A favored food in the past among Ashkenazi Jews,[1][2] gribenes appears in Jewish stories and parables, for example in the work of the Hebrew poet Chaim Nachman Bialik.

[4][1][2] Gribenes can be used as an ingredient in dishes like kasha varnishkes, fleishig kugel, and gehakte leber.

[1][7] Gribenes can be eaten as a snack on rye or pumpernickel bread with salt,[8] or used in recipes such as chopped liver,[9] or all of the above.

[1][10] In Louisiana, Jews add gribenes to jambalaya in place of (treyf) shrimp.

[2] It can also be served in a GLT, a modified version of a BLT sandwich that replaces bacon with gribenes.