Click here for some humorous commentary on Jewish food come holiday time:

Jewish food, itself a staple in Jewish culture, also featured prominently in other aspects of Jewish culture.

Because Jews lived as an ethnic group in Europe separated by religion, several of their foods play important roles in their holidays, either by long-standing tradition, or religious law.  For example, it is traditional to eat foods with oil on Chanukah to celebrate the miracle of the oil in the temple burning for eight days, therefore, latkes are a traditional food.  On Passover, eating at least a small piece of matzah is ritually mandatory, which made it readily available for more widespread use in Jewish homes.  Matzah Balls may not resemble their cracker-like ancestors, but click below to learn that they are, in fact, matzah-based.

Because of the laws of kashrut, Jewish food had to develop along, at least to a degree, different lines than non-Jewish peasant cuisine in the old country.  Milk and meat had to be kept separate, and certain animals, such as pigs, could not be consumed at all.

Jews, often lower class in Europe, had to make do with what they had, and nothing could go to waste.  For example, cholent is a meat stew comparable to goulash or Irish stew.  Essentially, Jewish mothers would take all of the leftovers they could still use (mainly meat and potatoes), and then let the concoction simmer for several hours at a time.  It was traditionally eaten on the Sabbath, when it is forbidden to turn a stove on or off.

Click on the picture below to learn how to make knaidlach.

Sources:

Matzah Ball Soup- www.everystockphoto.com, User: Derek7272

My Jewish Learning – Judaism & Jewish Life