Recipes from Jewish Home Cooking

Jewish Home Cooking by Arthur Schwartz

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it’s talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America’s touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country’s foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards

A partially sliced loaf of challah on a wooden cutting board.

Challah

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.

  • (16)
  • 30 M
  • 3 H, 15 M
  • 40
A square of Passover apple cake on a green plate.

Passover Apple Cake

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

  • (7)
  • 25 M
  • 1 H, 40 M
  • 50
A stack of cottage cheese chremslach on a blue plate with a glass of orange juice in the background and a fork resting on the plate.

Cottage Cheese Chremslach

If you weren’t fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

  • (2)
  • 35 M
  • 45 M
  • 14