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Jayne Cohen Recipes

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Brisket for Rosh Hashanah







Jayne Cohen
Brother Steve, age 5, and Jayne, at 3,
in New York’s Central Park.







Jayne Cohen







Jayne Cohen
Uncle Harry, Aunt Martha, Mom, and Dad,
in 1942, the year both couples married before
the brothers were sent overseas.
Dad learned to cook watching Mom prepare
bistecca alla pizzaiola and brisket in their
chartreuse and shocking pink apartment.







Jayne Cohen







Jayne Cohen
Cousins, lighting a candle on Jane Silbermann
Bennett’s bat mitzvah cake. Jayne's sister Sami embraces the bat mitzvah girl at left, and
Jayne is at the far right end of the photo.







Jayne Cohen


Here are the mouth-watering recipes you'll find in Jewish Holiday Cooking. You can easily jump ahead by clicking an underlined holiday name below.

Sabbath - Rosh Hashanah - Breaking the Yom Kippur Fast - Sukkot
Hanukkah - Purim - Passover - Shavuot

For Passover, I've selected matzoh brie and mina recipes (the subject of our current holiday contest) for you to sample. Just click on these underlined recipes to view/print:

Etty Russo's Lamb Mina
Chicken Mina
Making Matzoh Brie
Classic Matzoh Brie
Caramelized Onion Matzoh Brie
Cinnamon-Vanilla Sugar
Savory Artichoke Matzoh Brie
Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla-Maple Syrup

Classic Challah
Mary’s Onion Challah
Chopped Chicken Liver from the Rue des Rosiers
Grated Black Radish and Endive Salad in Shallot Vinaigrette
Classic Chicken Soup
Two Classic Matzoh Ball Recipes
Fried Onion and Chicken Kreplach
Cheater’s Chicken in the Pot and Almost-Homemade Soup
Chilled Minted Cucumber Soup
Gefilte Fish Quickly Steamed Between Cabbage Leaves
Moroccan Fish with Chickpeas and Saffron-Lime Aioli
Italian-Jewish Marinated Fried Fish (Pesce in Saor)
Lemon-Roasted Chicken
Chicken Paprikash with Nockerl (Dumplings)
Classic Sweet-and-Sour Stuffed Cabbage
Easy Onion-Braised Brisket
Flanken with Tart Greens
Coffee-Spiced Pot Roast
with Kasha Kreplach with Toasted Garlic Challah Crumbs
Sephardi-Style Stuffed Meatballs with Celery Root and Carrots
Duck and White Bean Cholent
Herbed Beef Cholent with Onion Gonifs
Garlicky Lamb and Lima Hamin with Little Eggplant Boats
Israeli Salad
Rhubarb-Prune Tsimmes
Spinach Cheese Squares
Kasha Varnishkes with Fried Eggplant, Mushrooms, and Onion Marmalade
Onion-Crusted Light Potato Kugel
Fresh Corn Kugel
Sautéed Cabbage and Garlic Noodle Kugel
Jeweled Brown Rice
Dried Fruit Compote with Fresh Pineapple, Pistachios, and Mint
Jewish Sautéed Apple Cake
Roasted Apple–Walnut Noodle Kugel
Dairy Version
Upside-Down Caramel-Cranberry-Pecan Noodle Kugel
Classic Noodle Kugel
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Rosh Hashanah
Honey for Dipping Challah and Apples
North African Cooked Carrot Salad
Leek Croquettes from Rhodes
Esau’s Pottage (Red Lentil Soup)
Egyptian Ground Fish Balls with Tomato and Cumin (Bellahat)
Tomato and Sweet Pepper Sauce
Golden Gefilte Fish
with Golden Horseradish
Classic Horseradish, White or Red
Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate,
and Walnut Sauce)
Iranian Stuffed Chicken with Fresh Green Herbs and Golden Soup
Brisket Braised in Pomegranate Juice with Onion Confi t and
Pomegranate Seeds
Eggplant-Stuffed Brisket Braised w/ Tomatoes, Saffron, and Honey
Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce
(Kibbe Gheraz)
Syrian Pilaf
Egyptian Black-Eyed Peas with Cilantro (Lubia)
New World Rodanchas (Phyllo Roses on Roasted Squash–Pear Puree)
Sweet Carrrots with Fennel Salt
Roasted Okra with Za’atar
Hungarian Plum Tart
Bombay Pineapple–Coconut Milk Kugel
Bene Israel Rice Pudding (Kheer)
Aunt Mary’s Honey Cake
Peach Buttermilk Kugel
Sephardi Dried Fruit and Nut Compote (Koshaf)
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Breaking the Yom Kippur Fast
Iranian Rose-Apple Ice (Poludeh)
Pomegranate-Orange Sunsets
Almond Challah
Smoked Whitefi sh and Fennel Salad
Pastrami-Style Salmon
Bernie’s Lox, Eggs, and Onions
Roasted Pear Blintzes
Honeyed Quince-Apple Blintzes with Sour Cream–Date Sauce
Apricot Blintzes with Toasted Pistachios and Yogurt Cream
Prune-Plum-Custard Challah Bread Pudding
Double Ginger–Caramelized Pear Noodle Kugel
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Lentils “Hummus-Style” with Pomegranate and Mint
and Toasted Za’atar Matzohs
Pumpkin and Sweet Potato Soup with Sweet Potato Knaidlach
(Matzoh Balls)
Tangy Russian Cabbage Soup with Pot Roast–Beet Kreplach
Cabbage Stuffed with Mushrooms and Meat
Syrian Stuffed Zucchini in Tomato-Apricot Sauce (Mahshi Koosa)
Mujadderah-Filled Roasted Red Peppers in Tomato-Garlic Sauce
Chard Stuffed with Artichokes and Rice
Grilled Bass with Pomegranate-Mint Vinaigrette
Iranian Grilled Chicken Thighs with Sumac
Romanian Garlicky Ground Meat Sausages (Carnatzlach) with Sour Pickle
Vinaigrette and Roasted Red Peppers
Sour Pickle Vinaigrette
Aromatic Marinated Brisket with Chestnuts
Meat Tsimmes with Prunes and Carrots
Caramelized Onion and Carrot Tsimmes with Candied Ginger
Moroccan-Flavored Carrot Kugel
Maple-Roasted Pears with Passion Fruit or Fresh Raspberry Sauce
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Latke Lessons
Classic Potato Latkes
Creamy Potato-Onion Latkes
Celery Root-Potato Latkes
Crispy Shallot Latkes with Sugar Dusting
Garlic-Rosemary Potato Latkes
Scallion Latkes with Scallion Dipping Brushes
New Mexican Sweet Potato Latkes with Lime–Sour Cream Sauce
Jerusalem Artichoke–Parsnip Latkes
Mediterranean Chickpea Latkes
Herbed Spinach Latke
with Feta-Yogurt Sauce
Italian Apple Fritters
Greek-Inspired Cheese Latkes
Black Grape, Goat Cheese, and Noodle Latkes with Fragrant Honey
Cheese Latkes with Fresh Persimmon Sauce
Walnut-Cherry-Cheese Latkes
Chunky Cherry Applesauce
Fresh Applesauce
French Applesauce
Intense Apricot Applesauce
Spiced Pomegranate Molasses Applesauce
Ginger-Pear Sauce
Classic Hummus
with Toasted Sesame-Cumin Matzohs
Chopped Chicken Liver with Caramelized Onions
Fish in Potato Latke Crust
with Horseradish Cream
Oven-Fried Smoked Salmon Croquettes
Green Olive Sauce
Fried Chicken Cutlets, Italian-Jewish Style
Apricot- and Orange-Scented Goose with Roasted Garlic
My Mother’s Fried Caulifl ower
Orange, Onion, and Date Salad
Apple-Cranberry Blintzes with Maple Ricotta Cream and Sugared Walnuts
Caramel Rugelach
Classic Walnut-Raisin Rugelach
Almond Paste (Marzipan)–Cranberry Rugelach
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Chickpeas with Garlic and Barbeque Spices
Poached Prune Kreplach with Honeyed Cream and Pecans
Mishmash Kreplach (Beef, Potato, and Fried Onion Kreplach)
Roast Turkey with Challah Stuffi ng, Roasted Grape and Chestnut Gravy
Braised Breast of Veal Stuffed with Kasha and Mushrooms
Roasted Eggplant-Meat Patties
Deconstructed Kasha Varnishkes (Kasha and Orzo with Grilled
Portobello Mushrooms)
Fresh Apple Hamantaschen Filling
Apricot, Date, and Pistachio Hamantaschen Filling
Poppy Seed Hamantaschen with Raisin-Walnut Filling
Poppy Seed Butter Cake (Mohn Cake)
Cider-Baked Apples Stuffed with Halvah
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Classic Ashkenazi Haroset
Grandma Dorothy’s Haroset
Date Haroset
Tangy Haroset Bites
Huevos Haminados
Chopped Eggs and Onions
Chicken Soup with Asparagus and Shiitakes, Served with
Roasted Fennel Matzoh Balls
Savory Herbed Matzoh Kleis (Matzoh Balls Made from Whole Matzoh)
Celery Avgolemono (Greek Egg Lemon Soup) with
Chicken Matzoh Balls
Artichoke Soup with Light Herbed Matzoh Balls
Smoked Whitefi sh Gefi lte Fish with Lemon-Horseradish Sauce
Salmon Gefi lte Fish Poached in Fennel-Wine Broth with
Ginger-Beet Horseradish
Slow-Roasted Salmon with Green Herb Oil and Beet-Horseradish Relish
Fish in Tomato, Rhubarb, and Blood-Orange Sauce
Snapper Fillets in Pistachio-Matzoh Crust
Veronese Rolled Turkey Loaf (Polpettone)
Chicken with Olives and Preserved Lemon
Preserved Lemons
Lemon-Fried Chicken with Tart Salad Topping
Braised Brisket with Thirty-Six Cloves of Garlic
Slow-Braised Brisket with Rosemary, Shallots, and Red Wine
Moroccan-Flavored Brisket with Dried Apricots and Prunes
Beet-Braised Pot Roast with Horseradish and Potato Knaidlach
Provençal Roasted Garlic-Braised Breast of Veal with Springtime Stuffi ng
plus Ashkenazi Mashed Potato Stuffi ng Variation
Slow-Braised Lemon Veal with Leeks
Braised Lamb with Artichokes, Lemon, and Fresh Herbs
Etty Russo’s Lamb Mina from Izmir
Chicken Mina
Mozzarella in Matzoh Carrozza
Salad of Bitter Herbs and Oranges
Roasted Asparagus Bundles with Toasted Matzoh Crumbs
Garlicky Swiss Chard and Mushroom Matzoh Kugel
Wild Mushroom–Potato Kugel
Crackletop Potato Kugel
Potato-Leek Matzoh Balls
Spring Compote
Toasted Almond–Coconut Macaroons
Toasted Pecan–Coconut Macaroons
Toasted Cashew–Cranberry Macaroons
Hazelnut Macaroons
Pistachio-Ginger Macaroons
Coconut Jammies
Hungarian Chocolate-Walnut Torte
Passover Confectioners’ Sugar
Chocolate Icing
Rich Fudge Brownies
Italian Carrot-Pecan Torta
Upside-Down Apricot-Hazelnut Torte
Caramelized Apple-Almond Torte
Strawberry-Rhubarb Shalet (Pudding)
Mango- and Sour-Cherry Macaroon Crumble
Making Matzoh Brie
Classic Matzoh Brie
Caramelized Onion Matzoh Brie
Cinnamon-Vanilla Sugar
Savory Artichoke Matzoh Brie
Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla-Maple Syrup
Matzoh Brie with Prunes and Wine
Overnight Caramelized-Apple Matzoh Brie
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Warm Shav with Salmon Kreplach
Sorrel-Flavored Mushroom Barley Soup
Fresh Borscht with Dilled Onion-Butter Matzoh Balls
Grandmother’s Cold Fruit Soup
Falafel-Crusted Sole on Eggplant Puree with Cilantro-Yogurt Sauce
Fish Baked with Golden Onions and Tahina Sauce
Cheese Blintzes with Fresh Berried Fruit Compote
Savory Cheese Blintzes
Potato and Caramelized Onion Blintzes
Raspberry-Peach Blintzes
Fresh Raspberry Applesauce
Strawberry-Rhubarb Blintzes
Golden Cherry-Cheese Varenikes
Sorrel-Onion Noodle Kugel
Potato-Onion Kreplach, Pot-Sticker Style
Garlic Mashed Potato Knishes
Zucchini Fritada
Sautéed Chive Mamaliga with Feta-Scallion Sauce
Rich Noodle Pudding Baked with Fresh Plums and Nectarines
Cookie Crumb Topping
Streusel Topping
Graham Cracker Crumb Topping
Turkish Silken Ground-Rice Pudding (Sutlaj) with Fresh Raspberry Sauce
Old-Fashioned Rice Pudding
Old-Country Cottage Cheese Cake
Milky Way Dreamy Cheesecake
Honey-Ricotta Cheese Cake
Challah French Toast Stuffed with Mango, Ginger-Maple Syrup
Roseberry-Rhubarb Gelato
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