Online Features

 

Over 50 Different Latke Recipes and Growing

 

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Laura Frankel gives us a lesson on latkes in this issue of the mag, after you master those come experiment with over 50 latke recipes to choose from.


 

More Edible Gift Ideas

 

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Edible gifts are fantastic for inexpensive, thoughtful, appreciated presents this time of year.  In the magazine this month we shared recipes for flavored salts and flavored sugars your friends will be fighting over.  Here are some more edible gift ideas.

homemade condiments

Homemade Condiments


 

About Jack’s Gourmet

 

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Jack has done it again with his new line of Kosher bacon and shares some interesting recipes with us in this issue of the magazine.  Take a look back into our In the JOK Kitchen for more about Jack.

 


 

Now Available For Your Tablet

 

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Get the Joy of Kosher Magazine for your tablet with this special offer of $14.00/pear year.  Get last year’s issue free.


 

Start Planning With Our Holiday Menu Ideas

 

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In this issue of Joy of Kosher with Jamie Geller we share three Holiday menu ideas, Italian, Moroccan and Traditional.  Here online we have all kinds of menus for you to start your planning and more to come.


 

Banh Mi Sandwich – A Vietnamese Specialty

 

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Banh Mi is a classic Vietnamese sandwich.  In this issue of Joy of Kosher with Jamie Geller we learn about keeping kosher in Vietnam through the chabad family that lives there and here you can find the recipe for Banh Mi with Daikon Carrot Slaw.

We also have a couple of other Banh Mi variations.


 

Honey Recipes for Rosh Hashanah

 

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


 

Comforting Fall Soups Perfect for the Sukkah

 

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


 

New Salad Recipe Ideas

 

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Browse through almost 600 salad recipes!


 

The Making of a Cookbook Series

 

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


 

More From Melinda

 

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


 

New Rosh Hashanah Magazine On Stands Now

 

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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.


 

Hot Dog and Hamburger Toppers

 

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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.


 

10 Light Summer Pasta Dishes

 

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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.


 

Sous Vide Cooking – Have You Tried It?

 

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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.