Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.
We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.
Weren’t fortunate enough to have these made for you in your formative years? You have some lost time to make up for.
A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
This cake may be Passover perfect, but thats no reason to make it—to rave reviews—just once a year.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
There are many ways to top noodle kugel. Cornflakes, cinnamon sugar, and graham crackers are common choices. This recipe goes way beyond commonplace.
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