225 jewish recipes

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.