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Our Story, Your Table
Join us in five unique online experiences as we celebrate the diversity of Jews and Jewish traditions through food and storytelling, in partnership with Be'chol Lashon.
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Camp Food All Week!
When you think of summer camp meals, what comes to mind? If you’ve ever attended a URJ camp – North America’s Reform Jewish camping system – you know that camp food goes far beyond standard cafeteria fare.
What's New
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Enjoy A Crockpot Shabbat
Slow cooking is nothing new. The Sephardi stew adefina dates back to the Spanish Inquisition, and cholent (another Shabbat stew) is thought to also have roots in Spain.
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Nourishing the Soul and Body with Bread
There are many ways that rabbis nourish their communities. Some focus on working with local charities to support people in need, and others connect with the wider community through education. Some rabbis have found a way to do both using a unique medium: challah.
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Five Warming Sephardi Dishes for Chilly Days
Soups, stews, and hot dishes are always called for as winter nears, and learning new, cozy recipes that connect to our heritage warms not only the tummy, but the soul as well.
Find a Recipe
Each of us has foods we consider Jewish, but in reality, Jewish food varies dramatically with geography, heritage, and the surrounding culture. These differences don't make any of us – or our foods – more or less authentically Jewish, but rather richly diverse and blessed.
Find the perfect recipe for any occasion, or browse cooking articles.
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Shabbat Recipes
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Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
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Chopped Liver
Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!
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Sanbat Wat (Ethiopian Shabbat Stew)
Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.
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Vegan Challah
Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah ; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.
Camp Recipes
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Camp Recipe: Nellie’s Famous Apple Brown Betty
Nellie’s Apple Brown Betty is a Shabbat dinner staple at URJ Camp Coleman. Campers look forward to this delicious dessert each Friday night before heading to the Hillman Chapel for t’filah. Whether you like to eat mostly crunchy crust, sweet, gooey apples, or a perfectly balanced combination of the two, this dish holds a special place in the hearts (and stomachs) of campers and alumni alike.
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Camp Recipe: Homemade Banana Pudding
Nothing says “Welcome to camp!” like a serving of homemade banana pudding from URJ Jacobs Camp, a Reform Jewish summer camp in Utica, MS. It's served on opening and closing night.
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Camp Recipe: Summer Camp-Style Fried Chicken
At URJ Greene Family Camp in Bruceville, TX, nothing signals Shabbat quite like the camp’s famous fried chicken, served up for Friday night dinner.
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Camp Recipe: Chef Lori's Shabbat Brownies
Like at so many Jewish summer camps, the Shabbat experience is a highlight for campers and staffers alike at URJ Camp George in Ontario, Canada. These chocolaty brownies, created by chef Lori Stevenson, help make Shabbat even sweeter.