Tuna Tartar with Honey Sesame Wonton Crisps

Tuna Tartar with Honey Sesame Wonton Crisps

November 30th 2011By Jamie Geller

It’s gorgeous, it’s crunchy, it’s soft, it’s slightly sweet and savory—a perfect beginning to an elegant meal.


Tahini Olive Oil Cake

Tahini Olive Oil Cake85

March 19th 2015By Melinda Strauss


Pomegranate-Honey Roasted Game Hens

Pomegranate-Honey Roasted Game Hens

July 20th 2011By joyofkosher

Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.


Peanut Butter, Mango and Honey Roll Ups

Peanut Butter, Mango and Honey Roll Ups

July 26th 2011By joyofkosher

Spice up your typical PB&J with mangos.


Marmalade Spiced Honey Cake (inspired by Marcy Goldman)

marmalade spice honey cake

October 5th 2011By davises88

I've been making this honey cake for years now. But a happy accident several years ago has improved the cake. My sister make homemade etrog marmalade one year and gave me a jar. I substituted her marmalade for orange marmalade when I next made the cake. A dear friend makes homemade etrog liqueur, which I then drizzled over the cake. The next year my friend gave me the boozy pulp from when the liqueur was decanted. (Making the liqueur takes months of steeping and waiting.) I froze the pulp and defrosted some to add to the cake. Because the etrog has been shredded very fine, it basically disappears into the cake but adds a little texture and a lot of flavor. Although it was steeped in alcohol, it does not taste overly strong. If you have etrog liqueur, it's wonderful to drizzle over the cake before serving. I've also drizzled Single Malt Scotch over the cake with good results. The men at the table appreciated the smokey flavor and said it was like having a cake and a l'chaim at the same time. This cake freezes very well.


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 Apple-Stuffed Challah

apple challah

November 30th 2011By Jamie Geller

When our patriarch Yaakov masqueraded as Eisav to obtain his rightful "firstborn" blessing from his father, Yitzchak, he donned Eisav's cloak. Yitzchak exclaimed, "the fragrance of my son is like the fragrance of a field that G-d has blessed" and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.


Honey Lollypops


February 16th 2015By ITONOCHEL

You can change up the flavour of these lollypops by adding one of the following ingredients to create a seasoned honey: 10 rosemary leaves, 2 fresh branches if thyme, 1 cinnamon stick, 1/2 vanilla pod, 2 threads of saffron. Enjoy!


Honey Limeade

refreshing limeade

March 7th 2011By admin

Make a refreshing limeade with honey for added flavor.


Honey Flavored Marshmallows


February 16th 2015By ITONOCHEL

in order to create this recipe, you will need some basic tools, including a candy thermometer and a few ingredients which can all be found at specialty food shops. Don't be afraid to try some of the additional options and varieties, such as saffron and rosemary.


Honey Baked Salmon

Honey Baked Salmon

November 30th 2011By Jamie Geller

The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking. Place 2-pound side of salmon directly on plank on a baking sheet, and cover with sauce. Bake 20 to 25 minutes. Cut lemons in half and sear cut side in a medium sauté pan over high heat for 5 minutes, or until nicely browned. Add some parsley or whatever herbs you have on hand for some touches of green.


Date & Honey Glazed Chicken Thighs

Date and Honey Glazed Chicken Thighs

January 10th 2012By Jamie Geller

Dates in Hebrew are tamarim, a play on the word yitamu, “[may our enemies be] destroyed.” Finished. Yesterday. And you don’t have to be a child to love Winnie-the-Pooh’s “hunny.” The ultimate symbol of sweetness, we consume honey as we pray for a “good sweet year.”


Apple and Honey Bread Pudding

Apple and Honey Bread Pudding

November 30th 2011By Chef David Kolotkin