Recipe Search

Pumpkin Challah

Pumpkin Challah--food to try with your family on the Jewish holiday of Shababt
2 hours 30 minutes

An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin purée.

1/2 cup warm water (about 100 degrees)
1 1/2 packages active dry yeast
3 cups white flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup pumpkin purée
1/4 cup honey
1/4 cup vegetable oil
1 egg + 1 egg yolk for the dough and 1 egg for the glaze

Spiced Angel Pecans

Spiced angel pecans piled in a small red bowl
45 minutes

These angel pecans are truly heavenly!  Serve them to guests in your sukkah during Sukkot.

1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 pound pecan halves
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt

Greek Psari Saganaki

Cuts of a white fish in a pan with tomato sauce white cheese and green herbs

Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks were only constrained by the size of the fish as to which cooking technique to employ.

1 pound branzino fillets (about 2 fish) or tuna steaks
Juice of 1/2 lemon
4 tablespoons extra virgin Greek olive oil, divided use
1 medium onion, diced
2 large cloves garlic, peeled and cut in half
One 28-ounce can crushed tomatoes
1/2 teaspoon sugar
1 tablespoon fresh oregano, chopped
Salt and pepper to taste
1–2 tablespoons ouzo or other licorice liqueur (amount depends on your taste)
2 tablespoons Metaxa or other brandy
1 cup feta cheese, cubed

Prune Tzimmes

Prune and carrot tzimmes around a roast of meat

Tzimmes has its origin in medieval Germany, where it was the custom to have meat stews that contained fruit and vegetables. Perhaps the Persian and western Asian culinary habit of using fruits with meat made it up the Rhine.

1 pound pitted prunes
1 tablespoon peanut oil
1 small onion (about 3 inches in diameter), finely diced
1 large clove garlic, minced
4–5 pounds brisket or boneless chuck roast
Salt and freshly ground black pepper to taste
4 carrots, pared and sliced into 1 1/2-inch chunks
2 sweet potatoes, pared and cut into eighths
1/4 cup sugar
1 tablespoon lemon juice (or to taste)

Kasha Varnishkas

Kasha varnishkas

There is nothing like pot roast gravy on a pile of little brown granules mixed with golden fried onions and mushrooms to transport one back to the "good ol’ days".

1 cup kasha
1 egg, slightly beaten
1/4 cup oil
1 medium onion, finely diced
4 ounces sliced mushrooms
2 cups boiling water
2 beef or vegetable bouillon cubes
1/2 teaspoon salt
Freshly ground black pepper to taste
8 ounces pasta bow ties

Search Recipes

Download Free Cookbook

Check out our cookbook of global Passover recipes. We hope it inspires your menu this year - whether for the Seder, during the holiday, or even after - to build upon our ever-evolving Jewish story.