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vegan

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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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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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.

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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

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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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