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• 
  Side Dish

  Sweet Potato Pancakes (Latkes)

  If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before…

  40 Minutes
• 
  Breakfast and Brunch

  Palachinta Tower

  Chef Agnes Stern's Jewish recipe yields a 12 crepe tower bursting with strawberry, apricot, and pecan goodness.

  Likes: 1
• 
  Dessert

  Black and White Cheesecake

  This classy black and white marbled cheesecake tastes as good as it looks. With a chocolate crust, chocolate and cheesecake filling, and…
• 
  Side Dish

  Matzah Brei

  Different options: in fall and winter add 4 tablespoons of sautéed wild mushrooms, in the spring smoked salmon and dill, and in the summer…
• 
  Dessert

  Bavarian Dampfnudel: Dumpling Cake Soaked In Caramel Sauce

  Switch out the vanilla sauce for a chocolate sauce or add some fresh berries.
• 
  Soup and Stew

  Chicken Soup with Loads of Vegetables and Matzah Balls

  Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as…
• 
  Soup and Stew

  Matzah Balls

  Matzah ball soup is always a staple, whether its for the holidays or simply as a comfort food. Add noodles or vegetables to the broth to…
• 
  Entree

  Cholent

  Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.
• 
  Side Dish

  Classic Gefilte Fish

  This Gefilte Fish recipe is a foolproof version of this traditional passover dish.
• 
  Entree

  Crique Stephanoise

  By Daniel Boulud Grated Potato Latke with Smoked Salmon To me, this is the ultimate potato pancake, one I tasted in the Ardeche of France.…
• 
  Soup and Stew

  Lokshen Noodles

  By Debbie Klatskin Debbie makes these noodles with her children. This is a wonderful tradition for them to remember as they get older and a…
• 
  Entree

  Mock Chopped Liver or String Bean Vegetarian Pate

  Vegetarians don't have to miss out on this classic Jewish dish. Doralee Patinkin Rubin's recipe makes a delicious string bean vegetarian…
• 
  Entree

  Horseradish-Crusted Bass with Borscht Broth

  Ed Brown's recipe combines classic ingredients to create a flavorful bass dish with a borsht broth made with beets. Complete the dish with…
• 
  Entree

  Chicken Paprikash

  By Eva Young The beauty of this dish is that it tastes better the next day and this way you can remove any coagulated fat before serving.
• 
  Entree

  Glazed Corn Beef

  Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham."
• 
  Entree

  Sephardic Brisket

  Check out this Sephardic Brisket recipe from the slopes at Vail by Jim Cohen. Explore more Jewish recipes on PBS Food.