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By Tina Wasserman Halvah or halwa means “sweet” and refers to any firm, sweet confection in the Middle East and India made with nut butter or starchlike rice flour or semolina. In America the most...
By Tina Wasserman Orange blossom water is ubiquitous in Jewish cooking from the Levant to the Maghreb. Ingredients: 6–8 ripe apricots 2 tablespoons sugar 2 tablespoons orange juice 2 tablespoons...
By Tina Wasserman Italy is home to the oldest, continuously inhabited Jewish community in Europe. This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest...
By Tina Wasserman I was a child when Uncle Barney had his eightieth birthday party in a Jewish vegetarian restaurant. I still remember the mound of “chopped liver” on a bed of lettuce with some...
By Tina Wasserman Another by-product of the Shabbat chicken- thank goodness those Eastern European Jews didn’t waste anything! Copious amounts of golden onions are added to softly cooked chicken...
By Tina Wasserman Three weeks prior to Rosh HaShanah, all the New York Jewish bakeries put up signs urging customers to place their teiglach orders. Most American Jews outside of New York are not...
By Tina Wasserman When Rhineland Jews moved east to Poland, Russia, and Hungary, they brought the hamantaschen tradition with them. The Jews remaining in Western Europe, however, made gingerbread...
By Tina Wasserman Kasha (buckwheat) is probably the grain most identified with Eastern European Jews, but the grain (actually a fruit seed) least eaten by contemporary American Jews. This earthy,...
By Tina Wasserman Tzimmes has its origin in medieval Germany, where it was the custom to have meat stews that contained fruit and vegetables. Perhaps the Persian and western Asian culinary habit of...
By Tina Wasserman According to Clemence Barkate, an Algerian now living in France, the traditional Rosh HaShanah dish served in her home city of Constantine was chicken with eggplant, honey, and...
By Tina Wasserman May your year be sweet, fruitful, and filled with contentment and promise. Ingredients: 2 cups flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1 teaspoon cinnamon 2 cups sugar 1 1...
By Tina Wasserman I created this recipe from leftover honey cake. Moist and rich, this “bread” pudding is not overly sweet and can be served warm with spiked butterscotch sauce. Add vanilla ice...
By Tina Wasserman These sufganiyot (jelly donuts) are very easy to make. Plus, using sweet potato not only adds great flavor, but replenishes some of the fiber that’s lost when using gluten-free...
By Tina Wasserman These Hanukkah chocolate morsels are as rich as any to be found in Europe, then or now. Although these filled truffles cannot be flattened like a coin, they can be individually...
By Tina Wasserman A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta...
By Tina Wasserman Recipes that combine mozzarella and anchovies are most strongly associated with the cooking of the Roman Jewish ghetto of the 17th century. Zucchini blossoms are popular today in...
By Tina Wasserman Hamantaschen are traditional Purim cookies that represent Haman's hats. Here's how to shape them: Using your favorite rolled sugar cookie recipe or prepared store-bought...
By Tina Wasserman Sephardic Jews often served egg yolk-enriched sauces with meat dishes in place of milk-based sauces to adhere to the laws of kashrut. An offshoot of the well-known avgolemeno sauce...
By Tina Wasserman Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks...
By Tina Wasserman In the 17th through 19th centuries, British, Dutch, and Portuguese traders sailing the Spice Route made a mandatory stop in the Moluccas (Spice Islands) for nutmeg, mace, and...
By Tina Wasserman Sate is the schwarma of Indonesia. Skewers of marinated meat cubes are favorite street and snack foods in Jakarta. This delicious recipe fuses Near and Far East ingredients....
By Tina Wasserman I created the following pesto recipe out of necessity: I had a bumper crop of Thai basil in my garden and didn't want any of it to go to waste. The pesto contains no butter or...
By Tina Wasserman The following recipe is based on the technique described in Classic Italian Jewish Cooking by Edda Servi Machlin. My use of balsamic vinegar gives the peppers a sweet taste. Jewish...
By Tina Wasserman Budino cioccolato is an Italian dish with Iberian roots. The strong Portuguese influence is evident in the addition of cinnamon and chocolate to what is in essence flan, a classic...
By Tina Wasserman The ubiquitous orange trees in Andalusia are not the sweet variety we associate with Valencia; they were probably brought to this region with the Spanish conquistadores. Sour...
By Lisa Dawn Angerame This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday...
By Lisa Dawn Angerame Hamantaschen are traditional Purim cookies that represent Haman's hats. The cookies are slightly cakey and the sweet/tart flavor of the prune filling makes these...
By Lisa Dawn Angerame Here is one of my favorite dishes from growing up It is so simple; it is just kasha (buckwheat groats), onions, farfalle, and salt and pepper. Ingredients: 1/2 cup kasha 1...
By Lisa Dawn Angerame My mother's potato latkes are the best and she makes them vegan now. This recipe is based on one from her friend Roz, who says that the key is to make them ahead of time,...
By Lisa Dawn Angerame To celebrate a sweet Rosh HaShanah, here is a great option for a soy-free noodle kugel. Ingredients: 8-ounce bag of egg free wide ribbon noodles 2 flax eggs (1 flax egg = 1...
By Lisa Dawn Angerame A colorful variation on traditional Hanukkah latkes. Ingredients: 2 large sweet potatoes 1 onion 1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons...
By Daphne Price This is not your traditional applesauce. For one, it calls for pears. And second, this fruit concoction is cooked in a good amount of honey. It takes just a few minutes to prepare....
By Yarell Deron Thomas Ingredients: 2 cups flour 1 tablespoon salt (I use garlic salt) 1 tablespoon onion powder 1 tablespoon pepper 1 tablespoon garlic powder 3 tablespoons mustard (I use honey...
Traditional hamantaschen recipes abound but have you ever tried a hamantaschen that is a meal in itself? Ingredients: Refrigerated biscuits Shredded cheese Pizza sauce Directions: Give children a...
Hamantaschen doesn't have to be difficult to make! Here's a way to let kids make their own. Ingredients: Soft, pliable whole wheat or white bread Jam, soft butter, cheese spread, or...
By Temple Chai Sisterhood, Long Grove, IL A noodle kugel recipe for the whole family to enjoy! Ingredients: 2/3 stick butter or margarine 3/4 cup brown sugar 1 cup chopped walnuts 16 ounces medium...
By Temple Sisterhood of Indianapolis Hebrew Congregation, Indianapolis, IN Ingredients: 1 package yeast 1 cup warm water 3 eggs, beaten 1/2 cup melted margarine 4 1/2 cups flour 1/2 cup sugar 1...
By Sisterhood of Temple Kol Emeth, Marietta, GA Ingredients: 4 pound brisket 2 packages onion soup mix, crushed 1/2 cup honey 2 teaspoons Worcestershire sauce 1 cup hot water 1/8 teaspoon dry...
By Temple Emanu-El Sisterhood, Tucson, AZ Ingredients: 5-6 pounds beef brisket 1/2 teaspoon salt (optional) 2 bay leaves, or to taste juice of 1 lemon Gravy: 1 small bottle ketchup 1 large onion,...
By Bet Chaverim Sisterhood, Kent, WA Ingredients: 5 medium potatoes, grated and squeezed dry 1 small onion, grated 5 eggs, slightly beaten salt and pepper to taste 1/2 cup cooking oil applesauce...
By Oheb Shalom Sisterhood, Baltimore, MD Ingredients: 2 large potatoes 1 large sweet potato 1 medium zucchini 1 medium onion 2 eggs 1/2 teaspoon salt (or to taste) 1 shake of pepper 1/4 cup matzah...
By Temple Sholom Sisterhood, Vancouver, British Columbia Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection. Ingredients: 2 eggs 3 tablespoons sugar 1...
By Tina Wasserman Enjoy this recipe from Entree to Judaism for Families, Tina Wasserman's newest cookbook featuring tools to help children learn to cook with confidence, with clear, step-by-...
By Tina Wasserman These pancakes are delicious topped with syrup, or turn them into a delicious pumpkin latke hors d'ouevre by topping them with sour cream and a touch of candied ginger or...
By Tina Wasserman This recipe is featured in Tina Wasserman's book, Entrée to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step...
By Tina Wasserman This recipe is featured in Tina Wasserman's newest book, Entrée to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-...
At Reform Jewish summer camps in the American South, a mouth-watering fried chicken dinner welcomes campers on opening night and serves as a delicious end to the summer on closing night, sending them...
Nothing says “Welcome to camp!” like a serving of our homemade banana pudding! This recipe has been a staple at URJ Jacobs Camp, a Reform Jewish summer camp in Utica, MS, since before we can remember...
For a fun Rosh HaShanah treat, try these jello shots with vodka, honey-infused whiskey, or without alcohol. You can make the cute apple wedges as described below, or simply in small plastic shot cups...
Toast to a sweet new year! Entertain your Rosh HaShanah guests while enjoying the traditional holiday nosh of apples, honey, and pomegranate seeds in a new way. This festive cocktail was designed by...
