14 jewish recipes

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Russian Jewish cabbage rolls (holishkes) stuff softened cabbage with seasoned ground beef and simmer 2 hours in a sweet-sour tomato-lemon sauce with caramelized sugar. Holiday tradition in one pot.

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.

Jewish apple pecan cake layers cinnamon-spiced Granny Smith apples through a moist tube cake batter brightened with orange juice. Pareve, dairy-free, and a Rosh Hashanah favorite.

Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.