Simmer Til Done (1)
Smitten Kitchen (1)
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
These crunchy cookies are drenched in warm honey.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).