The Jewish Recipes My Family Requests Year-Round (Even When It's Not a Holiday)
on Mar 11, 2026
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The sizzle of latkes, the rich scent of brisket braising in the oven, and the comforting fragrance of noodle kugel as it bakes. The scents and sounds of these recipes have been central to our Jewish holidays for years, but they are not confined to those occasions. My children request latkes in the middle of summer, and I am happy to cook brisket on a chilly Sunday to offer comfort for the week ahead. Matzoh brei appears well beyond Passover, and I maintain a year-round stash of chocolate caramel matzoh, also known as Matzoh Crack in our house.
This collection represents the recipes that embody tradition and deliver genuine satisfaction: crispy, sweet, savory—simply irresistible. Whether you’re orchestrating a holiday feast or craving a taste of something familiar, these dishes are the ones to bring to your table.
Table of contents
Jewish Holiday Main Dishes
Jewish Brisket
If there’s no brisket on the table, it’s not really a holiday—at least not in my world. This one braises low and slow until it’s melt-in-your-mouth tender, and the best part is that it actually gets better if you make it a day or two ahead. The leftovers turn into the most incredible sandwiches and a brisket soup for the ages.
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Leftover Brisket Barley Soup
If you are going to listen to one piece of advice from me regarding cooking for a Jewish holiday, it’s to make more brisket than you need. That’s the only way you will end up with a pot of his comforting soup that my family likes as much as the original brisket itself.
Silver Palate Chicken Marbella
This baked chicken recipe is often the centerpiece of my Passover menu, and often Rosh Hashanah as well. It’s kind of Sephardic Jewish in nature, with the dried fruit and the wine, so it feels perfect for the Jewish holidays. Plus, the recipe is pretty foolproof, the chicken is unfailingly moist, and it can be made ahead. You don’t have to sear the chicken; just marinate and bake.
Jewish Side Dishes
Noodle Kugel
This is the sweet noodle kugel that shows up at almost every Jewish holiday in my house (with the exception of Passover!), and my family would riot if I tried to skip it. It’s got that perfect balance of creamy and custardy with a little brightness from orange zest, and I love that it tastes just as good at room temperature as it does warm. One pan feeds a crowd and makes everyone feel like they’re getting a hug from someone’s Jewish grandmother.
Braised Red Cabbage
This braised red cabbage with radicchio, citrus, and honey is the side dish that shows up at every Jewish holiday in my house, especially Rosh Hashanah. It’s sweet, tangy, and gorgeous on the plate, and it’s the perfect balance to rich dishes like brisket or roast chicken. It’s a side dish that absolutely holds its own and adds both color and brightness to the whole meal.
Whitefish Salad
Good whitefish salad is one of those classic Jewish deli staples, and this homemade version is creamy, smoky, and so much better than anything you’ll find in a plastic tub. I love serving it with bagels for brunch or with crackers as part of a holiday spread. It’s elegant, easy, and tastes exactly like the best kind of Sunday morning.
Passover Recipes
Nut-Free Charoset
Charoset is one of the most meaningful parts of the Seder plate, and this version skips the nuts so everyone at the table can enjoy it. It’s sweet, spiced, and has that beautiful wine-soaked flavor that makes it perfect on matzoh all Passover long. I love the tradition it carries and the fact that it’s just as delicious as it is symbolic.
Matzoh Brei
Matzoh brei is what happens when you take leftover Passover matzoh, some eggs, and a little butter and turn it into pure comfort food. I make it savory with salt and pepper, but some prefer it sweetened with cinnamon sugar. It’s quick, it’s cozy, and it’s the thing I crave most when Passover rolls around—or really any time I need a little Jewish soul food.
Chocolate Caramel Matzoh
This is the Passover dessert that disappears faster than anything else on the table—crunchy matzoh covered in buttery caramel, draped in chocolate, and sprinkled with flaky salt. I make it ahead and keep it stashed in the fridge, and it never, ever lasts. It’s basically Jewish candy crack, and everyone who tries it immediately asks for the recipe. I love it so much I wrote a whole article about it for the Associated Press!
Hanukkah Recipes
Crispy Jewish Potato Pancakes (Latkes)
These latkes are the gold standard in my house—crispy, golden, and absolutely worth the splatters all over the stove. I’ve made them for Hanukkah parties, Sunday brunches, and served them as appetizers with cocktails. Dollop them with applesauce and sour cream, and prepare for everyone to hover around the pan waiting for the next batch.
Jewish Desserts
Blintzes
These cheese blintzes are delicate, creamy, and exactly the kind of thing that makes a regular breakfast feel special. Blintzes are often served for Shavuot, or to break the fast on Yom Kippur, but honestly, they’re welcome at my table any time someone needs a little spoiling. Top them with berry sauce and some sour cream, or a drizzle of maple syrup, and you’ve got a dish that’s both elegant and completely comforting.
Jelly Doughnuts
These jelly doughnuts are my Hanukkah showstopper—light, fluffy, stuffed with jam, and rolled in cinnamon sugar until they’re absolutely irresistible. They’re a nod to traditional sufganiyot, and they are the best dessert after a big platter of latkes. This is a dessert that feels festive and totally rooted in Jewish tradition.
Apple Coffee Cake
This apple cake recipe shows up in my house often during the Jewish holidays. Apples are often featured as part of the Rosh Hashana meal, symbolizing divine presence; apples have been associated with Rosh Hashana since the Middle Ages.
My version of apple cake is super easy, tender, and moist, and takes very little time to throw together. It is made with butter, so if you are keeping kosher, make sure it is served as part of a parve or dairy meal. On Rosh Hashana, I like to cut the sugar topping in half and serve the cake with a tiny drizzle of honey on top of each slice.
