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Mushroom-Barley Soup

Recipe by Sherry Schweitzer

Mushroom-Barley Soup

Every time I eat a bowl of this easy-to-prepare mushroom barley soup, I ask myself the same question: How can this be so delicious? It’s one of those soup recipes that is perfect for an afternoon before a big family holiday or just as good paired with a salad and some crusty bread as a

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Vegan Cholent

Recipe by Sarah Newman

Vegan Cholent

I use a lot of cremini mushrooms in my recipe, but any type of mushroom works to bring a rich, savory flavor to this dish. I also try to use the tastiest and most interesting beans available, many of them heirlooms from a California company called Rancho Gordo. You can use any type of dried

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Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

Recipe by Nava Atlas

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!

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Japanese Simmered Kabocha Squash

Recipe by Judith Rontal

Japanese Simmered Kabocha Squash

Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.

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Watermelon Rind Kimchi

Recipe by Judith Rontal

Watermelon Rind Kimchi

Watermelon is a summer staple, but you find yourself with lots of scraps after eating the juicy inside. Instead of throwing away your rinds, turn them into kimchi! While traditionally made with cabbage, the white part of the rind makes a delicious fruity side dish that has a hint of sweetness and big burst of

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PB&J on the Beach

Recipe by Nani Beraha

PB&J on the Beach

A simple peanut butter and jelly sandwich is delicious anywhere. But add the freedom of vacation and some salty beach air and you have the perfect lunch. And why not throw in some cherries and Cheetos while you’re at it.

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Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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Eggplant Salad

Recipe by Susan Barocas

Eggplant Salad

This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). I have found similar recipes for this garlicky dip or spread among Greek, Turkish and Israeli Jews. For me, it all started with my little (under five feet tall) Russian grandmother,

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