Friday meals at Sylvie’s home in Sderot feature a dizzying selection of dishes. stuffed vegetables are a favorite of her children. This time, she has chosen to make stuffed artichokes. “This is a dish I mainly prepare for Shabbat dinners or holidays,” she adds.
Before the holiday, Ben Harush scoured Asif’s library for a recipe that could help him recreate the memory of those wine cookies
This veal sweetbread stew was passed down to Liza Ezra from her mother. It’s perfect for a holiday gathering or special occasion
Every Friday evening at her house, Malka serves Persian sabzi with meat and tahdig.
From Medieval Jewish communities to moshav Beer Tuvia of the 1960s, journalist Asaf Abir retraces the route of poppy seeds — and their relation to Purim.
This delicacy, often served during holidays and special occasions, is renowned for its rich flavors and indulgent texture
A dessert made of small knots of dough boiled in honey, teiglach is often served on Rosh Hashanah as a nod to a sweet new year
This dough is made with oil and can be rolled out as soon as it comes together. Serve these cookies with tea.
Miri Ben Siomon who was evacuated from Kiryat Shmona, cooks for her family a Moroccan dish called mkhamar, a savory potato and egg pie
Traditional Moroccan tea cookies with anise. They are so good and really nice to break the fast
A recipe for Moroccan chickpea and lentil soup to break the fast. In this version with chicken and herbs that give it a deeper flavor
This Persian chicken will beamed with pride in front of your guests
Festive rice, rich in herbs, lamb and pomegranates ready for the holiday table
Chef Einat Adomani’s pomegranate preserves gives the deep flavor and the beautiful color to this festive chicken
The holiday season is exactly the time to pull out the recipe for this classic and wonderful cake that fills the house with the smell of apples and cinnamon
Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
This Yemenite yogurt soup comes together quickly, making it an ideal recipe for a quick weeknight meal or to break the Yom Kippur fast.
Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.
This honey cake from New York baker Zoe Kanan is best made a few days before the holiday. The extra time allows the flavors to come together.
Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.
In this recipe, small zucchini are stuffed with beef and arborio rice and then cooked in a tangy lemon and pomegranate sauce.
This plum tart recipe from award-winning cookbook author Joan Nathan makes the most of the short period when Italian plums are in season.
This layered dish of roasted eggplant, tomato, and beef comes from a Iraqi-Jewish cook Annabel Rabiya.
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
Alon Hadar’s recipe for a stuffed bread filled with cheese that honors the tradition of eating dairy-laden dishes on Shavuot. The kadeh “was the queen on the table,” says Alon, served alongside a rich yogurt sauce called zijik that’s made with fresh purslane. This recipe, which adds spinach to the filling, is Alon’s riff on the kadeh his grandmother made.
In the spring, tables in Safed and Tiberias are set with calsones — pronounced caltzones — ravioli-like pockets stuffed with locally-made sheep’s milk cheese called tzfatit.
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
Julia Silverberg Nemeth’s mother mother never shared with her that she was Jewish — and a Holocaust survivor. Her recipes, like this one, left clues.
Charoset recipes vary both by region and from house to house. This Persian version is made with bananas, apples, pears, dates, and nuts.
In a Sephardic community in Zimbabwe, this orange cake is served alongside other sweets at “mesas d’alegria” or tables of happiness.
These simple three-ingredient cookies take less than an hour to make from start to finish. Pair them with tea.
This version of almond and sesame seed brittle is an ancient recipe that dates back generations from the home cooks of medieval Spain
Dates and walnuts are tucked into these shortbread cookies which are decorated by hand or made with elaborate wooden molds.
This dough can be used to make three pastries for an Iraqi Purim celebration: cheese sambusak, date-filled cookies and ka’akat.
These date-filled cookies are part of an annual Purim party in Ayelet Izraeli’s family, a tradition that came with her grandmother.
These savory pastries are part of an elaborate Iraqi Purim spread. Pair them with tea and date-filled cookies called b’ab’e b’tamer.
This recipe has notes of pine that come from a tree resin called mastic, which can be found online and in select grocery stores.
This Purim recipe for yeasted hamantaschen filled with poppy seed paste was nearly lost to the Soviet era.
These golden and flaky hamantaschen from New York’s Orient Country Store are filled with a homemade date jam that’s infused with vanilla.
These fried and crunchy snacks are popular across the Levant. This recipe can be made in advance and stored in the freezer.
Kubbeh are plunged into a soup made with green beans and dried lime in this recipe from Iraqi-American cook Annabel Rabiyah.
In this Syrian-Mexican family, bulgur and beef kibbeh is served with tahini, avocado, and salsa cruda at Shabbat lunch.
In Iraqi and Syrian Jewish communities, a cook’s skills were once judged by her kubbeh, which are also called kibbeh, kubba, and kobeba.
This kosher for Passover rendition of kibbeh (also known as kubbeh), replaces the common semolina exterior with ground meat and rice.
This recipe is an intriguing combination ancient culinary traditions, seasonality, and the meticulousness of a chef.
This kubbeh is commonly found in Iraqi Jewish kitchens, especially during Passover, as it uses potatoes instead of bulgur wheat.
Writer Shmil Holland explores how immigration patterns, modernization, and more helped shape the Jewish kitchen of Jerusalem.
Lorenza Pintar’s family serves these latkes with a creamy sour Italian cheese called stracchino.
New York City-based chef Sasha Shor balances potato cubes with chunks of smoked white sturgeon in this recipe for decadent “Russian Latkes.”
In the winters, Adam Zolot used to call the corner of the Jersey shore where he grew up “Hanukkah Heights.” There were always latkes.
Elizaveta Vigonskaia, who recalls times when there was little or no food, now celebrates Hanukkah with these decade latkes.
White potatoes are swapped out for their sweeter counterparts in this updated latke recipe with a healthy twist.
This recipe can be served in chicken broth or fried with onions. To make it ahead of time, prepare the filling a day or two in advance and store it in the refrigerator.
On Rosh Hashanah, Rottem Lieberson’s Persian grandmother Hanom used to serve this cold fresh apple drink with rose water and lemon.
A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye. Recommended for Rosh HaShana.
A Rosh HaShana dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
A Rosh HaShana side dish from the “Kitchen Hindi” (Baghdadi Jews of India).
A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
