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Recipes

Eating Jewish: Aloo Gobi Latkes

It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all things deep fried. As my thoughts turned to the latkes I was going to make for Eating Jewish, I knew I wanted to do something different.

Eating Jewish: Bialys

I have an affinity for baked goods, both savory and sweet, that runs deep.

Eating Jewish: Savory cabbage strudel

As far as underrated vegetables go, cabbage is near the top of the list. People generally don't rhapsodize over cabbage like they do for fresh sweet corn or a juicy red tomato.

Eating Jewish: Breaking fast with Iraqi almond milk

For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.

Eating Jewish: Get ready to fast with Sephardic fish in tomato sauce

Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.

Eating Jewish: Rosh Hashanah Chicken with Cinnamon and Apples from Metz

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Righteously bouncing back: What baking challah means to me

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Eating Jewish: Apple cake - New twists on an old classic

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

A kreplach recipe that's worth the work

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Eating Jewish: North African salads for Rosh Hashanah

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squash, apples, pears, figs and a multitude of other autumn fruits and vegetables. The availability of all this fantastic produce has made the High Holidays one of my favorite times on the Jewish calendar to be cooking. This is especially true for Rosh Hashanah, when the food symbolism of the holiday necessitates the use of seasonal fruits and vegetables.

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How to cite this page

Jewish Women's Archive. "Recipes." (Viewed on December 9, 2016) <https://jwa.org/topics/recipes>.

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