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The High Holidays are all about preserving tradition through ancient rites of passage, but they’re also about the food: Pass the brisket and chopped liver, please. Over the centuries, the Jewish diaspora has enriched food the world over—and we’re not just talking matzo ball soup and deli sandwiches, but also chreime, lekash, poike, and so much more. Even if you can’t tell a knish from challah, we have you covered with a wealth of Jewish recipes that would give any Bubbe nachas

Classic Jewish Brisket

Braised Brisket Recipe
Photography by SAVEUR Editors

After a long braise in an aromatic tomato broth, this brisket develops even more flavor if you can resist temptation and let it rest overnight. Get the recipe >

Shtetl Toast

Shtetl Toast
Photography by Matt Taylor-Gross

Save the skin from leftover roast chicken to make gribenes, crispy cracklings and onions fried in schmaltz. Spoon it on rye bread and top it with peppery radish slices to make what one California deli calls shtetl toast. Get the recipe >   

Edith’s Matzo Ball Soup

Edith's Matzo Ball Soup
Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

In this robust recipe from Edith’s Eatery & Grocery in Brooklyn, a whole chicken simmers with parsnips, kombu, and roasted bones to make a belly-warming broth. Matzo meal dumplings get a surprising, unconventional hug of heat from dried ginger. Get the recipe >

Fried Chicken Schnitzel Sandwich

Chicken Schnitzel Sandwitch
Photography: Belle Morizio; Food Styling: Victoria Granof; Prop Styling: Dayna Seman

At Montreal’s Arthurs Nosh Bar, buttermilk fried chicken cutlets are seasoned with the peppery local steak spice and stacked high on challah toast. Add go-to toppings like honey, crunchy kosher dills, and iceberg lettuce slaw. Get the recipe > 

Pistachio-Date Rugelach with Rosewater Syrup

Pistachio Date Rugelach Recipe
Photography by Eitan Bernath; Food Styling by Olivia Anderson

For his Israeli-style rugelach, Eitan Bernath rolls rich yeasted babka dough around a sweetly spiced pistachio-date filling, then gilds the lily with a drizzle of rosewater honey. Get the recipe >

Sufganiyot with Bourbon-Orange Glaze

Sufganiyot Bourbon Orange Glaze Donut Recipe
Photography by Amy Harris

Donuts aren’t just for Hanukkah—consider breaking the fast (or ringing in the New Year) with this adult-only riff from Kentucky, drizzled with orange marmalade glaze laced with a healthy slug of bourbon. Get the recipe >   

Traditional Hamantaschen

Hamantaschen
Photography by Drew Lederman

These triangular pastries always appear on dessert trays at Purim, or the Feast of Lots, which commemorates a biblical heroine named Esther. Our version replaces the more traditional prune and poppy seed filling with a sweeter apple butter in honor of Rosh Hashana. Get the recipe >

Carrot and Horseradish Relish

Carrot Horseradish Relish
Photography: Paul Sirisalee; Food Styling: Eugene Jho

Shared by Brooklyn’s The Gefilteria, this grated carrot-fresh horseradish relish is usually paired with poached gefilte fish, but we also love it with scrambled eggs or gooey grilled cheese. Get the recipe >

Brisket and Potato Kugel

Brisket and Potato Kugel
Photography by Matt Taylor-Gross

Who says Ashkenazi-style kugel has to be plain mashed potatoes or egg noodles? The quintessential Bubbe meal gets a meaty makeover in this updated recipe. Get the recipe >

Potato Jalapeño Latkes

Zucchini Latkes
Photography by Matt Taylor-Gross

Don’t knock this Mexican fusion fritter from Toloache until you try it: We think you’ll love the combination of jalapeños and horseradish crema. Complete the feast with some smoky whitefish guacamole or brisket tacos. Get the recipe > 

Chestnut and Goji Berry Rugelach

Best Jewish Recipes
Photography by Matt Taylor-Gross

These flaky cream cheese pastries fuse Jewish and Chinese traditions that cross-pollinated on Manhattan’s Lower East Side. Chinese five spice replaces the traditional cinnamon, while puréed chestnuts and goji berries simmered in ginger liqueur stand in for fruit preserves. Get the recipe > 

Kiddush Cookies

Kiddush Cookies
Photography by SAVEUR Editors

Crumbly cookies dabbed with chocolate sprinkles are a staple of deli counters everywhere, but this buttery version, adapted from The 100 Most Jewish Foods, turns out cakey with a kiss of almond. Go wild with the unicorn sprinkles. Get the recipe >   

Carrot and Pistachio Salad

Carrot and Pistachio Salad
Photography by Matt Taylor-Gross

For a side dish to cut the richness of brisket or chicken, roasted carrots tossed with bitter radicchio, salty nuts, and sweet figs do the trick. Get the recipe >  

Nanny’s Rosh Hashanah Apple Cake

Rosh Hashanah Apple Cake
Photography by Matt Taylor-Gross

On Rosh Hashana, apples and honey symbolize the sweetness of a new year. This cake marries Granny Smiths and plump raisins with a streusel topping and pie-like dough. Get the recipe >

Cream of Parsley Soup with Fresh Horseradish

Cream of Parsley Soup with Fresh Horseradish
Photography by Matt Taylor-Gross

A verdant soup of puréed parsley blended into chicken stock and cream makes a refreshing starter for multicourse holiday feasts. Get the recipe >   

Chreime (Spicy Tunisian Fish Stew)

Best Jewish Recipes

This quick stew, brightened with chiles and lemon juice, is a Tunisian Jewish specialty. Some recipes call for caraway, harissa, or paprika, but we like the clean taste of sea bass or grouper swimming in minimally seasoned tomato purée. Get the recipe >

Rhubarb Passover Chremsel with Beet Preserves

Rhubarb Passover Chremsel with Beet Preserves
Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

Chremsel matzo-meal fritters are Passover staples, but tart chunks of fresh rhubarb can be swapped in for dried fruit and nut fillings to extend the season. Serve them with a ruby red beet-and-citrus eingemachtes, or conserve. Get the recipe > 

Beet Stew with Lamb Meatballs

Best Jewish Recipes Lamb Meatball

Speaking of beets, this traditional Iraqi-Jewish vegetable stew hits complex spice notes, thanks to cumin, coriander, cayenne, and paprika. It’s all spooned over turmeric-infused rice and ground lamb meatballs. Get the recipe > 

Jewish Chicken Foot Fricassée with Meatballs

Jewish Chicken Foot Fricassée with Meatballs
Photography by Thomas Payne

Everything but the feathers winds up in this homey braise, brimming with pan-seared offal and matzo-meal meatballs and tempered by a sweet-and-sour tomato sauce. Get the recipe >  

Sweet and Sour Potted Meatballs

Sweet and Sour Potted Meatballs
Photography by Todd Coleman

Adapted from Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited, these “potted,” or covered, rice-and-beef chuck meatballs simmer in a citrusy tomato gravy. Get the recipe >  

Dark Chocolate Matzo Brittle

Dark Chocolate Matzo Brittle

Too much matzo in the cupboard? Use it up in this unorthodox brittle drizzled with caramel, chocolate, and crushed pistachios. Get the recipe >

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