Sure you could just buy it at the store, but homemade applesauce is one of the all-time great treats.
Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking. Here's a healthy and delicious vegan version.
Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with rice and vegetables for an equally tasty main course.
Vegan, cholesterol-free, and thoroughly delicious, this chocolate babka won a blue ribbon at the 2001 Monmouth County Fair.
Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
I just love this recipe: pasta smothered in a creamy sauce with mushrooms and chunks of mock meat.
Working with filo dough is not as difficult as you might think, and this elegant mushroom dish is well worth the effort.
Kugel is a traditional Jewish side dish that is usually slightly sweet but is often served as a side dish, rather than a dessert.
Polenta is a thick cornmeal mush served as a side dish to stew, or topped with vegetables, sauce, and/or cheese.
Delicious, not-too-sweet cookies filled with poppyseeds.