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Annabel Epstein

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About the Author

Annabel EpsteinAnnabel grew up in Germany, in a family where love has always evolved and revolved around the kitchen table. She now cooks in her tiny dorm kitchen at The George Washington University and tries to perfect her baking as a pastry assistant at Cowbell Kitchen. Follow her cooking adventures on Instagram. She loves eggs, eggplant and dill more than anything.

Pistachio, Cardamom and Rosewater Macaroons

Recipe by Annabel Epstein

Pistachio, Cardamom and Rosewater Macaroons

Why do almonds have to be the star of every Passover cookie? Ground pistachios laced with citrus zest, cardamom and rosewater combine for an easy, one-bowl cookie that can be dressed up with drizzled chocolate or enjoyed on its own. Traannabder Joe’s sells pre-shelled pistachios—they are a worthwhile investment here.

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Mad About Macaro(o)ns

by Annabel Epstein

Mad About Macaro(o)ns

What’s Passover without mounds of coconut macaroons or their almond cousins? Annabel clears up confusion about the different types and takes us on a tour of the bakeries around town offering them.

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Avocado Matzah Toast

Recipe by Annabel Epstein

Avocado Matzah Toast

Just because it’s Passover doesn’t mean you have to skip out on avocado toast. Topped with a jammy egg and (if you eat kitniyot) everything bagel spice, it becomes next-level delicious.

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Chocolate, Orange and Chili Matzah

Recipe by Annabel Epstein

Chocolate, Orange and Chili Matzah

The basic idea for this matzah (with the caramel-y base topped with chocolate) comes from Marcy Goldman, but this is a spicy and slightly less decadent variation. Don’t worry if it seems at first like the chocolate won’t melt—it will! If you want to make it a bit more wholesome, skip the caramel and just

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Tofu–Kimchi Dumpling Filling

Recipe by Annabel Epstein

Tofu–Kimchi Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Scallion Pancake Challah

Recipe by Annabel Epstein

Scallion Pancake Challah

Combining the two greatest carbs in life, challah and scallion pancakes, this Chinese-inspired challah adapted from Molly Yeh is the perfect complement to a plate full of dumplings. Preparing the dough in advance and braiding the challah together before Shabbat dinner is another fun way to get guests engaged and learn the ins and outs

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