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gluten-free

Hungarian Chicken Paprikash

Recipe by Paula Shoyer

Hungarian Chicken Paprikash

Although my maternal grandmother’s family was Hungarian, I never tried this wonderful chicken dish until I was an adult. The classic recipe is made with sour cream, but I use a homemade cashew cream instead. If you want to skip that step, use the canned thick coconut cream. This recipe yields a lot of sauce

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Georgian Quinoa with Beets and Walnuts

Recipe by Paula Shoyer

Georgian Quinoa with Beets and Walnuts

In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They

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Marrakesh Beef Tagine with Prunes and Peanuts

Recipe by Paula Shoyer

Marrakesh Beef Tagine with Prunes and Peanuts

On our family trip to Morocco for vacation, we ate this tagine at the kosher restaurant in Marrakesh and then learned how to prepare it in a family cooking class. The addition of peanuts was a nice touch, but you can substitute other nuts or just omit them. BUTTONS TO USE: Sauté and Pressure Cook

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Coconut Macaroons

Recipe by Marcia Friedman

Coconut Macaroons

Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally flour-free, these cookies became a Passover favorite. In the United States, coconut versions gained popularity, though far too many people have only tried them from

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North-African Style Spicy Fish

Recipe by Marcia Friedman

North-African Style Spicy Fish

Jewish communities across North Africa—in Algeria, Libya, Morocco and Tunisia—had regionally influenced variations of white fish poached in a spicy red sauce. Versions of this dish were served at Shabbat dinners, and today it’s enjoyed across Israel. This boldly-flavored rendition comes together easily and can be an appetizer or main dish.

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Apple and Jam Oil Cake

Recipe by Monday Morning Cooking Club

Apple and Jam Oil Cake

Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Yolan Frank: Merelyn’s mother, Yolan Frank, seemed to make an apple cake every week. This was her regular when Merelyn was young, but it was later superseded by her apple pie, featured in The Feast Goes On. Dairy free, rustic and

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Chocolate Hazelnut Bon Vivant

Recipe by Monday Morning Cooking Club

Chocolate Hazelnut Bon Vivant

Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by the Benedict sisters: Early in her marriage, Merelyn tasted a bon vivant cake made by her husband’s aunt Edith, and she begged and pleaded until she shared the recipe with her. Edith’s secret trick of roasting the hazelnuts before grinding gave

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Emergency Salad

Recipe by Laura Kumin

Emergency Salad

From Washington Women’s Cook Book, published by the Washington Equal Suffrage Association: The name Emergency Salad may not be in common use today, but it was a well-accepted term in the early 2oth century. One popular version, found in Good Housekeeping magazine in the summer of 1908, a community cookbook published in Macon, Georgia the

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Vegetarian Posole

Recipe by Judith Rontal

Vegetarian Posole

A traditional soup from Mexico, posole is typically made with pork, hominy and chiles. This vegetarian version swaps in hearty beans for meat but isn’t lacking in any flavor. Pile your bowl high with toppings like shredded cabbage, cilantro, lime, avocado and crispy tortilla chips.

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Matcha Mochi Cake

Recipe by Judith Rontal

Matcha Mochi Cake

Have your tea for dessert with this Matcha Mochi Cake. Made with glutinous sweet rice flour, this naturally gluten-free cake is full of surprises. It’s chewy, crunchy, gooey, and most importantly, oishii (delicious in Japanese)!

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