Stuffed grape leaves, often known as dolma, are seen on traditional tables in the Middle East, the Levant, and on the eastern side of the Mediterranean. In this version, lemony rice and tender herbs are wrapped in brine-packed grape leaves.  

These knishes from Eli Charm are filled with nutty kasha, potatoes, and onion. If it’s your first time making knishes, know that it can take a bit of practice. Follow Eli’s technique for shaping them.

In classic shakshuka recipes, eggs are nestled and gently cooked in a spiced tomato sauce. In this rendition, the sauce is replaced with creamy and tangy labneh that’s seasoned with herbs.

Tangy sorrel is available at farmers markets in the spring in the Northeast and winter into early spring in Southern California. It’s the key to chef Peter Hoffman’s version of this classic sour soup.

Food writer Mitchell Davis ferments a slew of vegetables for this pickle salad. Since the fermentation will take a few days, be sure to start this recipe ahead of time.

Known as lokshen mit kaese in Yiddish, noodles with cottage cheese is a staple Ashkenazi recipe. This version from Elyssa Heller, who owns Edith's in Brooklyn, borrows from the iconic Roman dish cacio e pepe.

After foraging for mushrooms in the forest, Naama Tamir’s father would whip together this scramble for the family. Yael Raviv, our COO, adds that this recipe “reminds me of my own childhood!” The recipe is flexible, so use any variety of mushroom you like.

A North African omelette is thicker and fluffier than the one many of us know — more like a Spanish tortilla or Italian frittata. This one with potatoes, peas, and spinach, comes from Elle Brosh’s Algerian great-grandmother.

Beans and rice are formed into cakes or patties and fried for this Peruvian dish that Vivian Wecselman-Fishman’s mom used to make for Shabbat. In their family, it’s made with lima or butter beans and served with the classic accompaniment salsa criolla.

In this dish, recipe writer Jamie Wei tops a block of silken tofu with a nutty, tahini based sauce, quick cucumber pickles, and fiery chili crisp. We love it alongside her Taiwanese brisket.

This classic chilled Russian soup is popular at picnics and cabins called dachas, explains Sasha Shor. Her version uses kefir and pickle brine, plus summer vegetables, and lots of fresh dill.

These vegetarian fritters made with potatoes and chickpea flour are a popular street food in Maharashtra, a state in western India. Riki Shai’s family, who now live in Israel, make them for Shabbat and other celebrations.

Loaded with chickpeas, lentils, and pasta, harira is a Moroccan soup that’s traditionally eaten during Ramadan. It was adopted by the Jewish community, which serves it for Yom Kippur break fast.

This Persian herb omelet can be served hot, room temperature, or cold, so it’s easy to make in advance. 

These potato and cheese-filled bourekas are easy to make, but be sure to let the store-bought puff pastry defrost overnight in the refrigerator before you get started.  

This flaky savory pastry is named after the Ladino word for rag, but don’t allow that to turn you off. Serve it with a salad for a light meal or as part of an appetizer spread.

Fresh and dried mushrooms add depth to this kasha varnishkes recipe from Stacey Harwood-Lehman, a writer and the poet laureate of the New York City farmers markets.

“This could be a meal in itself,” notes JFS culinary associate Manami Takashina. “I like how each component balances each other out — roasted beets atop spicy horseradish, alongside chewy kasha.”

This recipe for cheese-filled vareniki from Portland-based chef Bonnie Frumkin Morales is a project that’s best approached with the help of a friend or loved one.

We first featured this recipe for spinach fritters from a Bulgarian family in 2018 and it has remained a favorite of our team since then.

The buttery dough and creamy, but spicy chickpeas in this Hanukkah recipe from food writer Vered Guttman reminds JFS culinary associate Manami Takashina of Indian chole bhature.