New cookbook showcases Jewish traditions

Every week, thousands of viewers watch Melinda Strauss prepare Shabbos meals in her kitchen — sharing kosher recipes, Jewish traditions and family stories along the way.

Now the Modern Orthodox food creator is bringing those recipes from social media to print with her first cookbook.

Strauss, a resident of Woodmere, has spent nearly 15 years creating Jewish food content online, sharing recipes, family traditions and insights about Jewish life with audiences around the world.

For five years, she has posted weekly Shabbos menus on TikTok (@therealmelindastrauss), often explaining the stories behind the dishes she prepares for her family. One recipe in particular became a favorite among her followers: roasted broccoli, which they began calling “Nora’s Broccoli.”

During a phase when her daughter Nora would eat only broccoli, Strauss began roasting it every week for Shabbos. Soon, followers were making the dish themselves.

“People started telling me their kids were finally eating broccoli because of this recipe,” Strauss recalled.

That response helped inspire the idea for a cookbook — “Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions” — a place to collect the recipes and stories she had been sharing online.

Strauss said she is often asked whether people who are not Jewish can cook her recipes. Her answer, she said, is simple.

“Jewish food, like all food, tells a story,” Strauss said. “And stories are best when we share them.”

Family plays a central role throughout the book. Strauss’ father wrote the foreword, and many of the recipes are connected to memories from her childhood.

Some of her earliest food memories involve her grandmother, Savtah Adina, who lived across the street from the family in Seattle. Strauss remembers sitting on the kitchen counter while her grandmother prepared large weekly meals.

Although she was usually not allowed to cook — that role was reserved for her older sisters — Strauss often served as the family’s taste tester.

“That’s really where my love of food began,” she said.

Today, Strauss uses her social media platforms to explain Jewish traditions, holidays and foods to a wide audience that includes both Jewish and non-Jewish viewers.

“What I’ve found is that food becomes the bridge,” she said. “It sparks questions and starts conversations.”

The cookbook expands on that idea by combining recipes with stories about Jewish traditions and family life.

At a time when many Jews feel the weight of rising antisemitism and the ongoing war in Israel, Strauss said she hopes the book will also serve as a reminder of Jewish resilience and pride.

“This cookbook is more than recipes,” she said. “It’s a way of celebrating who we are.”

Strauss also sees the growing community of Jewish food creators online — particularly Orthodox women — as part of a broader shift.

Social media has created opportunities for women to build careers as recipe developers, authors, educators and entrepreneurs, she said.

For Strauss, the journey has meant blending her passion for cooking with her Jewish values and education.

“I hope people feel inspired to raise their own voices,” she said. “We need more people telling the Jewish story through food, through traditions and through joy.”

5 ‘Eat Jewish’ recipes from Melinda Strauss

Labneh Cheese

Makes 3/4 cup (180 ml)

One of Strauss’ favorite things about visiting Israel is the Israeli breakfast, and more specifically, the cheese! Cheese just tastes better in Israel, and her favorite to pair with Turkish Cheese Borekas (page 174), chopped salad, Jerusalem bagels, lox, and shakshuka is labneh. Labneh is a tangy, creamy Middle Eastern cheese that I love topped with za’atar and olive oil. The best part? Labneh is made with just two simple ingredients: whole-milk yogurt and salt. The liquid that drains from the yogurt as it strains is called whey, and there are several ways to use it once your labneh is ready. You can discard it, add it to your compost, mix it with protein powder for smoothies, or even feed it to your animals.

The labneh can be stored in the refrigerator in an airtight container for up to 2 weeks.

1 cup (240 ml) whole-milk Greek yogurt

1/4 tsp. kosher salt

Extra-virgin olive oil, for garnishing

Za’atar (page 39), for garnishing

1. In a small bowl, add the yogurt and salt. Using a rubber spatula, stir until the salt is fully incorporated.

2. Set a mesh strainer over a large bowl, and line the strainer with cheesecloth or a clean linen cloth, with about 3 to 4 inches (7.5 to 10 cm) of cloth hanging over the sides. Add the yogurt to the strainer, using the spatula to scrape it from the bowl. Lay the remaining cloth over the top and transfer to the refrigerator. Chill until the yogurt has thickened and there is liquid (that’s the whey!) in the bottom of the bowl, at least 24 hours and up to 48 hours. Discard the whey or use it as desired.

3. To serve, transfer the labneh to a clean serving bowl or plate. Use the back of a spoon to swirl a shallow well in the center. Top with a drizzle of olive oil and a sprinkle of za’atar. You can serve labneh with veggies, pita, and crackers, or dollop it onto anything you’d like.

Slow Cooker Oxtail Soup

Makes 1 cup (240 g)

In Strauss’ family, they call this Kitchen Sink Soup, because it includes just about everything but the kitchen sink! This hearty oxtail soup, filled to the brim with beef, marrow, vegetables, herbs, barley, split peas, and so much flavor, reminds her of her Savtah Adina, who made this recipe for her family whenever she wanted to use up all the vegetables in her refrigerator. The biggest change Strauss made to the recipe was switching from a pressure cooker to a slow cooker. Just mix all the ingredients together in the slow cooker, set it for 10 hours, and walk away until it’s done. If you are unable to get your hands on beef oxtail at your local butcher, short ribs can be used instead.

The soup can be stored in the refrigerator in an airtight container for 3 to 4 days and in the freezer for up to 6 months.

2 lbs. (910 g) beef oxtail

6 marrow bones

1 package (16 oz or 455g) frozen mixed vegetables

2 medium carrots, chopped

2 medium stalks celery, chopped

1 medium parsnip, chopped

1 medium turnip, chopped

1 medium yellow onion, chopped

1 cup chopped fresh parsley

1 cup chopped fresh dill

1/2 cup (100 g) pearl barley

1/4 cup (50 g) split peas

2 Tbsp. Onion Soup Mix (page 38)

2 tsp. salt

1/2 tsp. black pepper

7 cups (1.7L) beef stock

1. In an 8- to 10-quart (7.5 to 9.5 L) slow cooker, add the oxtail, marrow bones, frozen vegetables, carrots, celery, parsnip, turnip, onion, parsley, dill, barley, split peas, onion soup mix, salt, and pepper. Pour in the beef stock, making sure everything is completely covered. This will pretty much fill up your entire slow cooker to the top. Cover the slow cooker, set it to low, and let it cook for 10 hours.

2. Remove the lid to help the soup cool down. If serving right away, ladle into soup bowls. If not, wait until the soup is completely cool before transferring to a container for storage, about 1 hour.

Pomegranate-Braised Pot Roast

Serves 8 to 10

Strauss likes to think of this as her Rosh Hashanah pot roast, because during the Jewish New Year we eat symbolic foods, each with a special meaning — and many of them are in this recipe, including pomegranate seeds, dates, and leeks. For me, pot roast is all about the balance: tender, slow-cooked meat, flavorful vegetables, and a rich, savory gravy that ties it all together. It’s simple, hearty, and always a crowd-pleaser, making it perfect for everything from cozy family dinners to festive holiday meals.

The pot roast can be stored in the refrigerator in an airtight container for 4 to 5 days and in the freezer for up to 6 months.

4 lbs. (1.8 kg) chuck roast

3 tsp. kosher salt, divided

1-1/2 tsp. black pepper, divided

4 Tbsp. extra-virgin olive oil, divided

2 leeks, white and light green parts sliced into thin rounds

1 cup thinly sliced mushrooms

2 cloves garlic, minced

1 cup (240 ml) beef stock

1 cup (240 ml) pure pomegranate juice

1 Tbsp. honey

1 Tbsp. Dijon mustard

1 Tbsp. Onion Soup Mix (page 38)

1 tsp. paprika

1 tsp. garlic powder

1/2 tsp. dried ground thyme

Pomegranate seeds, for garnishing

Fresh thyme, for garnish

1. Pat the roast dry with paper towels and season with 2 teaspoons of the salt and 1 teaspoon of the pepper.

2. In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of the oil over medium-high heat until it shimmers, about 2 minutes. Add the meat and sear it all over, about 5 minutes per side. Transfer to a large plate.

3. Reduce the heat to medium. Add the remaining 2 tablespoons oil, the leeks, and mushrooms; cook, stirring occasionally, until beginning to caramelize, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the stock and juice; stir until the browned bits loosen from the bottom of the pot. Stir in the honey, mustard, soup mix, paprika, garlic powder, dried thyme, the remaining 1 teaspoon salt, and the remaining 1/2 teaspoon pepper. Return the meat to the pot and bring to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer until the meat is tender and the sauce has reduced by half, 2 to 3 hours.

4. Transfer the meat to a cutting board and let rest for 15 minutes. Cut into 1/4-inch-thick (6 mm) slices. Serve warm on a platter topped with the sauce, pomegranate seeds, and fresh thyme.

Yakir’s Biscoff Babka Buns

Makes 24 buns

Babka is a beloved Jewish dessert that we’d never gatekeep! The classic fillings are chocolate and cinnamon, but the options are endless — like hazelnut spread or my personal favorite, Biscoff Creamy Cookie Butter. This babka is made into individual buns in muffin tins instead of a traditional loaf shape. If you want to make loaves instead of buns, this recipe makes two large babka loaves.

This recipe holds a special place in Strauss’ heart because a follower of hers on social media, Marcy Tatelbaum, used to make it for her son, Yakir. “They called him their Cookie Monster because he loved cookies and desserts,” Tatelbaum said. Yakir was tragically killed in Gaza after the October 7 attack, forever a hero who fought to protect us all. This babka is in his honor.

The buns can be stored in an airtight container at room temperature for 3 to 4 days and in the freezer for 3 months.

Babka Dough

1 cup (240 ml) warm water

1 Tbsp. active-dry yeast

1/2 cup (100 g)

granulated sugar

3 large eggs, beaten separately, divided

1/2 cup (120 ml) plus

1/2 tsp. neutral oil, divided

1/2 tsp. kosher salt

4-1/2 cups (560 g) all-purpose flour, plus more
as needed

Biscoff Filling

3/4 cup (180 ml) Biscoff Creamy Cookie Butter

1/4 cup (55 g) packed brown sugar

3 Tbsp. neutral oil

1 tsp. ground cinnamon

1/4 tsp. kosher salt

Topping

1/2 cup (120 ml) Biscoff Creamy Cookie Butter

1. Make the dough: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, add the warm water, yeast, and granulated sugar and whisk at low speed until dissolved, about 10 seconds. Set aside for 10 minutes for the yeast to activate; the top will be frothy when it is ready.

2. Add 2 of the beaten eggs, 1/2 cup (120 ml) of the oil, and 1/2 teaspoon salt, and whisk at low speed until fully combined, about 30 seconds. Switch to the dough hook attachment and add the flour. Mix at low speed until no flour is visible and the dough is sticking to the sides of the bowl, about 2 minutes. Increase the speed to medium-low and mix until the dough is smooth and no longer sticking to the sides of the bowl, 2 to 3 minutes. If the dough is still sticking, add a little more flour, 1/4 cup (30 g) at a time, up to an additional 1/2 cup (65 g).

3. Brush the dough with the remaining 1/2 teaspoon oil to prevent sticking. Transfer the dough to a clean, large bowl, cover with a clean kitchen towel, and let the dough rest in a warm area until it has doubled in size, about 1 hour and 30 minutes.

4. Preheat the oven to 350°F (175°C/gas 4). Prepare two 12-cup or four 6-cup muffin pans with paper baking cups or grease with cooking oil. On a lightly floured surface, use a rolling pin to roll out the dough into a large rectangle, about 16 by 24 inches (41 by 61 cm).

5. Make the Biscoff filling: In a small bowl, add the ¾ cup (180 ml) Biscoff spread, brown sugar, 3 tablespoons oil, cinnamon, and 1/4 teaspoon salt; stir until smooth. Spread the mixture onto the rolled-out dough in a thin, even layer all the way to the edges. From a long side, gently roll the dough up tightly, jelly-roll fashion.

6. With a sharp knife, cut the roll into twenty-four 1-inch-thick (2.5 cm) slices. Hold a slice in two hands and stretch it slightly. Twist your hands in opposite directions, then tuck the ends under and pinch them together. Place the babka, seam side down, in the muffin tin. Repeat with the remaining slices. Cover the buns with a clean kitchen towel and set aside until fluffed up and pillowy, about 30 minutes.

7. Brush the buns with the remaining beaten egg. Bake until golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool slightly in the pans, about 10 minutes, then transfer the buns directly to a wire cooling rack to cool completely, about 1 hour.

8. In a small microwave-safe bowl, melt the 1/2 cup (120 ml) Biscoff spread until it’s a pourable liquid, about 30 seconds. Drizzle over the babka buns. Serve immediately, or after the topping has cooled — either way is great.

Zucchini Bread

Makes 1 tube-pan loaf or about 24 muffins

Strauss debated whether to place this recipe under side dishes or desserts, but there’s something special about serving a sweet side dish that always brings me joy. She’s not entirely sure where the Ashkenazic tradition of sweet dishes like raisin noodle kugel, cranberry crunch kugel, carrot muffins, pumpkin bread, and zucchini bread began, but it’s one she's always loved. Her savtah used to make this recipe in a tube pan, and she still uses her pan to make it in her kitchen.

Strauss adapted it to be a bit less sweet and cakier, and you can use a Bundt pan if you prefer. Sweet zucchini bread pairs well with a variety of dishes, such as cheese blintzes, lox with cream cheese, Apple Cider–Roasted Chicken (page 120), Dry-Rub Brisket (page 100), grilled salmon, or even alongside a bowl of Chicken Soup (page 62).

The zucchini bread can be stored on the counter in an airtight container for 3 to 4 days and in the freezer for up to 6 months.

Cooking Spray, for greasing

1-1/2 cups (300 g) granulated sugar

1 cup (240 ml) vegetable oil

3 large eggs

1 tsp. freshly grated lemon zest

1/2 tsp. vanilla extract

2 medium zucchini, grated and squeezed dry

2-1/2 cups (300 g) all-purpose flour

1 tsp. ground cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1 can (8 oz, or 225g) crushed pineapple

1. Preheat the oven to 375°F (190°C/gas 5) and grease a tube or Bundt pan with cooking spray.

2. In a large bowl, add the sugar, oil, eggs, lemon zest, and vanilla and whisk until well combined. Add the zucchini and, using a rubber spatula, stir until evenly incorporated.

3. In another large bowl, add the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger; whisk to combine. Add the egg mixture and, using a rubber spatula, stir until a thick batter forms. Fold in the crushed pineapple.

4. To the prepared pan, add the batter, using a rubber spatula to scrape the sides of the bowl. Bake until the top is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes.

5. Let cool slightly, about 10 minutes. Set a wire cooling rack on top of the pan and carefully invert, allowing the bread to fall onto the rack. Gently tap the pan to loosen the bread if necessary. Serve warm or at room temperature.

Excerpt © 2025 by Sheneur Menaker from “Eat Jewish” by Melinda Strauss. Reproduced by permission of the publisher, Rock Point, an imprint of The Quarto Group. Photos by Sheneur Menaker.

Nechama Bluth is associate for The Jewish Star.

Write: nbluth@TheJewishStar.com