Our 21 Best Jewish Recipes

Great feasts are about preserving tradition through ancient rites of passage, but they’re also about food: pass the brisket and minced liver, please. Over the centuries, the Jewish diaspora has enriched food around the world – and we’re not just talking about matzo dumpling soup and deli sandwiches, but also chreime, lekash, poike and more. Even if you can’t tell a knish from a challah, we’ve got you covered with a slew of Jewish recipes that would make any bubbe nachas.

Photography by SAVEUR editors

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

Toast Shtetl

Photograph by Matt Taylor-Gross

Save the skin from leftover roast chicken to make gribenes, crispy crackers and schmaltz fried onions. Pour it over rye bread and top with slices of peppered radish to make what a California deli calls a shtetl toast. Get the recipe >

Edith's Matzo Ball Soup

Photography by Linda Xiao; Food styling by Christine Albano; Accessories styling by Dayna Seman

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

Chicken sandwich and breaded cutlets

Photography: Belle Morizio; Food styling: Victoria Granof; Accessory style: Dayna Seman

At Montreal’s Arthurs Nosh Bar, buttermilk-fried chicken cutlets are seasoned with local peppery steak spices and piled on challah toast. Add must-have toppings like honey, crunchy kosher dill and iceberg lettuce salad. Get the recipe >

Rugelach recipe with pistachios and dates

Photography by Eitan Bernath; Food styling by Olivia Anderson

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

Sufganiyot Bourbon Orange Glazed Donuts 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 Kentucky riff, washed down with orange marmalade glaze and a nice glass of bourbon. Get the recipe >


Photography by Drew Lederman

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

Carrot and Horseradish Relish

Photography: Paul Sirisalee; Culinary stylist: Eugene Jho

Shared by Brooklyn’s The Gefilteria, this shredded 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

Photograph by Matt Taylor-Gross

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

Zucchini Latkes

Photograph by Matt Taylor-Gross

Don’t knock this Toloache Mexican fusion donut until you try it: we think you’ll love the combination of jalapeños and horseradish cream. Complete the feast with smoked whitefish guacamole or beef brisket tacos. Get the recipe >

Best Jewish Recipes

Photograph by Matt Taylor-Gross

These flaky cream cheese pastries fuse Jewish and Chinese traditions that have intersected on Manhattan’s Lower East Side. Chinese five-spice replaces traditional cinnamon, while chestnut puree and goji berries simmered in ginger liqueur replace candied fruit. Get the recipe >

Kiddush cookies

Photography by SAVEUR editors

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

Carrot and pistachio salad

Photograph by Matt Taylor-Gross

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

Rosh Hashanah Apple Cake

Photograph by Matt Taylor-Gross

On Rosh Hashana, apples and honey symbolize the sweetness of a new year. This cake marries plump granny smiths and raisins with a streusel filling and pie crust. Get the recipe >

Parsley velouté with fresh horseradish

Photograph by Matt Taylor-Gross

A leafy soup of parsley puree tossed with chicken broth and cream makes a refreshing starter for multi-course holiday feasts. Get the recipe >

Best Jewish Recipes

This quick stew, topped with chili peppers and lemon juice, is a Tunisian Jewish specialty. Some recipes call for caraway, harissa or paprika, but we love the pure taste of sea bass or grouper swimming in a lightly seasoned tomato puree. Get the recipe >

Easter Rhubarb Chremsel with Beet Confit

Photography by Paola + Murray; Food styling by Rebecca Jurkevich; Accessories styling by Sophie Strangio

Chremsel matzo flour fritters are a Passover staple, but chunks of fresh rhubarb can be replaced with dried fruit and nut fillings to extend the season. Serve them with a ruby ​​red beetroot and citrus eingemachtes, or save them. Get the recipe >

Best Jewish Recipes Lamb Meatballs

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

Jewish Fricassee of Chicken Feet with Meatballs

Photograph by Thomas Payne

Everything but the feathers is in this homemade braise, brimming with seared offal and matzo flour meatballs and tempered with a sweet and sour tomato sauce. Get the recipe >

Meatballs in sweet and sour pot

Photograph by Todd Coleman

Adapted from Arthur Schwartz Jewish home cooking: Yiddish recipes revisited, these “potted” or covered rice and beef meatballs simmer in a citrusy tomato sauce. Get the recipe >

Dark Chocolate Matzo Bread

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

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