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low-fat

Curaçao–Style Haroset (Garosa)

Recipe by Wendy Nevett Bazil

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version

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Fig, Date and Pomegranate Filling

Recipe by Annabel Epstein

Fig, Date and Pomegranate Filling

Spiked with orange zest and with zing from the pomegranates, this filling is also naturally sweetened by the dates and figs. Both dates and figs are prominently featured in Israeli cooking and taste great even in March when fresh local fruit is limited.

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Mushroom and Bean Soup

Recipe by Sarah Newman

Mushroom and Bean Soup

The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.

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Mujaddarah

Recipe by Nava Atlas

<em>Mujaddarah</em>

Mujaddarah is often made with cracked wheat (bulgur), and sometimes with rice. Either way, the grain is combined with high-protein lentils and lots of onions browned by olive oil. This simple and delicious preparation is beloved dish in Israeli as well as other Middle Eastern cuisines.

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Cauliflower Shawarma Tacos

Recipe by Molly Yeh

Cauliflower <em>Shawarma</em> Tacos

At least once a week, Eggboy tells me that he wishes he were Mexican. “Why’s that?” I ask, playing along like we haven’t had the same conversation 100 times before, “So that I could eat tacos every single day!” he exclaims, hinting that we should probably eat tacos real soon, and never minding the obvious

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Caramelized Cauliflower

Recipe by Todd Gray and Ellen Kassoff Gray

Caramelized Cauliflower

This dish has been a signature at our restaurants for many years. These days there are many varieties of heirloom cauliflower available, like pointy Romanesco or mustard-colored and green cauliflower. Already delicious from being caramelized, it is paired here with almonds and raisins.

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Baked Sweet Potato Shapes

Recipe by Diana Levine

Baked Sweet Potato Shapes

One of the best ways to get a young child to eat their vegetables is to transform them into something they don’t recognize. My three-year-old son refuses to eat mashed sweet potatoes. However, if I transform them into nugget shapes, he will gladly devour an entire plate! Sweet potatoes are a nutritious food for growing

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Lemon Tahini Roasted Broccoli

Recipe by Annabel Epstein

Lemon Tahini Roasted Broccoli

Israelis love tahini, the paste made from ground sesame seeds. I decided to put an Israeli twist on broccoli this Thanksgiving and astound my friends and family with a side rivaling the stuffing. When I first made this recipe, I couldn’t believe how quick and easy it was and yet how flavorful and magical the

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