Dinner didn’t need takeout when meals like these were on the stove. Slow-cooked, baked, or stirred from scratch, each recipe filled a plate and held its own. Generations kept them in rotation for a reason. Comfort, familiarity, and flavor always showed up when it mattered most.
Chicken Marbella
Chicken Marbella bakes in about 1 hour and combines chicken thighs with prunes, olives, capers, and vinegar for a sweet-sour main dish. The flavor is rich and tangy, and the juicy chicken and briny notes stand out. It holds up well for leftovers and only gets better after a day. Serve it with rice or bread to soak up the sauce.
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Buckwheat Kasha With Camarelized Mushrooms And Onions
Buckwheat Kasha With Caramelized Mushrooms And Onions cooks in about 40 minutes with toasted buckwheat, sautéed mushrooms, and sweet onions. The flavor is nutty and savory with a deep earthiness. It’s hearty enough to be a main and flexible enough for a side. You get warmth, texture, and comfort in every bite.
Get the Recipe: Buckwheat Kasha With Camarelized Mushrooms And Onions
Russian Potato Salad (Olivier Salad)
Russian Potato Salad (Olivier Salad) mixes boiled potatoes, eggs, peas, and pickles with mayo and mustard in about 45 minutes. The flavor is creamy, slightly tangy, and full of texture from the diced ingredients. It’s served chilled and gets even better after a few hours. This one shows up at every celebration for a reason.
Get the Recipe: Russian Potato Salad (Olivier Salad)
Pumpkin Pecan Pie
Pumpkin Pecan Pie bakes in about an hour and combines a spiced pumpkin filling with a sweet pecan topping. The texture is smooth on the bottom and crunchy on top. It’s two classic pies in one and slices clean with every pass. The mix of nutty and spiced flavors keeps it from being too sweet.
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My Grandma's Russian Jewish Carrot Tzimmes
My Grandma’s Russian Jewish Carrot Tzimmes takes about 90 minutes and features carrots, sweet potatoes, dried fruit, and honey. It cooks down into a sweet, soft side dish with a hint of spice. The texture is fork-tender and syrupy without being cloying. It pairs well with roasts or can stand on its own.
Get the Recipe: My Grandma's Russian Jewish Carrot Tzimmes
Homemade Kosher Dill Pickles
Homemade Kosher Dill Pickles take about 15 minutes to prep and ferment over several days with cucumbers, garlic, dill, and spices. The flavor is tangy, crisp, and sharp with a bit of bite. They keep well and stay crunchy in the fridge. Once opened, they don’t last long on the table.
Get the Recipe: Homemade Kosher Dill Pickles
Stuffed Potato Patties With A Mushroom Filling
Stuffed Potato Patties With A Mushroom Filling are ready in about 1 hour and use mashed potatoes filled with sautéed mushrooms and onions. The outside crisps up while the center stays soft and savory. The flavor is rich and earthy with a slight sweetness from the onions. They’re easy to serve as a main or hearty snack.
Get the Recipe: Stuffed Potato Patties With A Mushroom Filling
Eggplant Shakshuka
Eggplant Shakshuka takes about 45 minutes and cooks chopped eggplant, tomatoes, and spices into a thick base with eggs cracked on top. The flavor is smoky, garlicky, and slightly sweet from the tomatoes. It’s best served hot with crusty bread for scooping. The eggs set just enough to add richness without losing the run.
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Spaghetti With Mushroom Marinara Sauce
Spaghetti with Mushroom Marinara Sauce is ready in about 30 minutes and combines tomatoes, garlic, herbs, and plenty of sautéed mushrooms. The sauce is hearty and thick and has a strong umami flavor. It clings well to the pasta and tastes just as good the next day. You get comfort and depth with every bite.
Get the Recipe: Spaghetti With Mushroom Marinara Sauce
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie bakes in about an hour with sliced apples, cinnamon, and sugar under a woven crust. The filling is soft and spiced while the top stays golden and crisp. It’s a classic pie that cools into clean, thick slices. Served warm or chilled, it never gets ignored.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
My Grandmother's Recipe for Carrot Casserole
My Grandmother’s Recipe for Carrot Casserole comes together in about 45 minutes with grated carrots, eggs, sugar, and butter. The flavor is lightly sweet with a soft, almost pudding-like texture. It can be served with dinner or passed as a side dish at brunch. Either way, it disappears fast.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Butterscotch Apple Crisp
Butterscotch Apple Crisp takes about an hour and layers spiced apples with a buttery oat topping and drizzle of butterscotch sauce. The fruit bakes down soft while the topping turns golden and crisp. It smells like fall and tastes sweet with a hint of salt. Best served warm, but still good cold the next day.
Get the Recipe: Butterscotch Apple Crisp
Homemade Matzo Ball Soup
Homemade Matzo Ball Soup simmers in about 2 hours with broth, carrots, celery, and fluffy matzo balls made from scratch. The broth is rich and comforting with a clean flavor and soft vegetables. The matzo balls soak it up without falling apart. It’s the kind of soup that makes a meal on its own.
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Easy Three Bean Salad
Easy Three Bean Salad takes about 10 minutes and combines green beans, kidney beans, and chickpeas with a tangy vinaigrette. The flavor is sharp and slightly sweet with a good mix of textures. It holds up well in the fridge and gets better overnight. This one shows up at cookouts and never comes home.
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Amish Macaroni Salad
Amish Macaroni Salad comes together in about 30 minutes with elbow macaroni, hard-boiled eggs, and a sweet-tangy dressing. The sauce includes mayo, sugar, and vinegar for a bright flavor. It’s creamy and filling with little crunch from celery and pickles. A chilled bowl of this vanishes quick at gatherings.
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Cherry Salad
Cherry Salad mixes whipped topping, cherry pie filling, pineapple, and sweetened condensed milk into a chilled dessert ready in about 15 minutes. The texture is fluffy and creamy with tart bits of fruit throughout. It sets up in the fridge and serves well in scoops. It’s more dessert than salad, but it's always welcome.
Get the Recipe: Cherry Salad
Pea Salad
Pea Salad takes about 15 minutes and blends sweet peas, cheddar cubes, bacon, and a mayo-based dressing. The flavor is creamy, salty, and slightly sweet with chewy and crunchy textures. It’s a quick cold side that travels well and fills a bowl. It’s often the first salad to run out.
Get the Recipe: Pea Salad
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