25 Jewish Foods Everyone Should Learn to Cook
From buttery loaves of challah to crispy potato latkes, here are the traditional Jewish foods that everyone should be able make at home.
Matzo Ball Soup
Currently craving: a big bowl of this matzo ball soup. The noodles are slurp-worthy, the veggies are hearty and the matzo balls are tender. But the real star of the show is the flavorful broth, slow cooked to perfection.
A warm pastry shell stuffed with red potatoes, caramelized onions, kale and cream cheese? Count us in. Bake or fry these pillowy potato pockets, then eat them still warm and dipped in spicy mustard.
P.S. If you love all things potatoes, whip up one of our simple spud recipes.
Add a shmear of cream cheese and a few slices of smoked salmon for protein, and a carb-heavy bagel becomes a totally acceptable (and filling) breakfast. But unless you live in NYC, good bagels can be tough to find—so make your own with this simple recipe.
If you love the food at your Jewish deli down the street, try making your own pastrami at home. Slow cook it in a peppercorn-brown sugar glaze, then pile it on two thick slices of rye bread for a sandwich so tasty, you’ll think it’s takeout.
Gravlax, smoked salmon, lox… call it what you want, there’s no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. A little goes a long way, though, so just a couple of thin slices will do.
It might not taste like chicken, but this mystery meat definitely tastes better than it looks. Often served as an appetizer at Friday’s Sabbath meal, gefilte fish is made by grinding up fish and shaping it into balls with onion, egg and dill (similar to how you’d make meatballs).