November 30^th 2011By Alessandra Rovati

The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!

September 21^st 2011By Susie Fishbein

A grown-up version of chicken fingers, this recipe will please eaters of all ages. The coating is a tempura batter that works well for zucchini, red bell pepper strips, and eggplant, as well.

November 9^th 2011By Jamie Geller

July 24^th 2011By Ahuva Staum

A staple in french cuisine is the Chicken Cordon Bleu. which is basically shnitzel with ham and cheese rolled inside. To make it kosher, we must 1st replace the ham which is easy, as Jews are known for our delicious deli, but harder to replace is the cheese, i have done that with a simple mayonnaise based dressing.

March 7^th 2011By Eating Well

This quick sauté is delicious with your favorite pan sauce or chutney. Make some tonight.