Contests & Brands

 

In The JOK Kitchen With Allergy Free Cooking ...

 

Contributed by:

 

3 comments | Leave Comment

 

Special diets due to allergies are seen more and more these days and Jenna Short is no stranger to allergies. Trained as a graphic designer, Jenna discovered a dairy allergy after eating her way through Italy – which you’ll hear more about later. Although finding out you have an allergy can be difficult, Jenna turned her discovery into a business venture. After some experimentation with cooking, she opened up her boutique catering company called ShortbreadNYC, and recently came out with a new cookbook, Cooking Allergy-Free, where every recipe comes with notes for specific allergies and how to adjust most to fit any diet.


 

Kosher Wine for Tu B’Shevat *Giveaway*

 

Contributed by:

 

68 comments | Leave Comment

 

The Jewish holiday of Tu B’Shevat is one of four “New Years” mentioned in the Mishnah and you don’t have to wait until midnight to start your celebration! Occurring on the 15th day of the Hebrew month of Shevat, there is a widespread custom to eat foods of the Land of Israel, wheat, barley, grapes, figs and pomegranates, a land of olives and date honey.

In celebration of the grape, we wanted to introduce three special kosher wines from Israel to celebrate Tu B’Shevat:


 

What’s In A Casserole? *Giveaway*

 

Contributed by:

 

137 comments | Leave Comment

 

That which we call a dish, by any other name would be as comforting.

A casserole is defined as a stew that is cooked slow in the oven. It also refers to the cooking pan that can be used both in the oven and as a serving piece. No casserole does the job better than cast iron enamel cookware. With bright colors on the outside and an easy clean interior, they are my go to casseroles. I recently got a few from Emile Henry, large lasagna size pieces and smaller round pie pans pans. I have found them both perfect for making large layered casseroles, sweet and savory pies and even simple stuffed mushrooms cooked in wine.


 

Spotlight On Gluten Free Around The World ...

 

Contributed by:

 

21 comments | Leave Comment

 

We met Aviva two years ago when she came out with her first cookbook, The No Potato Passover Cookbook, read about it here.  We know Aviva likes to travel and her cookbooks combine her passion for food and travel with foods and pictures from around the world.  This time, Aviva takes us from London to Thailand and France, Israel, Ireland, Ecuador, Vietnam, Indian and more.  Showing us photos of her travels and sharing unique recipes that are Gluten Free Around the World.  Now you can take a trip around the world from your own kitchen with inspiration from Aviva’s travels, starting with a taste right here.


 

Submit Your Best Sausage Recipe, Vote For Your...

 

Contributed by:

 

0 comments | Leave Comment

 


 

Purple Latkes with Truffle Yogurt and Arugula ...

 

Contributed by:

 

61 comments | Leave Comment

 

There is always room for one more latke recipe, right? I hope you said yes, because I can’t get enough!

I’m Amy, and I blog over at What Jew Wanna Eat. I take my Bubbe’s traditional Jewish recipes like brisket and kugel, and modernize them with new ingredients and techniques to make Bourbon and Coffee Braised Brisket with Cranberry Sauce and Caramel Apple Kugel. And latkes are no exception. When I first saw purple potatoes at my local supermarket, I knew they’d make the perfect fancy latke. But feel free to use sweet potatoes if you can’t find them. This recipe offers some tricks for the crispiest sweet potato latkes around! Topped off with a simple arugula and yogurt sauce. This certainly isn’t your Bubbe’s applesauce and sour cream!


 

A Little Meat Goes A Long Way *Giveaway*

 

Contributed by:

 

41 comments | Leave Comment

 

This article and recipes are sponsored by Joburg Kosher.

One of the trends we have seen this year has been to use less meat in our diets for health and for the environment.  The best way to do that is to use very flavorful meat to flavor vegetable filled dishes.  Many non kosher people use bacon and prosciutto in this way, cured meats with a smokey and salty flavor.  We can use salami.  Joburg started as a Boerewors (South African Sausages) and Biltong (South African beef jerky) company.  Recently they have introduced an Old World Beef and Veal Salami.


 

My 11 Latke Loves *Giveaway*

 

Contributed by:

 

77 comments | Leave Comment

 

Fried in oil and or dipped in chocolate are two of my general criteria for favorite foods.  Lucky me it’s Chanukah and there will be no shortage of fried in oil (dipped in chocolate) sweet and savory treats.  Here are my 11 latke loves:


 

The Best Chanukah Recipe That Is Not A Latke *WIN*

 

Contributed by:

 

50 comments | Leave Comment

 

This year try something new and different for your Chanukah party or even just one of your eight nights at home with the family.   Sure we are big latke fans over here on Joy of Kosher with Jamie Geller, have you seen the new issue of the magazine with a cover full of latkes? Or have you browsed our collection of over 90 Laktes right here on the site? Once you are done with all those come back here and try something new.


 

Having Fun With The Mensch on a Bench *Giveaway*

 

Contributed by:

 

35 comments | Leave Comment

 

What started as a small Kickstarter campaign has become the latest popular holiday gift for Jewish and interfaith families this holiday season.  The Mensch on a Bench, a 12” plush doll with an accompanying hardcover storybook, is the brainchild of Neal Hoffman, a former toy marketing executive turned entrepreneur.  The purpose is to introduce children to the story and traditions of Hanukkah, from the viewpoint of “Moshe” the Mensch.

In Hoffman’s fictional story, Moshe the Mensch, volunteered to watch over the Menorah in the Temple after the Maccabees victory.  During each of the eight nights, Moshe is inspired to continue to serve and witness the Hanukkah miracle.


 

Kosher Sausage Recipe Challenge: Vote and Submit

 

Contributed by:

 

30 comments | Leave Comment

 

KOSHER SAUSAGE & JACK’S GOURMET

In recent years, kosher sausage options have expanded tremendously, due to the diligent work of Chef Jack Silberstein and Dr. Alan Broner, co-founders of Jack’s Gourmet. In 2010, Jack Silberstein, a highly successful chef, introduced a variety of ethnic-flavored sausages to the kosher market. These included Sweet Italian, Hot Italian, Mexican-style Chorizo, Bratwurst and Boerewors. Through the years, Jack’s Gourmet has continued to revolutionize the kosher palate with gourmet offerings such as Facon, Spicy Italian-Style Salami, old-world Corned Beef and Pastrami, and a variety of nitrite-free sausage patties and burgers. The general philosophy of Jack’s Gourmet is to use quality ingredients and avoid gluten, MSG, fillers, byproducts, and artificial ingre- dients, which explains the loyal customers and many accolades the company receives. In line with their mission to continually introduce new flavors to the kosher con- sumer’s palate, Jack’s Gourmet has recently released an all-new flavor which premiered this fall: Beef Merguez Sausage.


 

Winn-Dixie Kosher Stores Within A Store *Giveaway*

 

Contributed by:

 

78 comments | Leave Comment

 

Check out this video as Jamie takes us through the Kosher Winn-Dixie grocery store in South Florida.

HEYYYYYYYYYY! Watch my #WinnDixieKosher store-within-a-store tour in South Florida. I shopped till I dropped and after eating fresh hot pizza and sushi I capped it all off with a 250+ person demo and book signing in the midst of one of those notorious Floridian torrential downpours!


 

In The Joy of Kosher Kitchen With Rabbi Lawrence

 

Contributed by:

 

105 comments | Leave Comment

 

It has been a while since we have heard from him, but some of you might remember our Joy of Kosher Rabbi, Rabbi Lawrence Hajioff.  He has answered quite a few of our burning food and holiday Jewish questions and you can see them all in our Ask The Rabbi blog.  Rabbi Lawrence loves to answer question and has had plenty of practice over the past 13 years working as a Rabbi and as the director of the Jewish Enrichment Center in NYC.  In his first book, Rabbi Lawrence puts it all out there for us and he goes well beyond food, Jew Got Questions?

Jamie and Rabbi Lawrence go way back and in fact, his wife Anita is the source for one of the recipes in the Joy of Kosher Cookbook.  In honor of the Rabbi’s new book, we are sharing Anita’s Lachmagine recipe as written in the cookbook.  I have heard Anita’s name mentioned in many conversations with Jamie and I know she has inspired her cooking in many ways.  Specifically for this recipe Jamie appreciates the shortcuts Anita allows, like using prune butter and tomato paste instead of temerhindi and prepared pizza rounds instead of making your own.


 

Is Grass Fed Beef Better? *Giveaway*

 

Contributed by:

 

15 comments | Leave Comment

 


If I were to ask you where your steak comes from and your first answer is the supermarket, we need to talk. Long before a trimmed, perfectly portioned rib eye finds its way onto your grill or your plate, it starts with a cow and a cattle rancher. The Farm to Table Movement has caused many of us to think more about where our food comes from. Although I don’t yet (and can’t afford to fully) practice what I preach, our family is starting to eat more sustainable and natural foods, including grass-fed beef.

Some kosher consumers feel that eating animals raised in captivity challenges our goal for having greater sensitivity to the natural world. I’m not sure I’m entirely convinced by this argument, but grass-fed meat and pastured poultry seeks to find a thoughtful balance between the ethical and the practical.


 

In the JOK Kitchen with Ronnie Fein *Giveaway*

 

Contributed by:

 

52 comments | Leave Comment

 

I am thrilled to finally invite long time Joy of Kosher contributor, Ronnie Fein, into our kitchen.  Well known for her first cookbook, Hip Kosher, Ronnie is a former lawyer who turned her passion for food into a blooming career in food writing and teaching.  Ronnie has been writing about food since 1980, when kosher food was not so hip and she has helped to shape the modern kosher food we all enjoy in our books at our tables.  Nothing Ronnie makes is ever purely traditional, there is always some sort of Ronnie twist, just browse through the more than 120 recipes she has already contributed to our site!!  You can bet each one is written well, tested and delicious.

Ronnie’s latest venture, The Modern Kosher Kitchen Cookbook, brings healthy tasty food to the forefront of the kosher kitchen.  With a foreword, by our very own Jamie Geller, who wrote, “I know her work, I know her recipes, and I know that Ronnie knows good food.”  Ronnie has created a new cookbook for anyone that is looking to try something new and delicious and modern.