#KosherRecipes

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.

Miscellaneous | Passover

How to Cook for Passover with No Specialty Ingredients - Tips & Recipes for Coronavirus Cooking

There’s no question that Passover this year looks very different from usual for most of us.

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.

Recipes | Recipes

Kosher Vegan Black-Rice Stuffed Mushrooms!

If you haven't tried black rice before, don't be scared. It's good stuff. More similar in taste and texture to wild rice than to either brown or white rice. You can also try it in this warm fall salad I made a couple of years ago, which is still a favorite.

Recipes | Recipes

Crunchy & Vibrant Summer Rolls with Almond-Miso Sauce - Vegetarian - Kosher Recipe

I first attempted summer rolls (or rice paper rolls) like these a few years ago, and I simply could not master them.

Recipes | Recipes

Kosher Cooking: Creamy Olive Pasta

Every time I open a can of olives for a specific purpose, I'm left with what seems like hundreds of them to use up, which is how I discovered this recipe.