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fish

Fish Fillets with Shiitake and Bamboo Shoots

Recipe by Annabel Epstein

Fish Fillets with Shiitake and Bamboo Shoots

Recipe courtesy of Yuki Turk, a member of the Tokyo JCC. This is Yuki Turk’s grandmother’s recipe. According to Turk, she’s very good at cooking fish, and this is one of her best. Since fish is a popular dish to serve on Shabbat, this is a Japanese spin on a classic Shabbat meal.

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Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Recipe by Joan Nathan

Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Although gefilte innovation like the first jarred fish and the frozen loaves are taking over now, I still, as with many things, prefer the taste of homemade that I make twice a year for Passover and Rosh Hashanah. Before Passover, at what we call a “gefilte-in,” friends assemble in my kitchen with their own pots,

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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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Herbed Gefilte Fish Terrine

Recipe by Liz Alpern and Jeffrey Yoskowitz

Herbed Gefilte Fish Terrine

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with eggs, onions and spices. One of the things that drew us to gefilte fish was that it stood as a symbol of resourcefulness—how far a single fish could be stretched

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Salmon with Pink Peppercorn Citrus Sauce

Recipe by Bonnie Benwick

Salmon with Pink Peppercorn Citrus Sauce

Submitted by Bonnie Benwick, reprinted with permission from The Washington Post. Photo courtesy of The Washington Post. Cookbook author Tina Wasserman (Entree to Judaism) sets a bountiful Passover table in her Dallas home. She shared this recipe with Post readers in 2009, and I’ve made it every year since. Not just for Pesach, either—because it

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The Russian

Recipe by Annabel Epstein

The Russian

Growing up in a Russian Jewish household, dill was indispensable and belonged on smoked salmon the same way cream cheese does for Americans. Add some crunch with sliced cucumbers and radishes, and some soft scrambled eggs for the extra protein boost. Feel free to use any savory bagel you like the best, but we’re partial

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Gravlax

Recipe by Hillary Busis

Gravlax

First and foremost: Gravlax is not what you’re used to piling high on a sesame bagel with scallion cream cheese, red onion and tomato. That sort of fish—also known as Nova or Scottish-style salmon—is brined, then smoked, a double-headed curing process that gives it its signature flavor and texture. Gravlax, though, cuts smoke out of

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Plaki

Recipe by Dean Gold

<em>Plaki</em>

Plaki is a Greek dish of fish baked in a richly spiced tomato and onion sauce. Add hot sauce to the tomato sauce to taste, if you’d like. To save time, prepare the sauce in advance—it actually gets better with time, after the flavors have gotten a chance to meld.

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Summer Fish Tacos

Recipe by Elyse Cohen

Summer Fish Tacos

Officially called “California Rainbow Taco with Mic-Kale Obama Slaw and Barack-amole,” this recipe is modified from the Healthy Lunchtime Challenge and 2015 Kids’ State Dinner where First Lady Michelle Obama teamed up with PBS flagship station WGBH Boston, the US Department of Education and the US Department of Agriculture to host the fifth annual Healthy

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