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gluten-free

Yemenite Chicken Soup

Recipe by Leah Hadad

Yemenite Chicken Soup

This is a traditional Yemenite soup that was a daily item on the menu when I was growing up. For the seder meal, the cook would remove the meat from the pot and add broken-up matzah—enough to sop up the turmeric-infused broth. Then, hilba, a fenugreek relish spiced with chili paste, was added. It all

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Hilba (Fenugreek Relish)

Recipe by Leah Hadad

<em>Hilba</em> (Fenugreek Relish)

Hilba (or hilbeh) is the Yemeni Arabic word for fenugreek as well as for the traditional spicy relish Yemenite Jews make from fenugreek seeds to add to soup and some dairy dishes or use as a dip with pita or lahouh, a spongy, fermented Yemenite pancake. Yemenite soup with hilba is comforting and delicious, as

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Evie’s Tzimmes with a Twist

Recipe by Wendy Nevett Bazil

Evie’s Tzimmes with a Twist

My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I

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Cuban Yuca with Garlic Mojo Marinade

Recipe by Michele Amira

Cuban Yuca with Garlic Mojo Marinade

My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus,

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Cauliflower Hummus

Recipe by Judith Rontal

Cauliflower Hummus

Hummus has become a staple in our diets and is perhaps one of the hardest foods to give up for Passover if you don’t eat beans. The versatile dip can be used in so many ways—a dip for veggies, spreads for sandwiches or matzah, stuffed into sweet potatoes and to thicken soups. Instead of giving

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Onigiri (Japanese Rice Balls)

Recipe by Judith Rontal

<em>Onigiri</em> (Japanese Rice Balls)

Put down the rolling pin and create a new kind of triangle to enjoy during Purim. Onigiri are Japanese triangle-shaped rice treats featuring hidden fillings. Keep it classic by sprinkling the rice with sesame seeds or furikake, or get creative with your fillings, for example filling with chicken or tuna to make it a meal.

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Stuffed Mushrooms with Walnuts, Garlic and Parsley

Recipe by Julia Turshen

Stuffed Mushrooms with Walnuts, Garlic and Parsley

I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple. If you

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Double-Baked Potatoes with Horseradish and Cheddar

Recipe by Julia Turshen

Double-Baked Potatoes with Horseradish and Cheddar

When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do

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Charred Broccoli with Capers and Lemon

Recipe by Julia Turshen

Charred Broccoli with Capers and Lemon

This is one of my most reliable side dishes and goes well with just about everything. You can also toss it with cooked pasta, sprinkle some cheese on top and call it dinner. Speaking of cheese, it’s excellent with some scattered on top (especially Parmesan or pecorino), but I didn’t call for any here because

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Mexican Shakshuka

Recipe by Heather Bien

Mexican Shakshuka

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains

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