This rich and creamy cheesecake recipe comes from Shawn Peled, who owns Yardsale Cafe in Brooklyn. It's inspired by one his mother Mira, grandmother Marta, and great-grandmother Rivka, who was from Transylvania, used to make.

When Minka Liebowitz was growing up in the early 20th century near the Polish-Russian border only well-to-do people could afford sugar. To add sweetness to her blintzes, serve them with a cherry compote.

Delicate phyllo dough is wrapped around hunks of feta here and baked until it's golden brown and crispy. The packets are then topped with honey and freshly ground pepper for a sweet, salty, and peppery treat that's ideal for brunch.

As a child, Alon Hadar would help his Kurdish grandmother with cooking preparations for Shavuot. They would join other Kurdish women to build a saj (a convex pan) and make kadeh, a cheese-filled bread. The dish was the "queen of the table," says Alon.

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.

When Malena Svarch's family moved from Eastern Europe to Cuba, they could no longer find apples for their strudel, so they started using guava. Malena also uses guava paste in this recipe, which comes together quickly; just be sure to leave enough time for the puff pastry to defrost.

Levana Lowenstein makes these Sephardi pastries called borekitas for Shabbat breakfast alongside long cooked brown eggs, yogurt, and rice pudding. When filled with cheese, they are also a perfect treat for Shavuot.

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.

In the spring, tables in Israeli homes particularly in the Galilean towns of Safed and Tiberias are set with calsones, ravioli-like pockets stuffed with locally made sheep’s milk cheese called tzfatit.

Three hours southeast of Atlanta sits Vidalia, a town of just over 10,000, best known for the large sweet onions that grow there. Skye Estroff's grandmother Anita who lives there adds them to this kugel recipe.

As a young girl, Rottem Lieberson always knew when the spring festival of Shavuot was approaching. Her grandmother Hanom would make fresh pasta and hang it on the laundry line outside of her window before making this recipe.

This twisted string cheese with nigella seeds is always on hand in Moselle Tobias's home. It's a wonderful snack and a fun cooking project for a holiday like Shavuot.

This cold cherry soup recipe traces back to food writer Yonit Naftali's great-grandmother who was killed during World War II. Yonit's grandmother and mother have ensured it's not lost. It's served on Shavuot, which marks the start of summer in the family.

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.  

Ash reshteh typically refers to a Persian noodle and bean stew made with greens, but this version from the late Tamar Moradoff is more of a creamy noodle dish with beans, walnuts, and raisins.

Small savory pies called sambusak are served in many Middle Eastern Jewish homes. When Ayelet Izraeli's family lived in Iraq, they made these pastries for Purim, but they are also wonderful for Shavuot.

This soft goat cheese recipe from chef and farmer Hedai Offaim is simple to make; just make sure you have a candy thermometer and cheesecloth handy.

In Yonit Naftali's family, nearly everything and everyone was lost during the Holocaust. After the war, her grandmother said one of the few things she had left were memories of her mother's recipes including these dumplings.