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pareve

Hearty Greens Soup

Recipe by Emily Landsman

Hearty Greens Soup

I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.

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Curried Spaghetti Squash Latkes

Recipe by Jessica Grosman

Curried Spaghetti Squash Latkes

There are millions of latke recipes for Chanukah, each with its own flavor twists. I like to include spices to make my recipes unique. The addition of curry powder and turmeric powder lends a gentle spiciness to these latkes. Spaghetti squash takes the place of traditional white potatoes, giving these latkes a beautiful golden hue

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Black Pepper Honey Fried Carrots

Recipe by Judith Rontal

Black Pepper Honey Fried Carrots

The miracle of Chanukah is alive in the air fryer, where a magical tiny amount of oil turns any vegetable or latke into a crispy fried treat. These carrots are sweet, spicy and the perfect crisp side to eight days of air-fried latkes.

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Chewy Tahini Blondies

Recipe by Adeena Sussman

Chewy Tahini Blondies

I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way

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Yeasted Pumpkin Bread

Recipe by Leah Koenig

Yeasted Pumpkin Bread

Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today.

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Sutlatch (Cream of Rice Pudding)

Recipe by Susan Barocas

<em>Sutlatch</em> (Cream of Rice Pudding)

A creamy, delicate pudding, sutlatch—in Turkish sütlaҫ or mahallebi—is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or, more authentically, with pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for

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BourbonAde

Recipe by Sophie Felder

BourbonAde

I love my brown liquors, but a glass of whiskey can feel pretty heavy when the sun is blazing. BourbonAde is my way to have bourbon all summer. You can easily adjust this one to lighten up on the alcohol to suit personal preference. It is also easy to mix up a mason jar of

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White Wine Spray

Recipe by Sophie Felder

White Wine Spray

On long and lazy weekends in the afternoon (the best kind!) I look for something that is a little lighter on the alcohol to keep things in check. This recipe is really and truly foolproof: whatever fruit you have + whatever white wine you have (dry is fine!) + club soda = an effervescent summer

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Strawberry-Lime Mojito

Recipe by Sophie Felder

Strawberry-Lime Mojito

I like to prep this cocktails in the glasses ahead of time. Mix up the berries, lime, sugar and mint in advance, and then wait until guests arrive to top off with ice, rum and club soda.

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