Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Shavuot

Lemon Cheese Blintzes and Soufflé

Recipe by Emily Landsman

Lemon Cheese Blintzes and Soufflé

Blintzes are a Jewish American staple for the Yom Kippur break-fast and Shavuot. Not sure how to make them? Scroll down to the bottom of the recipe for a video that shows how I make them and then takes it one step further by baking them up into an especially tasty blintz soufflé.

Read the story

Leek and Spinach Frittata

Recipe by Dean Gold

Leek and Spinach Frittata

Leeks are a traditional ingredient in the Sephardic Rosh Hashanah menu. In our local area, spinach makes a reappearance after the hot summer so it is featured as a “new” vegetable. In Italy, frittata is traditionally served room temperature in wedges. It is also great served warm with chopped tomatoes, basil and olive oil spooned

Read the story

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.

Read the story

Greek Tzatziki

Recipe by Joshua Rosenstein

Greek <em>Tzatziki</em>

Vacationing on the rural Greek coast with my family, we had plenty of opportunities to give ten-month-old Kai samples of local taverna fare. While fresh grilled fish seems to be a perennial favorite, a new delight was tzatziki. Most tavernas have a list of various prepared salads that accompany main dishes, but perhaps none is

Read the story

Sour Cream Coffee Cake

Recipe by Annabel Epstein

Sour Cream Coffee Cake

Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this

Read the story

Blueberry Crumble

Recipe by Robert Rosenthal

Blueberry Crumble

Making a fruit pie usually takes some patience, entails a level of knowhow and requires a little skill. My blueberry crumble eliminates those annoying barriers. It’s scrumptious and luxurious, yet not overly sweet. Uncomplicated and wanting for nothing more than a scoop of ice cream or a blast of whipped cream.

Read the story

Herby Dolmas

Recipe by Michele Amira

Herby <em>Dolmas</em>

Dolmas (also called dolmades) are common in Mediterranean countries and are a favorite of Persian and Balkan Jews. You can find them on most mezze platters in Israel, and these days they’re even pretty popular and well known in the US, though primarily found at Greek restaurants. When I make dolmas with my mom for family

Read the story