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vegan

Creamy Carrot-Quinoa Soup with Zesty Gremolata

Recipe by Jessica Grosman

Creamy Carrot-Quinoa Soup with Zesty Gremolata

Just a few simple pantry ingredients are needed to become a vibrant-colored soup to enjoy for a light lunch or evening meal. Dairy-free soups often get their creaminess from puréed beans; however, in this kosher-for-Passover recipe, puréed quinoa gives the soup the right amount of silky texture! Topped with a simple gremolata, this soup feels

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Tabbouleh with Preserved Lemon and Almonds

Recipe by Alon Shaya

<em>Tabbouleh</em> with Preserved Lemon and Almonds

This simplest of salads always surprises people at Shaya. “How can parsley salad be so complex?” they ask. The answer is twofold: preserved lemon and baharat. Taking the time to find (or make) these ingredients will pay off with flavor, although ¼ teaspoon of pumpkin-pie spice is a pretty good replica of the baharat, and

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Masapan (Homemade Marzipan)

Recipe by Vered Guttman

<em>Masapan</em> (Homemade Marzipan)

Spain is the birthplace of marzipan and was first created in the 15th century. Jews adopted this candy as a Jewish dessert after a meat meal. Real Sephardic marzipan will include a few bitter almonds. Unfortunately, those are illegal in America because of the high content of cyanide (though you really only need a tiny

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Cinnamon-Spiced Chickpea and Lentil Stew

Recipe by Nava Atlas

Cinnamon-Spiced Chickpea and Lentil Stew

The story of Purim, from the Biblical book named for the beautiful young Jewish woman Esther, tells of how she was taken to the house of King Ahasuerus in ancient Persia to be part of his harem. Not knowing her identity, he fell in love with her and made her queen. Legend has it that

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Mushroom–Cabbage Dumpling Filling

Recipe by Annabel Epstein

Mushroom–Cabbage Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Curried Lentils

Recipe by Judith Rontal

Curried Lentils

Winter is the season of soups, stews and never wanting to leave the comforts of your home. Warm up with these curried lentils that go from minimal pantry ingredients to steaming on your table in 30 minutes. Plus, the ginger is enough to put it in the running as its own Jewish penicillin.

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Muhammara

Recipe by Judith Rontal

<i>Muhammara</i>

Tu b’Shevat is a celebration of the trees and a time to feast on dried fruits, nuts and the seven species of the land of Israel. Serve this spread at your seder (or brunch) and knock off two of the seven in one dish (pomegranates and olives). Dirtying only one dish, you can even make

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Vegan Sweet Noodle Kugel

Recipe by Sarah Newman

Vegan Sweet Noodle Kugel

Eating less meat and dairy, or even being fully vegan, does not mean forsaking all of one’s favorite Shabbat and holiday dishes. We pass down and make family recipes because such dishes are integral to our memories and experiences. Recipes evolve and change through generations. Cuisine is the food of a culture, and if Jews

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Gamja jeon (Korean Potato Pancakes)

Recipe by Sherry Schweitzer

<i>Gamja jeon</i> (Korean Potato Pancakes)

Raised in a traditional Korean household, my neighbor Rachel married a Jewish man, and their two girls were raised Jewish. Our families have eaten together often, including many dinners of traditional Korean or Jewish food. This year, I asked Rachel if she had ever made Korean latkes. Last year she sent me a recipe for

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