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Asia

Mushroom–Cabbage Dumpling Filling

Recipe by Annabel Epstein

Mushroom–Cabbage 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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Pineapple Fried Rice

Recipe by Adam Greenberg

Pineapple Fried Rice

It’s very important to cook the rice the day before, lay it on a tray and let it dry out overnight. Freshly cooked rice is too starchy and wet. Laying it out on a tray overnight removes the moisture; it will easily break up after a full day in the fridge, making it nice and

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Bastani (Persian Saffron Ice Cream)

Recipe by Franz Afraim Katzir

<em>Bastani</em> (Persian Saffron Ice Cream)

No other dessert recipe gives me more bang for my buck than this  one. This simple dessert can garner more praise than ones that take much more effort and time to create. You can make it dairy or pareve —my preference is Trader Joe’s SoyCreamy nondairy vanilla ice cream.

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Chef Danny Lee’s Potato Kugel Dumplings

Recipe by Danny Lee

Chef Danny Lee’s Potato Kugel Dumplings

From Laura Kumin: ChiKo chef Danny Lee is a whiz with noodles and dumplings, but had never made kugel before he was asked to compete in Tzedek DC’s celebrity chef kugel cook-off held in September. This is what he came up with, and it won the judges’ decision for the event. This is a fun

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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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Kavkazi Fried Kurze (Meat-Filled Dumplings)

Recipe by Valeriya Nakshun

Kavkazi Fried <i>Kurze</i> (Meat-Filled Dumplings)

One of the most iconic dishes of Kavkazi (Mountain Jews) cuisine is called kurze (pronounced koor-zeh). Kurze are little, braided, meat-filled dumplings, and are perhaps an influence that came to our region from East and Central Asia. When done right, these dumplings have a light and soft-doughy shell and a juicy, melt-in-your-mouth meat filling. The

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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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Batata Vada

Recipe by Merav Levkowitz

<em>Batata Vada</em>

Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.

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Sambar

Recipe by Pamela Ehrenberg

<em>Sambar</em>

Recipe courtesy of Tannishtha Sarkar. Sambar is a vegetable and lentil stew often served alongside dosas or on its own. It calls for several specialty ingredients and spices, which you can find in Indian markets or online.

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