Most people learn how to make authentic Jewish food from their bubbe (grandmother). If you're not Jewish, or your bubbe never wrote down her treasured recipes for you, don't despair. This page will guide you through the basics of authentic Jewish cooking.

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• Jewish cooking draws on the wide variety of culinary traditions from the many countries that Jews have lived in over the past several thousand years. The foods reflect Middle Eastern, Mediterranean, Spanish, German and Eastern European influences, as well as Jewish dietary laws.

• Most Jewish recipes can be made using ingredients you find in your local market. Although groceries in rural areas may not carry lox or gefilte fish, you should be able to find most of the basics on any grocer's shelves. If you keep a Kosher kitchen, you may need to look for ingredients that have been approved by a rabbi, but if that ifs not a concern, you won't have a difficult time shopping for authentic Jewish ingredients.

• Most Jewish holidays have specific foods or food groups associated with them.

1. Rosh Hashana - Round and sweet
2. Succot - Harvest foods
3. Chanukah - Foods cooked in oil
4. Purim - Foods that reinforce the story of Esther and Hamen
5. Passover - No hametz
6. Shavuot - Dairy

• Most Jewish meals begin with the breaking of bread. Challah bread is typically served on the Sabbath, and some Jewish holidays. Traditional Saturday Sabbath meals are stews or soups that can be started on Friday, and simmer without attention until eaten on Saturday, because of the prohibition of working on the Sabbath.

• Jewish Recipes: Jewish Recipes, Kosher Recipes, and Jewish Kitchens

• Recipezaar: Kosher and Jewish-Ashkenazi Recipes

• Ida's Jewish Recipes: Cooking for the Holidays or Everyday Meals

• TotallyJewish.com: Traditional Recipes

• Feed Me Bubbe: Recipes by Episode

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