January 7^th 2013By Hadassah Sabo Milner

April 7^th 2011By Jamie Geller

This recipe used to be top secret. My husband made it for Shabbos every week and he never divulged the details, even to me! Then one Friday he wasn't feeling well and rather than give up his weekly chulent, he let me take over. I was so nervous. It wasn't a success the first time, but I've practiced and now we're neck and neck. It was his father's recipe, passed on to his older brother, then passed on to him. It was supposed to go straight to our son but I got it first! I guess you could say I am now an honorary member of the men's club.

January 8^th 2011By joyofkosher

From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.

July 12^th 2011By Hadassah Sabo Milner

February 8^th 2011By Jamie Geller

Cholent - no two are alike, not even two in the same house, made week after week in the same pot. There’s always a little something different or special about the cholent in my house.

January 10^th 2013By Shifra Klein

In an upscale French restaurant this dish would be called cassoulet which essentially is a bean stew. (Everything sounds better in French.) Cholent is an easy and hearty dish to prepare.

January 24^th 2011By Tamar Genger MA, RD