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vegetables & legumes

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Recipe by Nava Atlas

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

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Roasted Carrot and Sweet Potato Tzimmes

Recipe by Amelia Saltsman

Roasted Carrot and Sweet Potato <em>Tzimmes</em>

Tzimmes is an Eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour. In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish. This version couldn’t be

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Israeli Healthy Baby Mush

Recipe by Joshua Rosenstein

Israeli Healthy Baby Mush

This is a popular dish for Israeli babies, as it combines grains (pick the one of your choice—in Israel, it’s usually made with ptitim, or Israeli couscous) and vegetables. If you prefer, add half a cup of red lentils at the very beginning (you’ll need about one-fourth cup extra water), and skip the tahini.

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Crispy Baked Falafel

Recipe by Judith Rontal

Crispy Baked Falafel

Falafel is a traditional Middle Eastern patty made out of chickpeas. They are typically deep-fried, which makes it both intimidating for a home cook and not the healthiest thing to enjoy. While baked falafel are typically soggy messes that fall apart, by adding a coating of Amazi plantain chips you get the crunch you dream

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Balaboosta Borscht

Recipe by Michele Amira

<em>Balaboosta Borscht</em>

My entire family is obsessed with red borscht—the kind that looks almost radioactive in color and conjures up memories of Mother Russia. That’s why I’m here to make a case for borscht this summer. Although it doesn’t get as much hype, this cold beet soup is just as refreshing as its hip Spanish cousin gazpacho

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Eggplant “Meatball” Banh Mi Vietnamese Sandwich

Recipe by Pat Tanumihardja

Eggplant “Meatball” <em>Banh Mi</em> Vietnamese Sandwich

The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did

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