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

dairy

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.

Read the story

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

Read the story

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

Read the story

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

Read the story

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

Read the story

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

Read the story

Calzones with Roasted Eggplant and Red Pepper

Recipe by Marcia Friedman

Calzones with Roasted Eggplant and Red Pepper

Creamy cheese and roasted vegetable flavors burst forth from a delicious salty crust (adapted from Meatballs and Matzah Balls) in this calzone. The eggplant and red pepper, which Italy’s Jews helped popularize in Italian cuisine, make it a fine Jewish-Italian version. For great results, use a pizza stone (put it in the oven while you

Read the story

Lemon Ginger Curd

Recipe by Annabel Epstein

Lemon Ginger Curd

Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.

Read the story