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dairy

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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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

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Tahini and Almond Cookies

Recipe by Natalie Levin

Tahini and Almond Cookies

Tahini is one of my favorite spreads, and I use it on a daily basis. It’s made entirely of sesame seeds and has a rich, nutty flavor with luscious texture. These are the most addictive cookies ever. They’re so easy to make and are such a great treat with your coffee.

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Fish Poached in Paper

Recipe by Jason Goodwin

Fish Poached in Paper

This recipe is quick, easy and very tasty. There’s a lot to be said for cooking with paper and string, in cartoccio. Your little parcels will seal in flavor and they look incredibly enticing on a plate. The surprise is that the parcels aren’t baked, but poached.

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Festive Chocolate-Coconut Cake

Recipe by Carine Goren

Festive Chocolate-Coconut Cake

Forget dry and dense Pesach cakes! With a baked (and moist!) coconut base, a rich (and fast) chocolate mousse filling and a sweet whipped cream frosting, this cake will really make Passover a happy holiday. For a pareve version (great as a dessert after the seder), substitute the butter with margarine and the dairy whipping

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Cheesy Matzah Brei Kugel

Recipe by Ilyse Fishman Lerner

Cheesy Matzah <em>Brei</em> Kugel

Real talk: Passover is a tough one for me. Don’t get me wrong—it’s a beautiful holiday filled with tradition, family and a reminder of just how lucky we are. It’s just that I’m constantly, insatiably, ferociously hungry. For eight days straight. After all, I named my business after a carb. I created this matzah brei

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Peanut Butter and Jelly Macaroons

Recipe by Dan Cohen

Peanut Butter and Jelly Macaroons

I made those on a whim one day and was blown away. They’ve become very popular with our customers, and rightly so. I generally think that macaroons are best the day after they’ve been baked, but these macaroons are killer when warm out of the oven. Just delicious little bites of America. You can use

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Vegetable Lasagna

Recipe by Susan Barocas

Vegetable Lasagna

Lasagna doesn’t need to be a time-consuming dish to prepare. In this recipe, store-bought sauce works well with no guilt as all the vegetables and cheese add lots of flavor. Slice or grate your own fresh veggies or buy them already prepped, but make sure they are sliced thinly so they will cook through. And

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Crème Brûlée Hamantashen

Recipe by Paula Shoyer

Crème Brûlée Hamantashen

These French-inspired hamantashen are really burnt caramel hamantashen. After several tries, I could not brûlé the filling without scorching the cookie. If filling the triangle with the caramel sauce is too much work for you, go ahead and serve the caramel as a dipping sauce. We dip sufganiyot into sauces and jams when we do

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