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For all recipes> For all recipes> Mac & Cheese Credit: Tomer Berenzon Ingredients 1 packet of pasta 100 g of butter ½ cup flour ½ cup of milk 500 ml cooking cream (10%-15%) 350 g grated cheddar cheese 200 g grated yellow cheese ½ tablespoon of salt ½ teaspoon black pepper ½ teaspoon paprika (optional) 1 packet of bread crumbs (optional) Episodes Instructions Heat the oven to 180°C in the turbo mode and grease a relatively deep pan that fits the oven. Cook the pasta in boiling water for one minute less than the manufacturer's instructions, to get pasta "al dente" (with a harder texture). After the pasta is cooked, drain and rinse with water. Drizzle a little olive oil to prevent the pasta from sticking. Mix the hard cheeses together and divide the mixture into three parts: half of the mixture for the sauce to be cooked in the pot; a quarter of the mixture for the middle layer of the stew; and a quarter of the mixture to spread on the top of the dish. To make the sauce: melt the butter in a large pan over medium heat. Sprinkle and mix in the flour in small portions, the entire quantity. Keep stirring the flour in the pan for about a minute, and slowly pour in the milk without stopping. After a uniform mass formed, add the cream and mix well to fully combine the sauce. Continue to stir the sauce over medium heat, until it thickens. ​Remove the sauce from the heat and add the spices (salt, pepper, and paprika) and half of the grated cheese mixture. Mix until the cheese is completely melted. Mix the cooked pasta with the sauce, until it is well coated. Pour half of the amount of pasta into the baking dish, spread a quarter of the cheese mixture in the middle layer. Then spread the remaining pasta evenly over it, and sprinkle the remaining cheese mixture over it. You can sprinkle some breadcrumbs on top. Bake in an oven preheated to 180°C for about half an hour until the cheese starts to bubble and brown and the belly starts to crackle. Enjoy your meal!

Recipes > Knish Ingredients (7 servings) 2 packages of thawed puff pastry 4 large potatoes, peeled, boiled and mashed after cooling 2 tablespoons of olive oil Finely chopped large white onion 2 crushed garlic cloves Salt pepper A beaten egg with a spoonful of water Episodes Instructions ​In the center of each circle, place a spoonful of potato filling. Do not fill too much so that the knish does not fall apart during baking. Spread a little of the egg on the edges of the dough and press them together on top of the filling, in a sort of bag shape. Pinch the dough well and place it upside down on the baking sheet, so that the part you closed is facing down. Brush the knishes with the remaining beaten egg and bake until browned. The most delicious to eat with a refreshing vegetable salad. With appetite! ​Heat the oven to 180 degrees and line a baking sheet with baking paper. Start by preparing the potato stuffing: chop the onion as thinly as possible, and fry in a pan with olive oil until golden. The onion should be caramelized and brown, but not burnt. Mix the puree with the fried onion, crushed garlic, and add salt and pepper to taste. Cool the mixture. Slice the thawed dough and cut circles out of it using an inverted glass or a round cutter.

Episode 9 | Jackson Hole, Wyoming: Bison Burger from Wyoming Ori visits the state of Wyoming, a mountain state surrounded by breathtaking nature, which is also the last stop on our journey. The visit begins in Jackson, at a midway restaurant that sells a New York-style Jewish pastrami sandwich. From there he continues skiing with members of the Jewish community - and although he does not discover his talent there - he makes up for it by having lunch with the Trachtenberg family, a third generation Jewish family that lives in Jackson Hole. He ends the evening at a local cowboy pub, where he eats bison meat - which is very common in Wyoming. Back to catalog> Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city.

For all recipes> For all recipes> Smoked Salmon Credit: Chen Mizrahi Ingredients (7 servings) 400 grams of egg noodles 1 tablespoon salt 1/3 cup oil 300 grams (½1 cups) sugar 4 scrambled eggs 3-1 teaspoons freshly ground black pepper 1 teaspoon cinnamon (optional) Episodes Bagel: For the dough: Half a kilo of flour Half a tablespoon of dry yeast Half a spoonful of salt 2 tablespoons of oil 1 tablespoon of honey 1 cup and 2 tablespoons of lukewarm water For initial cooking: 2 tablespoons of silane 1 tablespoon baking soda powder Half a spoonful of salt A medium wide pot with water ​ For glazing: Protein mixed with a little salt and a teaspoon of water ​ For the "everything bagel" coating: 2 tablespoons sesame 2 tablespoons of poppy seeds 2 tablespoons chopped onion 1 tablespoon of Atlantic sea salt 1 tablespoon garlic crystals (if you can get them) Or watch each of the components separately according to what you like. Instructions: Initial cooking and baking: Heat oven to 200 degrees. Fill a medium-wide pot with water up to two-thirds of the height of the pot, bring to a gentle boil (so that it does not bubble too much). Add silane, baking soda powder and salt and mix. Lift the bagel gently together with the baking paper and place the bagel in the pot with the water so that the upper side is in the water. Cook each time about 2-3 bagels (do not overcrowd) for 1 minute on one side. Gently flip and cook 1 minute on the other side. If you like the bagel with a more bite-sized texture, cook for 2 minutes on each side. Remove gently with a slotted spoon, let the liquids absorb a little with a towel and place in a baking pan lined with lightly greased baking paper. Spread the surface of the bagels with protein and sprinkle the coating you want on top. If you like a fuller coverage, gently (but really gently) lift the bagels, gently turn over the coating you want so that it completely covers the entire top and place back in the mold. Put in the oven to bake for 15-20 minutes or until the bagels are golden-brown. Transfer the bagels to a cooling rack and cool completely. submission: Make a bagel sandwich with cream cheese, thin slices of marinated salmon - Lex, thin slices of purple onion, thin slices of tomato and capers and enjoy the perfect bagel. Note - if you don't eat all the bagels from that day, it is recommended to wrap them well and freeze them. Pickled salmon - Lex: Mix salt, sugar, dill and black pepper in a bowl. Spread a sheet of cling film on the work surface so that it is larger than the salmon. Place half of the amount of the seasoning mixture on the cling film and flatten a little. Place the salmon fillet on top and cover it with the second half of the seasoning mixture. Close the salmon well with the cling film. Place in a mold and place another mold on top of the salmon. Place 3-4 cans (used as weights) on top of the mold and put in the fridge for 2-3 days. Every 12 hours you should turn the fish in the pan and pour the liquid in the pan. After 2-3 days, open the plastic wrap, remove all the seasoning mixture and rinse a little with water just to remove all the seasoning mixture. Cut into thin slices. Do not deploy in advance but only at that moment. Keep the rest of the salmon wrapped in the refrigerator for up to a week ​ Bagel: Preparation of the dough: Transfer the flour through a sieve directly into the mixer bowl. Add yeast and salt and mix a little with a kneading hook. Add oil and honey, turn the mixer on low speed and gradually add the water. Increase the speed of the mixer a little and knead the dough about 10 times until you get a smooth and not very sticky dough. Lightly oil a large bowl. Place the dough in a bowl and slightly oil the surface of the dough. Cover with plastic wrap and let rise for about an hour and a half to two hours until the dough almost doubles in volume. Dough design: Take the dough out to a work surface. Divide the dough into 8 parts and make a smooth and round ball from each part - see in the video. Place the balls on a lightly oiled surface, lightly oil the surface of the balls, cover with plastic wrap and let rest for 10-15 minutes. Meanwhile, cut 8 squares of baking paper (a little larger than the size of the dough balls) and oil them a little. Take a ball of dough, insert your thumb or finger in the center of the ball to create a hole and enlarge the hole gently with both fingers to create a bagel shape - see the video. Prepare the bagel shape in the same way for all the other balls of dough. Place each bagel on a square of baking paper and place in a tray. Lightly oil the surface of the bagels, cover with plastic wrap and let rest for at least an hour. You can also put it in the fridge overnight.

Episode 10 | Jackson Hole, Wyoming: Hanukkah Chocolate Gelt In the last episode of our journey, Ori continues his visit to Wyoming, to the city's most famous chocolatier, Oscar Ortega, who, although not being Jewish, makes Hanukkah gelt voluntarily due to his connection to the small Jewish community. After that, Ori's journey comes to an end, when he is hosted at a traditional communal event of the Jewish community, known as the "Havdachalla", after skiing in the snowy mountains. Back to catalog> Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city.

For all recipes> For all recipes> Corn Fritters Courtesy: Karen Carrier Ingredients 2 cups of white flour ¼ cup sugar 1 tablespoon baking powder Salt and pepper to taste 30 grams of butter 1 medium white onion, chopped 3 garlic cloves, crushed 1 1/2 cup of fresh corn kernels Chili pepper, chopped 2 eggs 1 cup of milk Episodes Instructions Mix flour, sugar, baking powder, and half a teaspoon of salt in a small bowl. Melt butter in a small saucepan over medium heat. Add onion and garlic to the pot and fry for about 4 minutes. Add corn kernels and cook for about 4 minutes while stirring until they are heated. Stir in the chili and season with salt and pepper. Set aside to cool. Beat eggs and milk together in a bowl. Stir in the corn mixture. Then fold in the flour mixture for a uniform batter. At this stage, the batter can be cooled in an airtight container for up to 24 hours, to continue the preparation afterwards. The mixture should be at room temperature before frying. Heat butter or oil in a pan, pour a little of the batter to form the fritters and fry on both sides. It is recommended to sprinkle a little sugar on the fritters before serving. Enjoy your meal!

Episode 3 | The Israeli Food that Conquered Brooklyn Ori continues his journey in New York, this time in Brooklyn where he visits Miss-Ada restaurant, and wonders if he had found the tastiest restaurant in the United States? Later, Ori celebrates Purim at the Friedman family home and tries a variety of desserts and kugel. Back to catalog> Episode 3 | The Israeli Food that Conquered Brooklyn Ori continues his journey in New York, this time in Brooklyn where he visits Miss-Ada restaurant, and wonders if he had found the tastiest restaurant in the United States? Later, Ori celebrates Purim at the Friedman family home and tries a variety of desserts and kugel.

Episode 4 | The Jewish Food that Drives Memphis Crazy Ori departs from New York onto his next destination - Memphis, Tennessee - where he meets two women who have managed to integrate their traditional Jewish food into the local culture and cuisine, and he also discovers a surprising sight - devout Christians who come to buy Hamantaschen at the local Jewish bakery. Back to catalog> Episode 4 | The Jewish Food that Drives Memphis Crazy Ori departs from New York onto his next destination - Memphis, Tennessee - where he meets two women who have managed to integrate their traditional Jewish food into the local culture and cuisine, and he also discovers a surprising sight - devout Christians who come to buy Hamantaschen at the local Jewish bakery.

Episode 1 | New York: Following the Food of the Jewish immigrants on the Lower East Side Starting out in New York - Ori visits three iconic Jewish restaurants, tracing the food that the Jewish immigrants brought with them from Eastern Europe to the US at the end of the 19th and the beginning of the 20th century: Katz's Deli, Yonah Schimmel Knish, and Russ and Daughters. Back to catalog> Chapter 1 | New York: following the food of the Jewish immigrant on the Lower East Side We start in New York - Uri visits three iconic Jewish restaurants that trace the Jewish food brought with them by the Jewish immigrants from Eastern Europe who arrived in the United States in the late 19th and early 20th centuries - Katz's Deli, Yona Schimmel Kanish Bakery, and Russ & Daughters.

Episode 5 | Memphis, Tennessee: Barbecue, Whiskey and Rock n' Roll Barbecue. smoked meat, brisket and whiskey at the Jewish Bourbon Club in Memphis - you won't believe how delicious the Jewish food in southern United States is. We continue our journey with the Jewish Elvis - our host Ori Laizerouvich surprises us with his singing abilities in the legendary recording studio in Memphis - where Elvis, Jeff Buckley and Eden Ben Zaken recorded. And the highlight - the amazing Jewish community of Memphis. Back to catalog> Episode 5 | Memphis, Tennessee: Barbecue, Whiskey and Rock n' Roll Barbecue. smoked meat, brisket and whiskey at the Jewish Bourbon Club in Memphis - you won't believe how delicious the Jewish food in southern United States is. We continue our journey with the Jewish Elvis - our host Ori Laizerouvich surprises us with his singing abilities in the legendary recording studio in Memphis - where Elvis, Jeff Buckley and Eden Ben Zaken recorded. And the highlight - the amazing Jewish community of Memphis.

Jewish Foodie About us Ruderman Family Foundation The Ruderman Family Foundation is a private philanthropic foundation established in 2002 in the United States and managed by the Ruderman family. The foundation works in the United States and Israel to strengthen the connection between the State of Israel and the Jewish community in the United States and promoting strategic philanthropy. Until 2020 it also worked to integrate people with disabilities into society. ​ In the field of Israel-American Jewry relations, the Foundation focuses on strengthening the sense of mutual commitment between the State of Israel and the Jewish communities in the United States. The Foundation works to increase awareness and disseminate quality and trusted knowledge to the Israeli public about the Jewish community in the United States, to promote and develop an in-depth knowledge and understanding of the needs, successes and challenges facing American Jews. The Ruderman Family Foundation sees American Jewry as a strategic asset for the State of Israel and a significant part of the prosperity of the Jewish people as a whole. ​ The Ruderman Family Foundation strives to act as a strategic catalyst in the arenas in which it has chosen to intervene, in cooperation with the state, civil society, the private sector and philanthropy, without political affiliation and out of values of social justice, equality and world correction. The mission of the foundation is to lead to the creation of a commitment of the leadership and the Israeli public, which will lead to joint action and strengthen the connection between the two largest Jewish communities in the world. ​ About us Jewish Foodie A new online series initiated by the Ruderman Family Foundation, starring award-winning Israeli actor and comedian, Ori Laizerouvich. Ori embarks on a fascinating culinary journey in various parts of the US to get to know the Jewish communities across the country. Throughout the series, Ori is exposed to the cultural diversity of these communities, eating in iconic Jewish restaurants, cooking with experienced chefs, and meeting colorful figures from the US Jewish communities, introducing their unique stories, culture, and food. ​ Initiated by: Jay and Shira Ruderman, Ruderman Family Foundation Produced by: Asaf and Roni Nawi Production Company: Nawipro Creator and content director: Yehuda Ozalvo (Project and Content Manager, Ruderman Family Foundation) Directed, edited and filmed by: Or Sitt

Episode 8 | Austin, Texas: The Burger with a Jewish Twist! Just before we are saying goodbye to the southern United States, Ori continues his visit to Austin, Texas with a local Texan-Mexican breakfast at a Jewish Deli - "Biederman's", together with Rabbi Neil Blumofe, known as "Rabbi Cowboy". Later that day, Ori visits a hamburger restaurant that has become a local sensation - the "JewBoy Burger". Between each bite, Mo, the owner of the restaurant, shares with Ori the tricks that make his hamburger so delicious, the Jewish angle of his food, and the origin of the restaurant's unique name. Back to catalog> Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city.