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  Entree

  Muscovy Duck Breast with Chinese Spices

  Alfred Portale prepared these Muscovy Duck Breast with Chinese Spices for Julia Child on her classic show In Julia's Kitchen with Master…
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  Orecchiette Con Broccoli Di Rape and Sausages

  Lidia Bastianich makes for Orecchiette con Broccoli di Rape and Sausages for Julia Child on her classic show "Cooking with Master Chefs."
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  Poblanos Rellenos-Stuffed Poblano Chiles

  Zarela Martinez makes poblanos rellenos -- stuffed poblano chiles for Julia Child on her classic cooking show In Julia's Kitchen with…
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  Shrimp Étoufée

  Chef Emeril Lagasse makes Shrimp Étoufée for Julia Child on her classic show "Cooking with Master Chefs."

  Likes: 1
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  Baked Apricot Chicken

  You can easily master this baked apricot chicken recipe, which is a quick weeknight meal. The chicken comes out moist and delicious, and…
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  Wild "Faux" Gumbo

  by Chef Ellen Vliet Cohen This vegetarian gumbo can be considered "faux" for two reasons: because of the mushrooms that masquerade as…
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  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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  Cholent

  Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.
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  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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  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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  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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  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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  Glazed Corn Beef

  Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham."
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  Sephardic Brisket

  Check out this Sephardic Brisket recipe from the slopes at Vail by Jim Cohen. Explore more Jewish recipes on PBS Food.
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  Updated Herring In Parchment Paper

  Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View…
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  Grandmother's Franks and Sauerkraut

  By Joan Nathan A staple family dish I have always liked is hot dogs with sauerkraut, a recipe my grandmother brought over from Europe. When…

  Likes: 1