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Purim

Fesenjoon

Recipe by Susan Barocas

<em>Fesenjoon</em>

Recipe contributed by Ellie Ashoori. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b’nai mitzvot and brits. There are two reasons. First, turkey is considered a more luxurious and gamey meat in Iran, and second, walnuts have always been considered a more pricey and festive ingredient (as is pomegranate

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Bee’s Sneeze Nuggets

Recipe by Dorie Greenspan

Bee’s Sneeze Nuggets

These were inspired by a drink served at Booker and Dax, a cocktail bar in New York City. When my friend Rebekah ordered the Bee’s Sneeze, I looked at the ingredient list, took a sip and immediately wanted to turn it into a cookie. While the gin wasn’t obvious cookie material, everything else in the

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Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Recipe by Ype von Hengst

Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Many of us turn to the same staples for every holiday or Shabbat meal: chicken, brisket, salmon. Here’s a recipe to get you out of the holiday-entree rut and spice things up. Lamb makes for tender meatballs, and the tart pomegranates (perfect for Rosh Hashanah!), garlicky spinach and sweet red sauce make it more than

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Beer Braised Brisket of Beef

Recipe by Robert Rosenthal

Beer Braised Brisket of Beef

This delicious and simple recipe transforms an ordinary piece of meat into an extraordinary meal. And there are 10 good reasons to do it. It is easy to make. (And hard to screw up.) It’s inexpensive. It requires only one pot. It produces its own glorious gravy. It makes your house smell really, really good.

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Tahini and Almond Cookies

Recipe by Natalie Levin

Tahini and Almond Cookies

Tahini is one of my favorite spreads, and I use it on a daily basis. It’s made entirely of sesame seeds and has a rich, nutty flavor with luscious texture. These are the most addictive cookies ever. They’re so easy to make and are such a great treat with your coffee.

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