Many homes serve Black-Eyed peas at Rosh Hashana, to symbolize the hope for a "fruitful year filled with increasing merit". There is a belief that the tradition of eating black-eyed peas as part of the simanim (good omen food) dates back as far as 1,500 years, when they were an integral part of...

Rosh Hashanah Simanim are the special foods servedon the first night of Rosh Hashanah,. Each food is accompanied by by a blessing. These are called simanim (significant omens). We say a short prayer about the symbolism of each of the following foods before eating them, as we pray for the blessings...

KosherEye.com Fruited Barley Salad by Cindy Hodkin, guest chef- One of her most requested recipes Ingredients 1 cup pearled barley2 cups of water(you can use more barley, just keep the proportions the same)1 ripe mango cut in small diceFrozen or fresh bing cherries, pitted and halvedGrapes,...

KosherEye.com These are absolutely, positively the star of the KosherEye family's first night Rosh Hashanah table, created and presented by our daughter Marcy Kalnitz. They are filled with the sweetness of honey, cinnamon and sauteed applesIngredients2 large apples, peeled, cored and dicedJuice of...

KosherEye.com Apples & Honey Mustard ChickenExcerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved. Recipe shared by Roberta Scher, Contributing...

KosherEye.com These scrumptious honey muffins were inspired by Renee Muller in her wonderful cookbook Our Table. We share them with permission from the copyright holders ArtScroll/Mesorah Publications, and Renee.Ingredients Apple Filling 2 tablespoons butter or margarine 4 Granny Smith apples,...

KosherEye.com By Chef Shlomo SchwartzWe all love an easy and flavorful dish for our holiday table. This light and bright Pistachio Crusted Salmon dish can be served warm or in room temperature. Ingredients 2 ½ - 3 LB of salmon filet, skin removed8 oz. toasted pistachios1-cup panko bread crumbs½...

KosherEye.com Betty, a Holocaust survivor, was the wife of the celebrated Cantor Isaac Goodfriend. Her cooking was legendary in the Atlanta area. Turkey Tzimmes is one of her signature recipes. Submitted by KosherEye.com Ingredients 4 medium white potatoes2 lbs. sweet potatoes3 lbs. baby carrots,...

KosherEye.com Recipe by Roberta Scher, KosherEye.comA warming, comforting, hearty cool weather dish. Turn your slow cooker to low and let this simmer all day or overnight. Ingredients ½- 2 lbs. sweet potatoes, peeled and cut into small chunks2 cups baby carrots or full sized carrots sliced into 1”...

KosherEye.com By Chef Shlomo SchwartzThis Rosh Hashanah wild rice is rich in color and flavor. This recipe is inspired by the tradition of dipping apples in honey on the eve of Rosh Hashanah to symbolize the ultra-sweet year we hope G-d will grant us. The dish has a great balance of sweetness that...

KosherEye.com Recipe and Photo by Ronnie Fein Ingredients 1/2 cup margarine (I use Earth Balance) or butter1 cup sugar3/4 cup brown sugar2 large eggs2-1/2 cups all-purpose flour, sifted1-1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon grated lemon...

KosherEye.com Adapted from Chef Gabe Garcia, head chef of the magnificent Tierra Sur restaurant at California's Herzog Wine Cellars Ingredients 3 to 4 cups oil (something with high smoke temp)4 cups of cooked dry chickpeas1-cup chickpea flour½ cup of minced white onion2 cloves of garlic mashed1...

KosherEye.com Adapted from a recipe by Eileen GoltzEileen Goltz is a food writer and host of Slice of Life on NPR. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and...

KosherEye.com Adapted from Chef Gabe Garcia, head chef of the magnificent Tierra Sur restaurant at California's Herzog Wine Cellars Pomegranate Glaze Ingredients ½ cup granulated Sugar2/3-cup water½cup pomegranate juice½ cup pomegranate molasses Directions Combine sugar and water in saucepan at...

KosherEye.com Chef Einat Admony is author of the fabulous cookbook Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. This recipe is excerpted from Balaboosta (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon. My mother claims there are 356 recipes for rice in...

KosherEye.com By Chef Laura FrankelHomemade date honey is easy and fast to make. Sometimes I keep it neutral without spices, but I like the added OOMPH of flavor that cinnamon brings to it. Ingredients 20 Medjool dates, pitted1 cup very hot waterPinch of cinnamon (optional) Directions Combine the...

KosherEye.com By Chef Laura FrankelThis stylish version of the classic side dish takes center stage with rich fall root veggies and warm toasty spices.The date-honey compliments the vegetables without being too sweet. I serve this as a side for my favorite Pomegranate Chicken Recipe (my own recipe...

KosherEye.com By Laurel Frankel Ingredients Special equipment-8 ¾ cup ramekinsIngredients1-½ cups canned pumpkin puree4 large eggs2-½ cups coconut milk, or whole milk for dairy recipes¾ cup date-honey¼ cup cornstarch1-teaspoon cinnamon½ teaspoon ground ginger¼ teaspoon freshly grated nutmeg½...

KosherEye.com By Chef Laura FrankelThese are not your mother's meatballs! Skip the cloying, overly sweet sauce and use subtle and stylish Date-Honey.Date-honey adds a sophisticated sweetness that is rich and earthy. This recipe is modern with no added sugar and you can easily substitute turkey for...

KosherEye.com Adapted for KosherEye.com from Joan Nathan's Jewish Cooking in America: Expanded Edition (Knopf Cooks American) My mother received a copy of The Settlement Cookbook when she was married in 1937 and has been cooking from it ever since. From it she learned to make the following...