KosherEye.com Adapted from a recipe by Sharon Lurie This quick and easy meat dish is everything you want for a Rosh Hashanah meal and more! It has the symbolic pomegranates, carrots, pumpkin, figs and dates. This is not beef cooked in a sauce, but rather a glazed beef dish where the flavors of the...

KosherEye.com By Estee Kafra The flavors of warm pears with cinnamon and tart cranberries are even further enhanced with a melted chocolate surprise in the center of this updated classic. I make these so often that I even purchased special individual ramekins for serving. Ingredients Crumb...

KosherEye.com By Chef Shlomo SchwartzIn the craziness of holiday cooking, many times we find ourselves overlooking one of the most important elements of a holiday table, the salad. This salad is so easy to prepare, that even if you only have a few minutes you can put all of the components...

KosherEye.com Excellent addition to poultry and meat recipes, salad dressings and spirited beverages. We also love it as a glaze for salmon, and a topping for ice cream. The syrup is both sweet and pungent, and a staple in the KosherEye recipe collection.Ingredients4 cups pomegranate juice like...

KosherEye.com From Kosher by Design Cooking CoachBy Susie Fishbein This beautiful, moist cake is stunning. With its apple slices peeking out and its wonderful caramel glaze, serve this one at High Holiday season; it will surely earn you high praise. Ingredients Caramel Syrup4 tablespoons (½ stick)...

KosherEye.com From Kosher By Design Cooking CoachBy Susie Fishbein This dish shouts Rosh Hashanah on a plate! Honey and other sticky ingredients are a cinch to measure. Just coat the measuring cup or spoon with nonstick cooking spray and the honey will slide right out. Make sure to line your pan...

KosherEye.com Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. I have two recipes for butternut squash risotto, and I go back and forth between them, depending on whether I feel like heating the oven and...

KosherEye.com Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Broccoli-flecked dumplings double-task as a holiday offering and an ode to Dr. Seuss. What could be bad? Note to skeptics: Yes, indeed, it...

KosherEye.com Adapted from a recipe by Eileen Goltz Ingredients 8 Roma tomatoes, seeded cut in half lengthwise8 oz. prepared white fish salad (store bought or make your own)1 head of red leaf lettuce, shredded8 hard cooked eggs, sliced or cut into quarters (optional)3 stalks celery, chopped1 red...

KosherEye.com Adapted from a recipe by Eileen Goltz One of the culinary downsides to those many yontif meals is all the open bottles of wine that seem to magically appear on the counter after each and every meal. Rather than pour those last drips and drops out I'm going to suggest that you dump...

KosherEye.com Adapted from a recipe by Eileen Goltz Ingredients 1 tablespoon butter or margarine1 small sweet onion, finely chopped2 celery stalks, finely chopped4 cups vegetable broth1 cup water1 bay leaf1 pound salmon filet cut into bite sized pieces1 pound red skin potatoes, cubed, skin on1 14...

KosherEye.com From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc. Ingredients ½ cup soy sauce½ cup sugar¼ cup miring3 garlic cloves, crushed(use your knife or the...

KosherEye.com From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc. Ingredients 1⁄2 cup shallots, minced1 tsp. vegetable oil1⁄3 cup cognac1 tbsp. sugar1 cup apple...

KosherEye.com From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc. Ingredients 1 large egg1⁄2 cup cold non dairy creamer11⁄2 tbsp. light brown sugar1⁄4 tsp....

KosherEye.com From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc. Ingredients Brine2 quarts water1/2 cup kosher salt1 cup granulated sugar2 bay leaves1 bunch thyme...

KosherEye.com From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc. Ingredients 1 cauliflower head, cut into florets (stems removed)Curry liquid: 11⁄2 tbsp. curry...

KosherEye.com Ingredients 1/3 cup olive oil1/4 cup white wine vinegar1 tablespoon sugar1 1/2 teaspoons dried oregano1 15 to 16 ounce can kidney beans, drained1 15 to 16 ounce can garbanzo beans (chickpeas), drained1 15 to 16 ounce can black eyed peas, drained1 cup chopped green bell pepper1 cup...

Apple-Stuffed Chicken Cutletsby Gil Marks KosherEye.com This is a variation of Gil's Spinach-Stuffed Chicken Breasts Ingredients 2 tablespoons vegetable or olive oil2 cups shredded or chopped peeled and cored apples, such as Granny Smith1 medium yellow onion, chopped, about 4 ounces2 stalks...

Plum Tart (Zwetschenkuchen)by Gil Marks KosherEye.com Central European Jews made use of seasonal Italian plums to make this much-beloved treat. Ingredients Pâte sablée (rich shortcrust pastry)3/4 cup (1 1/2 sticks) butter or margarine, softened1/3 cup sugar1 large egg or 2 large egg yolks1/2...

Pomegranate (rimon) Salad KosherEye.com Ingredients Dressing (can be made days in advance):1/4-cup apple cider vinegar (optional if you don't eat vinegar during Tishrei)1 tsp. salt1/4-cup pomegranate juice1 tsp. dry mustard1/2-cup sugar1/2 red onion diced finely1/2-cup olive oil Salad (make...