Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

breads & savory pastries

Yeasted Pumpkin Bread

Recipe by Leah Koenig

Yeasted Pumpkin Bread

Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today.

Read the story

Challah

Recipe by Alex Levin

Challah

SAF Instant yeast can be purchased online. It is the same as rapid rise yeast, but different from active dry yeast that’s sold in supermarkets. Active dry yeast is an unreliable substitute for this recipe. If you do not have a stand mixer, scale the recipe down to two-thirds of the weight and make three loaves

Read the story

Bialys

Recipe by Marcia Friedman

Bialys

Bialys originated in Bialystok, Poland, and were brought to the United States by Jewish immigrants in the early 1900s. Cousin to the bagel, bialys are fun, small round breads with an indent rather than a hole—all the better for cradling the traditional seasonings like onion, salt and poppy seeds. They freeze well and provide a

Read the story

Scallion Pancake Challah

Recipe by Annabel Epstein

Scallion Pancake Challah

Combining the two greatest carbs in life, challah and scallion pancakes, this Chinese-inspired challah adapted from Molly Yeh is the perfect complement to a plate full of dumplings. Preparing the dough in advance and braiding the challah together before Shabbat dinner is another fun way to get guests engaged and learn the ins and outs

Read the story

Dosas

Recipe by Pamela Ehrenberg

<em>Dosas</em>

Recipe courtesy of Tannishtha Sarkar. Some chefs advise that dosas be served immediately from the pan. Others maintain that they can remain in a warm oven until serving, enabling the chef to enjoy gathering with the rest of the family—but the delay will cause a change in texture.

Read the story

Date-Fig Nut Loaf

Recipe by Esther Schuster

Date-Fig Nut Loaf

This bread makes a nutritious Tu b’Shevat or anytime breakfast with most of its sweetness coming from the abundance of chopped dried fruit. The hint of lemon provides a bit of tartness for balance and freshness, while pecans add a Southern touch. Eat it fresh out of the oven or toasted and served with butter,

Read the story