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Sukkot

Pumpkin Chocolate Hazelnut Rugelach

Recipe by Shannon Sarna

Pumpkin Chocolate Hazelnut Rugelach

People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. After all, pumpkin is a pretty neutral flavor— what most people consider “pumpkin” can be more accurately called pumpkin pie spice. The color of this rugelach is just stunning, and the flavor features a sweetness that is just

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Sweet Fall Pear Galette

Recipe by Debra Moser

Sweet Fall Pear Galette

From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer

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Apple Honey Ginger Torte

Recipe by Annabel Epstein

Apple Honey Ginger Torte

Have you heard of the famous Marian Burros Plum torte? First published in the New York Times by Marian Burros in 1983, the recipe was published every year after that until 1995, when the editor of the Times decided that people just needed to clip it, laminate it and put it on their fridge once

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Slow Cooker Apple Butter

Recipe by Judith Rontal

Slow Cooker Apple Butter

Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Recipe by Nava Atlas

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t

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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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