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Julie Silverstein

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About the Author

Julie SilversteinComing from a long line of fabulous Jewish culinarians, Julie Silverstein is committed to inventing new dishes and bringing fresh and local ingredients with unique international flavors to her table. After serving as the speechwriter for the Israeli Ambassador to the United Nations and a conflict resolution instructor at Harvard, a crisis in the kitchen doesn’t ruffle her apron. Julie lives in Washingto0,n DC with her in-house taste testers—her husband, Rusty, and three young children.

Kosher Bacon-Wrapped Brisket

Recipe by Julie Silverstein

Kosher Bacon-Wrapped Brisket

This little piggy went to market. This little piggy stayed home. This little piggy had roast beef… or in this case, brisket. This is a fantastic recipe for brisket, a traditional Jewish dish. With the bacon on top, it harkens back to the Germanic and Eastern-European roots of Ashkenazi cuisine. Authenticity never tasted so good.

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Chaya’s Challah

Recipe by Julie Silverstein

Chaya’s Challah

This fantastic challah recipe comes from Chaya Wolvovsky, co-director of Chabad of Silver Spring, MD. The flavor is nicely balanced and the texture is light and airy. Sprinkle with traditional toppings like sesame and poppy seed or experiment with new ones like thinly sliced green olives, chopped onion or whatever you dream up. The recipe

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Savory Hamantashen

Recipe by Julie Silverstein

Savory Hamantashen

Hamantashen are the most recognizable delicacy of Purim, a sweet tri-cornered pastry filled with any number of popular fillings from prune to poppy seed. Delight your guests with this savory version of the iconic treat, stuffed with caramelized onions, pears, goat cheese and walnuts with extra flavor from a rich balsamic reduction.

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Purim: All Grown Up

by Julie Silverstein

Purim: All Grown Up

Intrigue. Concealment. Power. The story of Purim is no childish fairytale. This is one Jewish holiday all grown up with nowhere to go. How about your place? Whether a mischievous masquerade or a naughty knights-and-ladies affair, host an adults-only Purim party and let the fun—and drinks—flow. Even the Rabbis of the Talmud are serious about

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Haman’s Hangover

Recipe by Julie Silverstein

Haman’s Hangover

Pomegranates are the beet of the fruit world. Go digging for the edible morsels and you’ll come up red-handed. But don’t let vanity keep you from enjoying these opulent pearls of juice. Roll up your sleeves, submerge sections of the fruit underwater and you’ll be able to extract the scarlet seeds with greater ease. In

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Esther’s Elixir

Recipe by Julie Silverstein

Esther’s Elixir

Cinnamon, cloves, coriander, fennel seeds, ginger, green cardamon, nutmeg, peppercorn and star anise (oh my!) are just a few of the warming spices brewed to make a traditional chai. Fortunately, we live in an age of convenience where delicious ready-made chai mixes are available at major supermarkets. Pick one up for this sweet and spicy

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