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Quick and Easy Cheese Blintz Casserole

Author: Gloria Kaufer Greene

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Potato Latkes

Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.

Crispy Traditional Potato Pancakes

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....

Author: Joan Nathan

Atlanta Brisket

Author: Jean Anderson

Sweet Potato Latkes

An easy Sweet-Potato Latkes recipe

Kugel Yerushalmi

Author: Gil Marks

My Mother's Brisket

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Apricot Glazed Chicken

Author: Melissa Roberts

Ma'amoul (Nut filled Cookies)

Author: Joan Nathan

Golden Beet Soup

Author: Selma Brown Morrow

Radicchio Salad with Caramelized Carrots and Onions

It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.

Author: Anna Stockwell

Matzo Meal Latkes

Author: Sharon Lebewohl

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.

Our Favorite Latkes

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.

Author: Rhoda Boone

Sweet Honey and Saffron Challah

Author: Paula Shoyer

Sufganiyot

This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.

Author: Joan Nathan

Brisket with Pomegranate Walnut Sauce and Pistachio Gremolata

The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...

Author: Louisa Shafia

Simple Vanilla Jam Drops

Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.

Author: Donna Hay

Holiday Apple Raisin Challah

Author: Amy Traverso

Curry Lime Yogurt

Author: Andrew Friedman

Sufganiyot (Jelly Doughnuts)

Author: Jeanne Sauvage

Zucchini Parmesan Latkes

Author: Joan Nathan

Sephardic Spinach Patties

Author: Gil Marks

Rugelach

While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.

Author: Dorie Greenspan

Porcini Mushroom Soup

Author: Paul Grimes

Horseradish Yogurt Sauce

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Author: Anna Stockwell