Contests & Brands

 

Cookbook Spotlight: Gefiltefest *Giveaway*

 
gefiltefest

February 9th 2015By Naomi Capper

The word doesn’t really exist – it was made up by Michael Leventhal, founder and organiser of a Jewish food charity and annual Jewish food festival in London.  It’s a play on the words ‘gefilte fish‘ perhaps the best known Ashkenazi dish. This engaging cookbook is a collection of recipes from well known Ashkenazi and Sephardi chefs and food writers from across the globe, with a foreword by the best known of all, Claudia Roden.  It features personal favourites that you know are...

 

In The JOK Kitchen With Allergy Free Cooking *Giveaway*

 
cooking allergy free

January 29th 2015By Naomi Lerman

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...

 

Kosher Wine for Tu B’Shevat *Giveaway*

 
tu bishvat wine

January 22nd 2015By Tamar Genger MA, RD

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: 2010 Shiloh...

 

Kosher Chef Wars: Quinoa Style

 
Chef Wars3

January 20th 2015By Shifra Klein

Quinoa has been gaining popularity over recent years for its grain-like quality and high protein value. It is quite simple to make, and can be prepared like a couscous or rice recipe. Stir-frying quinoa is the ultimate way to add tons of flavor quickly. We asked two top kosher chefs to share their favorite way to prepare quinoa. Chef Yosef Schwartz of Hassid+Hipster, based in South Florida, shared a new technique in prepping quinoa. Chef David Kolotkin of The Prime Grill shared a savory...

 

What’s In A Casserole? *Giveaway*

 
polenta layered casserole

January 16th 2015By Tamar Genger MA, RD

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...

 

Spotlight On Gluten Free Around The World *Giveaway*

 
collage

January 13th 2015By Tamar Genger MA, RD

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...

 

Submit Your Best Sausage Recipe, Vote For Your Fave and Win

 
vote jacks sausage

December 30th 2014By Joy of Kosher

 

Purple Latkes with Truffle Yogurt and Arugula *Giveaway*

 
kosher apron

December 23rd 2014By Amy Kritzer

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...

 

A Little Meat Goes A Long Way *Giveaway*

 
salmai stuffed mushrooms

December 16th 2014By Joy of Kosher

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)...

 

My 11 Latke Loves *Giveaway*

 
11 Latke Loves wide

December 11th 2014By Jamie Geller

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:     Do not pass go, do not collect $200, in fact do not do anything until you’ve mastered the classic.  This, my grandfather’s latke recipe is the absolute best in the entire world.  Watch how easy and delicious it is to make here: Best...