Jewish

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.

Nigella seeds can be hard to find; look for them in Indian or Middle Eastern markets, or find them easily online at www.worldspice.com.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Kosher Status: Pareve I much prefer baking my gefilte fish as opposed to the traditional method of boiling. I just don't like how the words "boiled fish" sound, but that of course is neither here nor there. Boiled gefilte fish (blech, again!) can get really soggy and waterlogged, depending on how long you leave it in the pot and the level of your heat. I find baking always produces a firmer-textured, tastier gefilte.

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

Kosher Status: Meat
Prep: 10 Minutes
Cook: 4 Hours
Rest: 15 Minutes
Total: 4 Hours, 25 Minutes

Kosher Status: Pareve
Prep: 35 Minutes
Rise: 2 Hours, 15 Minutes
Bake: 45 to 55 Minutes
Cool: 15 Minutes
Total: About 4 Hours

A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly. Try it with any preserve, pastry cream, or sugar coating you like.