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North America

Challah Dogs

Recipe by Shannon Sarna

Challah Dogs

Challah wrapped hot dogs were one of my very first challah experiments, and from day one they were a huge hit. I make challah dogs for almost every party or family event. They are crowd- pleasing like pigs in blankets, but just a little more indulgent. I typically use an all-beef kosher hot dog, but

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Pumpkin Chocolate Hazelnut Rugelach

Recipe by Shannon Sarna

Pumpkin Chocolate Hazelnut Rugelach

People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. After all, pumpkin is a pretty neutral flavor— what most people consider “pumpkin” can be more accurately called pumpkin pie spice. The color of this rugelach is just stunning, and the flavor features a sweetness that is just

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Sweet Fall Pear Galette

Recipe by Debra Moser

Sweet Fall Pear Galette

From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer

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Apple Honey Ginger Torte

Recipe by Annabel Epstein

Apple Honey Ginger Torte

Have you heard of the famous Marian Burros Plum torte? First published in the New York Times by Marian Burros in 1983, the recipe was published every year after that until 1995, when the editor of the Times decided that people just needed to clip it, laminate it and put it on their fridge once

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Lemon Cheese Blintzes and Soufflé

Recipe by Emily Landsman

Lemon Cheese Blintzes and Soufflé

Blintzes are a Jewish American staple for the Yom Kippur break-fast and Shavuot. Not sure how to make them? Scroll down to the bottom of the recipe for a video that shows how I make them and then takes it one step further by baking them up into an especially tasty blintz soufflé.

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Slow Cooker Apple Butter

Recipe by Judith Rontal

Slow Cooker Apple Butter

Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are

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Sweet and Sour Peach Ketchup

Recipe by Emily Paster

Sweet and Sour Peach Ketchup

The idea that ketchup is made with tomatoes is a fairly recent innovation. Ketchup, which is no more than a slow-simmered sauce made with fruit, vinegar and spices, had a long and storied history in Asia and Europe long before the people of those continents encountered tomatoes, which are, after all, a New World crop.

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Cranberry Applesauce

Recipe by Emily Paster

Cranberry Applesauce

Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings for potato pancakes or latkes. (The other being sour cream. The arguments over which topping is better can get rather heated.) Latkes are a Jewish deli staple, but are perhaps best known as the traditional dish

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Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Recipe by Ype von Hengst

Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Many of us turn to the same staples for every holiday or Shabbat meal: chicken, brisket, salmon. Here’s a recipe to get you out of the holiday-entree rut and spice things up. Lamb makes for tender meatballs, and the tart pomegranates (perfect for Rosh Hashanah!), garlicky spinach and sweet red sauce make it more than

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That Rye Nectar

Recipe by Denise Petty

That Rye Nectar

Local honey, along with a honeycomb garnish, shines in this cocktail, making it perfect for Rosh Hashanah. The citrus (lime and orange juices and the orange peel garnish) adds a refreshing lightness, and the orange blossom water is reminiscent of the Middle East and other faraway lands.

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