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meat

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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Tsukune “Matzah Ball” Soup

Recipe by Kristin Eriko Posner

<em>Tsukune</em> “Matzah Ball” Soup

When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything

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Grilled Chicken Tikka Kebabs

Recipe by Judith Rontal

Grilled Chicken Tikka Kebabs

Grilling season is upon us! Light up your guests’ taste buds and your grill with these flavorful chicken kebabs. The dairy-free yogurt marinade tenderizes the meat, keeping it moist and flavorful instead of dry and forgettable. Kebabs are an easy way to cook meat and can be customized to add whatever vegetables you want to

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Moroccan Chicken

Recipe by Chef Zipora Einav

Moroccan Chicken

Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more

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Kerri’s Bobotie

Recipe by Kerri Sarembock

Kerri’s <em>Bobotie</em>

Bobotie is a South African meat casserole topped with an egg custard, usually made with milk. There are many bobotie recipes out there, but after trying various, I’ve settled on this as being my favorite, which also happens to be kosher. This recipe is good for any time of year, but I tend to make

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Peri-Peri Chicken

Recipe by Paula Shoyer

Peri-Peri Chicken

Peri-Peri chicken, also called Piri-Piri, which means “pepper-pepper,” is the iconic chicken dish of South Africa. Nando’s, the popular non-kosher chain in the US, features this chicken. People agree that the recipe was first created by Portuguese settlers in Africa, when they discovered the African bird’s eye red chili. Yet many disagree whether the marinade

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Spring Lamb with Roasted Vegetables

Recipe by Vered Guttman

Spring Lamb with Roasted Vegetables

This dish of roasted lamb shoulder with vegetables is all about the beauty of spring, as lambs are born and asparagus, sunchokes and artichokes are at their peak. Choose the best spring produce you can find, roast briefly and arrange around the lamb. JFE® Note: In Sephardic communities, unlike among Ashkenazic Jews, it is common

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