Ashkenazi Food

Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.

Bread with a hole, first boiled, then baked.

Small Russian pies, made with a variety of fillings.

The roots of Ashkenazic cuisine lie in medieval Germany.

European Jewish food developed along with the migration of the European Jewish community -- from West to East.

Ashkenazi food moves east.