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Recipe Collection

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Coriander Chicken with Lemon and Sumac

Coriander Chicken with Lemon and Sumac

Prep time: 10 minutes + 6–8 hours refrigeration
Cook time: 30–40 minutes
Yield: 4 servings

The Ottomans loved using coriander/cilantro, with its pungent fresh leaves and silky, warming seeds, but when the empire…

Fish Poached in Paper

Fish Poached in Paper

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings

This recipe is quick, easy and very tasty. There's a lot to be said for cooking with paper…

<em>Abambar</em> (Libyan Almond Cookies)

Abambar (Libyan Almond Cookies)

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 40 large cookies

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially…

Herbed Gefilte Fish Terrine

Herbed Gefilte Fish Terrine

Prep time: 5–10 minutes
Cook time: 40–45 minutes
Yield: 1 small terrine; serves 8–10

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and…

Zucchini Basil Soup

Zucchini Basil Soup

Prep time: 5–10 minutes
Cook time: 45–55 minutes
Yield: 14 servings

This is a very healthy, velvety soup. By adding the fresh spinach at the end of the cooking…

Shaya <em>Haroset</em>

Shaya Haroset

Prep time: 5–10 minutes
Cook time: 5–10 minutes
Yield: 6 generous servings

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist.…

Pearousia Pear Brandy Old Fashioned

Pearousia Pear Brandy Old Fashioned

Prep time: 5 minutes
Cook time: None
Yield: 1 cocktail

We were looking for a cocktail that highlighted our pear brandy without losing the delicate taste of the…

Duck Schmaltz Matzah Balls

Duck Schmaltz Matzah Balls

Prep time: 1 hour + 2 hours refrigeration and resting
Cook time: 30 minutes
Yield: 8–10 servings

These are the matzah balls we serve at Dino's Grotto for the holidays. Now you can try them…

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Curaçao–Style Haroset (Garosa)

Prep time: About 1 hour
Cook time: None
Yield: About 30–40 balls

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the…