Best Recipes for Shabbat Lunch


February 4th 2014

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The Shabbos lunch menu must feature make-ahead dishes that can withstand the oven-to-fridge-to-hot-plate-to-table cycle with leftovers returning right back to that revolving refrigerator door. Follows are a few of my secrets to Shabbos lunch success.

First thing’s first, the first course. I sometimes serve a bang it out starter akin to the last supper. You’d think that I think that we’re never gonna eat again. But I feel the first course is the most Shabbos lunch friendly and when done right allows to you to satiate the hungry humans around your table and simplify the main – which by all accounts is certainly the trickier of the two.

The Fish Course

Some elegant and creative nontraditional ways to feast on fish.

Tuna Tartar with Honey Sesame Wonton Crisps

Smoked Salmon Salad

Salmon Pasta Salad with Dill

Gefilte Fish Cakes with Horseradish Sauce

Signature Dish

Everyone should have one.  (Not really a rule, but it’s cool if you do).  A side of salmon surrounded by seared lemons and tomato salad served on a nice big beautiful platter is my Shabbos lunch signature dish.

Honey Baked Salmon

Honey Baked Salmon on a Cedar Plank

Serve Persimmon Salsa alongside my Honey Baked Salmon or go for a pretty multicolored heirloom or grape tomato salad dressed simply in olive oil, lemon juice and S + P.

Sweet, Savory, Satisfying Salads and Slaws

You can decide to serve these salads and slaws as part of your super-sized starter course or sprinkled in with your main. Either way salads are a safe staple for Shabbos lunch.


Salad Stuffed Grilled Portobellos

Potato Salad with Arugula and Tomato

California Roll Salad

Curried Cauliflower Salad


I am the cabbage queen always looking for fun and fancy ways to savor slaw.

Coleslaw with Crispy Tofu

Crunchy Cabbage Salad

Tropical Slaw


It’s All About the Crock Pot Baby

My new obsession…. Somewhat Sephardic Chulent on page 214 of my NEW book JOY of KOSHER Fast, Fresh Family Recipes, order it here at this link. (And I really do mean go get it now! You will thank me, love me, and hug me!).

Of course there is always my Hubby’s famous Family Heirloom Chulent. It was so cool when my his recipe was published in the New York Times.

Beer Braised Brisket

Or try something new in that slow cooker – Beer Braised Brisket. I sometimes go half beer and half beef broth.

Room Temp is Your Friend

There are plenty of dishes that need not be served steaming. Chicken breast cutlets at room temp are far better than dried out, rubbery, warm chicken.  Green beans also work both hot and cold and at every temp in between.  Additionally protein spiked salads and some starchy sides don’t require hot plate space.  Serve the following dishes in their Shabbos day finest form, at room temperature.

Chicken Recipes

Chicken and Veggie Skewers

Teriyaki Chicken

Oven Baked Chicken Fingers with a Duo of Dipping Sauces

Peach BBQ Sauce Chicken

Main Salads

Spicy Thai Beef Salad

Mandarin Spinach Salad

Asian Chicken Salad

Pesto Pasta with Chicken

Chilled Chicken Noodle Salad

Starchy Sides

Thai Pesto Noodles

Spiced Brown Rice with Peas

Pineapple Fried Rice

Green Bean Sides

Green Bean and Three Onion Saute

French String Beans with Slivered Almonds

Cider Glazed Vegetables


Noodle kugles can be made ahead and re-heat really nicely. And now you’ll actually have room for them on your hot plate.

Sweet Kugel with Dried Fruit

Salt and Pepper Kugel with Roasted Garlic

Salt and Pepper Kugel

Spinach Noodle Kugel

Sandwich Bar

Serve savory “sandwiches” as bites.

turkey sandwich

Cut this Turkey Sandwich with Pickled Red Onions in half and cut each half in half again for the tea sandwich version of this classic.

Deli Roll Pinwheels with Chopped Salad

Love this re-make of the deli roll.

Tropical Chicken Burrito

I say serve this Tropical Chicken Burrito for Shabbos just cause it’s unexpected and fun. Put some Mexican spices in your chulent and plate with shredded lettuce and diced tomato salad topped with corn and avocado.

Have the bestest most delicious, most happy, most ful(l)filling Shabbos! Oh, and don’t forgot to share and share alike. Let us know in the comments below what you serve for Shabbos day.


Speedy Coq au Vin


February 3rd 2014

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Learn to make my fast and delicious version fo this classic chicken recipe. To print the recipe, go to Speedy Coq a Vin.


Personal Heirloom Cookbook Giveaway


February 2nd 2014

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Food, we know, has magical properties. So, too, do the stories behind their recipes. They resurrect those who are gone. They let you travel through time. They become mythology.

As a personal historian, I interview people and write their life stories into heirloom books. Usually it is the children or grandchildren who commission me, seeking to preserve their family legacy. Some of my subjects are world-famous. Some are ordinary folk. No matter, the wisdom and intimacy I encounter are astounding. I hear stories of great work, love affairs, lifetimes that seem to have passed in a blink. Especially, as people chronicle their lives, I am struck by the centrality of food and recipes – and the tales behind them. Too often, even when we manage to scribble down the recipes, we leave the stories behind.

Caramel Pear Lattice Pie

Caramel Pear Lattice Pie

There is the pie recipe – handed down from a mother-in-law who when she shared her recipe, always left out one key ingredient so it could never be replicated in its full glory. Except this one time.

Sweet Kugel with Dried Fruit

There is the kugel – that was perfected over the years by a community, first with this auntie’s change, then with that friend’s addition. In the end, the recipe belongs to no one in particular. It was the collective Stone Soup.

sweet package brisket

Sweet Cabbage Brisket

Then there is the brisket that his father taught his mother to make with an alarming amount of onions. It was long ago when his parents were still married. And though he was too young to have any memory of that flicker in time when they were one whole family together, the recipe itself somehow lets it exist again for just a moment.

What are your beloved recipes with stories behind them?

One of my own favorite recipes is my father’s lasagna, chunky with zucchini and roasted garlic. He learned it from his mother who used to make all kinds of pasta because the neighborhood where they lived in Cleveland was full of Italians. It was a time when homes spilled into each other. Great-Grandma lived on the second floor of the house, and someone named Uncle Porky – who may or may not have actually been an uncle – lived on the third floor. People were always stopping by unexpectedly, sometimes sleeping over, so she made food in spectacular quantities, great pots of spaghetti and sheet pans of this lasagna. I never met Grandma myself, but this lasagna is always the way I imagine her generosity.

WIN – now’s your chance to share your story and enter for a chance to win a personal heirloom cookbook. 

In the comments below share with us your recipe with a paragraph explaining the family story behind it, and you could win a complementary personal history project for you or your favorite Bubbe chronicling the recipes of your family and their stories in a keepsake book.


Contest will run through February 17th at 11:59 PM EST.  Open to anyone over the age 0f 18.  Winner will be selected for the best story.  Winner will be announced on this blog post and emailed through the email they comment with and have 24 hours to respond to claim their prize.

Thank you all for sharing these amazing stories.


Magazine Sneak Peek


February 2nd 2014

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Surprise!! We have tons of fun stuff in store with you in our latest issue.  Purim recipes that go beyond the usual and free Purim gift tags for Mishloach Manot.  Don’t miss our vegan guide, our interview with Mayim Biyalik, money saving tips and learn all about the pressure cooker.  Check out our sneak peek and find more in the articles and guides below to keep you warm this Winter and prepared for Purim.

Subscribe Today!

Learn to make this new kind of hamatashen made from challah dough:

Subscribe Today!


The Best Slow Cookers


January 31st 2014

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Brrr, It’s cold outside.  This is the coldest winter in years and that means we need hot comfort food more than ever.  Slow cookers make our lives easier during these short winter days.  All we have to do is throw our ingredients in the pot and set it and forget it until we come home out of the cold for piping hot dinner.  Oh and we have 135 slow cooker recipes for you to browse through on this site.

Even if you already have a slow cooker, I recommend considering another one.  First of all you might finally decide it is time to buy a dairy one.  There are lots of wonderful vegetarian dishes that you will want to top with cheese.  Second, check out some of the fun new features, some might not be ok for Shabbat (ask your Rabbi), but they are all great for every day.

Starting with this gorgeous looking model above by Bella.  If this is going to be sitting out on your counter every week, it should look pretty, don’t you think.  Bella offers this basic model as well as a programmable version all come in a choice of 9 different colors!!  Got to love this look.

This Hamilton Beach Slow Cooker is pretty classic, it has the typical knob to turn from low to high, but it also has a keep warm setting and most importantly a locking lid, no overflowing spills and easy to bring to someone else’s house.  Oh and the lid and pot are dishwasher safe!!

This programmable Cuisinart slow cooker does it all. It actually allows you to brown the meat in the pot and then add the rest of the ingredients and turn to slow cook, a pretty great feature for much less clean up.  You can also saute and steam all with this one pot.  The programmable settings allow you to set a timer to cook at the temperature you want for the time you want.  Pretty cool features.

This slow cooker comes with a built in thermometer that goes through the glass lid into the meat.  Now you can cook your chicken or roast to the perfect temperature without having to touch it during cooking.  This model also has a special powder interrupter protection that keeps it on if the power goes out so you don’t end up with spoiled meat.

wonderbag slow cookerFinally, check out this new kind of Portable Slow Cooker, called the Wonderbag. Cook in your favorite pot on the stove, bring to a boil and then cover with the wonderbag to allow your food to continue to cook for up to 12 hours. No heat source necessary.  Perfect for pot lucks or when you need all your stove space and for saving electricity or gas.  Plus it is for a good cause.  Every wonderbag purchased in the US will mean that one is donated to a family in need in a developing country.  Got to love this genius product.


Of course there are tons of models out there to choose from and all in different sizes.  Our slow cookers take a beating and they are not so expensive to replace.  Choose the features that are most important to you and get a new slow cooker.





DIY – Make Your Own Flavored Seaweed Snacks


January 31st 2014

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We make sushi at least twice a month in my house and it’s always a big hit.  In addition to the fish, rice and veggies, my kids can’t get enough of the Nori seaweed.  They ask for whole pieces just to snack on while we’re rolling.  I used to think they were crazy, until I started to see toasted seaweed snacks at every market. My kids were onto something.  The only difference between our kitchen table snacks and the latest supermarket fad is that the new products added assorted flavors.

I haven’t been able to find any toasted seaweed snacks with kosher certification so I decided to make my own.  It is really easy and fun to make your own flavored seaweed.  The kids can make it themselves, because I can’t seem to make them fast enough!

The best part? Seaweed is really, really good for you! According to Mao Shing Ni, L.Ac., D.O.M., PhD from the Dr. Oz show, “Seaweed and marine algae have more concentrated nutrition than vegetables grown on land and they have long been considered to possess powers to prolong life, prevent disease, and impart beauty and health.”

Nori is filled with essential minerals, vitamins and protein and is extremely low in calories. According to my package of Nori, each piece only has 10 calories, but it has 1 g of protein, 6% Vitamin A, 4% vitamin C, 2% calcium and 2 % iron.  Talk about nutrient dense!  All types of seaweed have nutritional benefits, but Nori is the easiest to find kosher and easiest to eat, especially now that I learned to make these flavorful snacks.

Basically all you have to do is brush the Nori sheets with your favorite flavors and bake them at 250 for 15 minutes.  They are best with a little oil, sesame or olive oil work particularly well and then sprinkle some sea salt or other seasoning, my son came up with a really fun recipe that didn’t even use oil!  We brushed on some of the juice from the pickled ginger jar and it was a huge hit!

I want to share the basic recipe with a few of our ideas for flavors, but go ahead and invent your own and share your favorite ideas in the comments.  Here is my recipe for Flavored Seaweed Snacks.


Shabbat In India


January 30th 2014

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When you travel to India, you know you’re gonna be in for an adventure — which is exactly why you go.

“Expect the unexpected”, you’re told. Nothing highlights this idea more than the three Shabbosim I spent in India.

Week One: Cholent in a Tent in Dharamsala

After a 14 hour plane ride immediately followed by a 12 hour bus ride into the night, my friend and I finally arrived in Dharmsala, home of the Dalai Lama, located in the north of India. (No, he did not invite us in for Kiddush, but that would be a good story.) My friend and I, along with about 50 other jews — mostly Israeli citizens recouping from their time in the army — davened Kabalat Shabbat together in a makeshift house/tent followed by a Kiddush and an Israeli/Indian dinner.

Everyone enjoyed the curried cholent!

Week 2 : Muslim Shabbat on a Houseboat in Kashmir

“I’m Jewish. Is that gonna be a problem?” I asked when my new Kashmiri friend suggested we spend the weekend on his brother’s houseboat on Dal Lake in Kashmir.

“‘No ma’am!” he responded. “My sister in law is Jewish!”

My friend, and I, along with two other Jewish travelers, (including an Israeli soldier,) spent a relaxing Shabbat with our Muslim hosts. They even baked us Challah!  I’m still waiting for my Nobel Peace Prize.

Week 3: Chabad in Pushkar, Rajasthan, with Bamba Snacks. 

My friend and I arrived in Pushkar, a small village in the Rajasthan region of India. Because of all of the Israeli travelers, many of the Indian store owners can speak Hebrew. Among the typical hustle and bustle you find thousands of colorful saris, cows walking down the street, camels, vendors selling their wares and more. You also see many cafés featuring falafel and shakshuka on their menus and Hebrew writing all over. The popular Indian name, Shimesh, is changed to “Shemesh” to accommodate the Israelis as well.

We spent a lively shabbat with the Chabad rabbi and his 13 children and about 150 fellow travelers. The Rabbi would ask questions during the meal offering Israeli Bamba snacks to reward the right answers.

Every one of those experiences were unique and special in their own right. Traveling always has it’s challenges but if you can live to tell the story- it’s worth it!
Now you can travel to India in your home with a few of my favorite Indian recipes:
Have you been to India? Do you like Indian food? let me know in the comments below.


Why Are There Two Months of Adar and What is Purim...


January 30th 2014

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The Hebrew calendar allows us to track the Jewish year. Without that, we would not be able to celebrate the Jewish holidays at their correct time.

Unlike the other calendars in existence today, the Jewish calendar goes according to the moon. Once a month at Rosh Chodesh as the new moon appears, we restart counting the days in the month. The decision when to begin the new month used to be based upon the testimony of witnesses verifying they had seen the new moon in the sky. The Beis Din would light fires on mountains informing the people of the new moon. After a while the Sadducees began to light fake fires on mountains to confuse people and stop the information flowing from city to city. That is when they created a fixed calendar that we still use today.

An inherent challenge appears when following a lunar calendar, that the months fall out of sync with the solar cycle. Since there is roughly an eleven day difference between the eleven lunar months and the solar year, the lunar months will travel through the year and appear at different seasons every year. The Torah tells us to observe Pesach in “chodesh ha’aviv” the springtime, which is the season the Jewish people left Egypt. In order to keep Pesach in that season, every two to three years an extra month is added to the calendar, adar. By doing this, the months align themselves perfectly into the correct seasons, and thereby all the Jewish holidays too.

The only question left to answer is which month to put Purim in, the first adar or the second one? Well since we know Purim must fall thirty days before Pesach, it is celebrated during the second adar month. During the first adar we have whats called Purim Katan, (little Purim), and that falls on the same date Purim would have fallen on had it not been a leap year. We do not celebrate Purim Katan like we celebrate Purim proper, however the Shulchan Aruch recommends a feeling of festivity on that day and quotes Proverbs (15:15): “One who is of good heart is festive always”.

Tonight, the 30th of January begins Rosh Chodesh Adar 1 so you have 15 days to prepare for Purim Katan and extra time to prepare for the full Purim celebration on March 16th, check here for 40 kinds of hamantashen, tons of Mishloach Manot ideas, and lots of Purim Seudah Menus.


10 Healthy(ier) Snow Day Treats


January 29th 2014

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Being a New Englander I should not have been so surprised to see snow this winter, but it hasn’t been quite so cold and snowy around here for a few years.  When I was at home in Cambridge, MA for the first snow storm of the season I saw the local news covering the blizzard non-stop during the news broadcast.  That was when I realized that we are in for a long, cold winter which calls for warm, hearty meals and treats. For those of us who don’t spend our snow days shoveling snow or sledding (I wish!) for hours on end, here are 10 healthy(ier) snow day meals and treats.


Breakfast.  After checking the local news for delays and closings, treat yourself to a few more hours shut-eye under those warm winter duvets.  When you’re ready for breakfast, enjoy these normally-reserved-for-the-weekend breakfasts.


Simple Spelt Pancakes

1.  Pancakes.  Specifically Spelt Pancakes.  I’ve found that using spelt, instead of white flour, does not drastically change the taste of the pancakes, if anything, they taste heartier.  You can also subsitute with white spelt flour or make Whole Wheat Pancakes.  Since these pancakes are healthier than their white flour counterparts, why not indulge with a fillings bar!  After you make the batter, transfer it onto a hot griddle or pan to cook then drop in a few of you favorite pancake stuffings such as chocolate chips or blueberries.



Smoked Salmon Benedict

2.  Smoked Salmon Benedict.  My brother is a huge fan of eggs benedict, but personally I have trouble eating such a heavy meal in the morning…except for this recipe.  The brightness of the salmon plays well with the poached egg and rich benedict dressing.  While english muffins are light in calories, it can be difficult to find kosher english muffins outside of New York.  I would recommend a multi-grain bread as a good substitute.


Lunch.  I have soup + sandwiches on the mind!

Grilled Herbed Veggie Sandwich

3.  Grilled Herbed Veggie Sandwich.  The beautiful colors of the vegetables and the fragrant aroma from this sandwich makes it one of my favorites.  This sandwich plays well with the Mushroom Barley Soup and Winter Vegetable Soup.  You can also add grilled chicken to make this sandwich or if you’re in the mood for a more meat centered meal try the Curry Turkey Burger.


Make your own Eggplant Parmesan Sandwiches

4.  Make Your Own Eggplant Parmesan Sandwiches.  Keeping with the soup and sandwich theme, frying or baking eggplant allows for more portion control and maximizes sandwich stacking freedom. Serve with the Vegetarian Lentil Soup or  Three Bean Minestrone Soup.  If you prefer traditional eggplant parmesan, try the Eggplant Parmesan Lite.


Spinach Pesto Grilled Cheese Sandwich

5.  Spinach Pesto Grilled Cheese + Dream of Tomato Soup.  Who can resist grilled cheese with tomato soup?!  You can substitute the guyere with mozzerella cheese, if you prefer.  Also, control calories by limiting the amount of cheese in each sandwich and/or cutting the sandwiches in fourths effectively making them mini-pesto grilled cheeses.  To serve the tomato soup with this grilled cheese either omit the chicken consomme from the recipe or substitute it with the pareve consomme of your choosing.


Treats.  If you’ve been outside shoveling or just want a sweet snow day treat, try these perfectly-snow-day-appropriate desserts.

Chocolate Swirl Bread

6.  Chocolate Swirl Bread.  Pair it with a warm cup of Triple Hot Chocolate, Soy Cinnamon Hot Cocoa, or Hot Spiced Apple Cider.


Banana Chocolate Oatmeal Muffin Top Cookies

7.  Banana Chocolate Oatmeal Muffin Top Cookies.  The only thing these cookies are missing is peanut butter (my waistline is thankful), but that won’t stop me from spooning a small teaspoon of PB onto these cookies  or serving them with Peanut Butter Hot Chocolate.  Alternatively you could combine your cookie and hot chocolate craving into one recipe with these Spicy Hot Chocolate Brownie Cookies.

Yael's Chocolate S'manwiches

8.  Yael’s Chocolate S’manwiches.  I may have fallen (a bit) off the waistline-friendly derech with all of these delicious desserts, but these chocolate s’manwiches are worth it and will satisfy your sweet tooth in one, or two, servings.


Dinner.  When the snow beckons the last thing you want to do is cut your snow day short in order to cook dinner.  This is the perfect opportunity for slow-cooked dinners, just place the ingredients in a crockpot and forget about them until supper time.


Slow Cooker Beef Stew with Root Vegetables

9.  Slow Cooker Beef Stew with Root Vegetables.  The combined heartiness of the beef and root vegetables is beyond compare.  Also consider trying the Moroccan Beef and Sweet Potato Stew or Slow Cooker Moroccan Chicken Stew.


Chicken Thighs with Eggplant and Olives over Pasta

10.  Chicken Thighs with Eggplant and Olives over Pasta.  This recipe is both hearty and healthy.  The eggplant and olives pair well with the chicken, while the pasta soaks up the delicious juices produced by the chicken, eggplant and olives after 6 hours in the slow cooker.

Stay warm!




Using Greek Yogurt In Pesto Sauce


January 29th 2014

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Let’s face it. Most ingredients that promise to taste better than its non-healthy counterpart are usually and sadly not as good. Greek yogurt is one of the sole exceptions. It is an ingredient rich in protein, potassium, vitamin B, and probiotics. While boasting so many nutritious qualities, it is also quite a spectacular ingredient to cook with. Beyond yogurt and granola, there is so much you can do with Greek yogurt.

As the first chalav yisrael Greek yogurt, Norman’s Greek yogurt has revolutionized the kosher market with a high quality, good-for-you product.  Norman’s Greek  yogurt is rich, tangy and can be substituted for cream in many recipes, from sweet to savory.  Pesto in cream sauce is a favorite pasta dish of mine. It is creamy and herbaceous and hits all the right notes. I have been making this dish for years every Shavuot and for family dinners. I experimented with substituting heavy cream for Norman’s plain Greek yogurt and this dish was born. I am always ecstatic when I can say that using a healthier ingredient not only achieves the desired results but actually tastes even better.

This dish does it. The Greek yogurt adds a refreshing tanginess to the sauce while also maintaining the creamy element heavy cream provides.  It is also simpler to make:  mix the pesto into the ready yogurt and add it to hot pasta, serve with toasted pine nuts and some grated parmesan.  What can be better?

Nutritious tips:

  1. You can use any version of spaghetti, fettuccine or linguini ranging from gluten-free to whole wheat or grain.
  2. When making your own pesto, you can add ½ cup of baby greens such as baby arugula or baby spinach in place of some of the herbs to add extra nutrition value to pesto.

Try our Greek Yogurt Pesto Sauce on everything from pasta to fish to veggies.


Disclosure: This article was sponsored by Norman’s Dairy, all opinions are my own.


Late Winter 2014


January 29th 2014

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Surprise!! We have tons of fun stuff in store with you in our latest issue.  Purim recipes that go beyond the usual and free Purim gift tags for Mishloach Manot.  Don’t miss our vegan guide, our interview with Mayim Biyalik, money saving tips and learn all about the pressure cooker.  Check out our sneak peek and find more in the articles and guides below to keep you warm this Winter and prepared for Purim.





Best of Kosher 2013 Winners


January 28th 2014

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Thank you to all who nominated and voted in our third annual Best of Kosher awards and to thank you all for your time we have three prizes to giveaway to the voters.  Congratulations to Sarahintx, winner of the Emile Henry Tagine, Gertrude, winner of the Emile Henry Fondu Pot and BusyInBoca, Winner of the Emile Henry Stewpot.

Now here are the final Best of Kosher 2013 Winners:

Best New Kosher Cookbook

The Modern Menu is all about simplicity.  “To my mind, less is more, simple is always best, and food should look as good as it tastes”, says Kim.  She offers vibrant, every day recipes that should be used as a guide with tips and tricks to make them your own. There are no hard and fast rules with Kim, so mix and match and create your own menus.

Best Kosher Food Blog

Kosherology is an up and coming new kosher food blogger from Atlanta, GA.  Alex will be sharing delicious recipes (like this Bourbon Mousse and Gingersnap Cookie) as well as restaurant reviews, kosher nostalgia and cool kosher products.  Stay tuned for more from Alex on Joy of Kosher as he shares with us all he is learning about Culinary Sustainability.

Best Kosher Restaurant

Milt’s BBQ For The Perplexed is located in Chicago, Illinois and is known for high quality smoked meats.  If you didn’t have reason to go to Chicago before you sure do now.  Milt’s has great food and also gives all their profits to charity!!  We are proud to have Milt’s as our Best of Kosher 2013 restaurant and hope to make it there for a visit.

Best New Kosher Product

There has been much excitement over the launch of the first chalav yisroel Greek yogurt.  Norman’s came to the rescue and proved themselves to be a high quality product to rival other Greek yogurts.  These yogurts will even be Kosher for Passover, yogurt fans everywhere rejoice.

Best Kosher Wine

Bartenura Moscato comes in the iconic blue bottle from Italy.  A sweet dessert wine that many love to use for kiddish.  It is crisp and refreshing and ever popular.

Best Kosher Catering Company

Your Bite of Heaven is a full service Glatt Kosher catering company that takes pride in hosting memorable life-cycle celebrations with exquisite menus and impeccable service.   They do everything from informal businesses lunches, to a Chef’s Sushi Table, to a lavish affair.  Located in New Jersey.

Best Kosher Passover Product

Matzolah won over the stomachs of many granola fans when they debuted and they just keep getting better.  Now available in a variety of flavors including gluten free choices.  Enjoy for year round and Passover use, for breakfast or a snack.

Best Kosher Chef

Chef Claudio is the chef from Fumio Grill & Sushi.  He is called the best grill-man in the kosher scene. He tenderly handles each piece of meat as though he was preparing it for his own loved ones.


Ask Us Anything *Giveaway*


January 28th 2014

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The other day, I was out with my sister-in-law Devorah (at that show I told you we went to see with our girls), when she wondered out loud if people are constantly asking me cooking questions.  I realized then that I actually don’t get too many cooking questions when I meet people in person.  I do get lots of questions though.  Most popular over the last year is “How did you leave that kitchen?” (Easy.)  “Where can I buy the chulent bowls I saw in your video?” (Target.)  “What’s your favorite restaurant in Israel?” (Gabriel in Jerusalem and Bodega Sushi & Plancha in Efrat.)

But you know, we have a few culinary stars on staff here that can answer your most pressing cooking Qs.

Shifra Klein, Editor-in-Chief of JOY of KOSHER with Jamie Geller Magazine, is expert in gourmet made easy with a focus on modern twists of traditional favorites as well as the newest cooking techniques.

Tamar Genger, Executive Editor of  is a Registered Dietitian, Professor of Nutrition, avid traveler and menu planner – she covers drinks, trends, and chocolate all with a health minded focus.

And then of course we have our incredible family of chefs, columnists and bloggers who are standing by, ready to help you.  So ask away in the comments below.  No question too big or too small.  And we will start answering you in a new series of posts.  We are here for you always, you know that.  So…. ask us anything.


Win a 1 year subscription to our magazine, Joy of Kosher with Jamie Geller!!

There are two ways to enter:

1. Go to Amazon and review the new Joy of Kosher Cookbook, submit the link to your comment in rafflecopter below.

2. Leave your Ask Us question in the comments below and enter with rafflecopter.

a Rafflecopter giveaway


Host A Joy of Kosher Cook Book Club In Israel Get...


January 28th 2014

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Following the amazing JOY of KOSHER Israel Launch Party at the Cinematheque in Jerusalem in December we decided that we all enjoy getting together with friends over good food too much to let too much time go by before getting together again.



So! We’re starting something new in Israel that we hope you’ll want to join. It’s a way to connect with friends, new and old, in REAL LIFE. Fancy that!

We are looking for 12 volunteers across Israel to HOST our community cookbook club dinner parties:

If you volunteer and are selected to host you will receive a FREE copy of our first selection… (listen for that drum roll)… my brand new cookbook JOY of KOSHER Fast, Fresh, Family Recipes by Jamie Geller (me!).  The book retails for $30 US and 125 NIS but as a host you will receive your copy for FREE! (I know we said that already but just wanted to clarify for all y’all).  You will then have the perfect excuse to host a fabulous Joy of Kosher dinner party with your favorite foodie friends.

joy of kosher cookbook

Q What Does a Host Do?


  • Have a wonderful time! Schedule your party any time between February 21 and March 9.
  • Invite at least 5 friends. (More would be better. That way there will be more food to taste.)
  • Cook from the book. Each guest will cook a recipe from the book to bring to the party.
  • Take pictures of the party, including the food and your friends and email the photos to us and tell us about your party, no later than March 17th, for inclusion in a future article on

A few more suggestions to help you host your cookbook club:

Q: Who makes what?

A: Usually the host makes the main course and assigns each guest a dish to make and bring to the party. But this is not a hard and fast rule. (There aren’t so many hard and fast rules in my kitchen.) So, as the host you have the option to plan the menu and assign each dish, but it’s also fun not knowing what everyone will make. So you can just assign each guest a category – soups, starters, sides, salads, mains or desserts. (Someone can even bake a bread or challah from the challah chapter!)

Q: Can I share the book with my club?

A:  Sure. You can either pass around your cookbook, or each person can buy his or her own copy (pretty please!) – they are available in Israel at all good Jewish bookshops, or if you can’t find one email us and we’ll track one down for you.

Q: What do we do at the party?

A:  Eat and discuss amongst yourselves. And eat some more. Seriously, we want you to talk about the food and about the book.  You can rate the recipes you each made, discuss what you liked or how you would tweak each dish.  Hopefully everyone will have had a chance to read through the stories in the book too, so along with the food discussion, you can talk about your own experiences with some of the issues I write about – epic kitchen disasters, for instance, or the “what’s for dinner” debate, your favorite family heirloom recipes, and there’s lots more. (Like sleep deprivation, mother of the year award, play date lunches, brisket a love story, dessert before the meal, the power of a smile etc….) As host, you can lead the discussion with a story of your own, if you like; then go round the table to share the thoughts and experiences of others. We’re especially interested in hearing the best (and best value) food subs you make in Israel for American products.

Q: How can I volunteer to be a host?

A: Put your name and town/city in the comments below.  Around February 6th we will select 12 people at random from across Israel to be our hosts and mail you the book so you can start planning.

We did this in the US and everyone had a great time, check out this cookbook club recap article to see what they did.


Update on 2/13 – So excited to see so many areas of the country included!! I wish I could give you all books and I hope you all consider hosting book club parties anyway. We spread it out and picked randomly and here are the winners – look for an email today:

1. Beth Saar, Ra’anana
2. Mina Yocheved, Eilat
3. Yael Maoz Rehovot
4 Sonia Esther Soltani Tel Aviv
5. Bracha Goldman Beersheva
6. Sara Mor – Bet Shemesh Nofei Aviv
7. Sue Epstein Efrat
8. Hadassah Levy Eli
9. Daniella Tannenwald Modiin
10.Tziona – Hispin (Golan)
11. Dave and Miri Bender – Tzfat
12. Marissa – Netanya


Spice Up Your Super Bowl


January 27th 2014

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This year we want to spice things up.  I just love the little bit of heat and flavor that comes from adding just a bit of horseradish to almost any dish.  The most popular foods to serve for the Super Bowl are wings, chili, pizza and guacamole.  The main idea is to serve food that is easy to eat in front of the television.  And easy to snack and enjoy as the game goes on.


Veal Sliders with Red Slaw

Instead of going with full size burgers, I went with sliders.  Sliders are not only cute, but they are easier to eat.  For this slider I topped it with a special Red Slaw, a common burger or dog topping from Lexington, North Carolina.  They prefer their slaw to be dressed with ketchup instead of mayo and they like it a little spicy.  For my version, instead of using plain ketchup, I used Gold’s Ketchup with Horseradish and it gave the slaw just the right kick that was a perfect topping for my burger.


Horseradish Guacamole

For my guacamole, all I did was add a bit of Gold’s White Horseradish and wow, did that make a huge difference.  I can’t believe I never thought of it before, just a little horseradish in your guacamole is absolutely genius.


BBQ Chicken Bites

These chicken bites are a fun easy to make little snack you can add to any menu.  Easy to serve and eat with toothpicks.  All the flavor here comes from Gold’s Steak Sauce, which is basically a BBQ sauce with horseradish mixed in.  It adds tremendous flavor.

Here are some more spiced up Super Bowl recipes you might like to try:

Crunchy Baked Gefilte Fish Fingers with Horseradish Sauce
Warm Potato Salad with Horseradish Sauce
Strawberry Jalapeno Baked Chicken Wing
Red Horseradish Deviled Eggs
Wasabi Wings

Hope you have a great Super Bowl!!

This post was sponsored by Gold’s, all opinions are my own.