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Tu b’Shevat

Shaya Haroset

Recipe by Alon Shaya

Shaya <em>Haroset</em>

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled

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Fig, Cherry and Walnut Biscotti

Recipe by Annabel Epstein

Fig, Cherry and Walnut Biscotti

Perfect for dunking into tea or coffee or enjoyed as an afternoon snack, these biscotti are flecked with tart bites from the cherry and sweet notes from the fig. If you don’t like fig or cherry, feel free to substitute with raisins, apricots or any other dried fruit. Likewise for the walnuts—if you prefer almonds

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Goat Cheese–Stuffed Dates

Recipe by Annabel Epstein

Goat Cheese–Stuffed Dates

These little bites have the power of magically disappearing once you put them out on the table. The sweet dates stuffed with the tangy orange-and-thyme-scented goat cheese and topped with the tart and crunchy pomegranate seeds are almost as easy to prepare as they are to nosh on. The best part is that you can

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Mujaddarah

Recipe by Nava Atlas

<em>Mujaddarah</em>

Mujaddarah is often made with cracked wheat (bulgur), and sometimes with rice. Either way, the grain is combined with high-protein lentils and lots of onions browned by olive oil. This simple and delicious preparation is beloved dish in Israeli as well as other Middle Eastern cuisines.

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Chocolate Tahini Cake with Tahini Frosting

Recipe by Molly Yeh

Chocolate Tahini Cake with Tahini Frosting

Not many things in life are better than a rich, moist chocolate cake covered in buttercream and doled out with birthday songs and birthday wishes. But as my old timpani teacher used to say, “If it ain’t broke, fix it anyway.” Chocolate cake, meet tahini. Chocolate cake and tahini go together fantastically, but not like

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Cauliflower Shawarma Tacos

Recipe by Molly Yeh

Cauliflower <em>Shawarma</em> Tacos

At least once a week, Eggboy tells me that he wishes he were Mexican. “Why’s that?” I ask, playing along like we haven’t had the same conversation 100 times before, “So that I could eat tacos every single day!” he exclaims, hinting that we should probably eat tacos real soon, and never minding the obvious

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Slivositch

Recipe by Jessica Weinstein

Slivositch

This is a cocktail inspired by the mandelbread I’ve been eating my entire life, made by my mother during the holidays. What’s interesting is that she stuffs it with both jelly and walnuts. Now I’ve made it boozy.

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Caramelized Cauliflower

Recipe by Todd Gray and Ellen Kassoff Gray

Caramelized Cauliflower

This dish has been a signature at our restaurants for many years. These days there are many varieties of heirloom cauliflower available, like pointy Romanesco or mustard-colored and green cauliflower. Already delicious from being caramelized, it is paired here with almonds and raisins.

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