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Mindy Kobrin


For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary expertise with international flair, Mindy aims to create nothing short of a movement: to arm children, moms and dads with the information and inspiration to shop for nutritious, seasonal foods and transform them into chic, memorable, family-friendly experiences – and have a great time doing it... together. As founder of the acclaimed cooking and entertaining website, Mindy's mission is twofold: to teach parents to feed their families with style, confidence, and fun, while spreading the message of good nutrition and wellness for children to carry into adulthood and pass on to the next generation. Visit Twitter: Facebook:

Rosh Hashanah, the Jewish New Year, is just the start of delicious feasting and celebration with friends and family. While the Jewish New Year is a time for contemplation and prayer, there's nothing sparse about the festivities and their symbolic ingredients. Beets and Brisket, two popular dishes during Rosh Hashanah, are jazzed up with a few of my favorite twists on traditional ingredients. The Roasted Beet Salad is served with a tangy Mediterranean dressing inspired by a Greek Skordalia recipe I learned during travels. I just fell in love with that creamy sauce. It makes everything from pita chips to grilled vegetables taste better! Plus, beets are a great source of phytonutrients that support anti-oxidant, anti-inflammatory and detoxification properties.
The Brisket, a staple entrée on many holiday dinner tables, has a special family spice; Bubbie's Seasoning, that just makes the meat dance on your palate.
Don't Worry, Eat Happy Rosh Hashanah!

See Mindy Kobrin's Rosh Hashanah recipes:

Roasted Beet Salad with Garlic Almond Dressing
Brisket with Bubbie's Seasoning


David Kolotkin

Chef David Kolotkin was raised in the kitchen. While watching his mother prepare delicious home-cooked meals and bonding with his father while food sizzled and sautéed in the background, Kolotkin gained a strong veneration and respect for the culinary arts. His passion ran deep, so he decided to pursue a life dedicated to preparing gastronomical delicacies for others. Armed with his three favorite tools—chef's knife, sauté pan, and his hands—he creates tantalizing dishes. Kolotkin is the executive chef at both the Prime Grill and Solo. He graduated from the Culinary Institute of America, where he was voted Most Likely to Succeed. When not mastering the Zen of cooking in the kitchen, he enjoys skydiving, water skiing, snow skiing, and hiking with his wife in New York City. He is the co-author of The Prime Grill Cookbook, along with Joey Allaham.

Try David Kolotkin's holiday recipes:

Brined Veal Chops with Peach Fritters and Apple Brandy Sauce
Teriyaki-Glazed Chilean Sea Bass with Cauliflower Curry Puree


Susie Fishbein


Susie Fishbein is a world-famous kosher cook and author. Her wildly successful Kosher by Design series has already sold over 400,000 copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast and Canada. She has been the featured celebrity guest on cruise ships as well as at a week-long culinary adventure in the Galil in Israel. Profiled in the New York Times and on CNN, Susie has been named one of the 50 most influential Jews by the Forward. A media darling, she has been a guest on dozens of network TV and radio shows, and at the White House in recognition of National Jewish Heritage Month.

Enjoy these High Holiday recipes from Susie:

Honey Chicken-Pomegranate
Caramel Apple Cake


Gloria Kobrin


Gloria Kobrin married 40 years, Mother of two, Grandmother of two, has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be kosher. Author of the Kosher Cookbook App for iPhone and iPad , Gloria currently shares her recipes and cooking tips on her Kosher Cookbook page on Facebook, her blog, and on Twitter.
Gloria is so excited about launching her new website. In just a few more weeks, KOSHERBYGLORIA.COM will go live and will be an amazing tool for sharing recipes, techniques, equipment & utensil recommendations, as well as restaurant reviews and a host of other information about food, and kosher cooking.
Please go to the site and sign up to join the email list so you can stay in the loop with Gloria and be first in line to experience the new site. Members of the list will also receive regular news releases, exclusive content and the many fabulous kosher recipes that Gloria has created.

"Tzimmis has been a holiday staple in my life for as long as I can remember. My Mother served it for Rosh Hashana following in the footsteps of her Mother and Grandmother who came to the United States in 1913 from Russia. What child wouldn't like the taste of candied potatoes and meat-even the "prunes" were delicious. After I got married, I incorporated my Mother-in-Law's recipe into mine. She added carrots and white potatoes to the mix. And then, at the age of 18, my daughter became vegetarian. No meat Tzimmis for her! Thus, I began to make a veggie Tzimmis in addition to my meat one. I guess, that's how new traditions are born. Each generation adds a little something!"

Enjoy Gloria's Tzimmis recipes - both her vegetarian version and her classic meat version:

Vegetarian Tzimmis
Classic Tzimmis with Flanken


Eileen Goltz


Eileen Goltz is a muti-talented syndicated food columnist and writer, event planner and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She was recently voted the most popular event planner in Northern Indiana and her blog is She is the author of the Dormroom Cookbook and Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the OU, Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine.

Eileen presents a wealth of possibilities for Yom Tov meals. This cooking star is watching our cholesterol and calories and presenting some lovely salads and appetizers for light late night eating, appetizers, break-the- fast or even as a first course in the sukkah.

"I have utilized Lox (nova and/or regular), smoked fish (use any kind you like) and the ever traditional gefilte fish in "POP" of flavor/protein in the salad and since it's not a main course you don't need to spend oodles of cash to feed bunches of people." We have also included her divine recipe for Champagne Sangria to welcome the New Year or enjoy in the Sukkah. Even a light meal – needs a toast, now doesn't it!! L'Chaim!

Enjoy these recipes from Ellen:

Gefilte Fish Chopped Salad
Smoked Salmon Chowder
Smoked White Fish Stuffed Tomatoes
Champagne Sangria

Eileen Goltz is an apple maven. Here are her suggestions for which apples to snack on, bake with or cook: Slice of Life: High Holiday Apples


Mollie Katzen


Mollie_Katzen-sm-photocreditLisa_KeatingCalled by the New York Times "one of the best-selling cookbook authors of all time," Mollie Katzen was singled out by Health magazine as "one of five women who changed the way we eat." She has been inducted into the James Beard Hall of Fame and the Natural Health Hall of Fame. She is the author of the classics The New Moosewood Cookbook and The New Enchanted Broccoli Forest. Her newest book is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013) – a big tome reflecting the evolution of her own cooking and lavishly illustrated with her own watercolors and photos.
Photo by Lisa Keating

Enjoy these recipes Mollie Katzen's newest book, Heart of the Plate:

Green Matzoh Ball Soup
Butternut Squash Risotto


Ronnie Fein

Rosh Hashanah Holiday Recollections
Food and Family by Ronnie Fein

The High Holidays are always a special, festive time, and yet for me it's also a time that I remember certain people and miss them more intensely. My parents, of course, but aunts and uncles too and various and assorted relatives who filled my life when I was a little girl. We always celebrated Jewish holidays with extended family and even now, these many years later, I can picture my Aunt Roz and Uncle Mac coming into my grandma's house with an armful of gifts. They always had an armful of gifts. I can hear Jan Peerce singing opera or "Eli, Eli" in the background on the phonograph as my grandma cooked. I can smell her Chicken Soup and Stuffed Peppers. It was my mother's family. We rarely saw my father's family. And never on the holidays.
But my father's family was still there in a sense because the women were such good bakers and had fabulous bread and cake recipes that were perfect for the holidays. My grandmother's Challah. Aunt Fanny's Butter Cookies (which we called Fannies, after her). Aunt Belle's Honey Cake. Aunt Goldie's Mandelbrot. Note that the Challah and Butter cookie recipes link to prior recipes on KosherEye They were always there on the holidays. Not the people. The food.

My mother baked Fannies probably once a week, but the Honey Cake and Mandelbrot were once-a-year items, which made them particularly special, and maybe even more so because the actual people were missing.
To tell the truth, I used to hate Aunt Belle's Honey Cake – it was too spicy for my child palate. I was fully grown up before I appreciated the complex combination of flavors and my taste buds knew the nuance of honey-sweet rather than white-sugar-sweet. I finally understood the treasure in that ultra-moist crumb, sparkly with thick, liquid nectar. Everyone else loved the cake though and it's the one I now make, every year, for Rosh Hashanah. My grandchildren ask for seconds.

Mandelbrot was a different story. It was always one of my favorites. The recipe would change a bit from time to time depending on who baked it: sometimes it would include candied cherries, which all the kids loved, sometimes two kinds of raisins, but always chocolate chips. I'm sure they didn't bake Mandelbrot with chocolate chips in whatever old country my aunts came from. But my father's family of bakers learned American ways -- chocolate chips included -- quickly. What I especially loved about their Mandelbrot was that they kept it soft – that is, they didn't slice the cake and toast the slices, which is more traditional.
I serve Mandelbrot soft too, because it's the way my family likes it. If we have some leftover I slice it up and toast it. And I always include chocolate chips. Usually those cherries. Sometimes two kinds of raisins and cut up dried apricots and chopped nuts. It's a flexible recipe, as you can imagine.
My grandmothers and assorted older women never froze their holiday goods. But I am a busy 21st century gal and bake ahead when I can. Honey Cake and Mandelbrot (well wrapped in plastic) will stay fresh and fine for a month in the freezer. Plan ahead for the holidays. Or for that matter...any old time.

Ronnie Fein is a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at and follow on Twitter at @RonnieVFein.

Ronnie Fein, cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at and follow on Twitter at @RonnieVFein.

Enjoy these family recipes that Ronnie has shared:

Recipes Aunt Goldie's Mandelbrot
Aunt Belle's Spicy Honey Cake
Crunchy Toppped Noodle Kugel with Almond Crust and Winter Squash


Chef Laura Frankel


Party Like it's 1899
The holidays are so early this year and due to some quirks of the Jewish calendar, this is the earliest Rosh Hashanah since 1899!

My game plan is to embrace the season and all it has to offer. Instead of trying to pretend that it is fall, I am going with a summer menu. I can't see myself wearing heavy fall clothing, so why should my menu be any different?
Of all the produce that tastes best in season, none are more inspiring than ripe, soft, juicy and sweet summer tomatoes. With their silky skin, meaty flesh and the generous array of colors and shapes they offer, summer tomatoes are nothing like their winter counterparts. Now is the time to take advantage of their delectability, to be creative and incorporate them in as many dishes as possible.

Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes Chef Laura writes for The Jerusalem Post, Bitayavon, and Joy Of Kosher magazines.

Chef Laura is the former chef and founder of the Shallots restaurants. After Frankel had a family and began maintaining a kosher home she found that there was nowhere in Chicago serving the quality of food that she knew she could offer. She opened her first restaurant in 1999, offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in midtown Manhattan. In 2004, she moved her Chicago restaurant to Skokie, (a suburb with a large Jewish population outside of Chicago) and created Shallots Bistro.

Chef Laura has cooked for many dignitaries, including: Presidential Candidate Barack Obama, Mayor Rahm Emanuel, Mayor Michael Bloomberg, Senator Joseph and Hadassah Lieberman, Presidential Candidate Al Gore, Mikhail Gorbachev, Supreme Court Justice Ruth Bader Ginsburg, Steven Spielberg, Senator Hillary Clinton, Ivanka Trump, and many more. Frankel has three children: Zachary (24), Ari (21) and Jonah (17), who all love to cook and eat great food.

Her website is Follow her on Twitter: @cheflaura1
Chef Laura's books can be found on Jewish Slow Cooker Recipes and  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day

Enjoy Chef Laura's Rosh Hashanah Recipes:

Heirloom Tomato and Beet Minestrone
Turkey OssoBuco
Pumpkin Seed Gremolata
White Bean and Heirloom Tomato Ragu
Easier then Pie-Fig-Plum Galette




Rosh Hashanah