Tu B’Shevat, the Jewish New Year for the trees, is this Wednesday February 9th, 2012.Wondering what to make and how to celebrate? Make sure to check out Gloria Kobrin’s Food of Istanbul for Tu B’Shevat on Joy of Kosher’s website a followup to A Trip to Istabul . Read More »

FRANKS ‘n BEANS M SERVES: 8     This is a whole new take on an old favorite!     Prep time: 10 min.  Baking time: 45-60 min. Read More »

SUPERBOWL DINNER So much testosterone flying on Superbowl Sunday! People jumping up and down. Lots of yelling and xxxxx and somehow they all want to eat constantly. You need to have lots of simple food that kids and grownups like and that doesn’t need a knife! Finger and fork food is the way to go. Read More »

Read all about the sights, smells, sounds and tastes of my recent trip to Turkey on Joy of Kosher ! Read More »

Vegetarian Mixed Mushroom Gravy P Yield: 6 Cups The mushrooms, herbs and wine give this gravy such rich flavor that even the carnivores will enjoy it. Prep time: 15 min.   Cooking time: 15 min. Read More »

    Veggie Meat Loaf en Croute P Serves: 2-3 Easy to prepare, looks impressive on the table and healthy too. This veggie meat loaf is a little crumbly when you cut it; but the pastry holds it all together.  Serve it with a veggie mushroom gravy and some mashed potatoes on the side and you have a very satisfying meal. Read More »

Fried Tofu with Spicy Sweet Glaze P Yield: 8 slices The pressed tofu soaks up all the wonderful flavors  from the ginger, molasses,  pineapple, sesame oil and pepper. When it’s fried, you get to enjoy the meatier texture of the tofu together with the sweet and spicy sauce with a slight crunch from the toasted sesame seeds. Prep time: 60 min. Read More »

Eggplant Parmesan D Serves: 4 Roasting the eggplant makes this dish much lighter and less oily than what we’re used to. Serve with a tri-color salad. Read More »

Meat Sauce M Serves: 4 Rich and full of flavor, this meat sauce is easy to make and always a crowd pleaser. Use any pasta you like; but I prefer shapes with spaces that will hold on to the sauce like farfalle or fusilli. Read More »

JAY’S CARROT CAKE P SERVES: 12-16 This is a straight forward delicious carrot cake that we enjoy as is. Spread it with cream cheese icing and you have a dessert cake. Read More »

Unbaked Borek Baked Borek Borek after dinner : )  Layered Chopped Meat and Pine Nut Pie in Filo Dough M Serves: 8 Called “borek” in Turkey, the aroma and taste of the cinnamon and oregano flavoring the chopped meat more than compensates for the time it takes to wrap it in filo dough. Prep time: 60 min.  Baking time: 40-45 min. Read More »

Check out a lovely mention of Gloria Kobrin and the Kosher Cookbook App in KosherEye.com ‘s roundup of food trends for 2012!Thanks to Lois Held and Roberta Scher for the vote of confidence! Read More »

Lemon Chicken and Vegetables M Serves: 4 This is the perfect recipe for anyone who loves an intense lemon flavor. In this recipe, I’ve used the sauce over chicken, but you could also use it over  tofu or a firm white fish like halibut. Use it as an appetizer or main course. Everyone will be begging for more. Prep time: 45 min. Read More »

A No Potato Vegetable Latke P Yield: 24 latkes Who said you must use potatoes to make latkes? Shredded veggies plus miscellaneous other ingredients fried in oil produce a flavorful light latke. Add some smoked salmon (in the shape of a rose or not)or even a piece of pastrami and you have a fabulous first course. Prep time: 20 min. Read More »

Potato-Apple-Cumin Latkes P Yield: 36 latkes The aroma from the warm cumin mixed with sweet apple that accompanies you as you fry these latkes is addictive! Prep: 20 min.   Frying time: as long as it takes you to fry 4-5 latkes at a time-about 45 min. Read More »

Potato-Apple-Cinnamon Latkes P Yield: 36 latkes A cross between my potato-apple galette and potato latkes, I see this as a dessert latke but it would also be yummy as a side dish with meat or chicken. Cinnamon and apple are a standard combination and well- fried with potato- it’s perfect. Prep time: 20 min. Read More »

    Twig Cookies (Khrustiki) P Yield: 60 twigs We went to Russia several years ago and I made a cocktail party before our trip for which I only made Russian dishes. As I am from partly Russian descent, it was a lot of fun to do. One of the books I bought to work with is called : Please To The Table by Anya von Bremzen and John Welchman. Read More »

Eating fried foods over Chanukah is guilt free. Isn’t that what we are mandated to do to commemorate the miracle of the oil lasting 8 days in the Temple? And anyway- who doesn’t crave fried food! Not only is it delicious but generally speaking, you get to eat it with your hands. Read More »

COOKIE CUTTER SUGAR COOKIES P YIELD: 3 ½ DOZEN Every Thanksgiving I pull out this recipe to make Turkey cookies. Young children (and some adults) often don’t like the fruit pies traditionally served at this time. These cookies are a nice, plain not too sweet treat. Naturally, you can use this dough to make any shape you want. Read More »

Wild and White Rice Stuffing with Pearl Onions and Dried Fruit P SERVES: 10 What a delicious alternative to bread stuffing! The caramelized onions, apricots and cranberries give a wonderful flavor to the rice mixture. Serve this with turkey, Cornish hens or plain chicken.  Your guests will all want seconds. Prep time: 20 min. Read More »