Celebrate Shabbat, Passover, Hanukkah, Rosh Hashanah and more with festive menus rooted in tradition and joy.
Kuku sabzi is the emerald-green Persian Jewish herb frittata served for Nowruz and Rosh Hashanah. Here is the history, the technique, and the tips that make it work.
Shatteringly crisp edges, tender centers, and a sizzle of oil that captures the whole spirit of Hanukkah — here's how to fry the perfect latke.
Golden, tender crepes wrapped around sweet farmer's cheese and fried until crisp at the edges — cheese blintzes are the dairy-rich centerpiece of any Shavuot table. Here's how to make them from scratch.
Golden, sugar-dusted, and bursting with raspberry jam — sufganiyot are the joyful fried doughnuts at the heart of Hanukkah. Here's how to make them light and fluffy at home.
Silky, rich, and gloriously tall — this classic cheesecake is the star of every Shavuot table, and it's far easier to master than you think.
Slow-braised in caramelized onions until it falls apart at the touch of a fork, this Jewish brisket is the soulful holiday main everyone fights over the leftovers of.
Buttery, three-cornered, and filled with everything from poppy seed to apricot jam, hamantaschen are the edible heart of Purim. Here's how to make them flaky, beautiful, and leak-proof.
Glossy honey-glazed carrots, tender sweet potatoes and plump prunes simmered into a sweet, symbolic side dish — here is how to make tzimmes for a sweet new year.
Sweet, spiced, and deeply symbolic, charoset is the apple-and-walnut paste that turns the Passover seder plate into a story. Here's how to make it.
Shatteringly crisp, impossibly buttery, and wrapped in centuries of Yemenite-Jewish tradition — here's how to make malawach, the flaky pan-fried pastry that's quietly become the star of Shabbat brunch.
Tender cabbage leaves wrapped around a savory beef-and-rice filling and braised in a glossy sweet-and-sour tomato sauce, holishkes are the soulful Ashkenazi holiday dish making a heartfelt comeback on Jewish tables everywhere.
Jachnun is the buttery, slow-baked rolled pastry that Yemenite Jewish families wake up to on Shabbat morning. Here's the history, the rolling technique, and how to serve it with grated tomato, zhug, and a Saturday egg.
Long the punchline of Jewish holiday jokes, gefilte fish is having a genuine renaissance. Here's the real history, why a new generation is making it from scratch, and a step-by-step recipe for tender, delicate poached fish dumplings.
Pillowy pockets of dough wrapped around savory meat and floated in golden chicken soup — here's how to make tender, soulful kreplach from scratch.
Soft, stretchy, and slicked with butter and honey, mufleta is the joyful Moroccan-Jewish crepe that ends Passover and kicks off Mimouna. Here's how to make it at home.