Recipes
Our 10 best Jewish recipes of 2021
Best recipes of 2021 from Michael solomonov, eitan bernath, caludia roden, rob eshman, carly pildis, liza schoenfein
The spinach frittata that connects me to my Sephardic grandmother
The frittata, which appears in my book “The Poetry of Secrets,” is a family favorite—a recipe passed down from my Sephardic grandmother.
Sweet Peppers with Feta for Sukkot
I always think of sweet peppers on Sukkot, because stuffed foods are often eaten on the holiday to symbolize a bountiful harvest.
Apples and Honey Chicken for the holiday you forgot about
An easy, one pan meal for that post-Rosh Hashanah Shabbat.
End-of-Summer Tomatoes for Yom Kippur Breakfast
Looking back on the year, the thing I’m most proud of is the garden I began from seed last spring and nurtured into a thriving, mature organism.
Persian, Greek, Moroccan and other Yom Kippur breakfast recipes, plus kugel
Yom Kippur breakfast dishes from around the world.
Sweet Challah Rolls with Apple Currant Filling
Dairy-free, Nut-free, Pareve
Beth Lee’s ‘The Essential Jewish Baking Cookbook’ has essential Rosh Hashanah recipes
Beth Lee’s “The Essential Jewish Baking Cookbook” has superb High Holiday desserts
Branzino à la Frank
The fish head is a staple of the Rosh Hashanah feast, a symbol that our year should be like a head and not the tail, but you’ll usually find it relegated to the far corner of the table. Every year, I run out to the fish store before the holidays to purchase a fish head from a huge carton of frozen heads (usually from salmon that was frozen months before). I leave it out to defrost while my kids stare wide-eyed at it’s sunken eyes and teeth, and run in the opposite direction. I drizzle it with some olive oil, squeeze some fresh lemon juice to drown out the smell, and generously sprinkle it with salt and pepper, then roast it at a high temperature for 15 minutes knowing full well that no one is going to eat it.
Za’atar Roasted Eggplant with Tahini
I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper for your next grain bowl. Halved eggplant is roasted in a lemony za’atar oil to take on an herbaceous tang before getting drizzled with garlicky tahini for richness and date syrup for a sweet finish. It tastes like you put in a lot more effort than you actually did, which is the ultimate sign of a great dish!