My family's Jewish recipes have never been family secrets. Sharing them is the best way I can think of to let you into my home. Enjoy my Jewish cooking!
My family's Jewish recipes have never been family secrets. Sharing them is the best way I can think of to let you into my home. Enjoy my Jewish cooking!
In Modern Jewish Cooking Leah Koenig offers new spins on old-world dishes, while introducing soon-to-be classics for the next generation of cooks. This rich
This Jewish stuffed cabbage (holishkes) recipe is a traditional dish for Sukkot. The cabbage rolls are accompanied by a sweet-sour sauce.
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
Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck
In this Iranian recipe from Orly Elyashar, rice and barberries are carefully wrapped in slices of eggplant.
Which ones do you know already?
Orly Elyashar has a sense of humor about the community she grew up in. Called the Hamadani or Hamedani Jews, the name, she explains “translates to know it all. Hama means everything and everyone and d
A Jewish potato knish is baked dumpling similar to an empanada, a British pasty, and a Russian pirozhki. It is stuffed with a savory potato filling.
Adeena Sussman—author of "Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"—guides us through the essentials of cooking authentic Israeli food at home.
My grandmother's delicious potato knishes recipe is flaky and melt-in-your-mouth despite the shortcuts that cut the prep time in half. A great appetizer or side dish. Don't count on leftovers!
Vegetarian Cholent is a traditional Jewish stew usually made on Friday afternoons and cooked slowly overnight before Shabbat.
Have you ever eaten clouds before? Well you're about to. Enjoy this special Chremslach pancakes recipe - traditionally eaten at Passover.
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
Schmaltz (rendered chicken fat or rendered fat from ducks or geese) is easy to make with fresh fat and adds a unique flavor and texture to many dishes.
Enjoy these easy Passover popovers with your traditional holiday dinner, or simply any time you want a delicious, fluffy popover.
A simple and delicious savory noodle pudding (kugel) with just a few ingredients and lots of oomph.
Hungarian-Jewish shlishkas (sometimes called shlishkes) are dumplings made with grated cooked potatoes similar to Italian gnocchi.
Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can't go wrong with all that butter, cream, sugar and eggs.
Whether they’re pan fried, baked, boiled, steamed or fried, these 35 dumplings around the world are sure to get your taste buds going.
Old school sweet-and-sour stuffed cabbage rolls. Just like my grandmother and mother made them.
Thin cheese blintzes are made with a sweetened ricotta cheese filling. We love them for breakfast or dessert!
Get ready for the most important meal of the day.
These deliciously comforting potato kreplachs come straight from the kitchen of celebrated Jerusalem chef, Shmil Holland. Topped with fried onions and sour cream, they deliver an authentic Eastern European taste that is worth all the effort.
Old school sweet-and-sour stuffed cabbage rolls. Just like my grandmother and mother made them.
Kreplach is Ashkenazi dumplings, usually served in chicken soup. The recipe below gives two traditional filling options for the kreplach: either potato or chicken liver.
My grandmother's delicious potato knishes recipe is flaky and melt-in-your-mouth despite the shortcuts that cut the prep time in half. A great appetizer or side dish. Don't count on leftovers!
Now you can make this Israeli condiment at home! Check out this easy Amba Sauce Recipe!
