Articles By Claudia Roden
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Challah
The braided Sabbath bread.
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Borscht
A recipe for traditional cold beet soup
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Bagel Recipe
Make your own bagels.
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German-Jewish Cuisine
The roots of Ashkenazic cuisine lie in medieval Germany.
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East Central European Cuisine
Ashkenazi cuisine with a cosmopolitan twist.
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Knish Dough and Fillings
Make you own knishes and choose from four different fillings.
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Masgouf: Iraqi Fish
The famous fish dish eaten along the Tigris.
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Haroset
Recipes from around the world for the "mortar" of the seder plate
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Cholent: The Sabbath Stew
Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.
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Polish & Russian-Jewish Cuisine
Ashkenazi food moves east.
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Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.
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