Get the latest Jewish recipes from Group Recipes. http://www.grouprecipes.com/tag/jewish I found it from The New Yor Times and it's adapted from Todd Gray http://www.grouprecipes.com/107118/blueberry-ginger-jam.html Taking it from the dining section of the New York Times http://www.grouprecipes.com/107117/apple-gruyere-french-toast-with-red-onion.html Italian Fried Chicken Recipe - Pollo Fritto, from Kyle Phillips, About.com, chicken served for Chanukah in Italy Lemon and olive oil add to the flavor of this simple fried chicken dish for Chanukah http://www.grouprecipes.com/107106/jewish-italian-style-fried-chicken.html Melanzane alla Giudea: Fried Eggplant, perfect for Chaunkah . Either pan fry or deep fry http://www.grouprecipes.com/107105/italian-fried-eggplant-jewish-style.html Jewish online recipe: seemed really delcious: Couscous prepared with sugar, cinnamon dried fruits and almonds for a sweet dessert or side If you don’t have a couscoussier, use a double boiler http://www.grouprecipes.com/106722/sweet-couscous-with-dates-raisins-and-almonds.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html This is a favorite. http://www.grouprecipes.com/105233/potato-kugel.html A traditional Jewish casserole http://www.grouprecipes.com/104658/tzimmes.html A different spin on noodle pudding, may be a side or dessert! http://www.grouprecipes.com/103925/easy-cupcake-noodle-kugel.html An easy dish for those aubergine lovers out there lol http://www.grouprecipes.com/103201/aubergines-with-cheese.html