Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

appetizers

Crispy Baked Falafel

Recipe by Judith Rontal

Crispy Baked Falafel

Falafel is a traditional Middle Eastern patty made out of chickpeas. They are typically deep-fried, which makes it both intimidating for a home cook and not the healthiest thing to enjoy. While baked falafel are typically soggy messes that fall apart, by adding a coating of Amazi plantain chips you get the crunch you dream

Read the story

Balaboosta Borscht

Recipe by Michele Amira

<em>Balaboosta Borscht</em>

My entire family is obsessed with red borscht—the kind that looks almost radioactive in color and conjures up memories of Mother Russia. That’s why I’m here to make a case for borscht this summer. Although it doesn’t get as much hype, this cold beet soup is just as refreshing as its hip Spanish cousin gazpacho

Read the story

Eggplant “Meatball” Banh Mi Vietnamese Sandwich

Recipe by Pat Tanumihardja

Eggplant “Meatball” <em>Banh Mi</em> Vietnamese Sandwich

The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did

Read the story

Spicy Fried Okra

Recipe by Pat Tanumihardja

Spicy Fried Okra

Infamous for its slimy texture, okra is far from everyone’s favorite vegetable, but this dish just might convert you. Buy okra pods that are evenly green and about 3- to 4-inches (5 to 10 cm) long; avoid pods that look shriveled or are soft when squeezed.

Read the story

Israeli Salad

Recipe by Chef Rossi

Israeli Salad

From Michele Amira: Much like Chef Rossi’s Israeli salad, she is bold, raw and full of flavor. Chef Rossi (yes, she only has one name) has been the food writer of the “Eat Me” column for Bust magazine since 1998, hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This,”

Read the story

Herby Dolmas

Recipe by Michele Amira

Herby <em>Dolmas</em>

Dolmas (also called dolmades) are common in Mediterranean countries and are a favorite of Persian and Balkan Jews. You can find them on most mezze platters in Israel, and these days they’re even pretty popular and well known in the US, though primarily found at Greek restaurants. When I make dolmas with my mom for family

Read the story

Malfuf (Grilled Cabbage)

Recipe by Meirav Gavish

<em>Malfuf</em> (Grilled Cabbage)

Barbecues, like the ones usually held all over Israel on Independence Day, are a nightmare for vegetarians, but they don’t have to be. A few cuts, a generous butter or oil bath, coarse salt and some time over the flames transforms the humble cabbage (malfuf in Arabic) into a tender, caramelized delight. You may want to

Read the story

The Heights’ Muhammara (Roasted Pepper and Walnut Dip)

Recipe by Vered Guttman

The Heights’ <em>Muhammara</em> (Roasted Pepper and Walnut Dip)

This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh. Jarred roasted peppers work well for this recipe.

Read the story