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The KosherEye Exchange is all about YOU! We want to exchange ideas. Features are based solely on opinion! KosherEye does NOT accept financial remuneration for product articles from featured vendors, nor share contact information with others! We want the BUZZ on your newest kosher finds- anywhere-anytime. If you spot a new certified product, contact us and we will post it. If you wish to see a product become certified, let us know! Kosher Recipe Conversions – Send us a non-kosher recipe that you “covet”, classic or contemporary, famous or family - and we will have one of our expert chefs or fabulous food magicians convert it to kosher! Visit us often and enjoy all of our kosher recipe and ingredient translations. If you have a special recipe that you have converted to kosher, please share it with KosherEye. We can’t wait to hear from you! |
KosherBuzz
Kosher Without a Symbol
Can't remember what food items do not need a kosher certification? Well, wonder no more...the AKC (Atlanta Kashruth Commission) has published a list of these items and has generously shared it with KosherEye. Print the Read more...
KosherBuzz
King Arthur Flour Sponsors
Sweet Victory Challenge at National Maple Syrup Festival
Amateur home cooks and bakers nationwide are invited to showcase their best recipes using maple syrup at this year’s Sweet Victory Challenge, sponsored by King Arthur Flour,... Read more...
KosherBuzz
We Accepted the Challenge!
Ami Magazine invited KosherEye, along with five other cooks, to participate in a "Secret Ingredient" Cooking Challenge. Included in the group were cookbook authors, food columnists, and leading... Read more...
| 2010 Saveur 100 List |
2010 SAVEUR 100 ListGuess what is number 82 on the 2010 SAVEUR 100 List? Yes, it is one of your grandmother's favorite ingredients! To view the rest of the list www.saveur.com "Schmaltz makes everything taste better. That staple of Jewish cooking — rendered chicken fat flavored with a little onion — goes into all my favorite dishes: matzo brei (fried matzo with caramelized onion), mashed potatoes, and chopped chicken liver, to name a few. I often render my own schmaltz, after asking my butcher to save a few pounds of chicken fat and skin for me. It's the epitome of slow food; I simmer the ingredients in a large pot over low, low heat for hours and ladle out the crispy bits, or gribenes, that float to the top. I save most of those cracklings to add to chopped liver; my kids always polish off the rest." Since we are chocoholics, we also love #10 — Can't wait to try! |
