KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) I don’t know why my mother never made parsnips for me when I was a child? They are everything she likes in a vegetable. They have a great color, sweet earthy flavor and pair...

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) I like the play of savory and sweet together in this dish. I also love the earthy herbs with the dried fruit and fresh apples. Baked apples with stuffing make a pretty presentation and...

KosherEye.com by Chef Laura Frankel, author ofJewish Slow Cooker Recipes (Wiley) Chestnuts are one of those foods that baffle many cooks. They look so appealing and yet represent a culinary puzzle. The method I use below, to cook and remove them from their shell, is easy and foolproof. The...

KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) I love the flavor of celery root (celeriac). The intense celery flavor and “mashed potatoey” consistency pairs well with the potatoes and roasted garlic. Celeriac is what...

KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) Ingredients: 2 large bunches of Swiss chard, washed and dried 2 cloves of garlic, peeled and minced. Olive oil Several tablespoons Chicken stock Directions: Cut the leaf...

KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley). Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser. Ingredients: 2...

KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) I love sweet potatoes and eat them all year round. They are as delicious as they are gorgeous and good for you. I like my sweet potatoes with a bit of added spice. I like...

KosherEye.com by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) Like gravy, cranberry sauce is a very personal matter of taste. Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of...

KosherEye.com A KosherEye Heirloom Recipe – Parve or Dairy Ingredients: 3 large eggs2 cups Cup Coffee Rich® Non-Dairy Creamer or Dairy Half and Half 2 cup sugar1 tablespoon vanilla extract8 ounces dairy or parve (such as Tofutti brand) sour cream1 20-ounce can pineapple (tidbits or crushed)with...

KosherEye.com Adapted from Norene’s Healthy Kitchen (Whitecap) by Norene GilletzBulgur is actually precooked cracked wheat so it doesn’t require cooking, just soaking. If you use coarse bulgur, you will have to cook it first. Ingredients: 1 1/2 cups medium bulgar1 1/2 cups boiling water or...

KosherEye.com Adapted fromNorene’s Healthy Kitchen (Whitecap) by Norene Gilletz My late friend Bev Gordon, of Richmond Hill, Ontario, loved to cook and often helped me test recipes. She shared this family favorite with me that she got from a cousin years ago. Bev told me: “I associate September...

KosherEye.com Adapted from Class Cooks, Hebrew Academy P.T.A, Atlanta,GA Ingredients: 8 ounces fine noodles10 ounces frozen chopped broccoli, thawed and drained1 stick (1/2 cup) margarine, melted1 cup milk substitute such as soy milk, Coffee Rich, MimicCreme3 eggs, beaten1 package onion soup mix...

KosherEye.com Adapted from Gatherings Ingredients: 1 teaspoon olive oil1 -2 onions, sliced1/2 pound fresh mushrooms, sliced1 (8-ounce) can tomato sauce2 (8-ounce) cans tomatoes, choppedSalt, pepper to taste1/4 cup parve chicken broth2 - 3 pounds fresh green beans, cooked1/2 lemon, juiced...

KosherEye.com A KosherEye favorite! Ingredients: 3 1/2 pounds peeled carrots2 1/2 cups sugar1 Tablespoon baking powder1 Tablespoon vanilla extract1/4 cup flour6 eggs1 stick margarine, softened or 1/2 cup oilpowdered sugar (optional) Directions: Preheat oven to 350 degrees.Steam or boil carrots...

KosherEye.com Adapted from Katherine Spitz Ingredients: 8 ounces noodles, cooked until barely done and drained1/2 cup egg substitute (or 4 egg whites)2 eggs, beaten1/2 cup canola oil2 cups unsweetened applesauce1/2 cup raisins or (or 1 cup fruit cocktail, well drained)2/3 to 3/4 cup sugar1/4...

KosherEye.com Adapted from the Siegal family of Atlanta, GAself-published cookbook, Seasons and Seasonings of the Siegal Family and Their Descendants: Favorite Recipes and Family Recollections. Ingredients: 6 ounces medium egg noodles1/4 cup (1/2 stick) margarine, softened1/2 cup light brown...

KosherEye.com Ingredients: 1 pound wide noodles, cooked until al dente and well drained6 eggs, separated3/4 cup sugar, separated1 large can fruit cocktail, drained1 cup raisins6 large apples, peeled and sliced1/2 pound of margarine, melted 2 teaspoons vanilla extract1 teaspoon cinnamon Directions:...

KosherEye Heirloom Recipe Ingredients: 3 pounds peeled, and thinly sliced (1/4"), apples3 eggs1/2 cup vegetable oil3/4 cup sugar1/2 cup orange juicepinch of salt1 cup flour Topping:2 cup parve graham crackers crumbs1 tsp cinnamon Directions: Grease 9 x 13-inch pan. Preheat oven to 350 degrees....

Asian flavors in this KosherEye Signature Recipe Ingredients: 1 eggplant (about 1 pound)2 quarts water3 tablespoons vegetable oil*1 tablespoon finely minced fresh ginger root1 tablespoon sliced scallion, both white and green, cut into 1/8-inch pieces1/4 teaspoon dried pepper flakes1 tablespoon...

KosherEye.com Adapted from South Carolina Peach Commission Ingredients: 2 medium, ripe peaches, sliced3 tablespoons peach preserves1 tablespoon lemon juice1/4 cup Worcestershire sauce1/2 cup catsup2 teaspoons onion flakes1/4 teaspoon dry mustardHot sauce to taste Directions: Combine all...