Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
For this Jewish recipe, strips of chicken skin and chopped onion are sauteed in a skillet until the skin is crispy and the onion is dark and meltingly sweet.
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
This recipe, found frequently in Israel, is full of ripe apples, orange juice, and a bit of sugar for a sweet take on the classic and addictive potato latke.
Put this stuffed veal shoulder at the center of your Passover meal. The stuffing is made with matzah meal and loaded with Granny Smith apples and mushrooms.
This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.
Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
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