Recipe Finder
-
Entree
Crab Spring Rolls
Prepare crab spring roll appetizers that Jean-Georges Vongerichten made for Julia Child on her classic show In Julia's Kitchen with Master…
-
Entree
Muscovy Duck Breast with Chinese Spices
Alfred Portale prepared these Muscovy Duck Breast with Chinese Spices for Julia Child on her classic show In Julia's Kitchen with Master…
-
Entree
Orecchiette Con Broccoli Di Rape and Sausages
Lidia Bastianich makes for Orecchiette con Broccoli di Rape and Sausages for Julia Child on her classic show "Cooking with Master Chefs."
-
Entree
Poblanos Rellenos-Stuffed Poblano Chiles
Zarela Martinez makes poblanos rellenos-- stuffed poblano chiles for Julia Child on her classic cooking show In Julia's Kitchen with Master…
-
Entree
Shrimp Étoufée
Chef Emeril Lagasse makes Shrimp Étoufée for Julia Child on her classic show "Cooking with Master Chefs."
-
Entree
Baked Apricot Chicken
You can easily master this baked apricot chicken recipe, which is a quick weeknight meal. The chicken comes out moist and delicious, and…
-
Entree
Wild "Faux" Gumbo
by Chef Ellen Vliet Cohen This vegetarian gumbo can be considered "faux" for two reasons: because of the mushrooms that masquerade as…
-
Entree
Choucroute Garni A La Juive
"Sauerkraut with Corned Beef and Sausages Jewish Style" By Andre Soltner Jews were known for being in the Charcuterie business in France.…
-
Entree
Cholent
Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.
-
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.…
-
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.
-
Entree
Updated Herring In Parchment Paper
Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View…