Jewish

This straightforward technique delivers fluffy, flavorful results every time.

Our take on the Jewish classic starts with roasted chicken wings for a rich broth and poached legs for the most tender meat.

Chocolate-stuffed macaroons, mango-cream cake, and a few sweet ways to use up that box of matzo.

Crispy. Golden. Fluffy. Bubbe would approve.

Like olive-oil-soaked cakes, rosy braised brisket, pillowy strawberry sufganiyot, and latkes galore.

Roast salmon with harissa, chocolate-stuffed macaroons, and matzo brei that goes sweet or savory.

After an intense internal debate about what a noodle kugel should be, this is where we landed.

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

This dairy-free, sesame-encrusted challah gets shine from an egg yolk wash.

Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.

Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

Simmer kreplach in broth or crisp them and serve with mustard.

The fastest route to making salty, fatty, cured salmon at home. 

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

To know kugel is to argue about kugel.

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.