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We have everything from Honey Cake to Honey Chicken to sweeten your new year.  (more…)

There is nothing quite like a steaming hot bowl of delicious soup.

Browse through almost 600 salad recipes!

Follow my series “The Making of a Cookbook,” a behind the scenes look at what it takes.

Melinda Strauss shares recipes and ideas for infused honey in this issue of JoyofKosher with Jamie Geller. Find out more about Melinda here.

On Rosh Hashanah we start fresh, daring to look at the future with renewed hope. New initiatives, even unspoken dreams take shape as realistic possibilities.   And this year, a new level of achdus – Unity with a capital U – has just entered the Jewish publishing world.

Two former “competitors” – Joy of Kosher with Jamie Geller and Bitayavon magazines – have joined forces to create a brand new Joy of Kosher with Jamie Geller magazine. Such an exciting partnership! The talented Shifra Klein of Bitayavon will continue as editor-in-chief, and we will work together to bring you, the fans, favorites from both magazines. As the magazine morphs into its new form over the next few issues we welcome your input, so please let us know what you’d love to see.

I’m really excited by this wonderfully creative first joint issue. We’ll help you prepare for the Yomim Tovim with everything from infused honey, to fall soups and salads,  to menus by celebrity chefs Levana Kirschenbaum and Joan Nathan. We’ll learn about the traditional dish of stuffed cabbage, pick up some tips on Yom Kippur fasting, and taste a few new wines. And we’re going all out on chocolate desserts!

There’s another big new venture too. My family and I very recently made aliyah and this will be our first Yom Tov living in Israel. It’s an amazing feeling to be actualizing our family’s dream. Thank you to everyone who wished us well and prayed for our success. I look forward to bringing recipes and cooking techniques inspired by Israeli culture and cuisine. Food has the power to bond people and my move will make our collective table more diverse and more unified at the same time In the year ahead, may all of your holiday meals hearten and uplift everyone at your table, and may you and your loved ones enjoy the sweetness and joy of G-d’s bountiful blessings.

Click here for the full press release for more information.

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Get it for you ipad or tablet  – Joy of Kosher ebook

There are so many creative ways to doctor up the regular old burgers and hot dogs.  We love toppings, anything from flavorful sauces to crispy onions are favorites around here.  Keep the burgers or hot dogs simple and then make it extra special with one of these fun toppings.

Sharon Lurie’s Famouse Burger Sauce will make your guests think they are dining at a steakhouse.

Jamie kicks it up with Spicy Fried Onions, a favorite topping for just about everything.

Quick Pickles top a burger like nothing else, sure you can use store bought, but when they are these quick why would you.

Take your guest to the Caribbean for a beach vacation or just serve these Caribbean Burgers with Mango Salsa to top your burger.

If you are vegetarian you don’t have miss out on all the fun make these Portabella Burgers with Pear Walnut Mayonnaise.

Or if you are staying away from beef try this Apple Turkey Burgers with Cranberry Apple Salsa

More of a hot dog person? Hot Dogs can be elevated to the main event with either this Poppyseed Slaw or Peppers and Onion Saute.

What toppings do you like to put on your burgers and dogs?

Pasta is delicious and comforting food any time of year.  In the winter we go hearty with pumpkin and heavy cream sauces, but in the Summer we like to lighten it up with fresh tomatoes and basil, extra veggies and pesto.   Chavi Sperber shares her recipes for Linguine Grilled Summer Vegetable Salad and an all vegetable Zucchini Spaghetti Pasta Salad in our Summer issue of JoyofKosher.  We have so many more ideas here online.

Zucchini Pasta with Mushrooms and Oven Dried Tomatoes

Salmon and Pea Rotini

Cool Soba with Citrus Chicken and Spinach

Orecchiette Pesto Pasta

Sun Dried Tomatoes and Walnuts Tossed with Penne

Angel Wings Pasta Salad

Beef Sukiyaki with Noodles

Beef Sukiyaki with Noodles

Avocado Cream Pasta

Eggplant Pomodoro Pasta

Summer Squash Bow Tie Pasta

Have you used or tried Sous Vide Cooking? Let us know in the comments below.

The technology of sous vide cooking could be the summer’s answer to the slow cooker. When cooking sous vide, food is enclosed in a vacuum-sealed bag (sous vide is French for “under vacuum”) and submerged in liquid, where it cooks at a very low, consistent temperature, often for a long period of time (though fish can cook quickly in this method). The method is intended to allow the food to cook evenly and precisely.

The sous vide allows the foods to develop unique flavors and a tender texture—it cooks in its own juices with just a little seasoning. It’s super simple and very forgiving—there’s very little chance food can get overcooked. There’s very little hands-on time when cooking sous vide.

Could this technique, previously only available to gourmet chefs, becomes the home cook’s latest secret culinary weapon?.

THE SOUS VIDE SUPREME $429.99
THE SOUS VIDE SUPREME DEMI $329.99
Available at KitchenClique.com

Have you tried Sous Vide cooking or enjoyed the result in a restaurant?  Would love to hear your thoughts.

Jamie shares her recipe for a Low Fat Lemon Cheesecake along with other lightened up recipes for this issue of the magazine.  Here are some more classics remade into lighter versions by Jamie Geller.

Light Pasta Alfredo

Whole Wheat Tuna Noodle Casserole with Spinach

Deli Roll Pinwheels with Choped Salad

Lite Grilled Cheese with Tomato Chutney and Coleslaw

Vegetable Mac and Cheese and Greens with Pesto Vinaigrette

Vegetable Mac and Cheese with Pesto

Sharon Lurie shared her meat filled recipes for dinner tonight in the Summer issue of JoyofKosher with Jamie Geller.  Get more from Sharon.

Jamie is keepin us cool in the Passover issue of Joy of Kosher with Jamie Geller Magazine.  She shares a Balsamic Carrot and Cucumber Ribbon Salad (on the cover), an Avocado Egg Salad, Pink Rimmed Gefilte Fish, and Grapefruit Brulee.  For those recipes you must order your copy of our magazine today.  Here are four more light ideas for your Passover Meals.

1. This Green Onion Tabbouleh is made with Quinoa and is hearty enough to be a meal on its own.

Green Onion Quinoa Tabbouleh

2. Get adventurous with this Exotic Mexican Avocado and Tangerine Salad, just serve with Matzoh instead of tortilla chips.

Exotic Mexican Avocado and Tangerine Salad

3. Jicama and Sweet Lemon Salad looks so bright, it is a perfect beginning to any meal.

4. Artichoke and Ripe Olive Tuna Salad is a nice change from the ordinary.

Artichoke and Ripe Olive Tuna Salad

Here are some of our favorite things, featured in the Pesach edition of the Joy of Kosher with Jamie Geller magazine.  All are available from our favorite store, Kitchen Clique, owned by our favorite gadget girl, Faigie Sprecher.

Chef’N Juicester
$10.00 at KitchenClique.com
The Juicester makes it fun to squeeze fresh citrus. “The Freshforce is another product from Chef’n that you can use for juicing if you need smaller amounts,” Faige says.

CLICK FOR A CHANCE TO WIN!!

Kyocera Ceramic Blade Mandoline
$19.95 at KitchenClique.com

Bonjour Double Boiler
$49.99 at KitchenClique.com
No more pots on top of other pots. “We use a lot of melted chocolate in desserts on Pesach,” says Faige. “This makes melting easier. Simply pour the water into the slot and you’re set.”

Dexus Cutting Boards
$9.99 for fruit-shaped boards
$19.99 for set of 4 flexible rectangle boards at KitchenClique.com
“These are very popular. People like the set of Dexus boards because they are both durable and flexible, and they come in different bright colors, making it easy to pull out a different one when cutting meat, fish, fruits, or vegetables,” says Faige Sprecher of The Kitchen Clique.

CLICK FOR A CHANCE TO WIN!!

Lekue Macaron Kit
$40.00 at KitchenClique.com
Includes the Decomax Pen and indented Macaron Baking sheet. Passover is the perfect time to experiment and indulge in heavenly macarons. With almonds, egg whites, and sugar as the only ingredients, they’re naturally Kosher L’Pesach.

Dinner Tonight is provided by Miriam Pascal, click here for more. (more…)

Learn more about Naomi, watch cooking videos, see sample menus at the AussieGourmet.com (more…)