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Jennifer Segal

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About the Author

Jennifer SegalJennifer Segal is the chef and photographer behind Once Upon a Chef, a family-friendly recipe website featuring easy and elegant recipes with step-by-step photos. Once upon a time, she went to culinary school and worked in fancy restaurants. Now, she's cooking for her family and sharing all her tested and perfected recipes on her blog, as well as HuffPost, Saveur, Parade, Yummly, Serious Eats and more. Her first cookbook will be published by Chronicle Books in the spring of 2018.

Roasted Swiss Chard with Feta

Recipe by Jennifer Segal

Roasted Swiss Chard with Feta

Some recipes are a total surprise. When my friend (and Once Upon a Chef right hand) Betsy Goldstein told me about this dish, I thought it seemed really odd. But I made it and before long I was texting her to say, “I’m home alone and in danger of eating this entire pan.” The top

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Golden Orange Gazpacho with Basil

Recipe by Jennifer Segal

Golden Orange Gazpacho with Basil

Fresh-squeezed orange juice highlights the flavor of golden cherry tomatoes and makes this soup taste like pure sunshine. It’s the sort of thing you can keep in the fridge in the summertime, eat three times a week and never tire of. And it’s good for you, too.

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Springtime Sautéed Asparagus & Peas

Recipe by Jennifer Segal

Springtime Sautéed Asparagus & Peas

There’s a useful adage: what grows together goes together. In other words, if fruits and vegetables grow in the same season and region, they’ll taste great together. Think tomatoes and basil, strawberries and rhubarb, bananas and coconut, and—in this case—peas and asparagus. Plus, I always think combining vegetables in a side dish dresses them up

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Moroccan-Style Brisket with Dried Fruit and Capers

Recipe by Jennifer Segal

Moroccan-Style Brisket with Dried Fruit and Capers

For years, I made Nach Waxman’s “most-Googled brisket recipe” for every Jewish holiday. My family loved it, but eventually we all got tired of the same ol’ same ol’. One year, I decided to mix things up a bit and give the recipe a Moroccan twist. I added Middle Eastern spices, dried fruit and capers,

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