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

Leah Schapira is a food columnist for Ami Magazine where her column 350F appears bi-monthly within Whisk, Ami’s food magazine. For more of Leah’s recipes, visit Cook Kosher. For true garlic lovers, the ultimate is garlic fries. While some fries taste good with ketchup, these deserve a better dip: like a light Caesar dressing. In a pinch,... Read more

Eating healthy doesn’t mean limiting yourself to bland tasting food. Experiment with spices other than the typical garlic, onion, and paprika: Your taste-buds will thank you! The original recipe (adapted from Binah Magazine) called for red onion although I was all out when I tested the recipe. Red onion would add another dash of color to the already... Read more

Thanks to PrimeKO Japanese Steakhouse (New York) for sharing this recipe! Ingredients: 1 cup Arborio or Carnerolli rice 2 tablespoons extra virgin olive oil or enough to evenly coat each grain of rice 1/2 large Spanish onion, peeled and minced The white bottoms of 2 cleaned leeks, minced (1 cup blanched broccoli florets) 1 medium red beet, skin off... Read more

Thanks to Chef Albert A Bijou of Heavens Kitchen (New York) for sharing this recipe! Such a perfect name for this squash. When baked the meat of this vegetable looks like glistening strands of pasta. For this recipe the squash is baked and then combined with feta cheese, sautéed vegetables, olive and fresh basil. If preferred that there was no dairy... Read more

Thanks to Tamar Genger of Joy of Kosher for sharing this recipe! These are best if you grate by hand, but for a large crowd the food processor is a must. Ingredients: 1 lb. sweet potatoes, peeled and coarsely grated 2 scallions, finely chopped 1/3 cup all purpose flour 2 large eggs, lightly beaten 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup... Read more

These striking jewel-toned latkes are deliciously sweet! Ingredients: 8 ounces fresh beets, peeled 8 ounces carrots, peeled 1 small red onion 2 eggs, beaten 1/4 cup flour 1 teaspoon kosher salt 1/4 teaspoon pepper Oil for frying Directions: In a food processor, coarsely grate the beets, carrots, and onion. Add the eggs, flour, salt, and pepper. Stir... Read more

Thanks to Gil Marks, author of Encyclopedia of Jewish Food for sharing this recipe! Cholent kugel is a dumpling similar to a knaidel, dating back to the Twelfth Century, which is cooked in the Shabbos stew. In Eastern Europe, these dumplings were referred to as “Shabbos Ganif” (thief) since they “stole” flavor from the cholent.... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! You can buy dried rosemary already crushed, but if yours isn’t, put 1 teaspoon regular dried rosemary on a cutting board and chop finely with your knife. Ingredients: 1 1⁄2 pounds small red baby bliss or fingerling potatoes with skin, brushed clean... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive. Ingredients: 6  large carrots, peeled, ends... Read more

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this 60-minute meal! Prepare Wasabi Mashed Potatoes while meat loaves are baking. Individual Meat Loaves Ingredients: Gefen Canola Oil Cooking Spray 1 tablespoon canola oil 1 medium onion, finely chopped 1/2 green pepper, seeds and ribs removed, finely chopped 1 pound... Read more

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this 40-minute meal! While chicken is cooking prepare Noodles with Poppy Seeds. Fennel is sometimes called anise. Chicken with Braised Red Cabbage and Fennel Ingredients: 3 tablespoons canola oil 1 medium onion, coarsely chopped 1 (3-pound) chicken, cut in eighths 1 tablespoon... Read more

A kid-approved side dish! Ingredients: 8 ounces  macaroni 1 tablespoon oil 1 medium onion, diced 1 cup panko bread crumbs salt & pepper Directions: Prepare macaroni according to package directions. Heat oil in a skillet. Saute diced onion until translucent. Add bread crumbs and stir over a medium flame until toasted and golden brown. Combine... Read more

Thanks to Shira Buzelan from Maaleh Adumim, Israel for sharing this recipe! This keeps well and tastes even better the next day! Ingredients: 1 cup coarse bulgar (wheat groats) 1/2 cup fresh Italian Parsley, chopped 1 sprig chopped fresh mint 3 Roma tomatoes, chopped into cubes 2 tablespoons toasted Pine nuts 1/4 red onion, chopped fine 1/4 cup extra... Read more

Thanks Adina for sharing this great recipe! This was a winning side dish this past Sukkos. Ingredients: 1 box dry orzo 1 onion, diced 1 tablespoon oil 1 tablespoon salt 1/2 teaspoon pepper 1 tablespoon sugar 1/4 cup craisins 1/4 cup dried apricots 1/4 cup dried pineapple Directions: Boil water in a medium saucepan. Add orzo and cook for 10 minutes.... Read more

Thanks to Devorah Drew of New Hempstead, NY for sharing this recipe! What a great way to use leftover challah! Ingredients: 1 1/2 cups non-dairy creamer 3/4 cup canned solid pack pumpkin 1/2 cup sugar 2 large eggs 1 egg yolk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon allspice pinch of ground cloves 2 tablespoon bourbon 5... Read more

Traditionally carrot tzimmes is served on Rosh Hashana, this version of the classic recipe will ensure a sweet new year! Ingredients: 2 pounds carrots oil 1/2-1/2 cup honey Directions: Peel the carrots and slice them paper thin using a food processor. Coat the bottom of a heavy pot with a little oil. Add carrots to the por and brown them on a medium... Read more

If you’re searching for a new dish to serve at room temperature for Shabbos lunch look no further. The prep time for these peanutty noodles puts lukshen kugel to shame and it’s a great stand in for chulent on a hot summer Shabbos when using a crock-pot is off limits. During the week this can be made into a complete meal by adding stir fried chicken... Read more

Mark Bittman of the New York Times has a simple recipe for a Mexican sauce to go on grilled corn. Ingredients: 4 ears of corn, husked 2 tablespoons mayonnaise 1 to 2 tablespoons freshly squeezed lime juice, or to taste 1/4 teaspoon chili powder, or to taste Salt and freshly ground black pepper. Directions: 1. Prepare a grill, with heat medium-high... Read more

Spiced cubes of butternut squash are a healthful alternative to potatoes. The spice mix will be enough for more than one squash, so you can save it in a Ziploc for another day or else start with two squashes… These will get nibbled away really fast! Ingredients: 1 large butternut squash, peeled and cut into 1″ cubes (about 6 cups) 2 teaspoons... Read more