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Simchat Torah

Vegan Sweet Potato and Apple Latkes

Recipe by Susan Barocas

Vegan Sweet Potato and Apple Latkes

Yes, these are vegan latkes, which means they are dairy-free. They are also gluten-free. But trust me: No one will know the difference. Make them for the masses and, if you’re worried about people’s reactions, don’t tell anyone except those lucky individuals to whom any of this matters. Then sit back and watch them enjoy

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Lentil Soup with Carrots, Lemon and Greens

Recipe by Kim Kushner

Lentil Soup with Carrots, Lemon and Greens

Some days all you want is a big bowl of soup. Here’s an awesome recipe for one that is delicious, rich and soul warming. It is Mediterranean inspired and calls for lentils, carrots, celery and onions, though you can use other vegetables you have on hand. I added some lemon slices to the pot because

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Vegetarian “Chicken” Soup

Recipe by Susan Barocas

Vegetarian “Chicken” Soup

If the vegetarians around your Shabbat and holiday table seem to be taking the joy out of your chicken soup, don’t lose hope! This vegetarian version of “chicken” soup is rich with enough flavor to partner with your best matzah balls. The secret is making your own vegetable stock, which is so easy that there’s

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Matzah Balls with Green Onion and Dill

Recipe by Susan Barocas

Matzah Balls with Green Onion and Dill

Even this Sephardi has to admit to loving a good matzah ball! Floaters, sinkers or in between…I have enjoyed them all. When I make my own, I go for that in-between texture with some density, but also lightness. And I add extra flavor to work in partnership with the soup that holds the matzah ball.

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Katy’s Applesauce

Recipe by Allison Sarnoff Soffer

Katy’s Applesauce

Fifteen years ago, a friend invited me to go apple picking at Homestead Farms in Poolesville, MD with our toddlers. Under a strong September sun, we plucked fruit off branches and loaded oversized baskets with apples that would travel home to fill crisps and pies and become this trademark applesauce. We still pick our own

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Red Pepper and Goat Cheese Tart

Recipe by Shaina Shealy

Red Pepper and Goat Cheese Tart

As you know, life has been a little stressful lately. This is when my desire for comfort food kicks in—eggs and cheese and carbs. Several Shabbats ago, I was with family, and Nurit made an amazing goat cheese tart. I re-made it with rye flour for a Shabbat dinner that I recently hosted. It was

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Hummus

Recipe by Susan Barocas

Hummus

In 1972, my younger brother came home to Denver after studying at Hebrew University and introduced our family to a delicious new dip. Back then, hummus wasn’t the ubiquitous, many-flavored item available at nearly every store where food is sold. In fact, we didn’t know of any store or restaurant in the entire state where

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Homemade Pita Chips

Recipe by Susan Barocas

Homemade Pita Chips

Homemade pita chips are so easy to make and satisfying to eat. Not only can you choose which kind of pita you want to use—white, whole wheat or any other—but you can sprinkle on your choice of spices. Choices include salt, garlic, cumin and chili powder among many others. My favorite is za’atar, a Middle

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Roasted Tomato Soup

Recipe by Merav Levkowitz

Roasted Tomato Soup

Tomatoes are not at their tastiest in wintertime when they’re transported across the country to make it onto DC shelves. Roasting brings out some of the natural sweetness and reduces cooking time over the stove. Serve this soup with at a do-it-yourself soup bar with white or brown rice, shredded cheese, grilled cheese sandwiches or

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Grown-Up Spicy Tuna Salad

Recipe by Shaina Shealy

Grown-Up Spicy Tuna Salad

I remember an assignment at Jewish day school when each of my classmates and I submitted a recipe for a booklet. I think the final product was a Mother’s Day gift. The “recipe” I submitted was my favorite lunch: tuna and crackers Shaina-style. I thoroughly described how one should gently layer tuna salad in between

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