Oh! Nuts is the best place for all your premium candy, nuts and dried fruits.  They make gorgeous and delicious gift baskets and are available in the US and Israel. Whether you want to send your kid a camp package or order some treats for yourself, they got you covered.

WIN an Oh! Nuts Gift Card (value $50).  This contest is open to residents of the US and Israel.

To enter, sign up for our weekly newsletter and leave a comment on this article telling us how you would top this veggie burger?

Contest ends July 9th  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 9th .  Winners will be announced in the comments on this page.

All contests are open to US Residents 18 years old and up.

This Contest is now over – NiteOwl Won. You still have more chances to win with 4 more giveaways.

WIN a Olivella Bath & Body Care products from Italy, a line of soap bars and liquids for the ultimate in skin care.

Olivella is a complete body & skin care line made with 100%  Virgin Olive Oil from Italy.  Olivella products offer rich nutrients found in Virgin Olive Oil that helps protect the skin against the impact of damaging free radicals and harsh environment conditions, such as light smog, pollution and extreme temperature changes.  The winner will receive a box including the following:

Olivella 100% Virgin Olive Oil “Classic” Face & Body Bar Soap
Olivella 100% Virgin Olive Oil “Pomegranate” Face & Body Bar Soap
Olivella 100% Virgin Olive Oil “Lavender” Face & Body Bar Soap
Olivella 100% Virgin Olive Oil “Verbena” Face & Body Bar Soap
Olivella 100% Virgin Olive Oil “Fragrance Free” Bar Soap
Olivella Virgin Olive Oil Liquid Soap

To find out more about Olivella and to purcahse products click here.

Retail value: About $30.

To enter, Like JoyofKosher and Olivella on Facebook and share any post or recipe on this site on facebook and then let us know you did in the comments on this article – Outdoor Tablescape Ideas.

Contest ends July 5th  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 5th .  Winners will be announced in the comments on this page.

All contests are open to US Residents 18 years old and up.

This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. You are providing your information to JoyofKosher.com and not to Facebook. The information you provide will only be used for contact from JoyofKosher.com.

This contest is now over the winner is Jaqueline Strand

Oxygen Imports offers up a wide variety of products.  We discovered their sauces a few years ago at kosherfest and can’t get enough.  Marinades, glazes, BBQ sauces and so much more, they are doing it right.  The flavor varieties goes on and on and the taste is like home made.   Theses sauces imported from Israel, really bring a taste of our homeland to our tables.  Find out more about what Oxygen has to offer on their website, Oxygenimports.com.

 We are kicking off Summer with 10 Days of Giveaways!

WIN a selection of sauces from Oxygen imports.  Just leave a comment on the article Secrets of a Restaurant Chef

a Rafflecopter giveaway

Image source – Flickr – Kosherblog

We are kicking off Summer with 10 Days of Giveaways, check out our contest page every day for new information.

WIN a Case of Chobani Greek Yogurts, a favorite of JOK.  We just love the thick texture, the interesting flavors and the 0% fat they offer.  Certified OU Dairy.

To Win – just leave a comment on the bottom of A Shabbat Luau Menu about Hawaii or Hawaiian food to automatically be entered to win.  Ends July 3rd at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 3rd .  Winners will be announced in the comments on the page and on this post.

All contests are open to US Residents 18 years old and up.

This Contest is now closed and the winner is newsome815 Thank you are for entering and please check out contest page for the rest of our 10 days of giveaways.

We love the cheese from The Cheese Guy.  Whether it is his imported Italian varieties, some we haven’t even heard for before or his locally made Cheddars and Jacks and more, we can’t get enough.  Now is your chance to win some of your own.

Brent Delman, otherwise known as The Cheese Guy, has made it his business to bring the best cheeses to the kosher market.  Whether from Italy or from all around the United States,The Cheese Guy is all about quality.

To kick off our 10 days of giveaways, you can win a selection of cheeses from The Cheese Guy, including Pepper Jack, Monterey Jack, Aged Havarti, Montaggio, and Pecornio – all Chalav Yisroel.

To enter to win, comment on Jamie’s Salad article, let us know your favorite way to eat salad.  It is that simple, go and comment and be entered to win.

Contest ends July 2nd  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 2nd .  Winners will be announced in the comments on the article and on this page.

All contests are open to US Residents 18 years old and up.

The cheese basket with include the following:

Pepper Jack -Creamy jack with jalapeno peppers. Handcrafted, farmstead, artisan cheese. Hormone, antibiotic and gluten free. OU – Chalav Yisrael. (7-9 oz. random weights)

It seems like I can’t walk down one aisle in the supermarket or drive down one street without seeing the word “artisan.” Domino’s has a new line of artisan pizzas, Dunkin Donuts has a new line of artisan bagels, and Tostitos has a line of artisan tortilla chips. What’s with this new trend, and what does it really mean?

Literally, an artisan is a skilled craftsman or worker. In the context of food, artisan usually refers to an item of food that is handcrafted, rather than mass-produced. Until recently, the term “artisan” was mostly used for bread; artisan bread is prepared in smaller batches, with special attention to the quality and number (the fewer, the better) of ingredients, the process, and a return to bread with a tougher texture than its preservative-enhanced store-bought counterparts.

The obvious question is: where’s the association between sundried tomato and cracked black pepper tortilla chips and handmade bread? I don’t think that my tortilla chips were handmade, so why is that the term that adorns the new line of more ambitious flavors?

In an article on the blog network Techonrati, several CEO’s and presidents of artisan-esque food companies described artisan food as placing an emphasis on quality over quantity, and on creativity. The idea of creating an artisan food, at its core, is to make something with a love for the person who is going to eat it. This is why it is created in smaller batches—with a closer attention to detail, the flavor is more on the mark.

While the use of the word artisan is a departure from its original form, the food world has adapted it to describe foods with a unique and more exciting taste. As a lover of all things food, I see nothing wrong in continuing this trend. It introduces people to a deeper side of the culinary world: instead of just ordering a “medium pie” at Domino’s, one [who doesn’t keep kosher] can order pizza with feta cheese and Tuscan salami, instead of mozzarella cheese and pepperoni. It is only a matter of time until we see artisan pizza options at the kosher pizzerias.  Expanding one’s palette is something to be celebrated, so I am happy to join the train.

What do you think of all this Artisanal Madness?

For more on the subject, read here: http://articles.latimes.com/2011/sep/28/business/la-fi-artisan-food-20110928

http://technorati.com/lifestyle/article/what-is-artisan-food-anyway/

Recently, I was asked what my favorite meal to eat is.  And while my companion expected a quick answer, I found that it really took a lot of thought.  There is just so much to choose from!  Three meals a day, weekdays, weekends, Shabbos, holidays, celebrations.  Each time of day, each  occasion has it’s very own specialty that makes my mouth happy.  Add to that the culinary work that I do when I create recipes for Abigael’s or the major food corporations that I consult for, and I’ve got a whole new selection to choose from.

And so, here’s a bit of an insight into the palate pleasing foods that I like to eat.

Breakfast 

Slow Simmered Grits with Pastrami Cracklings and Fried Eggs   While this isn’t an everyday type of breakfast, it is right on up there with bagels and lox…

Lunch

Years ago I may have had a Hot Pastrami Reuben on Rye as an all time lunch favorite, but nowadays I’m more into the healthy selections.   An Ancient Grain Salad of quinoa, millet, wheat berry and spelt is often the base with berries, fruit and nuts.  Top it off with grilled chicken or a salmon confit and a light vinaigrette and I’ve got a fabulous meal with no guilt.  And don’t let the unfamiliar words scare you away.  With the right ingredients on hand, a salad like this can be put together in less than ten minutes!

Dinner

Like most people, dinner for me is the meal I look forward to and plan my day around.  I like it to be indulgent and satisfying with Lamb, Veal or a well-marbled Rib Eye Steak.  The side dishes vary with the produce of the seasons… In winter I opt for sweet potatoes and in summer, anything from my garden, quickly sautéed in olive oil is always a perfect complement to the meats.

Barbecue

It wouldn’t be summer without a few barbecues on the calendar.  But don’t confuse barbecue with meats cooked on your back porch grill.  Barbecued foods are cooked long and slow in a low temperature grill or smoker.  Lucky me, I’ve got both on my back porch and at Abigael’s.  I’ve been known to have the smoker going for so many hours that the neighbor’s mouths water for days!  Short ribs, brisket, turkey and chicken are some of the standards that I work with.  The beauty of these is that they’re delicious and enjoyable right away, and also freeze really well.  The Short Ribs always win as my favorite, especially when I round it out with a Fresh Vegetable Slaw and Grilled Corn on the Cob.

Soup

Long gone are the days when I indulged in a Sherry Scented  Wild Mushroom Soup, or a Seafood Bisque.  While I still love the smooth velvety textures and earthy tastes, the creaminess doesn’t always love me back.  But who can miss those delights when there are so many other soup styles to choose from?  A hearty Minestrone, finished with garden fresh herbs, or an Italian Wedding Soup, that’s more like a meal will always satisfy a hungry belly.  But my all time favorite is my very well known Spanish Style Chicken Soup, with Saffron Matzo Balls & Sofrito.  This is the soup that won TV’s Throwdown with Bobby Flay, and remains a top seller whenever I offer it at Abigael’s and my own dining room table.

Snacks

But let’s not kid ourselves; snacking is one of the most edibly enjoyable parts of the day!  I develop many of the Terra Chip flavors and so happily digging into a bag of chips tells me that I’m right on track with a particular flavor profile.   There are dozens of flavors to choose from, and as the days go by, I get to create more!

Dessert

And once the work day is done, and I’m in front of the TV, I dream of tunneling into a pint of ice cream; but instead I opt for my number two favorite of Fresh Seasonal Fruits… sometimes drizzled with tequila & lime, or marinated in fresh savory herbs like basil or thyme and drizzled  with aged balsamic vinegar.  Sounds funky, but it’s one of the best treats I’ve ever had.

And now it’s your turn… take a moment to think about each of your favorite foods and how they’ve evolved over the years.  Do you indulge in them often enough to make you smile, just at the thought of them?

I hope I’ve inspired you to come up with some new dishes to try, or at the very least, to indulge in your happy flavors more frequently.  Don’t just nourish your body, nourish your soul!

Main Image – One of my favorite dinners – Short Ribs with Polenta

This year Father’s Day is June 17th, just around the corner.  So what to do for dad that shows how much we appreciate him?

Mother’s Day brings brunch or breakfast in bed to mind, but how can we turn Father’s Day from the discouraging, “Don’t get me anything. I have everything I need,” to one that truly honors dad? Trust me, he doesn’t need any more ties, socks, or pajamas.

When I was growing up the typical Father’s Day presents were cuff links, ties, socks, pajamas, and cologne or shaving lotion. But not for my dad. “What would you like for Father’s Day” the three of us kids would ask and we all got the same answer, “I don’t need anything.” We wanted to wail, “But we have to give you something. What would you like?” “Just behave yourself,” my dad would insist expecting the impossible.
So what can we do to really let him know how much we appreciate him?

Let’s have a Mexican BBQ complete with homemade tortilla chips, fresh tomato salsa, barbequed chicken and steak in the form of Carne Asada. Chimmichuri Sauce from Argentina added to the Carne Asada will make your mouth tingle with that South of the Border flavor. Now to top of the festivities are chilled Margaritas, alcohol-free for the kids and whatever you want for the adults.

Did you ever even think to ask when Father’s Day started? According to my sources, it is the invention of Sonora Smart Doddin in 1910 to honor her father, a single parent raising five children. Sonora went to manufacture’s of ties, pipe tobacco, and other men’s items for support of Father’s Day.

After many stops and starts on the celebration of Father’s Day, President Richard Nixon signed Father’s Day into law in 1972, so bring out the barbeque and get ready for the most delicious Father’s Day ever.

Homemade Tortilla Chips

Fresh Tomato Salsa

 Fresh Tomato Salsa

Carne Asada

Chimichurri

Chimichurri

Non Alcoholic Margaritas

Let us know how you celebrate father’s day!

As a kosher caterer in Seattle, serving diverse expressions of Judaism, wedding planning is a time for me to sit back and listen, to “get” what a particular “Northwest Jewish Couple” envisions for their big day. My catering website is a mission statement and phone number. Trust me; we need to talk. A wedding is about logistics first, food second.  More important than the things people ask for are the things they really don’t want.

Northwest couples, with free-spirited abandon, opt for Sundays in our dubious summer weather months. The biggest request is for ‘no rain’, which is very different from ‘sun’. Overcast, drizzle, partly sunny, chance of sun….we’ll take any of those; just please Hashem, “NO RAIN!” Like a major league pitcher, I keep weather stats on my weddings. I’ve managed a near shutout career to date (knock on wood) with rain before, rain after…but, no rain during except once in the summer of ’03.

Weather is a factor since a popular request is “no hotel”. Right up there with no hotel is “no synagogue”. Seattle doesn’t have a designated community hall for Jewish weddings. Even if it did, the novelty would wear off after a few uses and we’d be back in the parks, our glorious awe inspiring parks. The backup plan against unpredictable weather includes a tent rental requiring a 50% non-refundable deposit running into the thousands of dollars. We may need it, we may not. Often, we can’t guess until erev Shabbat. Should it be put up? Should we chance it? Sometimes, we put it up in case it is sunny; guests might get too hot. We’re not used to sun.

Taking further notes, I ask where the happy couple is having their wedding. We’ve driven an hour North, South, East and West praying that nothing has been left behind in the kitchen. We’ve taken ferry boats to State parks, a convoy of refrigerator trucks and BBQ grills to backyards in the country. It is worth the effort when a couple stands under the chuppah framed by evergreens, a view of Puget Sound in the distance, a medley of nature’s perfection playing on all senses.

When I finally sit to draft a proposal, I work logistics first. Trucks, tent, tables, chairs, linens, dinnerware and glass rentals are line items with service and timelines. Ferry schedules may be consulted, Mapquest routes tracked and packing lists compiled. Once I have the logistics down, I can turn my attention to the rest of the event. Looking back at my notes, I read:

No smorgasbord – appetizers during yichud

No bar – wine, beer, a signature cocktail, seltzer and flat water (lots of water)

No plated meal – buffet featuring the bounty of the Northwest

No meat – dairy/fish okay, vegan option (gluten-free)

No flowers – maybe a food donation centerpiece or Pike Place Market bouquets ($10 each)

No mechitzah – after the Rabbi leaves

No cake – finger desserts for ½ the guests, everyone else will be gone

Now that I know when and where the couple doesn’t want everything, I can get creative and draft a menu.

Main Image Photo credited to Gordon Modin.

Other photos credited to Julia Bruk.

Designer Pamela Jemal made this kitchen not only a functional workspace-but an oasis of glamour.  Contrast creates the drama, and high gloss marries the elements together.

Etched Glass

A new style in the dinette area visually separates cooking and eating spaces.

Blizzard Counters

Stark white counters by Caesarstone allow an interesting backsplash to pop.

Stainless Steel Drawers

Drawer fronts add modernity and allow the appliances to become part of the design and note the gray porcelain floor – completely practical!

Roman Shades

The Roman shades are sheer in the daylight, and opaque at night-for privacy when you want it

Stainless Steel Panel

The sheet of steel behind the grill creates an uninterrupted visual flow between the range and the hood.

Two Islands with a Surprise

An aisle in between makes it easier to get around and the electric mixer pops up out of the island for quick and easy baking.

Photos by Morris Antebi

Design by Pamela Jemal Designs (732-245-5151)

This time of year is the best time to bring our food outside.  Hopefully, if the weather cooperates we should have some sunshine days that are not too hot and not too cold.  So, let’s pack up our food and take the family outside.  Picnics are great for Shabbat afternoons if you have a nice park nearby.  They are also a great part of a Sunday activity.  Go sightseeing to a mansion where they often have picnic tables or find a state park.  Bring a ball, a deck of cards and a frisbee for a fun and relaxing day as a family, a couple or even on your own.

The trick to making this a really great day is packing colorful, healthful foods that will be the envy of all who pass by.  Don’t just pick up potato chips and dip or bagels, take a moment to prepare a few dishes you won’t regret.  Almost any dish can be portable if packed well in a sealed container, but some sit better than others.  It is best not to bring salads that have to be dressed fresh instead find salads that do better after a couple of hours. Don’t worry about a perfect menu either, pick a few different kinds of foods so that there will be something for everyone.

Instead of store bought potato chips, that you could end up snacking on all day, bring some cut up veggies and fruits and even some flavored air popped popcorn, like this Chipotle Ranch Popcorn only 100 calories in 3 cups.

Mini Spanakopita

These Mini Spankopita filled with spinach and feta are great hot or cold and are easily transported for a picnic.  Althought typically part of a Greek meal, they can really go with anything.

Quinoa Black Bean and Mango Salad tastes better after a few hours of marinating if you leave out the spinach leaves, packs up easily and is high in protein and fiber.

String Beans and Tofu can practically be eaten by hand just in case you forget the forks.

For those who have to have a sandwich try this Turkey on Whole Wheat, use light bread or flat breads to keep the calories down so that you can enjoy a nice cold Popsicle for dessert – this you will have to buy, they do not transport well.

What do you like to bring on a picnic?

It’s finally here.  Chef Levana’s magnum opus.  Her masterpiece.  Levana has worked in the kosher food industry for over 30 years and has published four best-selling cookbooks.   The Whole Foods Kosher Kitchen includes more than 350 recipes, 250 of which are gluten free and 250 can be made for Passover.  This cookbook has all the basics of healthy whole food cooking with tips and stories that make it a must have for every kosher home.

Caesar Salad

We have sat down with Levana many times in the Joy of Kosher Kitchen, take a look through our past interviews: .  Today we sit down with her latest and greatest cookbook.

Beet, Kale and Seaweed Salad

The book opens with a story about Rivka, a young woman who after years of health troubles, found a cure through whole foods.   Levana hopes to help and inspire other men and women out there going through similar health challenges.  Levana credits her whole foods approach to her Moroccan mother, whose mantra was “the cure is in the pot”.  Levana knows many of America’s health problems can be solved in the kitchen instead of the doctor’s office.

Soba Noodles with Roasted Roots

I love the first chapter of this book, The Pantry:  Edible Gifts to Yourself and Beyond.  Levana talks about a well-stocked pantry made up of your own artisanal condiments.  She helps us make our own preserved lemons, spice rubs, salad dressings, and even liqueurs.  Having ready made pantry staples makes it easy to add great flavor to simple foods at mealtimes.  There is no need to buy sodium and preservative filled salad dressings, when all you need are a few oils and vinegars to create diverse dressings for any salad and any occasion.

Moroccan Chraimi Fish

In addition to the recipes there are tons of fabulous tips all through the book, such as using soy or rice milk powder in non-dairy dishes  to obtain a rich and dense texture similar to cream.  I tried her own blend of Chai in my tea and as a self proclaimed Chai connoisseur I can tell you it was spot on.  I also tried her versatile muffin recipe with rave reviews from all.

Chocolate Oats Pots de Creme

Levana shows how to use a hammer to make cutting large dense vegetables like winter squash a snap.  She has tons of recipes of all kinds and even recommendations for gluten free baking.  Whole foods doesn’t mean you have to skimp on dessert.  Levana has creative recipes for brownies, biscotti and macaroons, even chocolate salami (I’ll have some of that).  This book has it all!

***Giveaway**** Levana is giving away a copy of her book to one lucky reader!!! She would love for you all to go “like” her on Facebook and to enter the giveaway please share this post on facebook, google plus or twitter and let us know you did it in the comments below. For a bonus entry make and review any of Levana’s 37 recipes on the JOK site and review them.

Entrants must be 18 years of age or older, and must be US residents. Contest ends  May 29th at 12pm  EST.  The winner will be picked randomly from qualifying comments.

Here are a few recipes to give a you a taste of what’s inside:

Caesar Salad

Soba Noodles with Roasted Roots

Moroccan Chraimi Fish

Mock Crab Summer Rolls with Thai Dipping Sauce

Chocolate Oats Pots de Creme

Kale Beet and Seaweed Salad

For a while now, I’ve been making my own herbal iced tea.  Stick a few fruit flavored teas in some water, put the pitcher by the sun and voila, flavored water everyone enjoys with no added sugar.  We barely serve soda at home, but recently the kids have been getting into seltzer.  It’s their special treat and since there are no calories or sugar, I’m happy to oblige.  But it’s starting to get a little boring.

Along comes Dr. Ayala, who recently introduced me to her line of herbal waters.  She is a mother and pediatrician who was looking for an alternative to the sugar laden beverages everyone  else was seeking.  In 2005, she started to blend her own unique blends of herbs with water.  When demand grew so did this company.

“Herbs have long been the cook’s best friend,” says Dr. Ayala, “they add great flavor and complexity and are also nature’s gift when we want to cut some salt and fat from a recipe.”

Can herbs also solve our sugar addiction?  Sugary drinks are the single largest source of added sugars in the American diet, and are closely linked to obesity.  Diet sodas came to the rescue, but have not proven to be a savior.  Diet soda consumption has not been associated with meaningful weight loss and may also carry metabolic risks.

“Herbs can do what artificial sweeteners can’t.  Herbs can fully flavor water, while adding no known health risks. We believe we have the simple, obvious solution to help kick the soda habit,” says Dr. Ayala.

Ambitious goal.  Since I like flavored waters and seltzers, I decided to give it a try.  When I opened up the box I was surprised by the flavors.  Lemongrass Mint Vanilla?  Lavender Mint?  Ginger Lemon Peel?  I’ve never heard of such flavors until now and my whole family was excited to try them.  The creative flavors are available in still and lightly sparkling varieties.

The water exceeded my wildest expectations.  The flavor combinations are so unique and so delicious.  My kids begged for more.  Dr. Ayala makes drinking water fun!

Currently you can order these OU-certified waters online by the case with free shipping at http://www.herbalwater.com/ or try and find them at many health food stores.

***Giveaway*** Dr. Ayala is giving away a gift set of 6 Herbal Water bottles 1 bottle of each of our still flavor plus our Food Pairing recommendation card.  In order to win, let us know in the comments below, let us know which flavors you think you would like or what other flavor you would like to see?

Entrants must be 18 years of age or older, and must be US residents. Contest ends  May 22nd at 9 am  EST.  Three winners will be picked randomly from qualifying comments.

(NOTE: The selected winner must provide an email address and a shipping address located within the 48 contiguous US states – no APOs, PO Boxes or shipments to Hawaii, Alaska, Canada or Mexico.)

The blogger spotlight is posted every Friday and gives us a little peek into the person behind the blog.  We are grateful to learn about all the wonderful bloggers out there and hope they continue to help us grow this kosher food community.

Today we shine our spotlight on Melissa Kaye Apter from LilMissCakes.com.  Melissa has become a favorite guest blogger of ours with her ever popular Peanut Butter and Jelly Hamantashen and Passover Chocolate Chip Cookies.  She has been baking from a very young age and clearly is also artistically talented (take a look at some of the cakes on her site).  Now it is time to find out more about Melissa.

Tell us about your blog and how you got started:

My blog is a place I created to share my adventures in baking.  I am always baking for customers, family and friends and figured that I might as well share my tips, tricks, and recipes with those that are interested.

Blondies

What is your earliest cooking memory?

My earliest kitchen memory is very vivid and clear to me.  I remember baking banana bread with my mom.  I must have been 5 or six years old, but I clearly remember mixing the batter by hand and licking the bowl.

What is your favorite kitchen implement / utensil / gadget?

I absolutely cannot live without my stand mixer.  It kneads my challah dough, whips my egg whites, and gently blends my cake batter.  Doing all these things by hand would be quite the workout!

Oatmeal Cream Pies

What’s your favorite kosher dish to cook?

Although I am known as a baker, and technically dessert is my specialty, I also love to cook.  I love to cook everything and anyththing.  I guess I would say that my favorite Kosher dish to create is potato kugel.  Making a good heimeshe potato kugel is a real science!  I had been struggling to make the perfect potato kugel for years before I got it right.

Who is your cooking inspiration?

My mom is my kitchen inspiration.  Although she is a great cook and is always cooking new and exciting dishes, my earliest memories are of my mom and me baking for the holidays.  I loved baking hamentaschen for Purim and sugar cookies for Chanukkah.

Please share a favorite cooking tip or trick with our readers:

My best kitchen trick is for baking perfectly even and round cookies.  To keep your cookies looking perfectly uniform, try using a small cookie scoop to portion your cookie dough out.  Not only will it speed up your baking process, but your cookies will look so professional!

Which recipes are you sharing with us today?

I would love to share my pareve recipes for Blondies, Oatmeal Cream Pies, and Chocolate Crinkle Cookies.

Melissa is a classically trained pastry chef who uses her expertise to create delicious kosher desserts. She started her baking blog, Lil’ Miss Cakes Lil’ Miss Cakes, to share her easy kosher pareve recipes and over the top cookies and cake creations.  Yum!

Want to set a formal table for a dairy Shavuos meal, yet the only options are a hodgepodge of breakfast bowls or, dare I say it, paper goods?  Let us help you.

Weekday to Holiday – White porcelain is the “black dress” of dinnerware and it’s also the best way to show off, or rather showcase, your food.

Mix it Up – Formal & Rustic pieces come together to form an eclectic scheme.

Supplement your dairy dinnerware with versatile pieces, paired together.

Add Accents – The addition of bold accent plates dresses up the table.

Scallop-edged stormy gray-blue stoneware dinner plates add rugged charm
(Anthropologie, $20, anthropologie.com)

Gold filigree and scattered blossoms crown each setting regally
(Aureus by Villeroy & Boch, avilable kitchenclique.com)

Floral Disarray.  Casual bunches of freshly picked flowers, garden or grocery, in repurposed jars.

Perch a decadent cheesecake atop a rustic whitewashed wooden cake stand (Williams Sonoma, $59, williams-sonoma.com)

Glass petaled bowl – Anni Glass, $76
(kitchenclique.com)

Tulip serving spoons of aluminum and enamel poetically capture this fleeting flower.
(Michael Aram, $75, available at kitchenclique.com)

Source: Naomi Weinstein from the 2011 May/June issue of Joy of Kosher with Jamie Geller.