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Yom Kippur

Joy’s Poppy Seed Loaf

Recipe by Gracie Goldberg

Joy’s Poppy Seed Loaf

My mom doesn’t cook much, but when she does it is usually a dessert. She is most famous for her chocolate chip pumpkin loaf, her pumpkin pie, and this, a poppy seed loaf. Serve it toasted for breakfast or with a scoop of ice cream for dessert. A poppy seed loaf is perfect for every occasion!

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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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Apple Pie Cookies

Recipe by Judith Rontal

Apple Pie Cookies

Turn your favorite apple pie into a cookie for a new spin on the old-time classic! With bites of juicy apples throughout and pops of spicy cinnamon, these cookies are a great addition to your Rosh Hashanah feast.

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Beef Brisket with Roasted Corn Salsa

Recipe by Kerry Brian Tate

Beef Brisket with Roasted Corn Salsa

When you add peaches and bourbon to brisket and serve it with roasted corn salsa, it becomes… well, probably not the brisket you’re used to. At Tyber Creek, this brisket is roasted in the wood oven, but you can, of course, make it in your regular oven at home.

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