We’ve all been cooking more at home over the last several months, which means you might have just about cooked through all your standards. If you’re looking to expand your recipe repertoire, or just want some good-looking food in your feed, here’s a collection of Jewish foodies worth following. It includes longtime Jewish cooking authorities and newer voices, Food Network stars and lifestyle upstarts, all with different points of view and takes on Jewish food. Find the ones that speak to you and give them a follow!
There’s a good chance you’re already familiar with Molly Yeh from her show, “Girl Meets Farm,” on Food Network, her cookbooks or her blog, which she’s had since 2009. Her recipes are inspired by her Jewish and Asian roots, and also by her move from Brooklyn to a small town in Minnesota to be with her farmer husband. She posts Pinterest-worthy photos of farm and family life (she now has a 1-year-old daughter), and her upbeat attitude and colorful, simple recipes might be just what you need as the weather starts to get colder.
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Big Time Rosh. (My great grandmother Nanny’s Apple Cake was not only the first family recipe I learned from my aunt Susi, it was the first Jewish food I ever wrote about. It’s half cake, half pie, fully Jewish, and perfect for Rosh!! I have a vvvv yummy variation coming in my cookbook, but below you’ll find the original with the continued tweaks I make every year. I promise this is my last one, but I had to share because today you’ll also be able to find it in a very special high holiday ice cream sundae at @caffepanna, so if you’re in NYC you must visit and give it a try!!!!) #roshhashana #jewish #jewishfood #apples #dessert #cake #applecake #myonetable #saveurmag Nanny’s Apple Cake 2 1/4 cups all-purpose flour, divided 1 cup sugar 2 teaspoons ground cinnamon, divided 1 teaspoon kosher salt, divided 1 teaspoon baking powder 2 sticks unsalted butter, chilled and cubed, plus more for greasing 1 large egg, lightly beaten 2 pounds Honeycrisp apples, cored and cut into 1-inch pieces 1/4 cup walnut halves, roughly chopped 1/4 cup raisins 2 tablespoons fresh lemon juice 2 tablespoons wildflower honey 1/2 teaspoon freshly grated nutmeg Preheat the oven to 350°. In a food processor, pulse 2 cups of the flour with the sugar, 1 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and the baking powder. Add the 2 sticks butter and pulse until it forms pea-size crumbles. Pour in the egg and pulse until the dough just comes together. Press two-thirds of the dough into a greased 9-inch pie pan to have the edges flush with the edge of the pan. In a medium bowl, toss the apples with the remaining 1/4 cup of flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, the walnuts, raisins, lemon juice, honey, and nutmeg and then pour into the pan. Pinch off small pieces of the remaining dough and scatter them over the top of the apples. Bake the apple cake until golden brown and bubbling in the center, about 45 minutes. Transfer the cake to a rack and let cool completely before slicing and serving.
Jake Cohen’s Instagram bio is: “Nice Jewish Boy. Always hungry.” If that sounds like someone you’d like to hang out with, I recommend giving Jake a follow. He’s had a long career in food, from working the line in reputable New York City restaurants to running recipe development at Saveur. He’s now in charge of recipe content at The Feedfeed and working on his first cookbook, “Jew-ish: Reinvented Recipes from a Modern Mensch.” His Instagram posts are a mix of fun-to-watch overhead recipe tutorials and punny, self-deprecating captions. But you’ll learn something, too—his challah-braiding tutorials are full of good info.
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GOLDEN GRAVLAX. The Jewish cured-fish Olympics are upon us! That’s right, I’m talking about Yom Kippur break fast. You can buy your lox, or you can make it, and it’s so much easier than you think (just give yourself 2 days, meaning start today or tomorrow morning). Salt, sugar, a few spices, dill, and the best piece of salmon you can find. I coat the salmon in turmeric, which gives it the loveliest golden edges. Slice thin, add bagels and cream cheese, and you’re all set. Recipe from my cookbook, Sababa. One 2-pound skin-on, center-cut salmon fillet, preferably wild, pin bones removed, patted dry ¾ cup kosher salt ½ cup sugar 1 tablespoon crushed fennel seeds 1 tablespoon crushed black peppercorns ½ cup chopped fresh dill 1½ teaspoons ground turmeric Line a large rimmed baking sheet with plastic wrap, leaving a generous overhang on all sides. (If you have larger, restaurant-style plastic wrap, use it; if you don’t, layer standard-size plastic wrap so you’ll be able to tightly seal the salmon.) Pat salmon dry on both sides. In a medium bowl, combine salt, sugar, fennel, and peppercorns. Sprinkle half the salt mixture on the plastic wrap, then sprinkle ¼ cup dill over the salt. Press salmon skin-side down into the mixture so that it adheres. Sprinkle the top of the salmon with the turmeric, then sprinkle the remaining ¼ cup dill, followed by the rest of the salt mixture, on top of the salmon. Using your hands, spread the mixture evenly over the top and sides. Bring the plastic wrap up around the sides of the salmon and wrap it tightly, wrapping it in one more layer of plastic so that it is tightly sealed. Cover the salmon with another baking sheet, weigh it down with a few heavy cans (a barbell works well, too), and refrigerate for 2 to 3 days. Remove the salmon from the fridge and unwrap it, draining off any excess liquid and carefully scraping the salt mixture from the salmon. Thinly slice the salmon on the bias, cutting the slices away from the skin (the skin will get left behind) and serve with the cucumber salad, herring, rye bread, butter, and capers. The salmon will keep, sealed in plastic wrap, for up to 1 week. ???? @danpdanp
Fans of Yotam Ottolenghi’s sophisticated yet approachable style will enjoy food writer and cookbook author Adeena Sussman, too. Her Instagram feed is as colorful and global as you’d expect from a California-born former New Yorker who is now based in Tel Aviv. She posts a lot of photos from her 2019 cookbook, “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen,” and often provides the recipes for them in the caption. But even when she doesn’t, the photos themselves are simply beautiful by themselves.
What Jew Wanna Eat
Amy Kritzer Becker loves rainbows, exclamation points and a good pun (”brunch like a lox star,” anyone?). More than a decade ago, she quit her corporate job to pursue her dream of a career in food. At the time, she was living in Texas, but life (and her husband’s job) took her to Puerto Rico a couple of years ago. Her Instagram feed features her modern, seasonal takes on classic Jewish dishes that any millennial would love, including chocolate pumpkin almond rugelach, deep-fried matzah balls and tahini pumpkin chocolate chip cookies, created exclusively for JewishBoston.com.
If you’re looking for more meat-free dishes to try, you might get some new ideas from Tori Avey’s feed. She’s not exclusively plant-based—she posts the requisite brisket and roast chicken recipes—but she makes an effort to share vegetarian recipes and calls them out when she does. The recipes she features are seasonal and straightforward but not trendy. Her love of history is also apparent in her feed; she often shares how her family and Israeli in-laws inspired the recipes.
Busy in Brooklyn
Chanie Apfelbaum’s cookbook is called “Millennial Kosher,” which is a good description of her Instagram feed. It’s got approachable recipes, beautiful tablescapes and the ultimate foodie badge of honor: a photo with Ina Garten. She elevates the traditional Jewish recipes she grew up with in Brooklyn, and usually keeps an eye on keeping them kid-friendly for her five children.
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it's a SCHMEARGASBOARD!!! ???????? like a smorgasbord. but a schmeargasboard. for your yom kippur break-fast consideration. ???? mix-in recipes below! ???? SNICKERDOODLE: mix 2 tablespoons firmly packed brown sugar (light or dark, whatever!) + 2 teaspoons ground cinnamon + 8 ounces softened (room temp) cream cheese. refrigerate until ready to serve. ???? HARISSA: mix 2-3 teaspoons harissa (I used @nyshuk!) + 8 ounces softened (room temp) cream cheese. refrigerate until ready to serve. ????SCALLION: mix 3/4 cup sliced scallions or green onions + 8 ounces softened (room temp) cream cheese + pinch of garlic powder + pinch of salt. refrigerate overnight before serving to let all the flavors meld! ????STRAWBERRY-RASPBERRY: mix 1/2 cup fresh strawberries (hulled and cut into small pieces) + 1/2 cup fresh raspberries (cut into small pieces) + 8 ounces softened (room temp) cream cheese. refrigerate until ready to serve. ????FUNFETTI: mix 2-3 tablespoons colorful sprinkles (not nonpareils; see note below) + 2 tablespoons powdered sugar + 8 ounces softened (room temp) cream cheese. refrigerate until ready to serve. tip 1: the color of nonpareil sprinkles (tiny dots) tends to bleed, so use the longer, vermicelli-looking kind as your mix-in. tip 2: freeze sprinkles for 1 hour before mixing to avoid said color bleeding!
Rebekah Lowin’s Instagram feed is full of big ideas and small details to make everything from Jewish holidays to weekly Shabbat dinners feel special. A magazine editor by day, she started posting a little more than a year ago to fill what she found to be an absence of Jewish holiday content in women’s media. With her clever decorating ideas and Pinterest-worthy recipes, she’s certainly made a case for filling that gap.
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???????????????????????? ???????????????????????? ???????????????????????? ???????????????????????????????????? Are the snack attack cravings getting to you? Never fear! These delightfully delicious zaatar spiced crispy chickpeas are just the healthy thing to satisfy your tummy rumblings. Just try to stop yourself from eating the whole tray in one sitting! ???? What seasoning would you add to your crispy chickpeas? ???????? … ???? Google "Jamie Geller Zaatar Chickpeas" for the recipe! … ????️ Let's connect! Leave a comment below and don't forget to double tap ❤️ … ????️ I love when you make my recipes ???? tag @jamiegeller so I can see! . . . . . . . #crispychickpeas #zaatar #spiceislife #snacktray #snacktime???? #snacktivity #jewishfood #jewishfoodie #israeli_kitchen #israeli_food #snacksonsnacks #snackgoals #chickpearecipes #foodlover #foodblogger #vegetarian #vegan #kosherfood #plantbased #veganfood #whatveganseat #shabbatshalom #sukkot #delicious #recipeshare #diy #yougotthis #homemade #vegansnacks #shabbosiscoming
Jamie Gellar’s website is one of the best-known online resources for kosher recipes, and her Instagram posts are as thorough as her online archive. She doesn’t post as often as some other people, but that’s probably because most of her posts are video tutorials that walk you through one of her recipes. If you’re looking for step-by-step videos of kosher standards, give her Instagram feed a look.
Nosh with Tash
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I present to you my new friend “Matzo Ball Soup” Salad. ????. Green salad with carrot, onion, turkey (or chicken), lots and lots of parsley and dill, pickle dressing AND matzo croutons!!!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To make the croutons I tossed matzo bits in olive oil, maldon, pepp, caraway seeds and poppy seeds and baked til they were crispy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The salad dressing is about 1/4 c olive oil, 2 tbsp red wine vin, a pinch of sugar, a clove of garlic, a squeeze of lemon AND (thanks to @mollyyeh’s genius idea) half a dill pickle chopped into tiny pickle bits!
Los Angeles-based food writer and TV show host Natasha Feldman just seems like a fun time. She’s a culinary school drop-out with a background in theater, which explains her quirky and self-deprecating yet authoritative style. She’s not afraid to talk about her mistakes or serendipitous successes in her life with food, so you get recipes you can rely on and, often, a good laugh.