jewish cooking

Salmon Baked in Foil

salmon

olive oil

Salt and black pepper

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Rosemary Roasted Potatoes

potatoes

salt

black pepper

garlic (3 cloves)

rosemary leaves

ROSEMARY ROASTED POTATOES
Ina Garten
Barefoot Contessa/Wedding Anniversary
Food Network
Baby Yukon Gold Potatoes, Olive Oil, Kosher Salt, Pepper, Rosemary,ROSEMARY ROASTED POTATOES
Ina Garten
Barefoot Contessa/Wedding Anniversary
Food Network
Baby Yukon Gold Potatoes, Olive Oil, Kosher Salt, Pepper, Rosemary

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

To prevent the garlic from burning—I double the garlic and rosemary, mix together, then add it at the 25-minute mark.  These took about 50 minutes total to cook in my convection oven at 400*

I have never roasted potatoes in an oven before.  They were roasted to a crisp in 40 minutes.  I don't know where she came up with roast for an hour.  Maybe next time it will be a 5 star when I roast for maybe 25 minutes.  As is, this is not edible so I am rating a one star, as in how the recipe turned out, as directed.

Easy and delicious - I followed the recipe exactly - crispy on the outside! :)

This is my go-to "side item" recipe. It truly goes with almost any meal and it's very hard to mess up. I combine all of the ingredients in a large mixing bow rather than Ina's sheet pan method..I think it makes for more even seasoning and olive oil coverage. I also use 1/4 cup more olive oil that she does and sometimes cook 7-10 mins longer.

Recently I made this for a big crowd. Used 10 pounds of mini potatoes. It was a huge hit!  Not a single tater left! Delicious!  Thanks Ina. 

Just made this recipe for my girlfriend. She wouldn't stop raving about them. Sorry, Ina, I gotta take credit for this one! Thanks!

Easy and wonderful,  Need to make more next time as some came back for Thirds !!!

These are fantastic and so easy to make. Highly recommend for a flavorful side! I grow fresh rosemary indoors and this recipe was a perfect way to use it. 

https://www.foodnetwork.com/videos/rosemary-roasted-potatoes-0147330

Rosemary and potatoes: like a culinary Romeo and Juliet with better karma.

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Beef Brisket

garlic cloves, smashed

kosher salt,

needles

(4 pound) beef brisket, first-cut

carrots,

celery stalks, cut in 3-inch chunks

onions,

dry red wine

(16-ounce) can whole tomatoes, hand-crushed

parsley leaves

bay leaves

all-purpose flour (optional)

Potato Pancakes, recipe follows

russet potatoes, peeled

onions

salt and black pepper

egg whites,

chives

Vegetable oil,

Serving suggestion: applesauce

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

I have made this recipe on multiple occasions (following the directions exactly as described) and it’s simply amazing.  The meat is incredibly delicious, juicy, tender and falls apart as you slice it.  The sauce (from the wine, tomatoes and other ingredients) is rich, smooth and flavorful.  It permeates the carrots and celery with a deliciously unique and complex flavor.  I think if you try this dish, you won’t be disappointed.  Just make sure that you cut all of your vegetables and herbs ahead of time so you can focus on cooking.  Very highly recommend.  

I found this recipe as written (okay, I cheated a little bit by cutting back on the onions because four large onions seemed like an awful lot of onions) it came out beautifully. It was moist, tender, and had a lot of flavor.  The birthday boy who requested it loved it.  I served it with new potatoes and a tossed salad followed by birthday cheesecake for dessert.

made this for the 3rd time tonight with a 6lb brisket. Upped all the ingredients by one third but otherwise followed instructions exactly. the braised vegetables are delicious with the meat, alongside some mashed potatoes with gravy. This is a killer recipe if you're a brisket lover. 

I had not made a brisket since 1983. After watching #The Marvelous Mrs Maisel, I wanted to have what she made and was always talking about. So, I made Tyler Florence’s recipe for a dinner party. It was a huge hit, I had to sneak some to take home before everyone else decide to start picking at it after dinner. I might have used too many carrots, who cares, they were gone too. (I put carrots and celery under and around the brisket. Will definitely make again.

Tender and delicious. Served it the day after cooking and it was amazing. I used more canned tomatoes than the recipe called for so that the meat was nearly covered in liquid. 

<span>Flavor actually was fantastic...I had a little doubt since, being from Texas, brisket is normally smoked but I had no problem changing it up and eating this - family did as well.</span>

Really great! The onion, carrot and especially tomatoes really carried the flavor. I loved how he explained it so straight forward and it was an easy to follow video. I did not have all ingredients on hand such as rosemary (substitute in thyme and oregano) and celery(used celery salt for flavor). My brisket was in long thick strips so I set my oven to 350F and baked for 2.5 hours only. Very tender:D

Comfort food at its best!  This was Sunday night dinner on Thursday.  The garlic rosemary paste was a nice touch.  
My house smells great 

I've made this recipe twice now. It's definitely a winner for being consistently great flavor. I recommend making this the day before or early in the day enough to cool it and slice it cold. Then warm it up again later in some juices and make the gravy with some of juice drippings as well.  The meat will slice much better cold and it actually does seem to taste even better the next day ! 

https://www.foodnetwork.com/videos/tylers-beef-brisket-recipe-0170446

Tyler's recipe guarantees the tastiest beef brisket anyone could wish for.

Tyler's Beef Brisket Recipe

The Ultimate Braised Brisket

onion, halved

celery stalks,

garlic,

(28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)

parsley

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

I make this in the crock pot....7 hours on low or 4 hours on high, but for this cut of meat 7 hours on slow is better.  Also, I make it the day before needed in order to refrig  meat and gravy separately ....easier to get rid of fat.

Tried this with Nilgai (antelope) back-straps.  I worked great.  The meat is very lean but turned out butter soft.  Strained the liquid and made a chipotle bbq sauce with it.  This is a bit of a Texas twist on a great recipe.

I made this today for my family and it was a big hit! It was juicy and tender and had a GREAT taste! The only modifications I made were I chopped all the veggies to bight size and we ate those with it, I used less garlic (about 1/2 a bulb. Next time I'll use the whole bulb!, and I cooked it in a crockpot since I didn't have a dutch oven. I used Merlot and it blended perfectly with all the flavors. I did add about 3/4 carton of beef STOCK to it like many of the reviews recommended. Will be making this again soon for sure!!!

ttThe recipe doesn't say add a half box of beef stock but if you watch the show he does add beef stock, so I was lucky that I saved the show.  I was absolutely delicious! I would not change a thing based on my palate.  Those non rosemary lovers, change it to two stalks! I also made the parsnip puree as well and I am addicted! I cooked mine a bit longer.

Stellar recipe! I think the only changes I made were: I added whole fresh mushrooms and used organic crushed tomatoes with basil. I am already thinking about when to make it again next. 
Thank you so much for this. 

By request of my guests, I am making this for the third year in a row for our New Years Eve celebration. In fact, I have to get a 10lb brisket, add beef stock and adjust the rest as needed. I substitute seasonal beer for the wine and add in white mushrooms.  January 1, 2013 - Absolutely delicious, as always. 


I made this 2 times, once I followed the recipe and the second took people's advice who saw the episode and added beef stock.  So good with the beef stock - I put the 3/4 bottle of red wine and 16 ounces of beef stock.  I wish someone would fix the recipe since people said he added it on the show.

I really liked the results. While many recipes accomplish a similar beef flavor, this one really yielded what I wanted more than anything: the perfect brisket gravy base in a reasonable amount. I must concede that I use less onion and more leeks. Plus, my family adds a teaspoon a pound of brown sugar to our version.

My husband who is normally not impressed with 'recipes', just throw it on the grill style man, said to make it again.

My family really likes this one.  The only change I made was 1 1/2 cups wine and 1 1/2 cups beef broth.  We eat the vegs.  Once I slice the brisket I add it back to the sauce, keeps it moist.  Great easy receipe!!!

Rugelach

cream cheese,

1/2-pound unsalted butter,

sugar

vanilla extract

all-purpose flour

light brown sugar, packed

cinnamon

raisins

walnuts, finely chopped

apricot preserves, pureed

Ina Gartens Rugelach on a White, Purple and Gold Plate

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

This was surprisingly easy and really delicious. I made half of the batch according to the directions. I made half of the rest (in other words, a quarter of the recipe) with guava jelly instead of apricot preserves for a Miami-esque pastelito version. For the last quarter, I partially ground up dark chocolate chips in the food processor and sprinkled the chocolate granules over the dough where the directions say to spread the preserves. Both variations were big hits. Also, when she said to press the filling into the dough, I covered it with parchment paper first, which prevented my hands and roller from getting sticky.

I been making this recipe for years and I love them. the only thing I changed was the baking time because 20 minutes is not enough for the rugelach to come out golden brown.

Loved this recipe, although I had to let it cook for 30 minutes as the dough was still soft after 20.  I also varied the flavor of the preserves and used raspberry in some an melted chocolate chips in others.   It was my first attempt at making rugelah and i am please, as is everyone who tried one so far.

These were great! I did a test batch for my cookie exchange over the weekend. I would only enhance the current instructions to say let the dough chill overnight. It was much easier to work with the next day then it was after an hour. Otherwise, I made no changes to this recipe! Rave reviews! 

I made these and they were fantastic. I followed Ina’s recipe to a T using apricot jam. Everyone raved. The next day I felt creative and made another batch and thought I’d try to make a savory cookie. I chopped up some turkey, ham and bologna cold cuts really fine and mixed that with fresh parsley, and store bought basil pesto. I followed the directions the same way and baked them but instead of dusting with sugar I used kosher salt. It was an epic failure. The kids hated them compared to the original recipe and my mother-in-law said I should stick to laundry!  My husband said they were really greasy which they were I guess because of the butter with all the oil from the pesto. The idea of mixing the cold cuts I think was not smart too. I chopped them into almost a paste so I could spear in like the jam but their flavors with the sweet ingredients plus the parsley and pesto was not good. Too greasy. Bottom line, stick to the sweet cookie recipe. Even my dog didn’t like them.... 

I have made these many times. I usually freeze some. They are perfect with a cup of tea or coffee.

AWESOME rugulach!   Best I’ve ever had!!  Making it again for a holiday coming up.  

Absolutely perfect rugelach!  The dough is the most delicious I've had with rugelach.  These baked up beautifully and I received rave comments from all who indulged.  I tend to use pecans in my baking (because I have I have pecan trees).  Using the walnuts was the perfect combo with the raisins and sugars for the filling.  I was told the rugelach was much better than one of my guests' favorite NY deli!  Thanks, Ina!  I can ALWAYS count on you and your recipes for ease, beautiful presentation, and the most heavenly tastebud-belly-pleasing tasty foods.  : ) Happy Hanukkah!

I️ got rave reviews from my husbands boss who is Jewish! He stated they looked very professional and tasted delicious! This is a treat he would expect to find in a NY bakery! Thanks Ina!! 

I've made these for YEARS and has not failed once, BEST recipe!

https://www.foodnetwork.com/videos/inas-rugelach-recipe-0174217

Ina's rugelach are cream cheese cookies filled with jam, nuts and raisins.

Ina's Rugelach Recipe

Potato Latkes

potatoes,

onion

Lemon juice

flour

milk

baking powder

butter

nutmeg

Salt and pepper

Applesauce,

Creme fraiche,

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.

Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.

Serve with watercress, caviar, applesauce, and creme fraiche.

**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

PLEASE people - the whole world is not Jewish.  You're makin' me Meshugana!

Rate the recipe on the merits of taste and presentation, not on whether or not it is Kosher.  This is just as bad as the jerks who lower ratings for Foie Gras and veal simply because they are opposed to the methodology of its creation.  If you don't like it, don't eat it - but leave the rest of us to judge for ourselves.

These Latkes were wonderful - and this Shickza will make them again and again!


My husband made these for Hannukah this year and they were great! I used a bag of frozen hashbrowns and left out the nutmeg. My mom wanted the recipe, she loved them! Def recommend this recipe.

The recipe my mother always uses has about equal amounts potato and onion. 8:1 is not nearly enough! Also, some salt is an important ingredient. And I've never heard of putting caviar etc on latkes... Other than that it seemed fine, though.

We made these for a small dinner party -- everyone raved about them. Easy to make, and they look as beautiful as they taste. I made the recipe to the letter w/ no changes. 

I tired this recipe and it was a hit.  I will definitely be making these again!

These were great &amp; I will be making them again--thanks!

Due to our various family allergies, I used rice flour instead of wheat flour and I left out the eggs and nutmeg. I used onion powder instead of a grated onion because, well, I didn't feel like grating an onion. These still turned out delicious and crispy. The kids loved them and keep asking me to make them again.

I don't care what you call them this is a delicious recipe.  They are easy to make, and they fry up very crispy.  In short, they are a big hit with everyone. The only problem is it's hard to not eat too many!  .  

Very good, nice and crispy and very savory

1) I'm glad to see the little note at the bottom about the necessary alterations to the recipe to make it kosher for Pesach -- unlike some of the recipes, this one's actually done its homework.

2) That said: baking powder in latkes?  What the heck?  A good latke shouldn't take more than potatoes, eggs, flour or matza meal, and seasonings to taste -- the eggs should be enough to give it fluffiness, if that's your preference.

3) To counteract some of the denseness that might be acquired using matza flour, try decreasing the milk (or removing it -- I've never used it in my latkes, but that's a personal preference) and replacing it with whipped-up egg whites.

Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.

Chicken Kreplach Soup

chicken

onion,

carrot,

celery stalk,

parsnip,

dill

black peppercorns

Lemon slices,

all-purpose flour,

Kosher salt and black pepper

eggs

vegetable oil

olive oil or unsalted butter

dill,

lemon zest

Beauty shot of Molly Yeh's Chicken Kreplach Soup, as seen on Girl Meets Farm, Season 7.

For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)

For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.

For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.

Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)

Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.

For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.

Good Eats Meatloaf

croutons

cayenne pepper

chili powder

onion, roughly chopped

garlic

red bell pepper

chuck

sirloin

catsup

cumin

Worcestershire sauce

hot pepper sauce

honey

A meatloaf with a slice removed on a plain oval gray plate

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Made this meatloaf today 10 March 2021 for the first time. Wonderful flavor I did not change one thing. Thank you Alton for sharing. My Husband is a picky eater and he gave this meatloaf a 5 star. Awesome!!!

Great recipe. We do modify it slightly..<br />Crouton packages are 5 oz not 6, and meat packages are 16oz not 18... we use the 5 oz and 2-16 oz packages of the meat, and it still comes out great!

This is, hands down, the favorite meatloaf in my house. This is also the first meal I ever made my (now) husband when we were first dating (a million years ago). It does have strong flavors with all the spices and seasonings, it is not your mother's meatloaf. When I'm looking for something really delicious, warming and decadent, this is definitely one of the first recipes I go for. 

My new favorite meatloaf recipe...thanks, Alton!

It was was awesome only change I made was I couldn't find sirloin so I used wagu beef  family loved it very different then normal meatloaf.

I didn’t care for the flavor. I prefer a traditional meatloaf flavor. 

This is our family’s go to meatloaf recipe! 

Of course I never follow a recipe exactly as described or at least very rarely however he gave some very good sound advice and with the materials at hand it came out awesome! Remember guys a meatloaf is basically made up of anything that you like mixed in including the kitchen sink LOL

Wish I'd taken a picture before I dumped 2/3 of my loaf in the garbage. Maybe I'm too midwestern for Alton Brown but . . . YUCK!  As 2 seniors, we readily freeze the extra servings. NOT WORTH HAVING AGAIN. Sorry

https://www.foodnetwork.com/videos/good-eats-meatloaf-0138134

Alton shares the secrets for making a classic Good Eats Meatloaf.

Alton's Good Eats Meatloaf

Challah is a Jewish braided bread that is traditional to eat on Shabbat, the weekly day of rest that starts on Friday at sundown and goes until Saturday at sundown. Challah is one of my favorite breads of all time because it's eggy, soft and sweet. This version draws inspiration from a sandwich bread that my mom made when I was growing up; she would pour orange juice right into the dough! The result was just a hint of fruity citrus flavor that was delicious in both savory and sweet applications.

Top 30 jewish cooking recipes from across the web

The most viewed jewish cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salmon Baked in Foil

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Good Eats Meatloaf

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Top 30 jewish cooking recipes from across the web

The most viewed jewish cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Baked in Foil

Rosemary Roasted Potatoes

Beef Brisket

The Ultimate Braised Brisket

Rugelach

Potato Latkes

Chicken Kreplach Soup

Good Eats Meatloaf

Orange Juice Challah

Passover Brisket

Roasted Sweet Potatoes with Honey a...

Apple Latkes

Beet-and-Potato Latkes

Potato Latkes

Potato Latkes

Grilled Salmon with Citrus Salsa Ve...

Passover Gefilte Fish

Matzo Brei

Braised Brisket

Passover Cobbler

Turkey Meatloaf

Chopped Liver

Sufganiyot

Noodle Kugel

Czernowitzer Challah

Hamentaschen

My Mom's Coffee-Braised Brisket

Miso Glazed Cod

Grilled Salmon Fillet with Honey-Mu...

Potato Latkes with Spiced Apple-Pea...

The most viewed jewish cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine