Spiral Cut Hot Dogs are easy to prepare. Not only will they impress your guests, but they provide crevices to grab hold of your condiments and lots of crispy edges!  Read More

Thanks to The Kosher Spoon for sharing this recipe! I’ve challenged myself this Chanuka season to leave my frying pan where it belongs. Not because I’m on a diet or anything. Simply because my family will undoubtedly get their share of oily goodness from other sources, many other sources. Sources I cannot control. And because I’m on... Read more

This recipe is excerpted from the new cookbook, Dash: Inspired Kosher Recipes For The Seasoned Palette. For a truly outstanding beginning to your meal, serve this wild rice salad topped with crisp duck pieces and wait for the compliments to pour in. It is elegant enough for the most formal occasion, yet simple enough for anyone to prepare. Ingredients: 2... Read more

Thanks to Anna Sanders of Washington Heights, NY for sharing this recipe! Ingredients: 1 (8-piece) chicken, cut up 1 cup of veggie/chicken/beef stock 1 onion, sliced 1 dark beer 1/2 cup yellow mustard 6-7 cloves of garlic, chopped Directions: 1. Place chicken and onion in a large frying pan. Brown both sides of chicken, about 10 minutes on each side.... Read more

Thanks to Dvora Friedman for sharing this recipe! Ingredients: Chicken cutlets, cut into bite sized pieces Oil Pereg shwarma spice Pitas French fries Tomatoes, diced Cucumbers, peeled and diced Chummus Directions: 1. Marinate chicken in oil and pereg shwarma spice, then saute over low flame until done. 2. Serve in a warm pita with french fries, tomatoes,... Read more

Thanks Rochel S. for sharing this recipe! Ingredients: 4 chicken bottoms (or cutlets) 1 onion cut into 1/4″ slices 2 cloves of garlic, cut into pieces 1/2 cup ketchup 1/2 cup brown sugar 1 tablespoon soy sauce Directions: 1. Put chicken pieces in 9×13 pan. Saute onions with garlic until translucent. Add brown sugar, ketchup and soy sauce.... Read more

Congratulations to Sarah W., winner of the giveaway! Bitayavon Magazine, a gourmet kosher cooking magazine,  is all about celebrating kosher in an original and exciting way. It is geared to everyone who has an interest in cooking kosher, and readers feel as if they are receiving a cookbook with articles every time they purchase the magazine. Bitayavon’s... Read more

Thanks to Michelle Brodman of Southfield, Michigan for sharing this recipe! Try this chicken over mashed potatoes. Ingredients: 3 cut up chickens 6 tablespoons olive oil 4 frozen cubes of garlic pepper to taste 2 tablespoons each of rosemary and garlic 1 whole head of garlic 1 lemon, thinly sliced 1/2 cup red wine Directions: 1. Preheat oven to 425. 2.... Read more

The following recipe is featured in the newly released cookbook: Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind. Tzippy is a close friend and an accomplished chef in her own right. Before every event she hosts, she calls me and we go over every detail of the menu from A to Z. When she called before her most recent party, she told... 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

The following recipe is featured in the latest issue of Bitayavon Magazine which is full of  Pesach and Spring recipes. Second Cut brisket is a bit fattier and is a cheaper cut then regular brisket. It works great for slow cooking and tastes exactly like perfectly cooked short ribs.  Regular brisket works great for this recipe as well. Our recipe... Read more

A lightened up version of coq au vin. Ingredients: 1 tablespoon flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin 3 tablespoon extra-virgin olive oil 10 ounces mushrooms, sliced 1 large shallot, finely chopped 1 cup red wine 1/2 cup low-sodium chicken broth or water 1 teaspoon... Read more

Ingredients: 3 cloves garlic, minced 1 medium onion, diced 1/4 teaspoon turmeric 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon coriander 1 (32-ounce) container vegetable stock bottom half of butternut squash (reserve the top for butternut squash fries), diced 2 medium zucchini, diced 4 small carrots,... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. Deli roll is a popular side dish for Shabbat, which contrasts well with cholent. This is a creative and delicious way to serve deli roll. Baking the deli roll individually allows the dough to get crispy.   Ingredients: 16 puff pastry squares 8 slices assorted cold cuts... Read more

After tossing the beef with the spice mixture we transferred all the ingredients to a crock-pot and cooked on low for  5  hours until the meat was tender. Serve with couscous, which cooks in 5 minutes: The ultimate last-minute side dish. Ingredients: 2  teaspoons  paprika 1  teaspoon  ground cinnamon 3/4 ... Read more

If your in search of serious comfort food here is something you must try. So much more than matzo-ball soup, this is thick and creamy and the dumplings are sure to stick to your ribs until Spring… Enjoy! We tested this recipe using Unsweetened MimicCreme, a non-dairy alternative to heavy cream made from nuts, to keep things kosher while adding... Read more

This one-pot meal pleases everyone. Although the sausage is spicy, the tender chicken remains mild enough for the young kids to enjoy. Jack’s Gourmet is a new line of authentic hand crafted sausages. They are produced using quality meats and spices, contain no artificial ingredients, and are available in kosher supermarkets in the refrigerator... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! Here’s something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey,... Read more

Thanks to Gil Marks, author of Encyclopedia of Jewish Food for sharing this recipe! Gundi is a cross between a dumpling and meatball. The most popular type is made from chicken and roasted chickpea flour. They are traditional in chicken soup for Shabbos dinner. Ingredients: Meatballs- 1 pound ground chicken, turkey, lamb, or lean veal; or 8 ounces... Read more

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this recipe perfect for a Yom Tov! Corn Salad Ingredients: 1 (11-ounce) can sweet corn niblets, drained 1 small red onion, finely chopped 1/2 cup green pepper, seeds and ribs removed, finely chopped 1/2 cup red pepper, seeds and ribs removed, finely chopped 1 1/2 teaspoons... Read more