Some dishes don’t need much explaining—they just feel like home. These Jewish recipes bring back the flavors that show up at every holiday table, Friday night dinner, or quiet afternoon snack. You’ll find traditional favorites and fresh takes that still hold onto their roots. Whether sweet, savory, or somewhere in between, they all taste like love.
Salmon Salad With Bagel
Salmon salad with bagel takes about 15 minutes and brings together smoked salmon, cucumber, tomatoes, capers, and greens. The mix of salty fish with crisp vegetables and a chewy bagel is bright and satisfying. It’s a refreshing way to start the day or lighten up lunch. You’ll taste both tradition and balance in every bite.
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Green Shakshuka
Green shakshuka is ready in 25 minutes and uses eggs, spinach, leeks, and fresh herbs to create a warm, savory dish. It’s creamy from the yolks and vibrant with garlic and spice. Each spoonful is earthy and comforting without being heavy. It’s a great way to enjoy greens with rich flavor.
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Almond Tuile Cookies
Almond tuile cookies take about 20 minutes and use egg whites, sugar, and sliced almonds for a delicate crunch. They’re thin, crisp, and lightly sweet with a nutty flavor that’s satisfying without being too rich. They pair well with tea or coffee. The texture and simplicity make them stand out.
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Gluten-Free Lavosh Crackers With Almonds
Gluten-free lavosh crackers with almonds are done in 30 minutes and use almond flour, sesame seeds, and olive oil. They’re nutty, crisp, and a little savory, perfect for cheese or dips. You’ll get a satisfying snap in each bite. These are a great homemade alternative to store-bought snacks.
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Fried Halloumi Salad
Fried halloumi salad comes together in 20 minutes with crispy halloumi, greens, cherry tomatoes, and olives. The cheese is salty and golden on the outside with a chewy center. Combined with the fresh vegetables, it’s a bold and satisfying contrast. It’s filling enough for lunch or light dinner.
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My Grandma's Recipe for Russian Cured Salmon
Russian cured salmon takes 48 hours to prepare and uses salmon, salt, sugar, and dill for a simple, cured finish. It’s silky, savory, and infused with herb flavor. The taste is clean with just the right amount of salt. It’s perfect for bagels or crackers.
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Pomegranate Glazed Whole Salmon
Pomegranate glazed whole salmon takes about 45 minutes and features a glaze of pomegranate molasses, garlic, and lemon. It’s tangy, slightly sweet, and coats the salmon in a sticky finish. The fish stays tender and full of flavor. It’s a colorful centerpiece with bold taste.
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Breakfast Potato Latkes Topped With Egg, Kale, Tomatoes And Tamari Almonds
Breakfast potato latkes with egg, kale, tomatoes, and tamari almonds take 30 minutes and bring layers of savory flavor. The crispy latkes form the base for soft eggs, sautéed greens, and crunchy almonds. It’s hearty and balanced with a mix of textures. Each forkful is satisfying and wholesome.
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Prune Hamantaschen
Prune hamantaschen take about 45 minutes and use a buttery dough folded around a prune filling. The flavor is subtly sweet with a chewy center and crisp edges. The prunes add richness without being overpowering. They’re classic for Purim but good any time.
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Marinated Beet Salad With Dill
Marinated beet salad with dill is ready in 20 minutes plus chilling time and includes beets, vinegar, and fresh dill. The beets are earthy and tender with a vinegary bite and herb finish. It’s light but flavorful. Great as a side or on its own.
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Matzo Brei Pizza
Matzo brei pizza takes about 25 minutes and combines matzo with eggs, cheese, and tomato sauce for a crispy, savory mashup. The crust is golden and slightly chewy. Toppings bring familiar pizza flavor in a unique format. It’s fun, filling, and deeply satisfying.
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Jeweled Vegetarian Rice Plov
Jeweled vegetarian rice plov takes about 40 minutes and features basmati rice, carrots, raisins, and spices. The mix is both sweet and savory with layers of flavor. You’ll taste warmth from cumin and pops of sweetness from dried fruit. It’s a beautiful, fragrant side or main.
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Gluten-Free Honey Cake
Gluten-free honey cake takes about an hour and uses honey, almond flour, and warm spices. The flavor is deep and mellow with hints of cinnamon and cloves. It’s moist with a slightly sticky crumb. Ideal for Rosh Hashanah or any cozy evening.
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Arugula Salad With Endive, Mozzarella, Pecans, And Pomegranate Seeds
Arugula salad with endive, mozzarella, pecans, and pomegranate seeds is done in 15 minutes and offers a sharp, crunchy mix. It’s fresh, slightly bitter, and creamy with bursts of sweetness. The textures play well together. It’s a bright and flavorful side for any meal.
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Classic Jewish Chopped Chicken Liver
Classic Jewish chopped chicken liver takes about 40 minutes and combines chicken livers, onions, and eggs. It’s rich, savory, and smooth with a deep umami flavor. The onions bring sweetness and balance. Perfect for spreading on crackers or matzo.
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Beetroot Cured Salmon
Beetroot cured salmon takes two days to prepare and uses beets, salt, sugar, and citrus zest. The salmon takes on a deep pink color and subtle sweetness. The flavor is delicate and clean. It’s great for breakfast boards or canapés.
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Sweet Noodle Kugel with Cognac-Soaked Raisins
Sweet noodle kugel with cognac-soaked raisins takes about an hour and includes egg noodles, sugar, dairy, and raisins. The taste is custardy and gently sweet with soft noodles and juicy bursts of fruit. It’s nostalgic and rich. Often served warm, it works for breakfast or dessert.
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Classic Jewish Chicken Soup Recipe
Classic Jewish chicken soup takes about 2 hours and uses chicken, carrots, celery, and dill. The broth is golden and full of depth. It’s soothing, flavorful, and feels like home in a bowl. Perfect for any season or when you're under the weather.
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My Grandma's Russian Jewish Carrot Tzimmes
Carrot tzimmes takes about 1 hour and combines carrots, sweet potatoes, prunes, and honey. The dish is sweet, earthy, and a little tangy. Everything gets soft and melded together in flavor. It’s a comforting side with deep roots.
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Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)
Banana chocolate sufganiyot take about 1.5 hours and use banana, chocolate, flour, and yeast for a rich, doughy treat. The flavor is sweet and slightly fruity with melted chocolate inside. They’re soft and airy when fresh. Great for Hanukkah or any time you want a filled donut.
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Snowflake Date Cookies
Snowflake date cookies take about 45 minutes and blend a soft dough with a spiced date filling. The outside is tender and slightly crisp. Inside is warm, sweet, and chewy. They’re perfect with tea or shared as part of a holiday tray.
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Matzo Lasagna with Cottage Cheese
Matzo lasagna with cottage cheese is done in about 45 minutes and layers matzo, tomato sauce, and creamy cheese. It’s soft, saucy, and comforting with a familiar lasagna flavor. The matzo absorbs just enough to keep its structure. A clever way to make Passover dinner feel classic.
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Maple Sufganiyot With Dulce De Leche Filling
Maple sufganiyot with dulce de leche filling take about 90 minutes and mix maple flavor with a rich caramel center. The dough is light and fluffy, balancing sweet syrup and bold filling. Each bite is sticky and satisfying. It’s a decadent twist on a traditional Hanukkah favorite.
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Butternut Squash Wild Rice Pilaf
Butternut squash wild rice pilaf takes about 50 minutes and combines roasted squash, wild rice, and herbs. The rice is nutty and chewy while the squash adds sweetness and softness. It’s hearty but not too heavy. Works well as a side or vegetarian main.
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Jerusalem Kugel
Jerusalem kugel takes about an hour and uses noodles, sugar, pepper, and oil for a sweet and spicy combo. The noodles form a firm but chewy texture with caramelized edges. It’s unexpected but balanced. Often served with savory mains to contrast the flavor.
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