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

dairy

Matzah Crack(ers)

Recipe by Judith Rontal

Matzah Crack(ers)

After the first two Passover seders, matzah is the last thing you want to see in your kitchen, but it’s all you have to eat for six more days! Turn the boring, bland cracker into something so good you’ll have to run out and buy a second box. The magic trio of butter, sugar and

Read the story

All-Season Lemon Bars

Recipe by Marcia Friedman

All-Season Lemon Bars

Delightful contrast rules these bars—a firm rich crust against the soft luscious filling, sweetness and nuttiness alongside bright tartness. This Passover-friendly, gluten-free recipe features whole-grain quinoa flour, which provides nice structure and a mild nutty flavor to the crust. Note that straining the lemon mixture is optional—the small lumps aren’t noticeable once you garnish the

Read the story

Cacio e Pepe

Recipe by Mikey Fabian

<em>Cacio e Pepe</em>

There’s nothing like homemade pasta, but if it’s too much work, you can use a box of spaghetti for this recipe. If you go that route, cook the pasta according to the instructions on the package, minus one minute. Prepare the sauce while the pasta is in the water.

Read the story

Chocolate-Hazelnut Semifreddo

Recipe by Alon Shaya

Chocolate-Hazelnut Semifreddo

I worked the dessert station at Al Vedel for a while, cranking out semifreddo (“half-cold” in Italian), zabaglione and tiramisù to the kitchen’s sound track of Michael Bublé and Frank Sinatra. Those desserts inspired this nutty custard, which is a lot like ice cream or gelato, but made without any special appliances beyond a candy

Read the story

Sweet Matzah Brei

Recipe by Olga Berman

Sweet Matzah Brei

This sweet matzah brei is awesome for breakfast, dessert or as a snack. It can be made with any variety of dried fruit, but I like the combination of dried apricots and sour cherries. There’s no need for additional sugar because there is enough sweetness from the dried fruit and chocolate! Instead of making the

Read the story

Pistachio Cake

Recipe by Camille Cogswell

Pistachio Cake

Michael Solomonov, co-owner of Zahav in Philadelphia, made this incredibly moist, flavorful cake as dessert for one of the Suppers as part of the 2018 Sips & Supers fundraiser for Martha’s Table and DC Central Kitchen. Chef Solomonov served it with sachlab, a Middle Eastern vanilla pudding, and persimmons macerated in sugar and rosewater, then

Read the story

Smoked Salmon Rillette

Recipe by Diane Gross and Khalid Pitts

Smoked Salmon Rillette

This appetizer is easy to throw together, but full of interesting flavors—rich crème fraîche, bright lemon juice and zest, salty capers and of course smoky salmon. Serve it in small individual jars or in one medium spread bowl, with toasted bread or crackers.

Read the story

Hungarian Jewish Flódni Cake

Recipe by Leah Hadad

Hungarian Jewish <em>Flódni</em> Cake

On a visit to Hungary last summer, I discovered flódni, a traditional cake of Jewish Budapest. The Jewish community preserved the flódni tradition, which now has a wider audience in the Hungarian beyond the Jewish community and has come to symbolize the diversity of Hungarian society. With five layers of dough and four distinct fillings—poppy

Read the story

Salted Bourbon Caramel Hamantashen

Recipe by Marcia Friedman

Salted Bourbon Caramel Hamantashen

Tender bourbon-scented pastry dough gives way to a creamy caramel center in this grown-up hamantashen. Homemade caramel sauce (adapted from a recipe by Samin Nosrat in Salt, Fat, Acid, Heat) tastes best, but store-bought works in a pinch. Plan to make the dough and caramel sauce the night before baking. For drizzle topping, use the

Read the story