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vegetarian

Cauliflower Rice Tabbouleh Salad

Recipe by Annabel Epstein

Cauliflower Rice Tabbouleh Salad

Traditionally, tabbouleh salad is made with bulgur, but in this rendition, I swapped it out for cauliflower rice, a low-calorie, nutrient-packed alternative. Mixed with the lemon juice, parsley and mint, the cauliflower rice blends in and adds a nice texture without overpowering the dish with a strong cauliflower flavor. I promise you won’t even notice

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My Mom’s Borscht

Recipe by Sasha Felikson

My Mom’s Borscht

I believe that cooking should be looked at as a hearty thing, as a homey thing, something that touches your soul, and the way a chef can do that is through the food and through the plate. So for me, cabbage, potatoes, beets, strawberries and cherries—these things speak through me much more so than ingredients

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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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Lemon Cheese Blintzes and Soufflé

Recipe by Emily Landsman

Lemon Cheese Blintzes and Soufflé

Blintzes are a Jewish American staple for the Yom Kippur break-fast and Shavuot. Not sure how to make them? Scroll down to the bottom of the recipe for a video that shows how I make them and then takes it one step further by baking them up into an especially tasty blintz soufflé.

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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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Leek and Spinach Frittata

Recipe by Dean Gold

Leek and Spinach Frittata

Leeks are a traditional ingredient in the Sephardic Rosh Hashanah menu. In our local area, spinach makes a reappearance after the hot summer so it is featured as a “new” vegetable. In Italy, frittata is traditionally served room temperature in wedges. It is also great served warm with chopped tomatoes, basil and olive oil spooned

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Honey Snap Biscuits

Recipe by Lisa Goldberg

Honey Snap Biscuits

These are the most delightful, simple-to-make and—best of all—easy-to-eat honey snap biscuits, perfect for Rosh Hashanah (or any time of year). Huge thanks to Carolyn Levitt in Perth for sharing her great recipe with us. We hope to put the recipe in our fourth book—sweet only—due out in 2019. Both the dough and the biscuits

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Sweet and Sour Peach Ketchup

Recipe by Emily Paster

Sweet and Sour Peach Ketchup

The idea that ketchup is made with tomatoes is a fairly recent innovation. Ketchup, which is no more than a slow-simmered sauce made with fruit, vinegar and spices, had a long and storied history in Asia and Europe long before the people of those continents encountered tomatoes, which are, after all, a New World crop.

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