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Shabbat

Bouillabaisse

Recipe by Paula Shoyer

Bouillabaisse

Bouillabaisse is a fish stew that is popular in the South of France and is typically made with shellfish. I have always wanted to develop a kosher version and created a soup, rather than a stew, that is just as filling. It has all the flavors of the original as well—fennel, orange, tomato and anise—but

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Chocolate Quinoa Cake

Recipe by Paula Shoyer

Chocolate Quinoa Cake

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

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Ajvar (Balkan Eggplant Relish)

Recipe by Paula Wolfert

<i>Ajvar</i> (Balkan Eggplant Relish)

From Emily Kaiser Thelin: Food memories we form as children are often lodged so deeply in our minds, they can stay with us even though the fog of dementia. Alzheimer’s is said to attack the brain in the reverse order of the brain’s development through childhood and early adulthood, so early food memories can be

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Joy’s Poppy Seed Loaf

Recipe by Gracie Goldberg

Joy’s Poppy Seed Loaf

My mom doesn’t cook much, but when she does it is usually a dessert. She is most famous for her chocolate chip pumpkin loaf, her pumpkin pie, and this, a poppy seed loaf. Serve it toasted for breakfast or with a scoop of ice cream for dessert. A poppy seed loaf is perfect for every occasion!

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Nonnie’s Apricot Chicken

Recipe by Gracie Goldberg

Nonnie’s Apricot Chicken

Growing up, it was always a huge deal when we got to sleepover at Nonnie’s (my maternal grandmother) house in the foggy Marina neighborhood of San Francisco. Every time we went to Nonnie’s house we always requested three things for dinner, kasha and shells, donuts for desserts from our favorite spot on Chestnut Street and

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Challah Dogs

Recipe by Shannon Sarna

Challah Dogs

Challah wrapped hot dogs were one of my very first challah experiments, and from day one they were a huge hit. I make challah dogs for almost every party or family event. They are crowd- pleasing like pigs in blankets, but just a little more indulgent. I typically use an all-beef kosher hot dog, but

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My Mom’s Borscht

Recipe by Sasha Felikson

My Mom’s Borscht

I believe that cooking should be looked at as a hearty thing, as a homey thing, something that touches your soul, and the way a chef can do that is through the food and through the plate. So for me, cabbage, potatoes, beets, strawberries and cherries—these things speak through me much more so than ingredients

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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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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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