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 Quinoa is a perfect substitute for rice or barley. This KosherEye signature pilaf recipe is best served hot, but tastes good at room temperature as well. Ingredients: 1 - 1 lb. package quinoa 1/2 cup olive oil, divided 3 teaspoons chicken flavored bouillon powder, parve or meat,...

KosherEye.com Reproduced from The Silver Platter, by Daniella Silver with Norene Gilletz, with permission from the copyright holders, ArtScroll/Mesorah Publications. Only four ingredients, yet these smashed, cheese-drizzled taters are mouthfuls of comfort and joy. My kids are in food heaven every...

KosherEye.com The New Kosher, Simple Recipes to Savor and ShareBy Kim Kushner, Weldon Owen PublisherThis is a play on the five-minute hummus recipe that appeared in my first cookbook, The Modern Menu. It received so much praise that I started playing around with the idea of infusing new flavors...

KosherEye.com Adapted from Gathered around the Table, Feldheim PublishersA project of Netivot HaTorah Ingredients 1 cup flour4 cups canned corn2 eggs1 cup water1 teaspoon baking powdersalt and pepper to tastecanola oil for frying¼ cup sliced green onions Directions Mix flour, canned corn, eggs,...

KosherEye.com Adapted from Gathered around the Table, Feldheim PublishersA project of Netivot HaTorah Ingredients 2 cups uncooked sticky rice4 tablespoons honey1-teaspoon curry powderPinch of salt½ cup dried cranberries½ cup diced apricot or peach½ cup diced walnuts (optional) Directions Prepare...

KosherEye.com This is the KosherEye family recipe for potato kugel. It is gluten-free, Passover friendly, a guest favorite and simply the most delicious kugel we have ever tasted. Best of all it, was perfected by our son, the Rabbi and our granddaughter. It is a culinary family treasure. There are...

KosherEye.com You won't believe how easy these are to make...using 2 ingredients. Serve them with chicken soup, egg drop soup, Asian Slaw, salad or a sweet and sour duck sauce dip. Ingredients 1 Package egg roll skins (like Nasoya)3 inches of oil such as Canola or Peanut oil (We use a 3 quart pot)...

KosherEye.com Adapted from Plenty More by Yotam OttolenghiRecipe reprinted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghiby Yotam Ottolenghi, Copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography credit: Jonathan Lovekin © 2014...

KosherEye.com Reprinted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghiby Yotam Ottolenghi, Copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography credit: Jonathan Lovekin © 2014 Ingredients For the Carrots3 tablespoons honey2 tablespoons...

KosherEye.com By guest chef, Cindy Hodkin. What a delicious, healthful and filling side dish. Ingredients 1 and 1/2 cups pearled barley3 cups vegetable or chicken brothI cup diced carrots1 cup diced onion1 cup sliced mushrooms3 cloves garlic finely chopped1 cup chopped plum tomatoes (canned...

KosherEye.com Inspired and Adapted from a recipe by Ziggy Gruber Ingredients 2 1/4 boxes kasha5 eggs13 1/2 cups chicken stock1/8 teaspoon salt1/2 tablespoon chopped garlic1/2 teaspoon ground black pepper1/4 box mushrooms, sautéed1 cup sautéed onions20 ounces bowties, cooked (About 1 ¼ boxes)...

KosherEye.com Recipe from The New Yiddish Kitchen by Simone Miller and Jennifer Robins;Page Street PressIt’s hard to beat a good, old-fashioned, deli-style pickle. Pickling can be an “uncanny”way to revisit memories and also stretch your dollar by preserving a summer harvest.These use a short...

KosherEye.com This recipe is simply delicious! It works best with rice that has been made at least 1 day ahead and refrigerated. Medium grain rice is preferred. Ingredients 1/2 cup finely chopped onions3-4 tablespoons canola or vegetable oil2 eggs lightly beaten1-cup pre-cooked chicken or beef2...

KosherEye.com Crunchy Peanut ButterWe made this peanut butter in the 4 cup bowl of our Cuisinart FP-14DCNWhy buy PB? So easy to make your own. Ingredients 1 cup dry roasted peanuts3 teaspoons canola oil or peanut oilOptional: 1/4 cup peanuts added at end Directions Pour in enough peanuts to just...

KosherEye.com Contributed by Eileen Goltz; Modified from yummly.com Ingredients 1/4 cup (1/2 stick) unsalted butter or margarine1/4 cup honey2 tablespoons whisky2 tablespoons brown sugar3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks3/4 teaspoon kosher salt3/4...

KosherEye.com From Laura Silver, author of Knish - In search of the Jewish Soul Food"Fannie Stahl's granddaughters summoned recovered memories to bring this recipe to life. Toby Engelberg, who sold her knishes in the Bay Area for a while, enlisted the help of her elder cousin from New York, Sara...

KosherEye.com From the Monday Morning Cook Club cookbookContributed by Kaye Edelman My whole style of cooking changed when I converted to Judaism because of the kashrut laws. This recipe is the result of that. I really loved the creamy potato bakes I grew up eating, but I didn't want to mix meat...

KosherEye.com By Cindy HodkinCooking Instructor, Reformed attorney – now food writer via her column, Sifted. Ingredients 1-pound fresh or frozen string beans2 sprigs of thymeSalt1/2-cup fig jamStrips of peel of 1 lemon (optional)Salt (Malden if available) Directions Generously salt and steam...

KosherEye.com By Cindy HodkinCooking Instructor, Reformed attorney – now food writer Ingredients2 carrots1 large onion1 stalk celery1 tbsp. salt1 tsp. paprika1 tsp. garlic powder3/4-cup matzo meal3/4-cup flourGenerous 3/4-cup olive oilDirectionsPreheat oven to 350Process onion, carrot and celery...