photo taken by Adam Fagen, on October 25, 2008, CC licensing

From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
by Jayne Cohen (Wiley 2008)

photo taken by Linn Gardner, April 1, 2009, CC licensing

Adapted from The Complete Passover Cookbook by Frances R. AvRutick
Makes 8 servings
3 to 4 potatoes
4 hard-cooked eggs
3 tablespoons chicken fat (Ms. AvRutick says you can also use very soft margarine, but I'd suggest sticking to schmaltz here)

salt and freshly ground pepper to taste

photo taken by di.wineanddine, on November 13, 2010, CC licensing

This dairy soup would be great for Shavuot.

photo taken by In Praise of Sardines, on December 15, 2006, CC licensing

adapted from Silvia Nacamulli of La Cucina da Silvia

photo taken by Joey Rozier, on December 4, 2010, CC licensing

photo taken by Rebecca Siegel, on December 9, 2011, CC licensing

This soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée.

Serves 6-8 as a side dish, about 3 as a vegetarian main course

photo taken by fofie57, on July 13, 2008, CC licensing

Adapted from A Russian Jew Cooks in Peru by Violeta Autumn (101 Productions)

photo taken by Karen P, on October 25, 2008, CC licensing

From Jewish Holiday Cooking:

A Food Lover's Classics and Improvisations

by Jayne Cohen

Yield: 6 to 8 servings

photo taken by farmanac, on June 23, 2012, CC licensing

Adapted from Yiddish Cuisine:

A Gourmet's Approach to Jewish Cooking by Robert Sternberg

Yield: 6 to 8 servings

Although Sternberg removes the pits before cooking, I find this wonderful soup has more flavor depth when I leave the pits in, trapping them in the sieve along with the skins after the soup has cooled.

photo taken by Elana Amsterdam, on Semptember 24, 2008, CC licensing

From 1,000 Jewish Recipes by Faye Levy (IDG Books Worldwide)