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gluten-free

Slightly Sweet and Sour Cabbage

Recipe by Joan Nathan

Slightly Sweet and Sour Cabbage

This recipe comes from Sara Yaech, a woman whom I met on a trip to Havana the week before Barack Obama visited Cuba. Descended on her father’s side from Turkish Jews who came from Istanbul to this Spanish-speaking country in the 1920s, Sara grew up with Turkish and Ladino food. An amazingly alive woman in

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Horseradish and Beet Sauce

Recipe by Joan Nathan

Horseradish and Beet Sauce

Jews serve horseradish, sliced as a root or ground into a sauce, at Passover to symbolize the bitterness of slavery. It was in Ashkenaz, what is now Alsace-Lorraine and southern Germany, that the horseradish root replaced the romaine and arugula of more southerly climates as the bitter herbs at the Passover dinner. Today, farmers in France

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Cuban Mojo Chicken

Recipe by KOL Foods

Cuban Mojo Chicken

Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as a chef in numerous restaurants and catering venues. His signature dishes often combine a Spanish and tropical influence with American and Israeli traditions.

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Schmaltz and Gribenes

Recipe by Emily Landsman

<em>Schmaltz</em> and <em>Gribenes</em>

Ah, schmaltz. That golden cooking fat so engrained in our Jewish culinary history. We now know that animal fats are not our healthiest options, but that makes schmaltz even more special to pull out for holiday dishes a few times a year. Don’t even think about what you’re eating when you snack on some delicious

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Chocolate Haroset

Recipe by Ilana Schatz

Chocolate <em>Haroset</em>

Recipe contributed by Philip Gelb, vegan chef and caterer. Using mortar and bricks, the Jewish slaves built the pyramids. The haroset reminds us of the mortar, a symbol of unrewarded toil. We remember how our ancestors’ work enriched the Egyptians’ lives and challenge ourselves to think about the ways that we currently benefit from exploited

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Coriander Chicken with Lemon and Sumac

Recipe by Jason Goodwin

Coriander Chicken with Lemon and Sumac

The Ottomans loved using coriander/cilantro, with its pungent fresh leaves and silky, warming seeds, but when the empire was abolished in 1923, it seemingly fell from grace and coriander leaves barely feature in modern Turkish cookery. Coriander goes well with the tart bite of lemon and sumac. Pul biber (Aleppo pepper) can be found in

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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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Abambar (Libyan Almond Cookies)

Recipe by Carine Goren

<em>Abambar</em> (Libyan Almond Cookies)

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially for Passover. The abambar resemble macaroons, but are less delicate in look and texture. They are cracked and tanned, taste like marzipan and have the unique aroma of bitter almonds. After much trial and error, I came

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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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