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pareve

Winter Red Salad

Recipe by Paula Shoyer

Winter Red Salad

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish. Feel free to use precooked beets, which can now be found in most supermarkets.

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Bouillabaisse

Recipe by Paula Shoyer

Bouillabaisse

Bouillabaisse is a fish stew that is popular in the South of France and is typically made with shellfish. I have always wanted to develop a kosher version and created a soup, rather than a stew, that is just as filling. It has all the flavors of the original as well—fennel, orange, tomato and anise—but

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Chocolate Quinoa Cake

Recipe by Paula Shoyer

Chocolate Quinoa Cake

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

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(One) Eight-Night Martini

Recipe by Alex Laufer

(One) Eight-Night Martini

When thinking about a cocktail to serve with a Chanukah meal, I gravitate to a martini to cut the richness of fried latkes. I gave this martini a savory twist by fat-washing our District Made Vodka (with olive oil, of course!) and by adding kosher pickle brine.

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Galician Pear Butter

Recipe by Emily Paster

Galician Pear Butter

Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings, the other being sour cream, for potato latkes. While there is nothing wrong with applesauce, this year, why not expand your culinary horizons and top your latkes with the delicate sweetness and creamy texture of Galician

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Ajvar (Balkan Eggplant Relish)

Recipe by Paula Wolfert

<i>Ajvar</i> (Balkan Eggplant Relish)

From Emily Kaiser Thelin: Food memories we form as children are often lodged so deeply in our minds, they can stay with us even though the fog of dementia. Alzheimer’s is said to attack the brain in the reverse order of the brain’s development through childhood and early adulthood, so early food memories can be

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Armenian Cauliflower

Recipe by Paula Wolfert

Armenian Cauliflower

From JFE®: Before cauliflower—roasted whole, florets fried or riced—was on everyone’s mind or menu, this recipe was part of Paula Wolfert’s repertoire. Try it, and you’ll understand why.

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Miso Ginger Zoodles

Recipe by Annabel Epstein

Miso Ginger Zoodles

This cold zoodle salad takes less than 15 minutes to throw together and also happens to be both vegan and gluten-free (check to make sure your miso is gluten-free). This doesn’t stop it from being absolutely delicious though. Inspired by cold sesame noodles, this dish is a healthier alternative and doesn’t require turning on the

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