Jewish Recipes
165 recipes found
Horseradish Dumplings
Braised Ribs of Beef With Horseradish Dumplings
Almond Pudding
Sesame Vanilla Passover Cookies
Cornish Hens With Apricots and Tomatoes
Evelyn Trapido's Gefilte Fish Goes Hawaiian
Swiss Chard Fritters
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with feta. The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition. Either way, they are a great vegetable counterpoint to the starchier dishes of Hanukkah. They cook fast, and should be served warm.
Whole Wheat Matzo Latkes
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Salmon Gefilte Fish
Emily Nathan's Marrow Balls
Russ & Daughters' Chopped Chicken Liver
Matzoh Balls
Rack of Lamb
Kookoo Sabzi (Spinach and green herb pie)
Carol Wolk’s Matzoh Balls
This recipe won the grand prize at the Stage Deli’s first Matzoh Bowl contest in 1988.
Kosher Pickles, The Right Way
Pickles are Jewish deli staples, but you can make them yourself. It’s kind of a project, but how cool is it to be able to say, “I made those pickles.” These pickles will keep well for up to a week in the refrigerator.
Mina Pachter's Gesundheits Kuchen
Roast Chicken With Black Olives
Spiced Baked Apples With Maple Caramel Sauce
Jerusalem Artichoke Soup
Cabbage, Carrot and Purple Kale Latkes
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.