Jewish

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

These triangular cookies—traditionally stuffed with poppy seed filling, but often with jam or jelly—are a signature of Purim.

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.

Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

If you can’t make your way to Manhattan or Brooklyn to get your hands on a classic New York egg cream, here’s your ticket to make this nostalgic fountain drink at home.

Simple classic matzo brei can go two ways: savory or sweet. This versatile recipe for the ultimate Passover comfort food lets you decide how to take it.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

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

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.