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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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  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
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  Pandora's Chicken

  Sheila Lukin's recipe for disapora chicken.
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  Bologna Capelletti In Broda

  By Roberto Donna This is a Jewish dish which Roberto learned from Edda Servi Machlin's Italian Jewish cookbook. It is a Jewish version of…
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  Chicken Adobo with Mojo

  With the coming and onset of the Second World War, Jews scattered all over the world including the unlikely haven of Havana, Cuba. Check…
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  Jewish Pizza

  Wolfgang Puck's interpretation of the classic pizza.
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  Curious George Birthday: Build-Your-Own Pisghetti Pizza

  What You'll Need: knife (for adult use), cutting board, large plate or platter, serving bowls, spoons and forks (for toppings), paper…
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  Spicy Eggplant

  by Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers.
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  Steamed Bok Choy and Shiitakes

  Try Chef Ming Tsai's steamed bok choy and shiitakes recipe from the PBS program The Victory Garden. Use grapeseed oil, ginger, scallions,…
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  Steamed Chicken

  by Chef Michel Nischan Prepared using a rice cooker and served with cabbage and garden vegetables.
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  Stuffed Trout with Scallops Tartar

  Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
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  Japanese Pot-Stickers

  by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…