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breakfast & brunch

Hot Gingerbread Cake with Egg Sauce

Recipe by Lisa Goldberg

Hot Gingerbread Cake with Egg Sauce

Recipe contributed by Gloria Jacobson Pink. We understand why this is Gloria’s grandchildren’s favorite cake. And why they love the egg sauce almost more than the cake! We had never heard of egg sauce, but once we tasted it, we were sold. Gloria’s original recipe calls for molasses instead of golden syrup. Over many conversations

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Sour Cream Coffee Cake

Recipe by Annabel Epstein

Sour Cream Coffee Cake

Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this

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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

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Stovetop Flatbread

Recipe by Efrat Petel, Shirley Ben-David and Ofrit Barnea

Stovetop Flatbread

Love bread, but looking for a more wholesome option? We’re right there with you. This recipe calls for spelt, one of the ancient grains mentioned in the bible. Nutritionally, spelt far surpasses wheat. A low-glycemic grain that’s high in soluble fiber, spelt is easy to digest and makes you feel full. It is also rich

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Breakfast-in-Bed Apple Cake

Recipe by Judith Rontal

Breakfast-in-Bed Apple Cake

This apple cake actually tastes better the next day, so no need to wake up early to have it ready for brunch. My favorite part about this recipe is how adaptable it is. Want to make it healthier? Swap in some whole wheat flour or use some applesauce instead of oil. You can even reduce

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Pass-Me-More Passover Granola

Recipe by Sherry Schweitzer

Pass-Me-More Passover Granola

Reflecting on the kind of nibbles we ate on a regular basis and hoping for a post-Passover kitchen without another leftover box of matzah, I discovered that I could make a really good granola snack from crumbled matzah or farfel (truthfully, pieces of matzah resembling dog kibble). At first, I made a few “only fair” attempts,

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Shaya Haroset

Recipe by Alon Shaya

Shaya <em>Haroset</em>

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled

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