorite podcast platform. Email Debra: tastebuds@jewishjournal.com.


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