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pareve

Tofu–Kimchi Dumpling Filling

Recipe by Annabel Epstein

Tofu–Kimchi Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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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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Gingerbread Apple Pie Hamantashen

Recipe by Judith Rontal

Gingerbread Apple Pie Hamantashen

It isn’t a proper Purim without some tasty hamantashen! Pie lovers, have you ever realized that hamantashen are basically like hand pies? This spiced dough and sweet apple pie filling has all your favorite pie flavors and will definitely shine at your hamantashen swap.

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Mushroom–Cabbage Dumpling Filling

Recipe by Annabel Epstein

Mushroom–Cabbage Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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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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Bastani (Persian Saffron Ice Cream)

Recipe by Franz Afraim Katzir

<em>Bastani</em> (Persian Saffron Ice Cream)

No other dessert recipe gives me more bang for my buck than this  one. This simple dessert can garner more praise than ones that take much more effort and time to create. You can make it dairy or pareve —my preference is Trader Joe’s SoyCreamy nondairy vanilla ice cream.

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Hana’s Apple Cake

Recipe by Ariel Pasternak

Hana’s Apple Cake

This recipe comes from my family in Israel, so the transliteration is not great and the measurements aren’t exactly right, but I’ve tweaked them to the extent that I can to get consistent results. It’s my favorite cake for Rosh Hashanah.

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Curried Lentils

Recipe by Judith Rontal

Curried Lentils

Winter is the season of soups, stews and never wanting to leave the comforts of your home. Warm up with these curried lentils that go from minimal pantry ingredients to steaming on your table in 30 minutes. Plus, the ginger is enough to put it in the running as its own Jewish penicillin.

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Better-for-You Granola

Recipe by Stacey Viera

Better-for-You Granola

For a better granola bar option, try making one at home. This granola is “better” thanks to the additional protein and a crunchy texture from the sunflower seeds and nuts as well as whole grains and fiber from the oats. Olive oil lends mono- and polyunsaturated fats, which are a more nutritious choice and better

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