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 square of Passover apple cake on a stack of plates with a fork resting beside it and the remainder of the cake in the background.

Passover Apple Cake

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

  • (5)
  • 25 M
  • 1 H, 40 M
  • 30
A loaf of braided challah on a wire rack.


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.

  • (12)
  • 30 M
  • 3 H, 15 M
  • 30
Cottage Cheese Chremslach

Cottage Cheese Chremslach

Weren’t fortunate enough to have these made for you in your formative years? You have some lost time to make up for.

  • (2)
  • 35 M
  • 45 M
  • 14