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dairy

Kolokuthokeftedes (Zucchini Fritters)

Recipe by Joan Nathan

<em>Kolokuthokeftedes</em> (Zucchini Fritters)

Across from the ancient Agora in Athens is a line of outdoor restaurants with stunning views of the Parthenon. At one, called To Kouti, meaning “The Box,” are served the best zucchini fritters in Athens, even better than those I used to eat in Jerusalem, many years ago.

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Potato and Apple Gratin

Recipe by Christian Leue

Potato and Apple Gratin

A wintry mix of potatoes, apples and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41, from Lior Lev Servcarz’s La Boîte, to supply both salt and savory notes. No cheese or cream is used, allowing the flavors of peak-season produce to shine through. Your guests will recognize the vegetable combo from those classic

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Fontina Zoodle and Kale Pie

Recipe by Annabel Epstein

Fontina Zoodle and Kale Pie

This is a quick, healthyish take on a pasta bake that still has a satisfying crispy cheese lid and makes for delicious leftovers. The cheese keeps it indulgent and helps to convert both zoodle and kale haters. Feel free to swap out the Fontina for mozzarella or any other mild cheese that melts easily.

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Joy’s Poppy Seed Loaf

Recipe by Gracie Goldberg

Joy’s Poppy Seed Loaf

My mom doesn’t cook much, but when she does it is usually a dessert. She is most famous for her chocolate chip pumpkin loaf, her pumpkin pie, and this, a poppy seed loaf. Serve it toasted for breakfast or with a scoop of ice cream for dessert. A poppy seed loaf is perfect for every occasion!

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Pumpkin Chocolate Hazelnut Rugelach

Recipe by Shannon Sarna

Pumpkin Chocolate Hazelnut Rugelach

People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. After all, pumpkin is a pretty neutral flavor— what most people consider “pumpkin” can be more accurately called pumpkin pie spice. The color of this rugelach is just stunning, and the flavor features a sweetness that is just

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Sweet Fall Pear Galette

Recipe by Debra Moser

Sweet Fall Pear Galette

From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer

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Apple Honey Ginger Torte

Recipe by Annabel Epstein

Apple Honey Ginger Torte

Have you heard of the famous Marian Burros Plum torte? First published in the New York Times by Marian Burros in 1983, the recipe was published every year after that until 1995, when the editor of the Times decided that people just needed to clip it, laminate it and put it on their fridge once

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Lemon Cheese Blintzes and Soufflé

Recipe by Emily Landsman

Lemon Cheese Blintzes and Soufflé

Blintzes are a Jewish American staple for the Yom Kippur break-fast and Shavuot. Not sure how to make them? Scroll down to the bottom of the recipe for a video that shows how I make them and then takes it one step further by baking them up into an especially tasty blintz soufflé.

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