Jewish

For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

In a neighborhood known for Jewish delis, Orchard Grocer does the standards with a (vegan) wink.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Updated pastrami sandwiches, beet-cured salmon, and the chocolatiest babka await at NYC’s new wave of Jewish delis and appetizing shops.

Nothing says Christmas like Chinese food.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

A noodle kugel is a yearly tradition for many families. These 3 Bon Appétit staffers think their family recipe is the best.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

Perfectly balanced cookies every time.

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Throw the ultimate bagel brunch with these tips from Wise Sons Jewish Delicatessen. Remember: salmon breath is a sign of a good time

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

You can substitute whitefish or hot-smoked salmon for the trout.

Can you believe Bon Appétit didn't cover Hanukkah until 1990? And when we did, it was with a ketchup-infused, cooked-to-death brisket. L'Chaim!

A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez