Jewish

This baked brisket recipe with onions and tomatoes is perfect for any Jewish holiday, but it has been at the center of our Passover table for generations. I’ve been making this version inspired by Emeril’s beef brisket for my Seder table, and can truly say it is the best Passover brisket you will ever eat. Stuffing the meat with garlic cloves and the homemade caramelized onions (none of that soup mix business, here) are what make this brisket special.

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.  

Rugelach are rolled pastry cookies that are easy to make with homemade pastry and a sweet walnut-raisin filling for a delicious Jewish holiday treat.

Old Fashioned Noodle Pudding

Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated, and foolproof.

Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.

This easy, moist honey cake will fill your house with a beautiful scent of sweet and spicy. Traditionally, this parve dessert is made during the Jewish New Year but it can fit any occasion.

Soul-warming matzo ball soup, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Step into tradition and learn the secret to its hallmark savory broth and perfectly fluffy matzo balls.

it's a Jewish faux classic. It might look a bit like the dish it's intending to imitate, but it tastes nothing like it — thank goodness!

The gefilte fish is a traditional Jewish recipe that's made during festive times like Passover and Rosh hashana. In fact, it is a must-have dish on the seder table. Traditionally made with carp or pike fish, boiled eggs, matzo meal, then shaped into fish cakes that are simmered in fish broth.

In this classic Jewish dish, carrots are combined with sweet potatoes and prunes, adding bright color to the table and plate.

Served to start the Sabbath dinner or as a simple breakfast on weekends, this Ashkenazic dish of mashed hard-boiled eggs and ultracaramelized onions feels indulgent in its rich flavor. Lisa Goldberg, a founder of the <a href="https://mondaymorningcookingclub.com.au/">Monday Morning Cooking Club</a> in Sydney, Australia, shares her grandmother’s Polish Jewish recipe for this beloved, time-honored dish, also called “eier mit tsibeles” in Yiddish. The key to deep, complex flavor is in the onions, which should be cooked slowly until caramelized, with a slightly burned texture. Save the leftover onion-infused oil to add flavor to vegetables or chicken. Serve this as an appetizer, with good bread or matzo, or as breakfast, with bagels or matzo.

These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness. A spiced fruity sauce completes the experience.

This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.