Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan The ever-popular lardon-laced quiche Lorraine is off-limits for Jews who eschew pork. In an effort to adapt the regional specialty to fit their dietary limitations, the Jews of Alsace and Lorraine...

KosherEye.com Sliced Nova A KosherEye Signature Recipe Ingredients: 2 ounces butter 2 large onions, chopped finely 3/4-pound nova, thinly sliced and cut into 1–2 inch pieces 1/2 cup milk 1 eight ounce package cream cheese 1 cup milk 1 dozen eggs Directions: Chop onions; sauté in butter until...

Adapted from The Milky Way Restaurant and The Settlement Cookbook Ingredients: Blintz Batter:3 eggs1 cup milk1/4 cup water1 cup flourPinch of salt Cheese Filling:1-pound Farmer cheese (dry cottage cheese)2 eggs1 tablespoon melted butterSugar and lemon juice, to taste1/4 cup raisins, if desired...

KosherEye.com A quick and easy way to prepare lasagna. No need to pre-boil the noodles - how easy is that! Ingredients: 1(9ounce)box of no-boil lasagna noodles 2 eggs1(15-ounce)container ricotta cheese4cups shreddedmozzarella cheese*1/2cup (2-ounces) parmesan cheese 2 jars spaghetti sauce, any...

KosherEye.com Adapted from Recipe by AccentHealth Chef Donna Brousseau A delicious Stuffed French Toast recipe that starts with whole-wheat baguette. It uses a filling made from cream cheese, dark chocolate chips, blueberries and strawberries, and is topped with a maple syrup blueberry sauce. Now...

Adapted from BaconSalt.com Ingredients: 1 stick unsalted butter1 cup milk2 tablespoons white wine vinegar1 pound spaghetti pasta2 eggs, whisked1/2 cup shredded Parmesan cheeseBacon Salt Directions: Heat butter and milk together until butter melts. Add vinegar, and cook over medium heat until...