Bulgur wheat stands in for ground beef in this variation of the classic Greek dish. Both the eggplant and bulgur are excellent sources of fiber.   Ingredients: 2-3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil, divided Cooking spray 2 cups chopped onion 4 garlic cloves, minced 1/2 cup... Read more

A Shavuos appetizer that’s a cinch to prepare. Now that’s refreshing! Ingredients: Sixteen 1-inch cubes seedless watermelon, chilled 2 ounces feta cheese, crumbled 2 tablespoons finely chopped mint Black pepper Directions: Using a small melon baller or a 1/4 teaspoon measuring spoon, scoop out a small well in each watermelon cube,... Read more

The following recipe is featured in the latest issue of Bitayavon Magazine. It is sometimes difficult to imagine getting excited about gefilte fish or cholent, being that these are foods eaten every Shabbos and don’t change that much in composition and flavor. The following recipe is a creative twist on a traditional dish that transforms the flavor... Read more

  Congratulations to Estee, winner of the Kosher Elegance Giveaway!!   This post features: A Savvima review of Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind. A chance to win a free copy of Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind! The recent emergence of kosher cooking talent in the form of... Read more

Ingredients: 3 tablespoons extra-virgin olive oil 1 pound ground beef 1 onion, thinly sliced 8 ounces sliced white mushrooms 3 cloves garlic, thinly sliced 2 jalapeño peppers, stemmed, seeded and finely chopped Salt and pepper 2 avocados, cut into cubes fresh lime juice 8 small flour tortillas Directions: In a large skillet, heat 2 tablespoons olive... Read more