Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Yom Kippur

Double-Baked Potatoes with Horseradish and Cheddar

Recipe by Julia Turshen

Double-Baked Potatoes with Horseradish and Cheddar

When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do

Read the story

Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

Read the story

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

Recipe by Nava Atlas

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!

Read the story

Vegan Carrot Lox

Recipe by Nava Atlas

Vegan Carrot Lox

Many contemporary recipes for vegan lox involve a lot of steps, and in some cases, many days, to accomplish. This simplified version doesn’t even require a knife, let alone a mandoline slicer. It starts with wavy-cut carrots, which are the perfect size, shape and thickness to serve as a lox substitute. Smoky seasoning is the

Read the story

Everything-Bagel-and-Lox Dip with Bagel Chips

Recipe by Heather Bien

Everything-Bagel-and-Lox Dip with Bagel Chips

A few months ago, I was at a Restaurant Week dinner at one of those hip places that is known for taking those classic old-fashioned dishes that make up our culinary memories, deconstructing them and turning them completely upside down and inside out. On the menu was an appetizer that did just that: a deconstructed

Read the story

Tsukune “Matzah Ball” Soup

Recipe by Kristin Eriko Posner

<em>Tsukune</em> “Matzah Ball” Soup

When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything

Read the story

Roasted Tzimmes

Recipe by Carla Hall

Roasted Tzimmes

I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was

Read the story

Smoked Salmon Rillette

Recipe by Diane Gross and Khalid Pitts

Smoked Salmon Rillette

This appetizer is easy to throw together, but full of interesting flavors—rich crème fraîche, bright lemon juice and zest, salty capers and of course smoky salmon. Serve it in small individual jars or in one medium spread bowl, with toasted bread or crackers.

Read the story

Hana’s Apple Cake

Recipe by Ariel Pasternak

Hana’s Apple Cake

This recipe comes from my family in Israel, so the transliteration is not great and the measurements aren’t exactly right, but I’ve tweaked them to the extent that I can to get consistent results. It’s my favorite cake for Rosh Hashanah.

Read the story