This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible.  Learn to cook with flowers and find the perfect vase for every budget.  Go beyond marinara on your pasta this year with beets, buternut squash, arugula, peas and more.  Get back to your roots with ancient grains, learn the benefits and get recipes.  And don’t miss the brilliant idea of serving your very own yogurt bar to your guests this Shavuot or anytime.  Get a little peak and then go and SUBSCRIBE.

Dulce de Leche: There is nothing like home made caramel. It is smooth, decadent and rich and is the ultimate dessert component. Make it at home, with our three easy methods, for a cheaper, more delicious version then anything you will find at your local supermarket. You won’t believe how easy it is.  READ MORE FOR TECHNIQUE & RECIPES

Ancient grains are popping up in breakfast cereals, granola bars, soups, salads and sides.  I had to see what all the fuss was about so I ventured down to Whole Foods and Trader Joe’s to see what’s new (which is actually quite old).  As if traveling back in time, I started to rediscover the foods that my ancestors used to eat.  I also learned how even common foods are getting more interesting with varietals that are healthier and better tasting than ever before.  So where do you start?

READ FOR A COMPLETE GRAIN GUIDE PLUS TWO SIMPLE, MOUTHWATERING RECIPES WITH WHEATBERRIES AND FARRO

SEASONAL SALADS: use summer produce from simple (fresh corn salsa) to gourmet (Chef Moshe Wendel of Pardes, seared salmon salad) to create unique salad creations.

Also…What is arame?

What’s the difference between crepes and blintzes?  I was wondering the other day while thinking about the traditional Shavuot recipe for cheese blintzes.

I never cared for cheese blintzes, the only blintzes I liked as a kid were potato blintzes.  Those frozen potato blintzes that used to spark riots at summer camp now seem like carb overload.   Plus, they’re kind of boring.  Yet, on my first trip to Paris, I couldn’t wait to get a taste of the classic French Crepe.  Amazing how changing the name makes all the difference!

My first taste was a Crepes Suzette covered in everything (whipped cream, chocolate shavings, even a cherry on top) and flambéed tableside. I was incredibly disappointed.  It reminded me of those too sweet fruit blintzes I used to run away from.   Luckily I didn’t give up.  On my last day in Paris, I stumbled upon a hot crispy Nutella filled crepe that changed my life.  It made me realize that the reason I never really liked blintzes is because I never really had one that was freshly made or filled with the things I like!

So, back to my original question, crepes and blintzes are really the same thing, just a slightly different genealogy.

Both crepes and blintzes are a thin cooked pancake made from wheat flour and prepared either sweet or savory.  They can be rolled or folded and filled with all sorts of ingredients — meats (when using non-dairy milk in the batter) or cheese and vegetables to chocolate and fruits.  Crepes came to us from Europe while Blintzes have a Slavic history that brought them to Russia as the Blini until they eventually turned into the Blintzes we know today as a classic Jewish food.

What I learned from this short history lesson is that the frozen cheese and fruit filled blintzes of my past were not for me.  I love blintzes cooked fresh and crispy and (more often than not) filled with savory ingredients.  There are plenty of sweet cheese blintzes, fruit blintzes or crepe recipes on this site, but for those who want to stroll down savory lane, stick with me.

Here is my recipe for Savory Crepes/Blintzes. Enjoy with your choice of filling or mine.

Which is your favorite?

This week’s double portion of Behar and Bechukotai include the many laws and promises of rewards for keeping the commandments.  Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal and in reward we will have more bountiful harvests.  Imagine the level of preparation that must have preceded this year of schmittah.  The Jewish people had to prepare enough to ensure they would not starve in the months ahead.  I only wish they knew how to can, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a Shredded Lamb with Tomato and Rice using canned tomatoes that is easily prepared in a slow cooker and kept warm until ready to eat.

Pink Rimmed Gefilte Fish

Spiced Broccoli Rabe

Shredded Lamb with Tomato and Basil over Rice

Orange Granita with Balsamic and Mint Strawberries

For last year’s Shabbat menu with Cherry Jubliees Brownies get the Behar-Bechukotai menu.

I’ve always been enamored with the colorful flavors of Southeast Asia. The layers of sweet, salty and spicy inspire so many of the dishes that emerge from my kitchen. Over the past several years, it’s become possible to find kosher ingredients to recreate some of the best-loved foods from Thailand and Vietnam. I make a regular pilgrimage to the Asian food markets that dot the outer boroughs of New York City and I am constantly amazed at the low prices and variety of fresh produce that are available.

In the summer, when I’m looking beyond soups and stews to satisfy family and friends, I turn my gaze far eastward. In Thailand, Laos, Cambodia and Vietnam, they know how to beat the heat with bright salads, cool fruit drinks, and the Summer Roll.

The Summer Roll is a close relative of the conventional Chinese egg roll, except the Summer Roll is not deep fried and is usually served at room temperature and at only about 120 calories, about half that of an egg roll, is surprisingly filling.

You can fill the rice paper wrap with virtually any shredded or julienned vegetable or fruit and rice vermicelli (think spaghetti made from rice flour). Sliced chicken, beef, or fake crab meat can also be added, but I typically make mine meatless. Smoked or baked tofu is a great way to add protein and keep it pareve as well as seared tuna or salmon.

The spicy peanut sauce we use for dipping is so much more interesting than the cloying sweet and sour sauce we might use for an egg roll or Chinese noodles. Any leftover sauce can be used for dipping chicken nuggets or mixed with lowfat mayonnaise or yogurt for a delightfully different salad dressing.

It takes a little practice to get the amounts just right (don’t overstuff), but after a few tries, you’ll be on a roll!

Make your Summer Rolls and serve with your choice of dipping sauces, really any thick salad dressing would work, but my favorite is this Peanut Sauce and when I want to go a little lighter on the calories I go for Thai Sweet Chili Sauce.

Let me know if you make your own Summer Rolls and what you put inside.

In this busy kitchen, nature meets modernity and functionality. The kitchen is this home’s central stage, and the modern yet cozy nature-inspired style make it the place everyone loves to be. Homeowner Leslie Chera and her husband Jackie love to entertain—so the three ovens are always busy. Leslie’s four young girls join her in the kitchen as she hosts cooking classes, and all the food prepared is donated to the needy.

Wall of Function
The refrigerator and freezer hide behind wood cabinetry on this wall. Other cabinets are fitted to store trays and platters.

Up and Down
These hydraulic Lucite bar stools move up and down, so Leslie’s four girls can climb up and help this Zumba queen mom cook healthy dishes.

Focal Point
We love these “bubble” chandeliers by designer George Kovacs.

A Study in Contrast
White and wood cabinets pair to effortlessly bring the modern and natural elements of the design together.

Pop It Open
There’s always bottles ready to share when the guests arrive.

The Purple Mood
Unique purple granite and the purple marbleized glass tile backsplash bring in nature with a twist. Purple and lavenders reappear throughout the home.

Who Needs a Red Carpet?
This slate floor runs from the front of the home, to the back, welcoming visitors inside.

Seamless Steel
Stainless steel drawers share a wall with the ovens and range so the appliances blend into the kitchen design.

Photo by Morris Antebi
Kitchen Design by Joyce Silverman
718-336-4386

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

Family owned and operated Gold’s Pure Foods offer lots of ready-to-go condiments for your hot dogs this Lag B’Omer . We use them in our JoK Test Kitchens, try them in yours.

It all starts with the ketchup and mustard. Gold’s offers, Deli, Dijon, Reduced-Salt and Honey Mustard as well as both ketchup and mustard spiked with their signature horseradish. Gold’s Hot Dog Relish rounds out their classic hot dog topping, offering.

Go for the Gold’s in unexpected ways with Gold’s Wasabi Sauce, Tartar Sauce, Creamy Horseradish and even Salsa on top of your hot dogs.

Let healthy horseradish inspire you and mix this super food into your favorite homemade toppings.  Gold’s fourth generation family recipe for all natural Red, White and Hot Horseradish will add an earthy, sweet and sharp flavor, full of health benefits to your Lag B’Omer BBQ.

Every time I see people with a picnic food I am jealous.  I think wow, they came prepared.  As kosher consumers we often find ourselves in places where we need to be prepared and over time we realize that granola bars and chips won’t cut it.  Especially when you have kids it is important to pack real food for an outing and there is no reason everyone else eating their pizza and hot dogs at the park shouldn’t be jealous of you and your picnic.

Whether you just pick up some fancy wine and cheese with a baguette or take out some sushi from a local store or you prepare your own salads, sandwiches, snacks and more, take pride in your picnic.  Get a nice bag or basket, bring nice paper goods and make sure to have lots of napkins or even better wipes.  Head out on a nice Sunday with a ball and frisbee and have a great time not worrying about what you will eat.

Here are 10 picnic food ideas that are easy to pack, easy to eat outside and will make everyone wish they were part of your family. Click on the pictures to get the recipe.

Roasted Beets with Honeyed Pistachios

Pasta Salad with Chicken

Curried Egg Salad Sandwiches

Walnut Crusted Salmon Bites with Apricot Ginger Dipping Sauce

Salad in a Summer Roll

Cold Sesame Noodles

Citrus and Soy Tuna Salad

Tri Color Hummus In A Jar

Poblano and Skirt Steak Fajitas

German Chocolate Cake in a Jar

Main Image – Loaded Turkey Salad (okay so this is 11 – enjoy!)

Long, summer days are the perfect time to introduce colorful, fresh produce to young palates. Adding kid-friendly fruits like berries to nutritious greens like spinach and asking them to help prepare the vinaigrette makes it much more likely that they’ll gobble it down. Let them create a clever recipe title that includes their own name, like “Joshy’s Rainbow Salad,” so they’ll be more open to eating it.

This salad can be modified to your family’s tastes by switching the nuts for seeds or the cheese for chicken. The fantastic thing about salads is that kids can make the entire dish from start to finish since it doesn’t involve working with heat.

Strawberry Pecan Salad

Little ones can do everything from combining the ingredients in a bowl to whisking the dressing to sprinkling on the cheese and nuts.  Get the kids in the kitchen with you and make this delicious Strawberry Pecan Salad.

Have some more fun by making your own flavored Vinegars.  You can replace the balsamic vinegar in this Strawberry Salad recipe with your own flavors of vinegar. Use your favorite berries, or make savory varieties using garlic, basil, or other fresh herbs.

As we are approaching Lag Baomer, many of us are stocking up on hamburgers, hotdogs, chicken wings, and buns. We are getting countless invitations to BBQs and parties. This year, as I was finalizing my Lag Baomer plans, I started to think about why BBQs and bonfires seem to symbolize this beautiful holiday.

Lag Baomer, literally the 33rd of the counting of the omer, is a day of tremendous celebration. We mourn during Sefirat Haomer (the days between Passover and Shavuot), because of the plague that claimed the lives of 12,000 pairs of students of Rabbi Akiva. We celebrate because on Lag Baomer, the plague finally ended! So why the bonfires and BBQs? After the plague ended, Rabbi Akiva was able to rebuild, this time with only 5 students, among them the great Torah scholar Rabbi Shimon Bar Yochai. Rabbi Shimon Bar Yochai, who also passed away during this time, revealed many secrets of the Torah through his study of Kaballah. He brought enormous light into the world through his studies and teaching. Because he passed away on Lag Baomer, the custom of lighting fires and cooking over an open flame symbolizes the powerful light of the Torah.

We all know the basics a BBQ must have. Hamburgers, hot dogs, ketchup, mustard, and buns. I thought it would be fun to explore the possibilities of creating a hot dog toppings BAR. I had a “trial” Lag Baomer BBQ with my family this week to test out my toppings, and I am excited to share with you what I came up with.

Start with regular grilled hot dogs or drive everyone wild with Hot Dogs Stuffed with Vegan Cheese.  Get nice buns or even better, make your own and then lay out all these toppings for everyone to build their favorite.   Here are my recommended toppings, the ones that are orange are linked to their recipe.

Ketchup
Mustard
Relish
Mayonnaise
Cranberry horseradish sauce
Sweet relish
Banana peppers
Fried corned beef
Avocado salad
Spicy Cubanelle and Tomatillo Topping
Mango Salsa
Pareve sour cream
Homemade Crock Pot Chili

My favorite hot dog was topped with my chili, fried corned beef, mango salsa and pareve sour cream!

What is your favorite?

You all know I was away for Pesach, in Tiberias with Eddie’s Kosher Travel.  Well this Pesach hotel was exactly what I imagine a kosher cruise to be like.  (Since I’ve never been I can’t say for sure, only what I’ve heard.)  We were totally and completely surrounded by great food all day, every day. I haven’t made an appointment with my scale since I returned and really should just excuse myself now and go on a liquid diet. But alas, since that is neither practical nor the healthiest of solutions, I am lightening up my food over the next few weeks so I can actually eat together with my family with these four light recipes for Summer.

Pictured above is a delicious and bright Tropical Slaw.  Beautiful and incredible on its own, this tropical slaw is also superb on fish or chicken.

Chilled Cucumber Melon Soup

This fat-free Chilled Cucumber Melon Summer Soup is my new obsession. Play around with the flavors and colors by making two batches and swapping the honeydew for cantaloupe in the second.

Tabouli Feta Salad

A sprinkle of crumbled feta adds a creamy twist to this Middle Eastern Tabouli Feta Salad and will help fill you up.

Every time my mom-in-law goes on a “diet” (nasty little 4 letter word!) she stocks up on bulgur to make tabouli salad. So I followed suit; keeping up the family traditions is important to me.

Low Fat Cheesecake

A light bright bite of this classic remake for Low Fat Cheesecake will make you feel like you haven’t sacrificed a thing.

I favor sugar substitutes like Truvia or Splenda when I am looking to cut calories. If you prefer agave, another sweetener, or even sugar—use them to taste in these recipes.

Click here for more Salad Recipes for Summer.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

Lag B Omer is the day between Passover and Shavuot when everyone goes out to celebrate.  Set in the Spring it has become a day to enjoy the season with relay races and outdoor sports all culminating in the memorable bonfires.  This year Lag B Omer falls on a Sunday so I expect even more of us getting in on the excitement.  Whether you go out for a quaint picnic with the family or invite the gang over for a BBQ we have everything you need to make it memorable including the S’mores.

Start with some fun Lag Baomer Crafting with the kids.  Make hats and parachutes to take with you to the park.

Then pack up the Perfect Picnic Basket with Jamie’s tips to either a dairy or meat feast on the go.

Don’t forget the S’mores!!  Even if you can’t get to a bonfire you can still have some S’mores, check out all the ways to get the flavor in Truffles, Tarts and Sandwiches.

For all our articles and ideas on Lag Baomer including the history and general practices click here.

What do you do on Lag B Omer?

We are literally counting the days from Pesach to Shavuot time (7 times 7 is 49) and this week’s Torah portion details the bringing of the Omer offering from the first barley harvest on the second day of Passover and the start of our counting three pilgrimage holidays explains the counting culminating in the festival of Shavuot. So this week we feature a traditional Jewish 7 layer cake along with a seasonal menu.

Tilapia with Cucumber Radish Relish

Serve smaller portions of this fish as a first course or skip the meat and make it a main.

Grilled California Asparagus and Lamb with Mustard Aioli

Barley and Mushroom Salad

Seven Layer Cake

Tilapia with Cucumber Radish Relish

Grilled Asparagus with Lamb

Barley and Mushroom Salad

Seven Layer Cake

Click here for last year’s Shabbat Menu for Emor – Mother and Child Reunion

Judita Wignall’s latest cookbook is Raw & Simple.  With a goal of providing easy and tasty recipes that feed the body and spirit without hours of prep, Raw & Simple is a wonderful introduction to the world of raw vegan food.  Rarely does a cookbook come out that really changes the way I think or the way I cook.  Sure, I might learn some new recipes and be introduced to new flavors, but Raw & Simple is a whole new way of cooking or really not cooking and it is better and easier than I thought.

Hazelnut Chocolate Chia Pudding (Breakfast or Dessert)

Now, I am not saying I am changing everything and going raw, but as Judita points out “anybody can benefit from the healthy lifestyle that raw eating provides.”  You don’t have to go all in, Judita says, “I’m not a 100% raw foodist. I eat cooked foods as well, though usually with some raw food added.”  She is obviously more “in it “than me, but I do plan to add many of these new recipes to my flexitarian lifestyle.

Raw foods have been popping up everywhere from chocolates (I saw a few at the Chocolate Show touting their higher antioxidant levels) to food trucks (I saw outside the vegetarian festival).  I really love hot food especially in the winter and I could not imagine living without it.  Judita explains, “there are techniques that can give you that cooked feeling like using a dehydrator at low temperatures (around 115 degrees), or warming dishes on the stove top at very low heat. I also use a lot of warming spices in my dishes like cinnamon, turmeric, garlic, and ginger and drink warm herbal teas during the cold months.”

I was a bit worried about needing a fancy blender and a food dehydrator, but this book of raw food recipes doesn’t require either.  There are many interesting recipes for every flavor and meal and I truly enjoyed all of the ones I tried.  I recently asked Judita a few questions about the road to raw:

What do you think is the biggest benefit? 

The biggest benefit for me is how much more energy I have. I used to be a coffee addict, because my old diet (Atkins Diet) was just too heavy. Eating raw doesn’t make me sleepy after meals. Instead, I feel light, energized and more productive.

How would you suggest convincing a naysayer to give it a try? 

Try eating one raw meal a day for a week and see how you feel. Sometimes just having a smoothie for breakfast or a big salad for lunch can make you feel more energized and improve your digestion. Also, try some raw desserts. I call my fudge brownies (from my first book Going Raw) the “gateway drug to raw foods.” Because they’re so good, people are more open to trying other raw recipes.

If you had to pick one recipe for a novice to experiment with what would it be? 

Zucchini Noodles from Raw & Simple are really fun, because they take on the flavor of whatever sauce you make. I have two classic, flavorful sauces, marinara and pesto, that taste wonderful and give you the satisfaction of eating an Italian pasta dish without the carb coma.

Creamy Kale Salad with Capers and Hazelnuts

What is your best piece of advice for someone who wants to try going raw? 

Get some raw recipe books and start playing in the kitchen. Having good recipes in your repertoire will help you stick to the diet better. Also, transition slowly. Going 100% overnight can be a shock to your system, especially if you’re not used to that much fiber! You can avoid headaches and withdrawals from processed food if you transition slowly, as well.

Cauliflower Couscous

Thanks to Judita for sharing three recipes from her book so you can all see what I am talking about.  Don’t miss this Cauliflower Couscous, it’s absolutely delicious!

Kale Salad with Avocado, Hazelnuts and Capers

Raw Cauliflower Couscsous

Hazelnut Chocolate Chia Pudding

**Giveaway**

Win your own copy of this book and learn to not cook your food. Especially great ideas for Saturday lunches this Summer.

a Rafflecopter giveaway

It is a challenge to commit to one thing, honestly, as I there are quite a few dishes that come to mind when thinking about ‘the best thing I ever ate’.  To narrow it down, I contemplate which food truly makes my mouth water, has some nostalgic value, and is something unique that can easily be made by the home cook.

As a teenager, Dougie’s restaurant (the original location on the upper West Side of Manhattan) truly transformed the way I thought about food. Kosher in the 90’s was just starting to go gourmet and I had never before experienced the flavors of southwestern, American grill. I remember those Sunday afternoons, waiting on a line of at least an hour with my friends or family to taste juicy buffalo wings, crispy fries and the most coveted item on the menu: THE RIBS.

The Ribs was a completely new experience for me. A real interactive dish that was pleasing on all fronts. I knew the ribs were coming before the waiter placed them in front of me. The smell of perfectly grilled meat and the unique sweet and tangy sauce wafted across the restaurant. The exterior was crunchy, the meat tender and the special blend of spices and sauce touched on the sweet, salty, sour, bitter and umami the REAL secret to addictive cant-stop-eating food.

The idea of making ribs at home always seemed intimidating and I never really bothered, until I found a rack of ribs or rib bones as it is sometimes called on sale at my local butcher. I brought it home, used my all-purpose barbecue rub and decided to cook it in a no fail method of cooking meat: low and slow. Starting with room temperature meat (a crucial step in cooking meat right, room temperature meat means evenly cooked meat), I rubbed the spice rub onto the meat, placed the meat in a 9×13 dish, covered it tightly with aluminum foil and let it cook on 300 degrees for about three hours. I took the meat out of the oven, turned the oven onto broil, brushed some Gold’s barbecue sauce (my sauce of choice as it is a perfect balance of vinegar and sweet tomato and doesn’t have any fake smoke flavor) and placed it under the broiler.

The results were fantastic and this dish has become my go-to dish for a special occasion. It has also been used to impress people with my culinary skills (if only they would know how easy it was) and is a special treat I make for Sunday barbecues during the summer months. The meat is fall off the bone tender and placing it under the broiler for five minutes allows the meat to achieve a crusty, charred exterior. When you bite into the ribs, your taste buds explode with the awesome flavors and textures of the ribs.

As I write this, I myself am starting to crave some of these ribs. As we are finishing up the Shavuot issue of the magazine (subscribe today), I force myself to remain focused on making sure our mainly dairy edition (which has quite a few dishes that could very easily go under this category) is perfect for all our readers and will reward myself with some ribs once this issue is all wrapped up.

Here is my recipe for the best Ribs I ever ate.

Amid the many low rise office buildings on the busy street in West Los Angeles sat the small wooden house, the last remaining structure of its kind on this street, and the final evidence of a simpler time gone by.  The house had a few small tables situated outside its doors, and inside its living and dining rooms had been cleared to accommodate small and medium size tables, seating a total of about 30 people.  The house maintained the charm of its original wood floors and peeling pastel paint, but the door to its kitchen had been updated with a swinging one that had a window in its center, a nod I’m sure to the modernized kitchen within.

This was the setting of my long-ago favorite restaurant, Chez Helene, closed for a couple of decades now but still very alive in my memory.  I was introduced to this gem, specializing in French country cuisine, when I was in college and I frequented as often as my budget allowed.  I always ordered my same favorite dishes, which were presented efficiently and warmly by young servers in crisp white aprons, often boasting French accents themselves.

It was here that I was introduced to a simple and wonderfully delicious dessert called the “Chomeur,” which I had never heard of before and have never seen on another menu since.  Available in raspberry or caramel (I always chose caramel), it consisted of a moist, warm caramel cake baked atop a buttery caramel sauce, and was served in its own individual oversized ramekin with a small pitcher of light cream alongside it.  The first time I ordered the chomeur, I was instructed to break open the cake to release its steam and pour enough cream over it to lightly soak it.  The resulting perfect spoonful after addictive spoonful was warm and pudding-like, with the sweetness of the caramel slightly cut by the cream.  It retained enough texture to remind you that you were eating cake and was as moist as you desired by how much cream you added.  It was truly simple comfort-food perfection and one of the best non-chocolate desserts I have ever had.

Here is my version of Caramel Chomeur – enjoy the recipe.  What is the best dessert you ever ate?