There is no uniquely Jewish cuisine.
Granted, the slow cooking sabbath stew is a uniquely Jewish dish, due to a) the issur against cooking on shabbat, but also b) the desire to eat something that cooks slowly over shabbat to show our contempt towards Sadduceeism/Karaism (the famous Baal haMaor indicates this).
Ashkenazim have chulent; Mizrahim and Sepharadim have varying varieties of dafina, hamin, stracotto (Italkim), tebit (Iraqi), and other such dishes.
Boneless fish also is a Jewish thing to eat on Shabbat, due to borrer (gefilte, Spanish/Portuguese Jews in London with fried fish and chips eaten cold, Moroccans ate sweet and sour fish tagine, etc.)
But Jewish eating has largely taken on the character of the societies in which Jews live, while adapting to shabbat and kashrut parameters.
And there is nothing wrong with exploring ways to enjoy a variety of foods, as Ii frequently discuss here,