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

pareve

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

Read the story

Passover Popover Rolls

Recipe by Bonnie Benwick

Passover Popover Rolls

Matzah meal, which is just the bread of affliction finely ground, has seldom been put to better use than in this recipe created by California cooking instructor Linda Capeloto Sendowski. Easy to make, her popover rolls are the answer to the sandwich cravings that can appear mid-Passover week. They work wonderfully well for sopping up

Read the story

Passover Carrot-Apple Pudding

Recipe by Nava Atlas

Passover Carrot-Apple Pudding

This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photo by Evan Atlas.

Read the story

Green Tea Hamantashen

Recipe by Paula Shoyer

Green Tea Hamantashen

When I was visiting Paris in 2011, I saw macarons, chocolate candies and even cakes made with green tea powder (matcha). Green tea is an antioxidant and believed to reduce the risks of cancer and heart disease, so this is a hamantash that is also good for you. I fill these with apricot jam, but

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

Strawberry Rose Jam Filling

Recipe by Annabel Epstein

Strawberry Rose Jam Filling

Everyone knows and loves strawberry jam, especially when baked into buttery hamantashen. This Purim, try adding rosewater to homemade jam, and take the cookie game to a new level. Packaged in a Mason jar tied with a ribbon, this also makes for an impressive DIY present. Tip: If you’re short on time, but still want to

Read the story

Vegan Cholent

Recipe by Nava Atlas

Vegan <em>Cholent</em>

Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before Shabbat and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It’s one of the

Read the story

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.

Read the story

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

Read the story

Bimuelos de Kalavasa (Sephardic Pumpkin Patties)

Recipe by Susan Barocas

<em>Bimuelos de Kalavasa</em> (Sephardic Pumpkin Patties)

Pumpkin is a favorite ingredient in Sephardic cooking, found in cakes, soups, stews, puddings, jams and pancakes. Sephardic Jews include the fall fruit in dishes for Rosh Hashanah and Sukkot. At Chanukah, Syrian Jews are fond of savory pumpkin patties (kibbet yatkeen) while Sephardim from Turkey and Greece make deep-fried pumpkin fritters or sweet pancakes,

Read the story