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vegetables

Evie’s Tzimmes with a Twist

Recipe by Wendy Nevett Bazil

Evie’s Tzimmes with a Twist

My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I

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“Orange” Sweet Potato and Carrot Soup

Recipe by Merav Levkowitz

“Orange” Sweet Potato and Carrot Soup

Israelis often refer to sweet potato-squash-carrot soup as “orange soup.” This recipe uses only sweet potatoes and carrots, though you can add butternut squash if you’d like. The crystallized ginger is optional, but it adds an extra sweet-spicy kick. It was a serendipitous addition one day when I ran out of fresh ginger. Now I

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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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Thai-Inspired Coconut Vegetable Soup

Recipe by Merav Levkowitz

Thai-Inspired Coconut Vegetable Soup

Serve this soup with steamed Jasmine rice, minced cilantro, lime wedges and hot sauce like sriracha, and let your guests garnish as they wish. The coconut milk gives the soup an interesting color, while diluting it preserves the coconut flavor without making it too rich.

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Winter Couscous

Recipe by Shaina Shealy

Winter Couscous

On Tu b’Shevat, Israelis celebrate their appreciation of nature by planting trees and preparing feasts that include the Seven Species—wheat, barley, grapes, figs, pomegranates, olives and dates—as if this is something that isn’t done every day in Israel! This recipe honors the seven species by using wheat, dates and pomegranates, while allowing us to honor

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Roasted Brussels Sprouts with Herb “Butter”

Recipe by Joy of Kosher

Roasted Brussels Sprouts with Herb “Butter”

Stop the presses! It’s a miracle—Hubby and I agree! Kinda…sorta. We both love Brussels sprouts, so that’s where it starts. But that’s also where it ends. He likes his steamed, like all his veggies. Boring. I like mine slathered in this herb “butter,” spiced with parsley, thyme and orange zest. Or I’ll take my Brussels

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Crunchy Curry Cauliflower with Tahini and Pomegranate

Recipe by The Modern Menu

Crunchy Curry Cauliflower with Tahini and Pomegranate

This is one of the best ways—actually, my favorite way—to prepare cauliflower. It is adapted from a wonderful recipe from the Ottolenghi cookbook. The cauliflower can be made in advance, refrigerated overnight and reheated. The tahini dressing can be made up to a week in advance and refrigerated, though I like to bring it to

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Gingered Butternut Squash and Sweet Potatoes

Recipe by The Modern Menu

Gingered Butternut Squash and Sweet Potatoes

 The creaminess of the butternut squash and sweet potatoes contrasts beautifully with the sharpness of the ginger to create magical flavors. I like to make this in the morning, turn off the oven and leave it in there all day long. Your house will smell so good, you’ll want to make it again and again.

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Ethiopian Peanut Soup

Recipe by Tina Wasserman

Ethiopian Peanut Soup

Many believe that Ethiopia’s Jewish population, the Beta Israel, are the descendants of Solomon and Bathsheba. It has also been suggested that the ancestors of many in the community were from four of the lost tribes of Israel—Dan, Naphtali, Gad and Asher. In the 1600s, Christians conquered the Ethiopian Jewish kingdom and many Jews were

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