Simmered Black-Eyed Peas with Tomatoes

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

Zucchini Fritters

These savory, puffy fritters give latkes a run for their money. (By Judy Bart Kancigor)

Knaidlach (Matzoh Balls)

Light, fluffy, and tender— what more do you need in a matzoh ball? (By Judy Bart Kancigor)

Latkes (Potato Pancakes)

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

"Dirty Matzoh" Dressing

A country Jewish recipe to be served at Passover. (By Marcie Cohen Ferris)

Mississippi Praline Macaroons

A favorite dessert of Southern Passover seders. (By Marcie Cohen Ferris)

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

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

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)

Potato Latkes

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

Sufganiyot (Israeli Jelly Doughnuts)

Fill 'em, fry 'em, and fight to get your fill. (By Kate Ramos)

Honey-Mustard Baked Chicken

Sweet, simple, and a huge crowd-pleaser. (By Adapted from Rachel Harkham)

Caramel Rugelach

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

Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette. (By Kate Ramos)

Chicken Paprikash

The classic Hungarian combination of chicken and paprika. (By Judy Bart Kancigor)

Kale and Roasted Red Pepper Frittata

As colorful as it is flavorful. (By Adapted from Rhea Yablon Kennedy)