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Allison Gould

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Kosher Recipes | Recipes

Recipes | Kosher Recipes

How to Make Cheese Blintzes

Golden crepes stuffed a creamy sweet cheese filling

Recipes | Kosher Recipes

Hearty Tortellini Soup with Spinach and Butternut Squash - Kosher Recipe

Heat a dutch oven or strong-bottomed pot over medium-high heat. Add the onions, leeks, celery, carrots, olive oil, and 1 tsp kosher salt and saute for 10-12 minutes. Add the butternut squash, and garlic, turmeric, basil, and oregano and butter and saute another few minutes.

Recipes | Kosher Recipes

4 Simple Charoset Recipes - How to Make Passover Charoset - Smooth, Chunky, and Nut-Free

In the lead up to Seder night, it’s time to start thinking about the Seder plate foods, including how to make charoset (also called haroset)—a mixture of apples, nuts and wine which resembles the mortar and brick made by the Jews when they toiled for Pharaoh. This is used as a type of relish into which the maror (bitter herb) is dipped (and then shaken off) before eating.

Recipes | Kosher Recipes

How to Make Sabich Pita Sandwiches at Home

Sabich is falafel’s younger, less well known cousin—a popular pita sandwich in Israel, brought there by Iraqi immigrants. The warm pita is stuffed with slices of hard boiled egg, soft fried eggplant, Israeli salad, pickles, hummus, tahini, and amba—a savory pickled mango sauce. It might sound like too much going on in one sandwich, but somehow it all works.

Recipes | Kosher Recipes

Black Bean, Corn, Chicken Soup - Soup - Kosher Recipe

This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.

Recipes | Kosher Recipes

Shakshuka: The Perfect Meal for Any Time of Day

Shakshuka is the perfect thing to make when you want something fresh and relatively quick that you can make with ingredients you probably already have in the house. Best of all, it works for breakfast, lunch, or dinner, and if you're having company on short notice, it's an easy way to impress and a fun, social way to eat.

Recipes | Kosher Recipes

Sheet-Pan Gnocchi with Summer Vegetables

Did you know that gnocchi doesn’t need to be boiled? I did not, until recently. The texture is different—a little more chewy and the outside gets nice a crispy—but equally delicious. The vegetables provide so much flavor, and the burst tomatoes coat the gnocchi creating a light sauce. A shaving of parmesan over the top just brings the whole thing home.

Recipes | Kosher Recipes

Classic Cheesecake with Fresh Fruit for Shavuot

s that time of year again, when cheesecakes galore are popping up all over the place. To be honest, I am not cheesecake’s biggest fan, but this recipe is one even I enjoy. The actual cheesecake is lighter, with a slight lemony undertone, and the fresh fruit helps temper the richness

Recipes | Kosher Recipes

One-Pan Za'atar Chicken and Barley with Tu B'Shevat Fruits

On Tu B’Shevat (the New Year for trees) it’s customary to eat fruit—particularly the seven species for which Israel is praised:

Recipes | Kosher Recipes

Purple Cabbage Salad with Apple, Mint, Lime & Grapefruit - Cabbage-Based Salads

This salad was tart and refreshing and surprisingly popular when I made it for friends.

Recipes | Kosher Recipes

Panic Soup - For Pandemic Times!

With so much uncertainty and anxiety in the world right now, as things evolve hour by hour, I think it’s fair to say all of us are feeling unsettled to some degree or another. I, for one, have done a fair bit of panicking (some of which somehow resulted in this sou

Recipes | Kosher Recipes

Classic ‘Lekvar’ (Prune Butter) Hamantaschen

‘Lekvár’ refers to thick fruit butter, and when it comes to hamantaschen it typically refers to the prune filling (and sometimes apricot—although it is nothing like the more familiar store-bought apricot jams). Unsurprisingly, it is eastern European in origin.

Recipes | Kosher Recipes

My Favorite Kosher Gluten-Free Challah Bread

Gluten-free baking can be an exercise in frustration, but this bread recipe has never let me down. For me, the success is in the texture. As you can see, it has plenty of aeration which lends it some of the fluffiness of real bread.