Contests & Brands

 

My Passover Faves *Giveaway*

 
Slow-Roasted-Lamb-With-Pomegranate-and-Reduced-Wine

March 19th 2015By Jamie Geller

Every year at this time I usually put together a list of my favorite Passover recipes for you.  You can find some of my favorite collections from previous years here and here.  This time around I thought to feature some of my favorite recipes from some of my favorite foodie friends – so you can be inspired by the food and folks that inspire me. This list is by no means exhaustive and highlights just a fraction of the over 1,000 kosher for Passover recipes on our website.   My...

 

Eggplant Roll Ups Recipe Video

 
eggplant roll ups recipe video watch

March 17th 2015By Jamie Geller

Yes, the rumor is true. I did eat 6 of these all by my lonesome when testing the recipe. Now in the interest of full disclosure I ate 3 for breakfast (was a late breakfast, more like brunch) and 3 for lunch (was a late lunch, more like linner). And yes you may have heard that I also fried up some extra eggplant to snack on in between. And while some people may be embarrassed to admit this I think it just proves how much of a winner this recipe really is. So hang on to your hats folks and...

 

Kosher Pastured Raised Top of the Rib *Giveaway*

 
Top of RibFI

March 16th 2015By Seven Bites

Using only seven ingredients, our signature concept, our Red Wine Top of the Rib recipe is easy to make and is fall-apart delicious! The trick to tenderized, fall-apart meat is to slice it against the grain after the initial cooking process and then to put it back in the oven for a final roast. We highly recommend that you use red wine that you can enjoy after the recipe is complete; try a full flavored wine such as a Merlot or a Shiraz. The red wine adds so much flavor to the recipe and...

 

RSVP #Philly4Passover Cheesey Twitter Party

 
philly passover twitter party

March 15th 2015By Joy of Kosher

You’re invited to join our #Philly4Passover Twitter chat! Hosted by @JoyofKosher Passover is just around the corner and we are sweeping the floors, cleaning out the cupboards and planning our menus.  The cooking holiday will soon be upon us and we have lots of tips and tricks and recipes to get you through with a little help from PHILADELPHIA Cream Cheese. We are having a party on Twitter so join us for lots of fun chat and of course, a bunch of fun giveaways including 1 subscription to...

 

How To Make The Best Carb Free Hash

 
hash

March 12th 2015By Tamar Genger MA, RD

This post is sponsored by  You are probably most familiar with hash browns, the ever favorite, breakfast/brunch potato side popular in diners and restaurants everywhere.  Hash browns refer to any type of pan fried potatoes, usually mixed with onions and seasoning, but there is no strict rule though. As you may have noticed, sometimes hash browns are shredded, sometimes they are diced big or small, but as long as the potatoes are browned in a pan they call them hash browns.  Some places,...

 

Zucchini Noodles Alfredo Recipe Video *Giveaway*

 
zucchini spaghetti alfredo

March 10th 2015By Jamie Geller

Pesach or not, I use the Zucchini spaghetti trick whenever I want to indulge in pasta without the guilt. I’m sure I told you (more than) once that I used to travel with my handheld julienne peeler in my purse. It’s that nifty of a tool. Very important tip though – you must plan ahead with this recipe. Although it takes just minutes to cook you want, no, you need, the zucchini to air dry for 4 hours. This will help our watery squash keep closer to spaghetti consistency when...

 

Kosher Pastured Duck Confit *Giveaway*

 
Apricot Glazed Duck Confit85

March 9th 2015By Seven Bites

Duck confit, a traditional French recipe, is an indulgent and sinfully-good dish. The process of confit is centuries-old and consists of curing and then cooking the duck in its rendered fat. The technique of rubbing the seasoning on the duck and letting it chill for 24 hours allows for the meat to cure and to take in the spices. The duck confit and rendered fat can be kept in a sealed jar for up to six months. Our Apricot Glazed Duck Confit recipe is not too difficult, but the final...

 

RSVP for #ShareSabra Passover Twitter Party

 
RSVP Feature Image

March 8th 2015By Joy of Kosher

You’re invited to join our #ShareSabra Passover Twitter chat! Hosted by @JoyofKosher and sponsored by @Sabra. With Passover only a few weeks away (but whose counting, right?),  it’s time to meet up for a Sabra Twitter party. Last year’s party was amazing and  we are back with #ShareSabra to help you with your Passover planning. Sabra has come out with lots of kosher for Passover salads that you can use for any meal and we would love to hear how you use your Sabra products. We will also...

 

Cookbook Spotlight: The New Passover Menu *Giveaway*

 
New Passover MenuFI

March 3rd 2015By Joy of Kosher

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious,  job of  creating new recipes that work in the confines of the Passover dietary rules. Paula has found a way to include recipes for every type of cook. She combines the nostalgic Passover favorites with new inventive creations, such as Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, and Sweet Potato...

 

Kosher Pasture Raised Slow Cooked Chicken *Giveaway*

 
garlic lemon chicken85

March 2nd 2015By Seven Bites

Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken.  There are a few ways to do this, our recipe takes advantage of garlic and lemon and some chicken broth to really bring out all the flavor.  Our chicken cooked for a few minutes at 400 degrees, but then the oven temp is reduced to 250 and the chicken cooks for another 1 hour and 45 minutes until it reaches the perfect golden color you see in the...