Recipe Finder

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  Dessert

  Black and White Cheesecake

  This classy black and white marbled cheesecake tastes as good as it looks. With a chocolate crust, chocolate and cheesecake filling, and…
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  Entree

  Choucroute Garni A La Juive

  "Sauerkraut with Corned Beef and Sausages Jewish Style" By Andre Soltner Jews were known for being in the Charcuterie business in France.…
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  Side Dish

  Matzah Brei

  Different options: in fall and winter add 4 tablespoons of sautéed wild mushrooms, in the spring smoked salmon and dill, and in the summer…
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  Dessert

  Bavarian Dampfnudel: Dumpling Cake Soaked In Caramel Sauce

  Switch out the vanilla sauce for a chocolate sauce or add some fresh berries.
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  Soup and Stew

  Chicken Soup with Loads of Vegetables and Matzah Balls

  Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as…
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  Soup and Stew

  Matzah Balls

  Matzah ball soup is always a staple, whether its for the holidays or simply as a comfort food. Add noodles or vegetables to the broth to…
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  Entree

  Cholent

  Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.
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  Side Dish

  Classic Gefilte Fish

  This Gefilte Fish recipe is a foolproof version of this traditional passover dish.
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  Salad

  Whitefish Salad

  By Daniel and Barbara Zwerdling-Rothschild This is a nice twist on a typical brunch staple with bagels. Try this whitefish salad recipe…
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  Entree

  Crique Stephanoise

  By Daniel Boulud Grated Potato Latke with Smoked Salmon To me, this is the ultimate potato pancake, one I tasted in the Ardeche of France.…
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  Soup and Stew

  Lokshen Noodles

  By Debbie Klatskin Debbie makes these noodles with her children. This is a wonderful tradition for them to remember as they get older and a…
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  Entree

  Mock Chopped Liver or String Bean Vegetarian Pate

  Vegetarians don't have to miss out on this classic Jewish dish. Doralee Patinkin Rubin's recipe makes a delicious string bean vegetarian…
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  Entree

  Horseradish-Crusted Bass with Borscht Broth

  Ed Brown's recipe combines classic ingredients to create a flavorful bass dish with a borsht broth made with beets. Complete the dish with…
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  Entree

  Chicken Paprikash

  By Eva Young The beauty of this dish is that it tastes better the next day and this way you can remove any coagulated fat before serving.
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  Entree

  Glazed Corn Beef

  Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham."
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  Breakfast and Brunch

  Water Bagels

  Joan and the 80-year old Izzy Cohen show how bagels were made in the old days. Learns all the tricks to making great bagels at home.