Jewish Foods - Cooking

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Gefilte Fish

Gefilte fish - [geh-FIHL-teh] gefilter This popular Jewish dish consists of ground fish (usually CARP, PIKE or WHITEFISH) mixed with eggs, MATZO MEAL and seasonings. The mixture is formed into balls or patties that are then simmered in vegetable or f

Horseradish Root

Wegman's Produce - Article describing Horseradish Root including a description, how to use and prepare, and photograph. This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of eastern Europe, but now grows in

Jewish-food HIGH HOLIDAYS archives

Jewish-food HIGH HOLIDAYS archives (collection), Challah, Cookies for Rosh Hashanah, Teglach, Sephardic Spinache Patties and more

Kashrut: Jewish Dietary Laws

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Recipes

	Champurrado With Honey This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.
	Champurrado (Mexican Hot Chocolate) From the Muy Bueno Cookbook; a classic Champurrado made with water, milk, Mexican chocolate and masa.
	Chocolate Mexicano This recipe is from a cookbook written in the 1950's by Ruth Watt Mulvey and Luisa Maria Alvarez and is unusual because it uses eggs to make the chocolate.
	Mexican Hot Chocolate Mexican chocolate mixed with warmed milk then frothed with a molinillo.
	Mayan Hot Chocolate A spicy hot chocolate made with chile-infused milk, cinnamon, nuts and vanilla.

Jewish Foods - Cooking

Jewish Foods - Cooking

More Resources

Jewish Foods - Cooking