Packed with fresh herbs, leeks, and spinach, Tamar Moradoff’s kuku sabzi is a celebration of spring. It’s wonderful served warm or at room temperature the following day.

This rich and creamy cheesecake recipe comes from Shawn Peled, who owns Yardsale Cafe in Brooklyn. It's inspired by those made by his mother Mira, grandmother Marta, and Romanian great-grandmother Rivka.

When Minka Liebowitz was growing up in the early 20th century near the Polish-Russian border, only well-to-do people could afford sugar. To add sweetness to her blintzes, serve them with a cherry compote.

This rice gets its verdant color from fresh and dried dill as well as lima beans. Golden potato slices add to the tahdig, the prized crispy crust that forms at the bottom of the pot. 

Delicate phyllo dough is wrapped around hunks of feta here and baked until it's golden brown and crispy. The packets are then topped with honey and freshly ground pepper for a sweet, salty, and peppery treat that's ideal for brunch.

As a child, Alon Hadar helped his Kurdish grandmother cook for Shavuot. They joined other Kurdish women to build a saj (a convex pan) and make kadeh, a cheese-filled bread. The dish was the "queen of the table," says Alon.

These knishes from Eli Charm are filled with nutty kasha, potatoes, and onion. If it’s your first time making knishes, know that it can take a bit of practice. Follow Eli’s technique for shaping them.

Guava and cream cheese are folded into these puff pastry triangles in this simple recipe. You can serve these for a sweet breakfast, dessert, or Shavuot celebration.  

Levana Lowenstein makes these Sephardi pastries called borekitas for Shabbat breakfast alongside long cooked brown eggs, yogurt, and rice pudding. When filled with cheese, they are also a perfect treat for Shavuot.

Known as lokshen mit kaese in Yiddish, noodles with cottage cheese is a staple Ashkenazi recipe. This version from Elyssa Heller, who owns Edith's in New York City, takes a page from the iconic Roman dish cacio e pepe.

In the spring, tables in Israeli homes particularly in the Galilean towns of Safed and Tiberias are set with calsones, ravioli-like pockets stuffed with locally made sheep’s milk cheese called tzfatit.

Three hours southeast of Atlanta sits Vidalia, a town of just over 10,000, best known for the large sweet onions that grow there. Skye Estroff's grandmother Anita who lives there adds them to this kugel recipe.

As a young girl, Rottem Lieberson always knew when the spring festival of Shavuot was approaching. Her grandmother Hanom would make fresh pasta and hang it on the laundry line outside of her window before making this recipe.

This twisted string cheese with nigella seeds is always on hand in Moselle Tobias's home. It's a wonderful snack and a fun cooking project for a holiday like Shavuot.

This cold cherry soup recipe traces back to food writer Yonit Naftali's great-grandmother who was killed during World War II. Yonit's grandmother and mother have ensured it's not lost.

Stuffed grape leaves, often known as dolma, are seen on tables in across the eastern side of the Mediterranean. In this version, lemony rice and tender herbs are wrapped in brine-packed grape leaves.  

Ash reshteh typically refers to a Persian noodle and bean stew made with greens, but this version from the late Tamar Moradoff is more of a creamy noodle dish with beans, walnuts, and raisins that’s fit for Shavuot. 

Small savory pies called sambusak are served in many Middle Eastern Jewish homes. When Ayelet Izraeli's family lived in Iraq, they made these pastries for Purim, but they are also wonderful for Shavuot or a picnic.

This simple noodle and lentil dish punctuated with feta and pine nuts is part of Limor Laniado Tirosh’s Shavuot table. In Lebanon, the dish is often served as a soup, but in Limor's Syrian family, it's more akin to mujaddarah with noodles swapped in for the rice.

This soft goat cheese recipe from chef and farmer Hedai Offaim is simple to make; just make sure you have a candy thermometer and cheesecloth handy.

In Yonit Naftali's family, nearly everything and everyone was lost during the Holocaust. After the war, her grandmother said one of the few things she had left were memories of her mother's recipes, including these dumplings.

Kahi, a flaky flatbread topped with powdered sugar, was a beloved Shavuot breakfast in Elana Benjamin’s home. Though the recipe had been forgotten by many in her community, she was thrilled to rediscover it through a friend who found it in an old synagogue newsletter.

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.

This creamy rice dish gets its sweetness and golden hue from simple syrup infused with saffron and cardamom. It comes from the late cook and caterer Tamar Moradoff who served it on Shavuot.

While grape leaves are often filled with meat or rice and vegetables, in this recipe from the late Tamar Moradoff, the filling is studded with dried fruit like raisins and dates.

This spicy and bright cherry salad from food writer Hila Alpert is a revelation. JFS editorial director Devra Ferst makes it on repeat during warmer months.

This classic noodle kugel from Mindy Martorana's family balances a rich eggy center with noodles that get slightly crisp and browned on top.