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About the Author

Sweet and Sour Brisket

Recipe by Laura Ginns

Sweet and Sour Brisket

I saw this recipe in Southern Living and changed the meat from pot roast to brisket. I also changed a few other ingredients. The maple syrup was my own idea when I didn’t have honey. Now I prefer it with syrup. Our whole family loves the recipe.

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Mom’s Noodle Kugel

Recipe by Laura Ginns

Mom’s Noodle Kugel

My mother is famous for her fabulous noodle kugel. Family friends always love it when she serves it. When she made it for the brit (circumcision) of our third son, Oliver, my friends came to love it, too. I make it—it’s fun to keep the recipe alive. The sour cream and milk can be low-fat.

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Rosh Hashanah at Bobbe’s

by spark

Rosh Hashanah at Bobbe’s

How did Bobbe do it? So much good food for so many people came out of that tiny kitchen! In a special Jewish Food Memory, DC author Faye Moskowitz lovingly recalls the High Holiday meals of her childhood.

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Mish-Mosh for Passover

Recipe by Beth Davis

Mish-Mosh for Passover

This recipe is a family treasure! My mother concocted and named it when we were small children. Now, some five decades later, it is still a staple dish for Passover among our family and friends.

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Greek-Inspired Passover Moussaka

Recipe by Suzin Bobeck

Greek-Inspired Passover Moussaka

This dish was a big hit one of the last nights of Passover. Matzah becomes well hidden in the moussaka, the Greek version of lasagna. It’s great for using up a whole box of matzah when everyone is tired of eating it! The spices really help jazz it up.

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