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Sherry Schweitzer

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About the Author

Sherry SchweitzerSherry W. Schweitzer teaches writing at UMUC and was formerly the editor-in-chief of The Teachers Edition, a weekly online newsletter for educators from the U.S. Department of Education. She has written freelance articles for several newspapers, including a food memoir about her grandparents' delicatessen, Weinstein's, for the Pittsburgh Post-Gazette. She is an occasional blogger for her own food blog.

Mushroom-Barley Soup

Recipe by Sherry Schweitzer

Mushroom-Barley Soup

Every time I eat a bowl of this easy-to-prepare mushroom barley soup, I ask myself the same question: How can this be so delicious? It’s one of those soup recipes that is perfect for an afternoon before a big family holiday or just as good paired with a salad and some crusty bread as a

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Fish Reuben

Recipe by Sherry Schweitzer

Fish Reuben

Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section

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Sweet and Scented Fish Tagine

Recipe by Sherry Schweitzer

Sweet and Scented Fish Tagine

Nearly 30 years ago, when I met my husband, we both enjoyed a diet that was largely animal protein-based. He wasn’t a fancy cook—and neither was I—but we both enjoyed cooking, and most of our meals centered on animal protein. I was famous for my brisket, which I cooked without fail on every Jewish holiday,

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Gamja jeon (Korean Potato Pancakes)

Recipe by Sherry Schweitzer

<i>Gamja jeon</i> (Korean Potato Pancakes)

Raised in a traditional Korean household, my neighbor Rachel married a Jewish man, and their two girls were raised Jewish. Our families have eaten together often, including many dinners of traditional Korean or Jewish food. This year, I asked Rachel if she had ever made Korean latkes. Last year she sent me a recipe for

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Pulled Apple Strudel

Recipe by Sherry Schweitzer

Pulled Apple Strudel

On a rainy Tuesday, I set out to create the dough of my mother’s tales. She often bragged that my grandmother, Esther Weinstein, a Russian immigrant all of five feet tall and the owner of the Pittsburgh delicatessen that bore her name, made strudel dough for the restaurant on her dining room table, where she

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