“We always had a sukkah,” says Tamar Raskas Benovitz who grew up in a small Orthodox community in St. Louis. “There were years when it was freezing and we were outside in our winter coats and then the

Makes 24 rugelach

Bits of hazelnut brittle give crunch to scoops of caramel ice cream.

Since cooking is forbidden on Shabbos, cholent was innovated by Jews in many countries: a Shabbos noon hot-meal tradition, prepared the day before,

Our favorite Jewish slow cooker recipes.

This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and welcoming, the secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.

Soft, fluffy, savoury potatoes baked under a layer of delicious helzel stuffing. This comforting winter recipe is a great accompaniment to almost anything!

The Yemeni spicing of this traditional Jewish dish is refreshing in the sultry heat of the Middle East and is very popular with Israelis. Serve this dish with flat breads such as pitta or matzos, o...

Otherwise known as “f***ing unreal” by my friends. These are so easy and delicious plus I promise you can't even tell they don't have gluten in them.

In Shifra Klein’s family, hot borscht made with beets, flanken, tomato paste, and cabbage has sustained four generations across three continents — anytime of the year. “[In] August, I could be making

Cholent is a hearty Jewish stew with beef, potatoes, and 3 different kinds of beans. This cooks overnight in the crock-pot.

Jam, pecan and brown sugar-filled pastries.

Preheat oven to 275F. Mix the flour with 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and the thyme. Dredge the brisket in this mixture

Cholent can turn watery or drier (which is how I prefer it), and only experience with your own pot and oven will teach you how much water is needed for your stew. For the first time, just make sure you check the cholent in the morning to see it still have enough water in it (up to about half of the casserole).Traditionally, kishka is prepared by stuffing beef intestines with a mixture of flour and onion. That is no dish for the fainted heart. Although I’ll admit that it was always my favorite part of the cholent when my late grandmother used to make it, there’s no way I can make it myself. Some people use vegan sausage casing to recreate the real thing. I’m using a cheesecloth to wrap the kishka mixture, but it works perfectly well with no casing at all. All you need to do is to shape the mass into a cylinder and top the cholent with it.For a vegetarian version, omit the beef and marrow bones. The dish will still be delicious. To add more depth of flavor, though, you can add dried porcini mushrooms and chestnuts.

This is a guest post by Cigall Goldman. Not only is Cigall a long time friend; she is also the founder of mazelmoments, an innovative website designed for anyone planning an event inspired by the Jewish culture. On her site, one can plan anything from a Jewish or interfaith wedding, bar & bat mitzvah, bris milah, and

It’s Christmas Cookie time! These rugelach have made an appearance in my house every Christmas for the past 5 or so years. I love them. Everyone loves them. They are made with…cream …

“The whole day was a cholent party,” chef Yehuda Sichel says about Saturdays in his Baltimore home growing up. Morning services at shul were followed by cholent at the synagogue. That was followed by

Potatoes are hand-grated and shallow-fried to crispy perfection in this recipe from the iconic New York deli.

Based on Manischewitz Tomato and Mushroom sauce we came up with this recipe to make your own.

Honey Crunch Matzo brittle is kind of a Jewish granola snack.

Traditionally, cholent, the Jewish bean, bean, and grain stew, would be made in advance of Shabbat. Maybe recipes use a slow cooker, but this one braises for hours in the oven.

If you were lucky enough to visit Rome and eat in one of its many "trattorie" (Italian informal restaurants, Ed.), you'll have noticed that the food experience is a visceral, rough and traditional one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes. The queen of entrées is without a doubt the oxtail “alla vaccinara", one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat!

I highly recommend using SAF Instant yeast (it's available online and can keep for months in the fridge.)When using instant yeast, you should skip the process of proofing the yeast.If you're using active dry yeast, start the recipe by proofing the yeast and continue as usual.

“My mom was the queen of aperitif,” says Joanna Bensimon, owner of The Hamsa Brand, a harissa company. “Every single Friday, no matter what,” their coffee table in Queens, New York was covered with gl

Preheat the oven to 375° F. Heat the olive oil in a large pan over medium heat. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt and

Here's a traditional eastern European Jewish dish, usually served as a side dish. It would be great with roast chicken, whole or pieces (from which you could glean your chicken fat) or with fish, but I have to say that I tend to regard dishes that require three pots as the main event. Certainly, it fills that role very nicely, with a blend of flavours and textures. Buckwheat groats (often called kasha once toasted) can be a nasty mush if not cooked properly. There are 4 different things you can do to prevent this: coat them in egg before cooking, toast them, add them only to rapidly boiling water to cook, then let them rest after cooking for about 10 minutes. This recipe traditionally uses all 4 techniques, but I'm not crazy about the egg - it always ends up grossly overcooked to my taste - and the other 3 methods do the trick perfectly well if care is taken. If you want, though, you can coat the buckwheat in a beaten egg before starting. It won't take 10 minutes to toast in that case, I don't think. Chicken fat is traditional, and adds good flavour, always providing you have good chicken. You can render it in advance, if you have enough. I usually don't, so I just take the raw chicken fat bits which I am always at pains to remove from chicken I am cooking (inconsistent, I know) and chop them finely. You could store them in the freezer between times if you like. Render them in the skillet for a few minutes before adding the other ingredients to be cooked. Vegetable oil works, though. Check out Presto Pasta Nights for more great pasta. 3 to 6 servings 40 minutes - 30 minutes prep time 1 cup buckwheat groats 2 to 3 tablespoons chicken or turkey fat, or sunflower seed oil 150 to 200 grams bow-tie pasta (farfalle) OR egg noodles 1 medium onion 3 shallots 6 to 8 button mushrooms 2 cups finely chopped cabbage salt & pepper Rinse the buckwheat groats, and drain them well. Heat 1 tablespoon or so of chicken fat or oil in a medium-large skillet. When the fat is hot, add the buckwheat and cook for about 10 minutes, stirring frequently, until the grains are well toasted and darkened but not burnt. Meanwhile, put 2 cups of water with 1/4 teaspoon salt on to boil in a fairly large pot after the kasha has cooked for about 5 minutes. Add the kasha to the boiling water - be careful! the water will foam up amazingly; this is why you use a fairly large pot - and cover it, and reduce the heat to low. Cook for about 10 to 15 minutes, until the kasha is tender. Set the skillet aside, but don't clean it. You will be using it again. Meanwhile, prepare the vegetables by peeling and slicing the onion and shallots, slicing the mushrooms, and chopping the cabbage. Put a large pot of salted water on to boil for the pasta. Don't acutally start the pasta until the kasha is done, because the kasha should rest for about 10 minutes before being mixed with the pasta and vegetables. While the pasta cooks, heat the remaining fat or oil in the skillet over medium heat. Add the onion and cook for about 5 minutes, stirring regularly. Add the shallots and mushrooms and continue cooking for another 5 to 8 minutes, stirring regularly. They should be very soft and golden-brown. When the pasta has 3 or 4 minutes more to cook, add the finely chopped cabbage to it. Drain the pasta and cabbage, and toss them with the sautéd vegetables and the kasha. Season to taste with salt and pepper.

Fannie Stahl sold her knishes in Brighton Beach. Her granddaughters shared this old family recipe.

The short menu at Chaikhana Sem Sorok, a Bukharian restaurant in Rego Park, is a beautifully festive display of traditional Central Asian cooking.