Jasmine Einalhori, 22, was born and raised in Los Angeles and started cooking for family and friends as soon as she was old enough to hold a knife. She graduated from NYU with a B.A. in Hospitality, and from Brooklyn’s Center for Kosher Culinary Arts, where she won the title of the Next Great Kosher Chef. Currently she is living in Manhattan... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. This is a great dessert that tastes exactly like a classic tiramisu with a twist on presentation. You can make the sandwiches non dairy by using soy cream cheese instead of dairy cream cheese and using non dairy whipping cream instead of dairy whipping cream. Ingredients: 1... Read more

The following recipe is featured in the latest issue of Bitayavon Magazine. Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world. The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula and toasted pine nuts make for a truly gourmet salad. Note: Truffle oil can be found in specialty gourmet stores... Read more

Ingredients: 40 Bloom’s Vanilla Wafers (that’s what they’re called but they are actually small cookies) 2 (8-oz) packages cream cheese, at room temperature ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 can cherry pie filling Directions: 1. Preheat oven to 375 degrees. Line a mini muffin pan with mini paper liners. Place one... Read more

UPDATE: Congratulations to Ilene Rosen winner of the giveaway! Have you seen the latest addition to your magazine stand? The second issue of Joy of Kosher is on sale now and that scrummy looking cheesecake on the cover is calling your name. Aside from Jamie Geller’s fab recipes the magazine also has inspirational features such as this one… If... Read more

  The following recipe is featured in the newly released cookbook: Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind. “My daughter is allergic to chocolate, and I need to make a special dessert for her bas mitzvah celebration. Any suggestions?” one of my cooking students asked me doubtfully. When I suggested this cream cheese... Read more

By: Sharon, aka ‘fashion-isha’ Let your gorgeous Shavuos floral centerpieces inspire you for colorful and vibrant summer dressing. We all love to have flowers on our Yom Tov tables…but on Shavuos we especially love to put extra care into our arrangements and create beautiful and colorful tablescapes. Here are a couple of fabulous and easy... Read more

This recipe is floating around the web and for good reason. With just 3 ingredients these truffles couldn’t be simpler and there’s no baking involved. Kids can make these almost on their own and the adults will be fooled into thinking these truffles are more complicated than they really are. Experiment with a dash of flavoring extracts and... Read more

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

Update: Congratulations to Mimi, winner of the giveaway!! Finally, a Jewish I SPY book! Hidden Treasures, published by Attara Publishing and distributed by HaChai Publishing, is a large full color book that contains a beautiful I SPY page for all of the holidays in the Jewish calendar. Each laminated page features a brief description of a holiday and... Read more

Thanks to Etti from Monsey, New York for sharing this recipe! Ingredients: 1 package flaky dough (pre-rolled sheets) 1/2 lb.  farmer cheese 1/2 cup sugar 1 Tablespoon vanilla sugar 1 egg yolk 1/2 can cherry pie filling Melted butter Confectioners’ sugar Directions: Preheat the oven to 350.  In a mixing bowl, mix cheese, sugar, vanilla and egg with... Read more

Thanks to EssTee Leny from Brooklyn, New York for sharing this recipe! Ingredients: 1/4 cup coffee granules 1 pint (or two cups) vanilla ice cream 1/2 cup sugar (or sugar to taste) hot water milk Directions: In a 7 ounce cup, dissolve the coffee with hotwater. Combine the coffee mixture and the ice cream in a pitcher. Add sugar and mix well. Add milk... Read more

The well known rabbi,  historian and author,  Rabbi Berel Wein,  had written a wonderful article entitled “Flowers” a number of years ago that was printed in the Jerusalem Post. Having just recently celebrated the holiday of Shavuot and with the onset of the current summer season, Jerusalem is awash in flowers. The Jerusalem municipality... Read more

Thanks to Rivka for sharing this recipe! Ingredients: Tilapia fillets flour eggs bread crumbs oil for frying For the Sauce: 3/4 cups BBQ sauce 3/4 cups duck sauce 3 tablespoons soy sauce Directions: Cut the tilapia in chunks, dip them in the flour, then eggs, and then bread crumbs. Fry until golden. Put into a foil pan. Mix the sauce ingredients... Read more

Thanks to Penina Teitelbaum  from Israel for sharing this recipe! Ingredients: 2 pounds butternut squash, diced 1 pound pumpkin, diced 2 onions, diced 4-5 tablespoons butter 1 (8 ounce) cream cheese 1/2 cup cream (or to taste) 4 tablespoons parve chicken bouillon (soup powder) 1/2 teaspoon marjoram 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 3... Read more

Thanks to Rochel Sidell from Lakewood, New Jersey for sharing this recipe! Ingredients: 1 tablespoon Olive Oil 2 tablespoon Butter 1 small onion, finely chopped 1 teaspoon basil 1/2 teaspoon Oregano 1 clove garlic, crushed 1 cup pizza sauce 1 teaspoon salt pepper 2/3 cup Flour 3 cups milk 1 tablespoon vodka 1 pound penne, cooked Directions: In a pan,... Read more

Thanks to Etti Hirsch from Monsey, New York for sharing this recipe! Ingredients: For the crust: 1 stick of butter (melted) 1/3 cup of sugar 1/4 teaspoon vanilla 1 cup flour For the filling: 8 ounces cream cheese (not whipped) 1 egg 1/4 cup of sugar 1/2 teaspoon vanilla extract For the Top: 2 apples 1/4 cup sugar 1/2 teaspoon cinnamon Directions: To... Read more

Thanks to Rachel Leiser from New Hempstead, New York for sharing this recipe! These parve mini quiches look beautiful as a Yom Tov side dish. Ingredients: 2 zucchini 1 onion 1 carrot 4 eggs 1 cup flour 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 cup oil salt and pepper to taste 24 (3″) mini pie crustsor a 9″ pie shell Directions: Preheat... Read more