Chocolate Challah
This challah is loaded with chocolate flavor, crusty on the outside and chewy inside.
Chocolate Chip Mystery Mandelbrot
Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
Vegetarian Mushroom Barley Soup
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
Challah “Babka” Bread Pudding
This recipe is a twist on classic babka. Instead of being made with challah dough, it is made from the baked challah!
Breaded Chicken Schnitzel
Persian Nan o Paneer (Bread with Cheese)
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 cheese — especially Bulgarian feta — is a good substitute.
Fiori de Zucca Ripieni [Stuffed Zucchini Flowers]
Recipes that combine mozzarella and anchovies are most strongly associated with the cooking of the Roman Jewish ghetto of the 17th century.
Pesce en Saor [Fish in a Sweet and Sour Sauce]
This recipe was originally prepared for sailors at sea because the sauce preserved the fish over long journeys.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.