Simmered Black-Eyed Peas with Tomatoes

Simmered in onions, thyme, and tomatoes— Jewish soul food at its best. (By Marcie Cohen Ferris)

Latkes (Potato Pancakes)

Fry them up for Hanukkah. (By Adapted from Marlene Sorosky)

Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

The Iranian-Jewish classic gets a little tweak. (By Jayne Cohen)

Potato-Turnip Duck-Fat Latkes

Silver dollar latkes flavored with thyme, onion, and pepper. (By Sara Dickerman)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Potato Latkes

A bit soft, a tad crunchy, and just the right amount of grease. (By Stephanie Rosenbaum)

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video. (By Irma Zigas)

Coq au Vin

The classic done slow-cooker style. (By Laura Frankel)

Caramel Rugelach

Gooey caramel filling melts into irresistible buttery pastry. (By Jayne Cohen)

Rich with sour cream and cottage cheese, this molded kugel makes for a show-stopping presentation. (By Marcie Cohen Ferris)

Fry or bake these cheese-filled crepes, then eat with jam, sour cream, fresh fruit, and coffee. (By Marcie Cohen Ferris)

Eat like the Alpha Hound. (By Jim Leff)

A nod to the New Mexican crypto-jews. (By Jayne Cohen)

A homemade version from San Francisco’s Firefly Restaurant. (By Brad Levy)

Sad Bastards (By jlgarret )