Traditional Recipes

0 Food Culture

Pasta e ceci (pasta and chickpea soup)

Jewish Chronicle · 13 Nov

Pasta e ceci, a classic Roman soup, is a comforting dish traditionally made with pancetta.

0 Food Culture

The best chopped liver ever

Jewish Chronicle · 8 Nov

Chopped liver, a beloved Ashkenazi dish, becomes a culinary masterpiece when prepared with patience and care.

0 Food History

In a new cookbook, the forgotten Jewish roots of a Sicilian and her sweets

Liza Schoenfein in Forward · 1 Oct

Victoria Granof's new cookbook, "Sicily, My Sweet," explores the multifaceted culinary heritage of Sicilian Jews through a blend of personal history and recipes.

0 Food Holidays

Eat well, spend less: Keep it seasonal for lower cost chagim

Jewish Chronicle · 19 Sep

With the numerous festive meals between Rosh Hashanah and Simchat Torah, managing the rising cost of living during this season is challenging but feasible.

0 Food Jewish Law

Kosher Family Dinners For The Week Orthodox Jewish

Sonya's Prep · 2 Aug

The video showcases different kosher family dinner ideas for the week in an Orthodox Jewish household.

0 Food Culture

All I want for Pesach is a (kosher) air fryer

Jewish Chronicle · 10 Apr

Pesach can feel like a kitchen-driven servitude with endless cooking.

0 Food Holidays

Traditional Pesach beef and leek patties

Jewish Chronicle · 5 Apr

The writer fondly recalls their grandmother's tradition of making Pesach beef and leek patties, known as Kifteke de prasa, which were a beloved treat for their large family.

0 Food Communities

Friday Kibbitz: What's Your Favorite Artichoke Recipe?

Leah Koenig in Jewish Table · 29 Mar

In the text "Friday Kibbitz: What's Your Favorite Artichoke Recipe?" the discussion likely revolves around different ways to prepare and cook artichokes.

0 Holidays Food

Why poppy seeds are perfect for Purim — and seven delicious recipes worth celebrating

Victoria Prever in Jewish Chronicle · 18 Mar

Poppy seeds hold a special significance on Purim, with their use in traditional Ashkenazi hamantaschen linked to Queen Esther's diet during her time in King Ahasuerus's palace.

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Tired of dry honey cake? Here's how to make it moist and delicious!

RSchaechter in Forward · 6 Sep 2023

In this article, the author recalls their childhood memories of disappointing dry honey cake and shares their own recipe for a moist and delicious version.

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Passing Down My Family’s Sephardic Recipes

Jamie Betesh Carter in Tablet · 16 Aug 2023

The author reflects on how Sephardic flavors from their Syrian background shaped their childhood, with foods like kibbeh hamdah and mujedra being common staples.

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Friday Kibbitz: What are you making/eating for Shavuot or the long weekend?

Leah Koenig in Jewish Table · 26 May 2023

In this discussion, readers are asked to share what they are cooking or eating for the holiday of Shavuot or the long weekend.

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The Darkness of Charoset

Alexander Aciman in Tablet · 4 Apr 2023

This article explores the significance of charoset, a staple of the Passover Seder, and the personal journey of the author in attempting to recreate their great-grandmother's charoset recipe.

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Moroccan fish tagine and carrot salad help complete Judaism’s best holiday

LMarkoe in Forward · 11 Oct 2022

This article discusses the Jewish holiday of Sukkot and the author's experience celebrating it.

0 Food History

CLASSIC & MATBUCHA BIALYS

Jamie Geller · 13 Sep 2021

The YouTube video showcases how to make classic and matbucha bialys, sharing the history and origin of this traditional Ashkenazi pastry popular among Jews in Eastern Europe and the United States.

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Make Your Own Gravlaks

Nina Lichtenstein in Tablet · 16 Jun 2021

The author shares their experience growing up with seafood in Norway, where they had access to a variety of prepared fish dishes.

0 Food Culture

The Trouble With Tsimmes—and How to Fix It

Leah Koenig in Tablet · 20 Sep 2018

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prepare, often lacking depth and character when the meat is omitted.

0 Food Culture

Getting Back to Basics in the Kitchen

Amy Schreibman Walter in Tablet · 5 Feb 2018

In this reflective essay, the author explores the nostalgic journey of cooking traditional Jewish foods using old cookbooks like "How to Cook Like a Jewish Mother."

0 Food Holidays

A Twist on the Traditional Latke

Joan Nathan in Tablet · 7 Dec 2017

The author reflects on the evolution of latkes beyond the traditional potato version to include zucchini, sweet potato curry, celery root, and apple variations, influenced by modern culinary curiosity and the invention of the food processor.

0 Food Culture

#TBT From Bubbe’s Kitchen: Cold Borscht

Forward · 25 Aug 2016

The article explores the author's quest for the perfect cold borscht, highlighting the variations in ingredients and preparations between different Eastern European countries.

0 Holidays Food

A Yom Kippur Break-Fast Menu Worth Fasting For

Kim Kushner in Tablet · 17 Sep 2015

For a delicious Yom Kippur break-fast menu that will make fasting worth it, consider preparing dishes like Charred Eggplant Dip with Maple Drizzle, Caramelized Onion, Dill, and Smoked Salmon Frittata, Avocado and Heart of Palm Salad, and Sticky Date Bread Pudding.

0 Food Culture

How To Make Middle Eastern Stuffed Vegetables

Joan Nathan in Tablet · 22 Oct 2014

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.

JL;DR

Tag: Traditional Recipes