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North America

Scallion Pancake Challah

Recipe by Annabel Epstein

Scallion Pancake Challah

Combining the two greatest carbs in life, challah and scallion pancakes, this Chinese-inspired challah adapted from Molly Yeh is the perfect complement to a plate full of dumplings. Preparing the dough in advance and braiding the challah together before Shabbat dinner is another fun way to get guests engaged and learn the ins and outs

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Salted Bourbon Caramel Hamantashen

Recipe by Marcia Friedman

Salted Bourbon Caramel Hamantashen

Tender bourbon-scented pastry dough gives way to a creamy caramel center in this grown-up hamantashen. Homemade caramel sauce (adapted from a recipe by Samin Nosrat in Salt, Fat, Acid, Heat) tastes best, but store-bought works in a pinch. Plan to make the dough and caramel sauce the night before baking. For drizzle topping, use the

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Pineapple Fried Rice

Recipe by Adam Greenberg

Pineapple Fried Rice

It’s very important to cook the rice the day before, lay it on a tray and let it dry out overnight. Freshly cooked rice is too starchy and wet. Laying it out on a tray overnight removes the moisture; it will easily break up after a full day in the fridge, making it nice and

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Smoked Matzah Ball Soup

Recipe by Rooster Soup Co.

Smoked Matzah Ball Soup

Of the soups, salads, sandwiches, milkshakes and blue-plate specials served at Rooster Soup Company, the bestseller is the smoked matzah ball soup. “Smoke is a big part of the Jewish palette, whether it’s pastrami or smoked salmon, so we knew that we wanted to do a matzah ball soup and put our twist on it,”

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Vegan Sweet Noodle Kugel

Recipe by Sarah Newman

Vegan Sweet Noodle Kugel

Eating less meat and dairy, or even being fully vegan, does not mean forsaking all of one’s favorite Shabbat and holiday dishes. We pass down and make family recipes because such dishes are integral to our memories and experiences. Recipes evolve and change through generations. Cuisine is the food of a culture, and if Jews

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Chef Alex Levin’s Savta’s Kugel

Recipe by Alex Levin

Chef Alex Levin’s Savta’s Kugel

From Laura Kumin: Rich-tasting and not too sweet, this is the noodle pudding that chef Alex Levin’s grandmother made for several Jewish holidays as well as Sunday brunches. He tweaked the recipe and won Tzedek DC’s first celebrity chef kugel cook-off on Sept. 25. Notes: This will fit in a 9-by-13-inch baking dish (see the

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Chocolate Pecan Slab Pie

Recipe by Deb Perelman

Chocolate Pecan Slab Pie

Considering how annoyed I get about fairly inconsequential stuff, such as decorative paper straws (mmm, wet paper fibers), single giant ice cubes in cocktails (that thwack you in the face when you take a sip), or a single granule of playground sandbox matter in my bed (always the bed; always the bed!), I am sure

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Granola Biscotti

Recipe by Deb Perelman

Granola Biscotti

There are a lot of good reasons to make and eat the finger-shaped twice-baked dunkable cookies known as biscotti, cantuccini and sometimes even mandelbrodt, and most involve delicious things to drink: coffee, black tea, and vin santo and other dessert wines. But where’s the cookie that will help you get through breakfast for the week

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Chocolate Puffs

Recipe by Laura Kumin

Chocolate Puffs

Adapted from “Chocolate Puffs,” Richard Briggs, The New Art of Cookery. These tiny sweets are a cross between cookies and candy. They are crisp, intensely chocolaty and addictive. (See the original recipe here.)

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