86 jewish recipes

Savory Jewish noodle kugel with sauteed onions, sour cream, and eggs baked golden and set. The classic side dish for brisket, holidays, and Shabbat dinners.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

Loshen kugel (Jewish noodle pudding) with broad egg noodles, apple juice, raisins, nutmeg, and chopped walnuts. A lighter, lower-sugar kugel baked golden and topped with nuts.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Creamy dairy noodle kugel with sour cream, cottage cheese, eggs, and golden raisins baked until set and golden. A forgiving Jewish comfort food classic that feeds a crowd.