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meat

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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Many Bean Soup

Recipe by Emily Landsman

Many Bean Soup

This is a great way to clear out some of those staples we all keep in the pantry, like dry beans, canned veggies and stock. You can easily adapt this recipe to your tastes, including leaving the meat out altogether if desired.

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Doro Wot

Recipe by Leah Koenig

<em>Doro Wot</em>

Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from the Ethiopian spice mix, Berbere.

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Sweet and Sour Cabbage Soup

Recipe by Leah Koenig

Sweet and Sour Cabbage Soup

Beet borscht is undoubtedly the most popular sweet and-sour soup within the Ashkenazi soup canon. But this cabbage-based soup, called krautsuppe in German, is just as delicious. It is traditionally served during the cold winter months when a bright, savory potage is especially comforting.

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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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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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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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