Inspired by her Taiwanese heritage, Jamie Wei’s brisket is flavored with star anise, Sichuan peppercorn, and cloves, then cooked low and slow in a deeply aromatic braising liquid with shaoxing wine, b

This recipe was shared by Sasha Shor. Read more about her family in "The Cold Borscht That Marks the Start of a Soviet Summer." 

During the Holocaust, Ilona Kellner, known as Ica, was imprisoned at Auschwitz and Hessisch Lichtenau, a munitions factory that was a subcamp of Buchenwald. Like all prisoners, she faced deep hunger,

“Food has a magical way of connecting us to our roots and creating cherished memories,” says Ilanit Israeli Nagar, whose grandmother was born in the Atlas Mountains of Morocco. When Ilanit craves the

Twenty years ago, when Alexandra Zohn was packing up her life in Mexico City to move to New York City, she brought just two kitchen items with her: a tortilla press and a heavy pan with small circular

I learned recently that before emigrating to the United States, my great-grandfather worked as a baker. That explains the handful of recipes passed down on my mother’s side. One of my favorites is thi

“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

Somewhere between the thickness and density of a classic American pancake and the texture of pliable Ethiopian injera, Yemenite lachuch is ideal for soaking up the flavors and textures of the foods it

“We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented ‘masapan,’” Stella explains. It’s an esse

Crunchy and tangy shirazi salad is a staple on Iranian tables. This recipe from Nicole Enayati and her mother Shahla uses homemade verjus, which is made from the juice of sour grapes and is acidic lik

Over the many years of hosting her annual hamantaschen party, Genna Mazor Levine’s tried out numerous fillings including classics like prune and apricot butter and the more modern cocoa almond spread

This recipe was shared by Frida Goldberg and Mimi Bozo. Read more about their family in "How One Cook, Who Knew No One, Built a Syrian Community Around the Table" and try their recipes for laham b'aje

This sweet tart was inspired by a heritage trip chef and artist Elazar Tamano took with his father Melaku to Ethiopia. They visited Melaku’s old village where his neighbors welcomed them “with a rusti

This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!

This recipe was shared by Anna and Claude Polonsky. Read more about their family in "Keeping Ashkenazi Recipes Alive in Paris" and try their recipes for cauliflower beignets, tsibeles (scrambled egg

🌽 Crispy and sweet corn latkes perfect for summer corn season. For the recipe and family story follow the recipe link OR visit our digital recipe archive.

Stern’s Bake Shop in Yonkers was proud of its “pure butter baking.” Owner Jack Stern made a wide variety of cakes and butter-based doughs like the one in this seasonal peach tart, explains his grandda

“Growing up in Iran we all lived in a couple of blocks away from each other,” explains Robina Shapiro, the mother-in-law of Jake Cohen, a food writer and a recipe tester for the Jewish Food Society. “

This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!

Nash Didan Jews “don’t have a country…. There’s no nationality” says Danielle Rehfeld Colen, who grew up in a Nash Didan family in New York. Instead, “there’s a common language that binds them.” Lisha

While it’s not a Jewish holiday, Thanksgiving is a favorite amongst our team. For many American Jewish cooks, Thanksgiving recipes and traditions are an integral part of their family’s culinary canon.

Traditionally made with vibrant Casalino tomatoes, a regional Roman variety of small, ridged tomatoes that are said to resemble flowers, you’ll find pomodori a mezzo on almost every Roman Shabbat tabl

The Jewish kitchen is one of perseverance. Nowhere is that felt more deeply than in the recipes of those who survived the Holocaust.

Meat-filled kibbeh (also called kubbeh) are popular throughout much of the Levant. There are numerous versions of the dish: the best known are crispy, fried torpedo-shaped kibbeh, but there are also o

This recipe was shared by Jennifer Indig. Read more about her family in "The Legacy of Three Matriarchs Live on in These Cookies" and try her recipes for turtle cookies (chocolate caramel bars) and k

Passover dinners in Rome when Micaela Pavoncello was little were a study in contrasts. With her mother’s Libyan family who moved to Rome in 1967, the Seder took five hours. Her father’s family, who tr

“Greek phrases were heard frequently at home,” writes retired museum professional Annette Fromm in the book “Jewish Mothers Tell Their Stories: Acts of Love and Courage.” “My mother spoke them in ange

In 1905, when a pogrom against Kyiv Jewish community broke out, part of Claude Polonsky’s family, his paternal grandparents and their parents, fled by boat and planned to resettle in the United States

The Jewish kitchen is one of perseverance. Nowhere is that felt more deeply than in the recipes of those who survived the Holocaust.

Cooking in a college dorm is like being on a reality cooking show: You might have a stove — or not. You could have a microwave that smells like popcorn no matter how many times it’s cleaned. Sometimes

“Before serving this dish,” shares food stylist Jennifer Ophir, “we would ask, ‘does anyone want fish without garlic?’ And we would serve them plain fish. But ultimately, those who were initially hesi

Jacky Boudreaux’s mother Helen and aunt Rose “looked like twins, but they were extremely different people,” Jacky recalls. Rose lived in Queens and rarely cooked, immersing herself in city life, while

For many Jewish cooks we’ve spoken to since we launched the Jewish Food Society, family recipes are almost intuited, learned by spending time in the kitchen at a grandmother or mother’s apron strings.

Food stylist Victoria Granof remembers cousins from a vast family network in France, Venezuela, Peru, and the U.S. appearing at her dinner table in Los Angeles when she was little. The visiting relati

Time is a key ingredient in some of the most important recipes in Jewish tradition. Many of these dishes like cholent, adafina (also spelled dafina), and hamin are Shabbat stews, which cooks developed

During the summer, Susie Stark Serevenich’s mom Handa would fry a batch of these chicken wings the family calls “bubbie chicken” for her grandchildren to tide them over until Shabbat dinner. In her ow

This recipe was shared by Andrew Zimmern. Read more about his family in "A Grandmother’s Poached Salmon Swims Up to Harlem" and try his recipes for sauce vert, tonnato sauce, and poached salmon.

This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!

This recipe was shared by Jake Cohen. Read more about his family in "Building His Own Tradition, Jake Cohen Blends His Ashkenazi Flavors With His Husband’s Mizrahi Family Recipes" and try his recipes

A staple of Iraqi cuisine, sambousak are fried turnovers that can be stuffed with a variety of fillings. Food writer Vered Guttman’s grandmother used a yeasted dough for this version, filling hers wit