Recipes

Yield: 30 to 35 macaroonsJews who settled in the American South embraced and creatively adapted the new foods they found there, pairing collard greens with their griebenes and grits with...

Serves about 8Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a readymade...

Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo.Sounds like the inventive Seder menu of a...

LIZ: Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically...

My grandpa Jake was a gifted storyteller in the spinner-of-tall-tales manner. So when he described the one time he ate ice cream as a boy—far superior to any frozen dessert...

Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...

Yield: 6-8 servings2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer)Salt3 large eggsAbout 2 cups...

Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...

"Manischewitz, look at that go!" When Apollo 17 astronaut, Gene Cernan, uttered those words during his 1973 walk on the moon, the kosher Concord wine brand he mentioned was his...

photo taken by Su-Lin, taken on September 22, 2006, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...

photo taken by Victor Bayon, on November 22, 2009, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...

photo taken by Allie Coremin, on January 10, 2011, CC licensingAdapted from The Sephardi Culinary Tradition by Elsie Menasce (The Sephardic Cookbook Corporation, South Africa, 1984) When Elsie Menasce’s ancestors...

photo taken by Steven Labinski, on June 20, 2011, CC licensing. (Note: This article was originally published in Jewish Woman Magazine) Some starters, Etty Russo insists, are “a must” on...

photo taken by powerplantop, on July 13, 2013, CC licensing.Like other people, Jews play Charades and Scrabble, Clue and cards. My own family is particularly fond of Trivial Pursuit. But...

photo taken by Rebecca Siegel, on March 2, 2009, CC licensing(from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, by Jayne Cohen, available in print and e-book...

photo taken by FoodMayhem.com, on April 12, 2009, CC licensingThis article first appeared, in a slightly different form, in Jewish Woman Magazine, Spring 2012 We’ve heard all their adjectives: ethereal...

photo taken by Joshua Bousel, on April 12, 2006, CC licensingFor those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are...

photo taken by Art Siegel, on October 13, 2007, CC licensingA larger amount of fat or oil will give you richer-tasting, creamier matzoh balls that are slightly denser and heavier...

photo taken by Joshua Bousel, on September 8, 2010, CC licensingFor many people, Rosh Hashanah is the festival of apples. There are, of course, the newly ripened, crisp quarters dipped...

photo taken by Matthew Hine, on July 3, 2009, CC licensingIt is always nice when a dish can be a conversation piece. This classic favorite from the Austro-Hungarian Empire has...

photo taken by Virtual Eric, on January 3, 2009, CC licensingIngredients:- 3 kilos/6 lbs chicken parts- 3 carrots, scraped and cut into bite-size pieces- 4 onions, unpeeled- 2 or 3...

photo taken by Frédérique Voisin-Demery, on November 5, 2012, CC licensingadapted from The Classic Cuisine of the Italian Jews II by Edda Servi Machlin(Giro Press 1992)Yield: 12 servingsThe New World...

photo taken by Jules Morgan, on November 7, 2009, CC licensingAdapted from Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen (Wiley) Yield: About 2...

photo taken by mharvey75, on April 3, 2008, CC licensing Yield: 4 to 5 servingIngredients:1 cup coarsely chopped half-sour or garlic-dill pickles2 tablespoons liquid from pickle jar (include peppercorns and...