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.
By Monday Morning Cooking Club
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.
By David Tamarkin
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.
By Kendra Vaculin and David Tamarkin
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Our 17 Best Latke Recipes for the Tastiest Hanukkah Ever
We can't get enough of these potato pancakes.
By The Epicurious Editors
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10 Variations on Matzo Ball Soup
Whether you prefer sinkers or floaters, a simple broth or a loaded chicken situation, these traditional Jewish dumplings come in so many delicious variations.
By Joe Sevier
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39 Passover-Friendly Breakfast Recipes and Ideas
Tired of matzo brei? Make one of these creative, Passover-friendly morning meals instead.
By Tommy Werner
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.
By Chris Morocco
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.
By Anna Stockwell
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.
By Becky Hughes
Chicken Fat Cornbread and 11 Other Brilliant Ways to Cook With Schmaltz
The possibilities are endless.
By Joe Sevier
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.
By Louisa Shafia
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.
By Leah Koenig
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.
By Emily Johnson
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.
By Gail Simmons
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.
By Michael Solomonov
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.
By David Tamarkin
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.
By Yotam Ottolenghi
This Multi-Seed Rosh Hashanah Challah Is the Ultimate Art Project
It's almost as fun as Play-Doh. And definitely more delicious.
By Adina Steiman