Darra Goldstein's Raspberry Kvass
Darra Goldstein’s Raspberry Kvass from her cookbook Beyond the North Wind, is the perfect homemade summer drink. It uses natural fermentation to create a bubbly, effervescent lightly alcoholic cocktail.
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Asaf's Homemade Pita
In this simple recipe, you will learn how to make pita from scratch using the simplest of ingredients and a cast iron pan. Thanks to chef Asaf Razon, this easy pita recipe will have you making fresh bread all the time.
Read MoreChef Ayesha Nurdjaja's Meatballs
Born and raised in gravesend, Brooklyn, Chef Ayesha Nurdjaja shares her meatball recipe, and why Italian American never eat other people’s meatballs!
Read MoreChef Ayesha Nurdjaja's Basic Red Sauce
Chef Ayesha Nurdjaja of acclaimed NYC restaurant Shuka shares her basic Red Sauce recipe for all your italian cooking needs.
Read MoreMy Grandmother's Chicken Soup
Liz Rueven of Kosher like me shares her grandmother’s chicken soup recipe along with her childhood memories and best tips.
Read MoreIndian Dal from Anitha Baliga
A north indian punjabi style dal, the yellow pigeon peas are cooked with chilis, garlic, ginger, onion, tomato, cilantro and spinach along with aromatic spices like cumin seed and the very pungent asafetida powder. A truly delicious and complete vegetarian meal from my dear old friend Anitha Baliga.
Read MoreMoroccan Chicken with Lemon and Olives from Chef Gabriel Israel
In this simple recipe for Moroccan Chicken with Lemon and Olives, Chef Gabriel Israel shares his secret for an especially savory and fork tender chicken (Olive brine!) and the story behind why this dish is so meaningful in his memories.
Read MoreTorta Paesana from Iris Gavazzi
A Delicious cake hailing from Brianza in the Lombardia region of Italy, Torta paesana is made from bits of leftovers including day old bread, currants, cocoa powder, pine nuts and liquor.
Read MoreThe Best Tiramisu: A Classic from Tutti A Tavola
This classic tiramisu will teach you exactly how to make the most famous of all Italian desserts. Straight from the heart of Tuscany, the ladies of tutti a tavola have shared this simple delicious recipe with boozy marsala, espresso, lady fingers and mascarpone.
Read MoreRoasted Cabbage with Brown Butter
The humble cabbage turns into a complex and delicious side when simmered in chicken stock, then roasted in the oven with brown butter. Use the master chicken bone broth recipe and make two wonderful dishes from the vegetables such as latkes made of parsnip, potato and carrot and this roasted brown butter cabbage.
Read MoreEasy Chicken Bone Broth or Stock Master Recipe
an easy how-to guide with tips and recipe to making a simple and nourishing chicken bone broth to drink, use as a base for other soups and stews.
Read MoreThe best latkes made from soup vegetables
Inspired by an idea from Kosher Like Me’s Liz Rueven’s grandmother, these latkes made from soup vegetables like potato, parsnip and carrot, are a wonderful way to repurpose vegetables from your chicken soup or bone broth.
Read MoreDraniki by Chef David Nayfeld
Explore an ethereal golden blini-like potato pancake stuffed with ground chicken and topped with Russian sour cream with San Francisco chef, David Nayfeld of Che Fico(on Bon Appetite Magazine's top 10 list for 2018). Nayfeld's family emigrated from Minsk, Belarus and this pancake is the pivotal dish of his childhood.
Read MorePotato Salad by Chef Ashley Faulkner of Bucktown PVD
A southern family recipe from this Bronx native, Chef Ashley Faulkner of Bucktown, uses pickle brine and whole grain mustard for this simple and excellent thanksgiving side! We use it all year around too!
Read MoreMushroom Stuffing with Pumpernickel and Rosemary
Danielle’s mushroom stuffing with pumpernickel and rosemary has all the goodies in it, like cypress grove aged goat cheese Midnight Moon, cream, parsley and spinach!
Read MoreTarragon Pie with Darra Goldstein
Darra Goldstein shares her wonderful Tarragon Pie, a fragrant bread stuffed with hardboiled eggs and vibrant fresh herbs like tarragon, basil and dill.
Read MoreKhachapuri with Darra Goldstein
Darra Goldstein’s Khachapuri recipe from her book The Georgian Feast, is so simple and satisfying to make, with it’s delicate, flaky crust and savory cheese filling.
Read MoreChocolate Honey Ganache Tart with Figs and Pomegranate
A no bake tart, made in less than 20 minutes, this tart I dreamed up for rosh hashanah and the jewish holidays contains dates, pistachios, chocolate, honey, figs and pomegranate seeds. It’s gluten free and if you use parve or dairy free chocolate, its great to serve to a kosher crowd as well.
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Yael Cobano's Date Pudding Cake
Yale Cobano is the president of the Jewish Community of Madrid. Author and editor of The Rosh Hashanah Seder Cookbook, Sara Gardner shares this excerpt and Cobano's recipe from her new book. Click here to read more about Sarah's journey into the Spanish Jewish world as it is today while she studied its history as a fulbright scholar.
This sweet, booze-infused cake offers your guests a sweet finish to their meal as well as a reason to prolong the Rosh Hashanah joy. The funny side note to the origin of this recipe, ironically, is that Yael, to whom its credited, found it in a book of recipes from Spanish convents. As many of the monks and nuns of early modern Spain (the early 16th and 17th centuries) were often descended from Jewish families that had voluntarily or been forcibly converted to Catholicism leading up to and during the Inquisition, it seemed appropriate to include it in this book. On a more technical note, make sure to not rush the syrup infusion process, the slower the syrup soaks into the cake, the more evenly the flavor diffuses into it.
Texas Chili from Chef Tim Dornon
This gluten free chili is for carnivores, super bowl fans, and paleo dieters alike: a modern chef’s twist on a classic Texas dish that focuses on three main ingredients: beef, chilis and smoked paprika.
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