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pasta & potatoes

Batata Vada

Recipe by Merav Levkowitz

<em>Batata Vada</em>

Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.

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Potato and Apple Gratin

Recipe by Christian Leue

Potato and Apple Gratin

A wintry mix of potatoes, apples and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41, from Lior Lev Servcarz’s La Boîte, to supply both salt and savory notes. No cheese or cream is used, allowing the flavors of peak-season produce to shine through. Your guests will recognize the vegetable combo from those classic

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Spinach Ricotta Kugel

Recipe by Amy Brandwein

Spinach Ricotta Kugel

If sweet noodle kugel isn’t your thing, here’s one you’re sure to like. Cheesy and savory with pillowy, inviting papardelle noodles, it’s an impressive dish for a dairy holiday lunch, break-fast meal or brunch.

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Vegetable Lasagna

Recipe by Susan Barocas

Vegetable Lasagna

Lasagna doesn’t need to be a time-consuming dish to prepare. In this recipe, store-bought sauce works well with no guilt as all the vegetables and cheese add lots of flavor. Slice or grate your own fresh veggies or buy them already prepped, but make sure they are sliced thinly so they will cook through. And

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Indian Potato, Ginger and Carrot Latkes

Recipe by Aviva Goldfarb

Indian Potato, Ginger and Carrot Latkes

In my house, we can’t go through Chanukah without eating latkes at least once, so I decided to pour my holiday spirit into creating a new Chanukah recipe. I’ve been on an Indian cooking kick lately, and I realized that Indian flavors would meld well with traditional potato pancakes. If you make the batter ahead

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Classic Potato Latkes

Recipe by Annabel Epstein

Classic Potato Latkes

Potatoes belong on the Thanksgiving table just as much as the turkey. My family just can’t get enough of latkes, so we decided to give them the starchy spotlight before Chanukah this year. The secret to a great latke is wringing out all the water from the onions and potatoes, so they can get nice

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