Jewish Recipes

This recipe can be used during the Feast of Unleavened Bread.

You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'

A delicious cake filled and topped with apples and cinnamon.

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!

A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!