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kid-friendly

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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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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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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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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Limonana Pops

Recipe by Ruthie Edelstein

<em>Limonana</em> Pops

One of my go-to summer cafe drinks is limonana, a Hebrew portmanteau of the words limon (lemon) and nana (mint) that sounds like limonada (lemonade). Limonana is generally a slushy type drink made with those two ingredients, plus a good amount of sugar. If I want something alcoholic, I’ll opt for a limonarak, lemonade mixed

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Vegan Blintzes

Recipe by Sarah Newman

Vegan Blintzes

Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.

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Baklava Babka

Recipe by Judith Rontal

Baklava Babka

A twist on the Jewish classic, this sweet bread combines the sweet yeasted dough of babka with the nutty, spiced flavors of baklava. You can use any variety of nuts, but traditional baklava is made with either pistachios or walnuts, or a combination of the two. Adapted from Smitten Kitchen.

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Roasted Rainbow Veggie Kebabs

Recipe by Jessica Grosman

Roasted Rainbow Veggie Kebabs

Everyone loves to eat a snack on a stick, especially when there’s also a dip. For the big game, elevate the ubiquitous raw veggies and hummus with this simple, make-ahead healthful snack that everyone will enjoy eating. Even better: Get kids involved in assembling the kebabs!

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Hearty Greens Soup

Recipe by Emily Landsman

Hearty Greens Soup

I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.

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