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appetizer

Evie’s Tzimmes with a Twist

Recipe by Wendy Nevett Bazil

Evie’s Tzimmes with a Twist

My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I

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Vegetarian Steamed Wontons

Recipe by Judith Rontal

Vegetarian Steamed Wontons

This year, stay in for Christmas and make yourself a Chinese feast! These wontons are easy to make and a fun activity for a snowy day. Feel free to add in some ground meat if you want a heartier dumpling—the recipe is very flexible for your tastes. You can eat these alone, or heat up

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Tarama (Salty Carp Roe Spread)

Recipe by Beyhan Çagri Trock

<i>Tarama</i> (Salty Carp Roe Spread)

Being immigrants from Turkey, it was common in my family to have fish or salty meats with toast and tea in the morning. Perhaps our caviar wasn’t the expensive Russian kind, but we often spread salty tarama, or “carp roe,” on our toast instead of jelly. In the 1970’s ready-made taramosalata became available in markets. It tastes okay.

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Na’ama’s Fattoush

Recipe by Yotam Ottolenghi and Sami Tamimi

Na’ama’s Fattoush

Easy to make, this is a great first course or side dish. For the bread, I used two store-bought pitas that I toasted earlier in the day so they stayed crisp. This salad should be assembled right before eating so the bread doesn’t get too soggy. Submitted by Paula Shoyer

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Kibbeh Batata

Recipe by Vered Guttman

<em>Kibbeh Batata</em>

From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef. The kibbeh batata are popular in other Sephardi communities as well, during Passover and Chanukah.

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