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KosherEye Featured Video

KosherEye Featured Video

From TheSweetestVegan.com, how to make vegan coconut whipped cream. We use coconut milk that is kosher certified such as Native Forest available at Whole Foods.

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Lowe's home improvement expert, Mike Kraft, shares tips on grilling fruit and veggies to bring out their best flavors.

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Allison Fishman, KitchenDaily.com, shows us how to make Creamy Chilled Cucumber Dill Soup. For the garnish, substitute kosher faux crab such as Dyna-Sea brand. To make this soup parve (dairy free), substitute a parve sour cream such as Tofutti Brand. Click here for the recipe

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Chef John, from FoodWishes.com, shares his recipe for Strawberry–Rhubarb Crisp

Ingredients:
3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1/2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest

For the topping:
1/2 cup brown sugar
1/2 cup whole wheat, or all-purpose flour
1/2 cup oatmeal
1/4 tsp salt
Dash of cinnamon
4 tbsp cold butter, diced
Vnilla ice cream

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If you love strawberries, you can enjoy them year round by making strawberry jam in your own kitchen. From About.com, Richard Ruben, Chef Instructor at the Institute of Culinary Education, shows us how to make delicious strawberry jam.

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