Watch Me On The Today Show For Rosh Hashanah


September 23rd 2014

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So exciting to be back on the TODAY Show! Kathie Lee and Hoda were sooooooo nice as usual. Really, they are kind and warm and welcoming and funny!

Check out our Rosh Hashanah cooking segment featuring 2 fabulous fall recipes perfect for the upcoming holiday season (and warm weeknight dinners).

Visit for breaking news, world news, and news about the economy

Recipe Links
Apple Parsnip Soup
Chicken with Roasted Fall Fruits

K’Siva, V’Chasima, Tova!


Shana Tova


September 23rd 2014

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In the coming year, may all of your meals be cooked to perfection — nothing burns, nothing sogs, nothing falls apart. May it be a year of culinary delights and taste-bud adventures!

And may you and your loved ones eat in good health, happiness, sweetness and peace.

May we do our part to help you in this endeavor, here are a few posts you don’t want to miss:

The Curious Case of Pomegranate Wine

Simanim Inspired Menu From Jamie Geller

10 Recipes That Want To Celebrate Rosh Hashanah With You

DIY Hostess Gift

Healthy Recipes for the High Holidays

Rosh Hashanah Articles from 2013

Rosh Hashanah Wishes from the past


K’siva V’chasima Tova – may you be written and inscribed in the Book of Life.


My Middle Eastern Menu


September 23rd 2014

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My sister and I were brainstorming recipe ideas when she described an incredible meal she had recently made, featuring lamb turnovers. I was immediately fired up to create my own version of her delicious turnovers, incorporating sweet cinnamon and spicy cumin; the Middle Eastern spices of fall.

My inspiration for Middle Eastern fare filtered even further into the side dishes, resulting in a beautiful, plated meal filled with golden yellow turmeric, green arugula, sweet mint and crunchy red pomegranate seeds; simply the perfect menu to celebrate the New Year.

Lamb Turnovers

Arugula Salad With Tahini Vinaigrette

Turmeric Rice


As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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How To Make Your Cut Flowers Last


September 19th 2014

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It is important to cut and condition your flowers when you get them home from the store before putting them in your vase in order to have a long lasting bouquet.  Here are the steps to prepare your flowers:

1. Start off with preparing a clean vase and fresh water from the tap.

2. Re-cut the stems using shears, 1 inch above the bottom of the stem. Cut on a sharp 45 degree angle and place in vase with water immediately.

3.Leaves that are below the water must be removed in order to keep your flowers long lasting.

4. Change the water in your vase every second day and give your flowers a snip for best results!

5. Don’t hesitate to change up your flowers and use creative dishes, bowls or even a tin can as a vase and have fun with it!

Here are a few examples of arrangements I have made with tips on how you can get a similar effect at home.

Adding a pop of Orange really brings out the pink colors and makes the whole arrangement pop!  I also added some Olive tree branches to add another dimension and texture to the floral arrangement. I placed these in the arrangement a little higher then the flowers to create a garden, country feel. At home you can pick some different textured greenery from your garden to add to your flowers creating something more unique.

For a family simcha, place flowers in bird cages and hang them around the garden! Use different colored roses and cluster them in like colors to create a beautiful effect.

Using monochromatic colors always makes the arrangement look pleasing to the eye. Use any jar to place your flowers in, you don’t have to use a classic flower vase!

I just love using different pieces from the home to showcase my flowers.  Can you believe this is a cake stand?  This would look gorge on a side table at home to show off a beautiful arrangement.

I hope you enjoyed my flower tips, for more ideas and inspiration or to book me for your next party in Israel, visit me at and on Facebook here.



Freekeh Stuffed Red Peppers


September 19th 2014

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Posted 09/19/2014 by Chef Tami Weiser
Creating vegan entrees that are so good that your omnivore family and guests are happy is no easy feat. As a former vegetarian and vegan, for over 2 decades, including doing catering, I found that the best dishes were based on real whole foods. I love to find a new grain to learn about and experiment with. Fear not the freekah. It’s an easy to use, readily available grain. Not the adventurous sort? You can substitute most familiar hearty grains- barley, whole buckwheat or even brown rice- if you prefer. Try this recipe stuffed in an onion instead of a pepper or add some ground turkey or try a pungent salty feta tossed in—it’s an easy recipe to play with. The spices are influenced by Egyptian dukkah, with a pine nuts twist. Freekeh, an ancient Egyptian grain, is a powerhouse of flavor and nutrition. Stuffing it, Sephardic style, into fresh seasonal vegetables, is a great way to showcase it. It’s a great vegan entree for your Rosh Hashanah or Sukkot celebration.


Cooking With Joy: Winter Citrus Salad and Avocado...


September 18th 2014

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Both of these salads are super simple to prepare and really delicious! I find these type of salads are really great to have on hand for a three day Yom Tov or a long summer Shabbos when shalosh seudos needs to be hearty. Just keep the raw ingredients in the fridge and put them together right before the meal.

Winter Citrus Salad page 96
DRESS IT UP Winter Citrus Brûlée 

The citrus salad was really easy to prep (if you don’t mind getting sticky). The recipe calls to prepare this as a layered salad. I made a bed of shaved radicchio and put the sliced fruit and mint on top. Then I drizzled the vinaigrette over the plate. I really enjoyed the vinaigrette with the citrus fruit, the sharpness of the white wine vinegar with the sweetness of the olive oil made for a really great dressing. The radicchio however, could be a great stand in on Pesach for marror instead of Romaine lettuce, I found it to be incredibly bitter! Also, I think the mint could have blended a little better with the salad had it been marinated in the vinaigrette before being put on the salad. For me the mint was kind of just there and didn’t really make sense.

Avocado Salad with Butter Lettuce and Lemon Dressing page 116
DRESS IT UP Mock Crab Salad in Avocados

The lemon dressing of the avocado salad will really waken up your taste buds! The zesty flavors of the Dijon, lemon and pepper really are superb mixed with the different textures of this salad.

As I have mentioned about 100 times by now, I am a “dress it down” kind of gal. I put the lettuce, basil, radishes and avocado in a bowl and tossed with the dressing to coat. Hubs and I really liked this salad and will probably make it many more times!


5 Date Recipes for your Seudah


September 17th 2014

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The word for date in hebrew is tamri, similar to the word sheyitamu “may they be consumed”, the accompanying blessing that many people make on Rosh Hashanah asks that our enemies be consumed.  This summer I was in Israel where I felt firsthand the devastation that comes from the baseless hatred of the enemies of the Jewish people.  In truth, the enemy of the Jews is a threat to all peoples because in each generation we fight more than a group of oppressors; we are truly fighting against the blindness and darkness that comes from a lack of light and truth in the world.  Here at Joy of Kosher we have thousands of recipes which, yes, taste amazing, but more importantly are part a mission to be hiddur l’mitzvah, to beautify the mitzvah of kosher.  We hope that the holiday and year-round kosher recipes we share bring simcha (happiness) to your homes and helps you to beautify the incredible joy, and responsibility, that is keeping kosher.  Shanah Tovah U’Mesukah!



Orange Date Challah finds a balance between the bright and the savory when it comes to a perfect challah.  The two flavors play well together, but if you prefer skip the orange and instead ad caramelized onions for a very unique challah.


Date and Honey Glazed Chicken Thighs

Date and Honey Glazed Chicken Thighs or Date Glazed Roast Chicken are two easy ways to incorporate dates into the main course.  The recipe calls for honey, by which we mean date (silan) honey.  When we call Israel the land of milk and honey, it’s referring to date honey.  Bulgur with Carrots, Nut and Dates would be a great side to serve with either chicken, if you don’t eat nuts on Rosh Hashanah then substitute them with roasted squash seeds or pumpkin seeds.


Roasted Apples with Date Honey are a quick and healthy dessert to serve after your seudah and would also be great as dessert during holiday lunches.  The Cranberry Date Bars are also a great option for dessert, serve them warm with a side of pareve vanilla ice cream and watch them disappear!


Check out more Rosh Hashanah ideas here!




Joy of Israel 6 – City of David With Israeli...


September 17th 2014

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This here is part 1 of the amazing 2-part cooking show we produced with beloved Israeli Master Chef Tom Franz!!!!! (I know that’s lots of exclamation points but I am super-duper excited!!!! Can you tell?!??!?!) In the heart of Biblical Jerusalem, in the gorgeous City of David courtyard, under the shade of olive trees, in front of a live audience, we prepared (as in Tom cooked and I helped) 3 recipes featuring the 7 Super Foods of the Bible aka the Sheva Minim: wheat, barley, figs, dates, pomegranates, grapes (wine), and olives (oil).

Recipe Links:
Moroccan Frena Bread
Salmon Waldorf Salad with Yogurt Silan Dressing

On to part two, I know you can’t wait for dessert, a divinely sweet end to a spectacular day.

Recipe Link:
Yogurt Silan Pancakes with Whipped White Chocolate Ganache and Sheva Minim Fruit Salad

Special thanks to The City of David Foundation and my knowledgeable, inspiring, and kind tour guide Ze’ev Orenstein. Ze’ev just lives and breathes this stuff, his passion made my visit unforgettable. Click here to watch Joy of Israel 5 – City of David Tour.

Book your visit to the City of David now

And a super duper special thank you to Beverly Jacobson and the Beverly Catering team for all the behind the scenes food prep for the show and deliciously exquisite tastings for our audience. She is a master at what she does and oh so much more than just a caterer. Do book Beverly for your next event in Israel by emailing her at: [email protected]

And last but not least the warmest thank you to Tom Franz and his wife Dana who graciously shared their story and food with us.

For more from Tom, see the amazing recipes he has contributed to our site –

Oops I fibbed a little. Just one more thank you to all of YOU for continuing to support our Joy of Israel series produced together with 12 Tribe Films.

Tell me did you like this episode? Want to see more like this? Have an idea for a future episode? Know a sponsor? Want to sponsor? Lay it all down for me in the comments.

To donate even $18 for the Joy of Israel series go to


All The Wonderful Things You Can Do With Broth ...


September 16th 2014

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One of my absolute most favorite go-to kitchen staples for quick cooking meals in minutes is broth – especially around the holidays, when I don’t want to feel like I am cooking around the clock (even if I am!). I always have about a case of Manischewitz All-Natural Chicken, Vegetable and Beef Broth in my kitchen cupboard. Yes, a case, of each. I kinda love to stock up on the things that I love.

Another thing I just love for the holidays and especially Rosh Hashanah is cooking with simanim. It’s so totally my jam, my signature, my high holiday Jewish New Year thing. Simanim – literally signs or indicators – are meant to point the way to improved circumstances. The most famous siman – an apple dipped in honey indicates wishes for a sweet new year, while the seeds of a pomegranate suggest our desire to maximize our “merits” and a bite (or more) of fish reveals our aspiration to maximize and build our Jewish families (we want to be fruitful and multiply like fish ). Other simanim include beets, black eyed peas, cabbage, carrots, dates, gourds, leeks, spinach, a sheep’s head (OMG – yes I just said a sheep’s head!) and more.

These recipes are simanim inspired but quick to prep thanks to my handy dandy sous chef, aka Mani Broth. For the sheep’s head though, you’re on your own folks!

First, a list of my favorite Manischewitz products for Rosh Hashanah 2014 all of which you can use to recreate some of my most favorite Rosh Hashanah Recipes pictured below:  WIN THESE PRODUCTS AND MORE!!

Broths, I love them all, Chicken, Reduced Sodium Chicken, Vegetable, Beef – you name it.

Now for the food!

apple challah

Individual Apple-Stuffed Challah

Start things off right with a sweet bite of Apple and Honey Stuffed Challah Rolls. Challahs should be round this time of year symbolizing the continuity of creation.

Carrot, Quinoa & Spinach Soup

Carrot, Quiona & Spinach Soup

Serve up a steaming bowl of Creamy Coconut Carrot Soup or Carrot, Quinoa and Spinach Soup coupled with a wish for more merits and mitzvos (carrots).


Apple and Parsnip Soup

Or try my Apple and Parsnip Soup to revive our memory of Biblical blessings (apples). According to the Vilna Gaon (an 18th century famed rabbinic scholar and one of the most influential Jewish leaders in modern history), Yitzchak/Isaac blessed Yaakov/Jacob on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings.

Date and Honey Glazed Chicken Thighs

Date and Honey Glazed Chicken Thighs

Present a platter of Date and Honey Glazed Chicken Thighs alongside Whole Wheat Stuffing with Leeks coupled with a plea to rid ourselves of our enemies.

Chicken with Apples and Fennel

Or swap out the Date and Honey Glazed Chicken Thighs for Chicken with Sautéed Apples and Fennel

Roasted Apple Brisket

Roasted Apple Brisket

My Best Briskets for the Holidays are:
Roasted Apple Brisket
Garlic Honey Brisket
Pomegranate Braised Brisket

Spinach Noodle Kugel

My favorite simanim inspired Rosh Hashanah sides and salads include:
Black Eyed Peas with Green Beans
Pomegranate Glazed Carrots
Roasted Beets and Sweets (totally YUM with deboned Orange Chicken Thighs!)
Spinach Noodle Kugel
Simanim Salad with Pomegranate Balsamic Dressing
Wild Rice with Carrots and Beets
Spicy Sautéed Leeks and Spinach
Sweet Noodle Kugel with Dried Fruit

Apple Cardamom Tart

By now I am sure you are ready for dessert. In the apple family I recommend:
Apple and Cardamom Tart
Deconstructed Apple Pie
Applesauce Cake
Or try a Cute Carrot Cupcake
Or make it really easy on yourself (after all this you deserve it) with Chocolate Cake and Pomegranate Swirl Ice Cream.

Best Wishes for a HAPPY SWEET NEW YEAR and a K’TIVA V’CHATIMA TOVA: May you be inscribed and sealed (in the Book of Life) for a good year!


Win a selection of our favorite Manischewitz products, 3 Chicken Broths, 3 Vegetable Broths, 3 Packs of Noodles, 1 Honey, 2 Four Bean Soup Mixes, 1 Apple Butter, 1 Gluten Free Matzo Crackers!!!  Let us know how you like to use broth in the comments below and then enter with rafflecopter.

a Rafflecopter giveaway


The Curious Case of Pomegranate Wine


September 15th 2014

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My first memory of the sweet and tart pomegranate was on Rosh Hashanah, when every year my parents would bring a small bag of these crimson spheres into the house for us to enjoy as our new fruit.  My dad would cut a hole in the bottom and roll the fruit around the table to help get the juices flowing.  My siblings and I would then fight over who gets the pleasure of sucking out the juice of the pomegranate.  Of course, this was long before POM and all the other brands of pomegranate juice available just about everywhere, but nothing tastes as good as that memory.

Nowadays, not only is the juice readily available, so are the fruits.  They can be found all year long and, at least for our family, they are no longer our new fruit.  However, they are still a wonderful symbol of the holiday and I love any excuse to enjoy pomegranates.

A new favorite for pomegranate lovers is the crisp and refreshing pomegranate wine from Morad Winery in Israel.  The wine is best served chilled and captures the essence of the pomegranate with just the right tartness. I found that in addition to enjoying it as I would any warm weather wine, I couldn’t stop thinking of ways to shake things up by mixing it into some easy to prepare cocktails.

For this Pomegranate Cosmo, the wine was a far superior replacement to cranberry juice, and still kept the perfect balance of sweet and tart.  The pom seeds for garnish are fun, too.


I was inspired to make this Strawberry Pomegranate Daiquiri one night when I wanted to add something tart to my daiquiri and realized with the Morad Pomegranate Wine I would get the tart and sweet I was looking for and it worked perfectly.

I also cook with this Pomegranate wine.  This recipe will produce the easiest poached pears you will ever make.  I love healthy, easy recipes that can be enjoyed any time, but look nice enough to serve to company on Shabbat or the holidays.

Here’s to a Happy (Sweet and Tart) New Year!

Right now for a limited time get 15% off Morad wines online at

This post is part of an ongoing partnership with Morad winery, all opinions are my own.


A Simanim Inspired Rosh Hashanah Menu


September 12th 2014

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Simanim are so my thing. Now of course I know that on Rosh Hashanah they are everyone’s thing, but in addition to holding a Rosh Hashanah Seder where all the simanim make an appearance (even that fish head!)

I let them inspire my menu. This fish course features no less than 9 simanim (fish, honey, spinach, carrots, cabbage, pomegranate, apples, leeks and dates). I am nothing if not efficient. And all recipes are kissed with honey… well more than kissed. I call for generous measurements because why shouldn’t our cup runneth over with sweetness this new year?!

This entire course serves 6 to 8 and can easily be doubled and tripled should your table runneth over with company.

HONEY-SESAME SIDE OF SALMON with Honey Mustard and Dill Dipping Sauce

I tested this recipe on my family the night my mom arrived from Philly for her annual Israel summer visit. Two ladies and five kids ka”h polished off this 2 pound side of salmon in a blink. Any recipe that has my kids eating and loving heart-healthy fish is a year- round winner.

SPINACH SALAD with Sweet Pomegranate Dressing


It’s incredible how simanim-inspired cooking can also be healthful. This salad is loaded with green leafy spinach, carrots and cabbage and topped with whole wheat croutons. Just trying to keep your “new year’s resolutions” on track from day one.


Since lots of Ashkenazi folks have the custom to refrain from nuts during the High Holiday season I have omitted them from this recipe. But year-round consider adding 1⁄4 to 1⁄2 cup chopped walnuts.


As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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Kosher Wine for Rosh Hashanah


September 11th 2014

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According to our tradition, Rosh Hashanah is the anniversary of the first day of creation of humankind.  We celebrate this holy day with a festive meal and of course, a special wine (or two).  On Rosh Hashanah we like to share a new wine for the New Year, appreciating the amazing diversity and creativity of kosher winemakers around the world.  It’s the perfect time to try something new.  Here are a few of the bottles we will be pouring at our table over the next week or two.

2012 1848 2nd Generation Cabernet Sauvignon (Israel); $23.
Aged in European oak barrels for 10 months, this wine has a purple color with bright burgundy tones.  An aroma of ripe red fruit, blackberries, mint, vanilla and tobacco in the background. The wine is full-bodied and complex, and gives a very balance, long and pleasant finish.

2013 Twin Suns Cabernet Sauvignon (California); $14.
A dark, full bodied character with a balanced acidity and alcohol content and tannins that grip, yet are soft and sweet. Very aromatic, displaying perfumey, floral notes along with scorched earth and red fruit including cherry, cranberry and fresh plums. On the palate look for flavors of blueberry jam, vanilla, toast, cinnamon, mocha and bitter cocoa.

2013 Dalton Single Vineyard Semillon (Israel); $29.
Elkosh is the youngest of Dalton’s vineyards where a combination of chalky soil and a cool microclimate in Northern Israel help to produce outstanding Semillon.

2013 Carmel Selected Cabernet Sauvignon (Israel); $12.
Carmel Selected Cabernet Sauvignon carries pleasant amounts of blackcurrant and berry fruit with a remarkable mouth filling flavor.

2013 Barkan Classic Malbec (Israel); $10.
This wine features intense purple color, structure and plumlike aromas that pairs well with grilled meats, pasta and rich sauces.

2012 Capcanes Peraj Petita (Spain);  $17.
The winery selects the best grapes from their indigenous varieties – Garnacha, Samso and Ull de Llebre – which are harvested from ancient vines up in the mountains, reflecting the terroir of Spain.

2013 Borgo Reale Primitivo (Italy); $16.
This dark cherry red wine with a purple rim shows an intense bouquet, with rich fruitness hinting at blackberries and boysenberries followed by smooth vanilla. Eight months in oak results in a big flavorful wine with a lingering red fruit aftertaste.  Works well with grilled or roast meats.


Cooking With Joy: Eat Your Veggies


September 11th 2014

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Eat your veggies! Isn’t that what your parents always said? Well Thank G-d that is one problem that we do not have here. We have successfully gotten our kids to eat broccoli, spinach, asparagus and even the forbidden brussel sprout!

We make variations of these recipes pretty often; just now we have official measurements to follow. Since these veggies sides are so easy to make, the kids could even get in on the action. You know what they say? Kids who help cook, are less likely to be picky eaters. You may even get your kids to try these green delicacies!

Wilted Spinach with Crispy Garlic Chips page 124
DRESS IT DOWN Garlic Wilted Spinach 

It’s the easiest thing to open a bag of spinach and empty it into a sauté pan. It never ceases to amaze me how the spinach shrinks from “over flowing” the pan, to barely a few portions. Slicing the garlic into chips is definitely more time consuming than dicing it, but the final product is really pretty, and the chips add a nice crunch.

Roasted Brussels Sprouts with Herb “Butter” page 122
DRESS IT DOWN Garlic and Thyme Brussels Sprouts

The dress it down version of the brussel sprouts is another super simple recipe (just the way we like it). Hubs actually prepared this recipe, since I was working late that day (I knew there was no way he could mess it up) Again, we opted to leave out the thyme.
One thing that we love about brussel sprouts is how they crisp up when roasted. The crispy leaves are a great way to get people to try it.


10 All-Time Favorite, Healthy, and Fancy Kugel...


September 10th 2014

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Kugel seems like a minhag, a tradition, for many families, although it’s not actually compulsory for the holiday celebration!  This is because kugels are such a treat 1) to eat  and 2) to make in advance and freeze.  If you haven’t yet experimented with making some of kugels below, now is a great time to experiment before the height of holiday cooking season is underway.  Below are just a few of the many  kugel recipes on the site (we have almost 100!); for more great ideas check out all of the great new recipes in the latest issue of Joy of Kosher Magazine.  What’s your favorite kugel recipe to serve at the holidays? Please share below!



Two Jews, three opinions is how the saying goes, even more so when it comes to food.  Some crowd-pleasing kugels include the classic Challah Kugel,  Salt and Pepper Noodle Kugel and the Broccoli Kugel.  These are a cinch to prepare and bonus points to the balesbusta who makes extras to keep in the freezer.  The Healthier Potato Kugel is a healthy modification on the addictive potato kugel.  But if you’re a traditionalist, check out Jamie’s video for tips on making a stellar potato kugel.



Call them fancy or call them healthy (depending on your definition of healthy!), either way these out of the ordinary kugels hit the ball out of the park when it comes to taste and presentation.  The Butternut Squash Kugel is very reminiscent to a soufflé and has an lightness that you don’t normally expect from a kugel.  The Layered Mushroom Kugel is an easy way to dazzle a crowd, while the Spaghetti Squash Pineapple Kugel is a healthy and exotic spin on the traditional noodle kugel.



These kugel bites make for great side dishes because they allow guests to try a bit of everything without feeling the pressure to eat a huge piece.  Plus, they are an easy way to dress up this classic side.  These three bites are elegant both in presentation and ingredients.  There’s the Leek Onion Noodle Cups, the Cauliflower Kugel Bites and the Mini Spinach and Artichoke Kugels.  (I know, I know…it’s too tough to pick just one these! Check out more kugel ideas here!




Private Chefs – The New Way To Eat Out ...


September 10th 2014

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As the kosher consumer’s palate and demands are increasing in sophistication, it is a no-brainer that the popular private chef service has expanded to provide an array of chefs ready to service the kosher population to create an experience dreams are made of.

An anniversary dinner prepared in the comfort of your own home, a birthday party cooking lesson where you and a group of friends get to taste everything (while learning trade secrets), a Shabbat meal, a sheva brachot; all with a variety of pricing options.

To launch the kosher KitchenSurfing concept, a kosher supper club was planned. Supper clubs, underground restaurants of sorts, are a growing trend among foodies worldwide. The idea is to bring restaurant-quality food in a more social and intimate gathering. About 30 foodies and journalists came together at Yudah Schloss’ (head of the kosher division of Brooklyn loft to taste a spectacular 7-course tasting menu by two chefs (about 14 dishes). Those in attendance all agreed that having a taste of what the chefs can produce truly was the best way to introduce this modern dining experience.

Most talked about dishes included the lamb chops with rhubarb agrodolce (Italian sweet and sour sauce) and the beef filet with a wine reduction.

Inspired by our experience, we decided to try the process for ourselves, having you, the magazine reader, in mind.

We wanted to provide a cooking lesson, taught by a talented kosher chef. We visited the site and emailed our specifications to the kosher KitchenSurfing team.

The theme: Jewish holiday classics with a modern spin. Recipes, that you can make for years to come, which celebrate classic dishes we all grew up with.

Chef Subar squeezed us into his busy schedule and took the red-eye flight to come cook for us. We loved how easy it was to design the menu and how flexible the chef was. Chef Sruli showed up at 10 a.m. with all the ingredients that he procured from local shops. (The chefs will buy meat/fish/or any products to your specific request and kosher or dietary needs.) By 4 p.m. the kitchen was cleaned spotless and we were all left completely blown away and impressed.

The Menu:

Summer Peach and Heirloom Tomato Gazpacho

Sea Bass Gefilte


Warm Kale Tongue Salad

Leek Fondue

Beer Braised Brisket with Sausage Gravy and Parsnip Puree

Lemon Sponge Cake with Vanilla Bean Zabaglione

You can get all the recipes for the above dishes when you order our magazine – they are all in the Fall 2014 issue – Subscribe Now.

Q & A with Chef Subar

1. Culinary background:

I started cooking when I was 16, working in a large catering company in NYC/NJ. My passion and curiosity for food and cooking encouraged me to study food. I also own my own company, called S. Subar & Co. (www.subarandco. com), doing high-profile dinner parties.

2. Favorite comfort food:

My mother’s grilled chicken drumsticks with BBQ sauce she made for Shabbos with a Swedish-style squash ratatouille.

3. Favorite ingredients:

Syrah wine, pasta, rustic French baguette, quality cheese.

Now’s your chance to WIN a spot at our next Supper Club – this time with the entire Joy of Kosher team – Jamie, Tamar, Shifra and Shlomo.  The dinner will be in Brooklyn on Sept. 18th at 7pm.    Enter for your chance to WIN now!!



As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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