Watermelon Apricot Barbecue Sauce

Watermelon Apricot Barbecue Sauce

July 4th 2011By Joy of Kosher

A Fresh Twist for Fish or Fowl. This barbecue sauce, with an Asian influence, is particularly tasty on Fish and fowl. Baste your food with the sauce just before it comes off the grill to prevent burning on the outside. Serve extra sauce on the side and top with minced watermelon. Also makes a wonderful glaze for roast.


Quince Broth


February 25th 2015By Vida Leveim


Lamb Stew with Apricots, Pear, and Mint

Lamb Stew85

March 3rd 2015By Paula Shoyer

Moti Yitzhaky was an auto mechanic before he opened Moti’s Market and Grill in Rockville, Maryland, which now provides our community with a full-service kosher butcher, baker, and grocery store, all in one. He applies the same precision from his former career to recipe development and has created flavorful food inspired by his Moroccan ancestry and beyond. Moti gave me a recipe that was the inspiration for this one, a hearty stew brightened up for spring with fresh pear and mint.


Individual Cranberry Tarts

Individual Cranberry Tarts

July 13th 2011By Joy of Kosher

Individual Cranberry Tarts are a fun way to serve this seasonal fruit. The apricot glaze pairs beautifully with the tartness of the cranberries. Make your own tart crust or use premade ones to make this extra easy.


Apricot and Raisin Compote

Brined Steak for Two with Fennel Puree and Apricot and Raisin Compote

November 30th 2011By Chef David Kolotkin