Schav, a cold, sour, and refreshing soup was part of chef Peter Hoffman’s childhood. When the family bought a place in the Berkshires, Peter’s father Jules, spotted wild sorrel and suggested making a batch. “It was kind of recapturing his childhood,” explained Peter.

In retired ambassador Jeremy Issacharoff’s family, there’s a tradition of the men tending to and passing down recipes like this one. Pair it with the family’s osavo, a rich Shabbat dish of meat and rice, or grilled kebabs.

Cammy Bourcier's father Herman, helped save 100,000 Jews during the World War II. This is his recipe and when she makes it, she says she's keeping his memory alive.

On Shavuot, Alon Hadar's Kurdish family serves stuffed breads called kadeh with this yogurt sauce made with purslane, which his father used to forage. You can also make it with watercress.

Ever since Annabel Rabiyah was little, she’s helped her father prepare kubbeh, an Iraqi dumpling soup. There are several different variations of the soup, but this one features green beans as well as dried limes and lemon juice, which add a tang.

Osavo, or oshsavo (osh means rice), is a Bukharian hamin — an overnight dish cooked on Friday night and eaten for lunch on Shabbat. Overnight, the rice gets soft and porridge-like and develops a charred, crispy bottom, which is everyone’s favorite part.

Editor Devra Ferst’s father Walter is known for this brisket recipe, which has been in the family for generations. When he was in his 20s and visited long-lost relatives in Sweden, Walter was shocked to have the same brisket preparation at their home. 

“For as long as I can remember, papa’s plov was the star of the dinner table at every special occasion — birthdays, New Years’ Eve, extended family visits, and other celebrations,” shares Elliot Fonarev. His father Oleg’s recipe features lamb, chestnuts, and lots of dried fruit.

Recipe writer Ruhama Shitrit’s father, Kaduri, taught her how to make this dish, which features cooked basmati rice layered over a ring of onions flavored with baharat, a spice blend including nutmeg, cumin and cinnamon, and turmeric.

"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards,” explains cookbook author Alison Roman. You will find both in her recipe. 

After foraging for mushrooms in the forest, Naama Tamir’s father would whip together this scramble for the family. Yael Raviv, our COO, adds that this recipe “reminds me of my own childhood!” The recipe is flexible, so use any variety of mushroom you like.

This recipe comes from cookbook author Chanie Apfelbaum’s father who grew up in Jerusalem, where this dish, known as kugel Yerushalmi in Hebrew, is a staple. It's sweet and peppery.

Typically, pastrami is reserved for meals in a deli or takeout, but it can be made at home. This recipe from Evan Bloom is the textbook definition of a project recipe, so be sure to read it carefully and plan accordingly. 

Muzaffar Chishti’s Kashmiri lamb korma has become a beloved part of his blended Muslim-Jewish family’s Passover table. He often prepares it a night or two before Seder to allow more time for the flavors to meld.

Chef and baker Rinat Tzadok adapted her father’s slow-simmering recipe for chicken stew to her quicker-paced life. Her recipe is ready in 45 minutes, but still captures the flavor of her dad’s version.

Chef Annabel Rabiyah’s project Awafi Kitchen celebrates the recipes of her father’s Iraqi heritage through pop-ups and cooking classes. “We wanted to see our family’s food featured in the public sphere,” she says.

After the kids went to sleep, Evan Bloom’s father Stuart would read two local newspapers and enjoy a snack of sour cream and fruit. Today, the love of fruit and cream is multigenerational. “It’s a Bloom men’s tradition,” Evan shares. 

Within the Ashkenazi culinary canon, the word “rugelach” is relatively new. The sweet derived from the crescent-shaped kipfel, explains culinary scholar Gil Marks, and became one of the best known Jewish sweets in the U.S. This recipe from Larry Finkelstein is deeply chocolatey.

This ice cream cake roll was a family favorite when Gabriella Stern’s dad Kenneth was growing up. His father, Jack made it at his bakery in Yonkers and would bring it home for birthdays.

This peach tart from Gabriella Stern's grandfather Jack Stern is simple and really puts the summer fruit centerstage. With the help of a good cake carrier, you can bring this one to a picnic.