A remarkably easy, scrumptious dessert recipe made with oats, nuts, apples and spices.
Stuffed Figs with Goat Cheese
Recipe for fresh figs stuffed with goat cheese, roasted and topped with date honey. Simple and scrumptious appetizer, all natural finger food.
Green Bean Beet and Pistachio Salad
This flavorful and festive vegan side dish combines sweet and salty flavors into one tempting, colorful and beautiful salad. Perfect for Rosh Hashanah.
Marak Perot – Compote
Simple Eastern European Jewish dessert recipe for Marak Perot, also known as Compote or Fruit Soup, with apricots, dried plums and lemon juice.
Spicy Smoky Ratatouille Casserole
An elegant, flavorful recipe for ratatouille with Middle Eastern spices, smoked paprika and mushrooms. Hearty vegan entree. Kosher for Passover.
Jane Austen Apple Puffs
A Historical Recipe for Apple Puffs from a Family Friend of Jane Austen, made with apples, marmalade and orange blossom water in puff pastry.
American Cakes – Kentucky Bourbon Cake
History and a traditional recipe for Kentucky Bourbon Whiskey Cake from food historian Gil Marks. Bourbon spiced cake filled with dried fruit and nuts.
Citrus Avocado Salad with Poppy Seed Dressing
This healthy and colorful salad is nourishing, seasonal, and beautiful on the table.
Maple Custard & Orange Sauce – Cooking Club 1905
A vintage 1905 recipe for Maple Custard with Orange Sauce, adapted from a 1905 issue of Cooking Club Magazine. Delicate and delicious dessert.
American Cakes – Monkey Bread
Food historian Gil Marks shares the history of Monkey Bread and a traditional recipe along with variations for this sweet treat in his regular column, American Cakes
Roast Duck with Rum
Delicious vintage holiday recipe for roast duck with rum, brandy, orange and spices from “Through Europe with a Jug of Wine” by Morrison Wood.
American Cakes – Carrot Cake
Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.
Moroccan-Style Vegetable Couscous
Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.
Matzo Crisp with Pear, Apple and Cranberries
A simple and divine holiday dessert made with matzo meal, autumn fruits and spices.
Roasted Brussels Sprouts with Pomegranate Molasses
This beautiful vegan dish is filled with tempting textures and loads of flavor. A delightful side for a holiday gathering.
Coconut Macaroon Pumpkin Pie
Make a delicious gluten free, dairy free pumpkin pie with sweet coconut macaroon crust. Dairy free, gluten free recipe, tastes amazing!
Curry Vegetable Latkes
Tori and Manischewitz pair up to bring you Curry Latkes made from vegetables- no potato shreds. Crispy and tasty, a healthier latke.
Deep Fried Sriracha Turkey
Deep fry a turkey with a step-by-step photo tutorial for Deep Fried Sriracha Turkey and Sriracha Gravy.
American Cakes – Boston Cream Pie
A detailed history of the Boston Cream Pie, including a delicious classic recipe from food historian Gil Marks.
Hoot Owl Cookies
Learn to make Hoot Owl Cookies from a vintage-inspired recipe using checkerboard sugar cookie dough, chocolate chips & almonds. Simple and cute!
Green Beans with Balsamic Date Reduction, Feta and Pine Nuts
Healthy vegetarian side dish recipe for sauteed green beans with balsamic date reduction sauce, crumbled feta and toasted pine nuts.
Sweet Potato Latkes with Brown Sugar Syrup & Candied Pecans
Sweet Potato Latkes – savory or sweet with Brown Sugar Syrup and Cayenne Candied Pecans. Perfect for Thanksgiving or Hanukkah.
