Zaatar and Olive Challah

Zaatar and Olive Challah

June 1st 2012By Tamar Genger MA, RD

This savory challah made with olive oil and flavored with Zaatar, it goes really well with Hummus.


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Water Challah


June 23rd 2011By joyofkosher


Vitamin D – Demystified


February 21st 2011By Tamar Genger MA, RD


Vanilla Rugelach

Vanilla Rugelach

January 27th 2012By Melissa Kaye Apter

All Rugelach is good, what can be wrong with a rolled pastry and you might think chocolate filing is the best, but that is before you try these Vanilla Rugelach.


Two-Toned Pumpkin Challah


November 15th 2011By Nechama Tawil

Pretty as pie and tastes like it too!


Ten Commandment Challah

ten commandment challah

May 21st 2012By tzirelchana

It is traditional to bake a challah fashioned to resemble the 10 commandments for Shavuot. This challah represents the 10 commandments--- one letter per commandment. I can't imagine writing them all out in dough. The idea comes from Rabbi Dovid Meisels's wonderful book "Shavuos Secrets." Think of this as edible arts and crafts, fun for you and the kids and certainly a wonderful centerpiece for the day we celebrate recieving the Torah.


Simply Irresistible Rugelach

Simply Irresistible Rugelach

August 28th 2013By joyofkosher

Rugelach, meaning "little twists" in Yiddish, originated in Eastern European Jewish communities. The rugelach is something of a hybrid pastry, resembling a small croissant at first glance but boasting the consistency of a danish. To further confuse matters, rugelach are also sometimes mistaken for schnecken pastry which are rolled and sliced like the American sticky bun. Either way, rugelach are in good company in their large extended family collectively known as viennoiseries. Whatever you decide to call them, we highly recommend baking up a batch today!


Sara Maybergs Water Challah

Sara Maybergers Water Challah

June 23rd 2011By joyofkosher

This recipe was given to us from Neomi Gniwisch who got it from Sara Maybergs who got it from Mrs. Schwartz...


Rich ‘n Tasty Mixed Wheat Egg Challahs


March 2nd 2012By Tamar Ansh

You may halve this recipe very easily if you prefer less for your family


Quick & Easy Egg Challahs

Rosh Hashanah Challah

September 13th 2011By Tamar Ansh


Potato Kugel

Potato Kugel

August 12th 2010By Tamar Genger MA, RD

There is nothing like a classic potato kugel, easy, delicious and comforting any time. Perfect for a side dish on Shabbat or a holiday. Freezes well, reheats well and is a favorite.


Persian Cauliflower and Raisin Kuku

Persian Cauliflower Kuku

December 27th 2013By Tina Wasserman

Kuku might sound like a silly name but it is a delicious omelet-like pancake made in Iran. Before 1935 Iran was called Persia and Jewish people have lived in Persia for almost 2500 years! When King Solomon’s Temple was destroyed in 586 BCE thousands of Jews were exiled to Babylonia which, at that time, included the lands of Persia. You might know one famous city in Persia? Shushan is in Persia and Esther and Mordecai lived there! Kuku are light and fluffy and often contain vegetables and green herbs. Here are two recipes, one using cauliflower and one with spinach. Persians introduced the Moors to spinach and cauliflower was introduced to Persian cuisine from neighboring Asia Minor (now part of Turkey). After the Moors conquered Spain they introduced the vegetables to the Jews and, along with raisins, were favored by the Spanish Moors and Jews for centuries. When the Jews were exiled from Spain in 1492 their cooking traditions continued. So, whenever you see a recipe that combines raisins with spinach or cauliflower, together you can tell that it is a dish with Jewish connections! I have added sweet raisins to the cauliflower kuku. This combination is often found in dishes around the Mediterranean and is a hit with children of all ages. Whenever you see the combination of spinach with pine nuts and raisins its origins are always Jewish influenced by the Arab Moors from long ago. Najmieh Batmanglij is my, and most Americans, go-to authority on Persian cuisine. Her recipes inspired me to create the following. Kuku can be served hot out of the oven, room temperature or cold. This is a perfect recipe to make with children because it can be served whenever you have time to eat it as a snack or re-warmed as a light lunch or brunch dish.


PB&J Babka Buns

pb&j babka buns

November 16th 2011By Hadassah Sabo Milner


Onion and Thyme Challah Rolls


January 23rd 2012By Jamie Geller




June 22nd 2011By Barbara Shlachtman

It is important to use top quality premium ingredients (like King Arthur Flour)for this recipe to be really special. The flour really, REALLY makes a difference.