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Jewish

Cinnamon Streusel Babke

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

Passover In the Coronavirus Era: This Night Will Be Different From Other Nights

It’s not just that the Jewish holiday is arriving at a time of social distancing (and a real-life plague). It’s that the meal is also coming at a time of cooking fatigue.

All-The-Seeds Hamantaschen

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

Raspberry Rugelach

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Hanukkah Chicken

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

How to Be Converted to Jewish Egg Creams

It turns out the storied deli drink doesn't really live up to its name—and that's a good thing.

Shaved Carrot and Radish Salad With Herbs

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

My Mother's Brisket

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Chicken Soup with Dill Matzo Balls

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

The Latke-Reuben Mash-Up We're Serving for the Super Bowl

It's a latke. It's a reuben. It's a latke reuben.

Latke Reubens

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

Jam-Filled Challah Doughnuts

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

The Faster Way to Fry a Latke

A slow sizzle in a deep pool of olive oil is never a bad thing. But if you're making latkes for eight days and nights, it might be time to head to the garage.

Not-Quite-Bonnie's Rugelach

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

This Multi-Seed Rosh Hashanah Challah Is the Ultimate Art Project

It's almost as fun as Play-Doh. And definitely more delicious.