Trends in Food, Wine, Recipes, Cookware, Cookbooks, Travel, Lifestyle & More

For those who like to cook & love to eat

Bookmark and Share



by Chef Laura Frankel,  LaurasKosherKitchen

Fritto Misto or Mixed Fry is a perfect way to celebrate spring and Passover. Instead of looking for creative uses of matzo meal, I am looking for ways to utilize produce and bring the flavors of spring to my table.

The famous Carciofi alla Giudia or Jewish Style Artichokes are an ancient spring/summer treat. The crispy brown leaves and tender heart are addictive and are a perfect way to welcome the spring. I serve these delicacies as a hors d‘oeuvres, as a snack and side dish.

Crispy fried artichokes are delicious, nutty and perfect for Passover. Baby artichokes are just coming into season and they are a springtime treat. Baby artichokes do not have the developed “choke” with all of its fibers. Instead, once the tough outer leaves are removed, the whole artichoke is edible.


2 pounds baby artichokes
2 lemons for acidulated water
3 cups extra virgin olive oil
Sea salt
Parmesan cheese – optional
Garlicky-Lemon Aioli Sauce – optional


With a little knife work and a bit of time, you are on your way to a delicious appetizer, snack or side dish. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark

Drain artichokes on paper towels and pat dry. Heat oil in a 4–quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.

Increase the heat until thermometer registers 375°F, then fry artichokes, in batches, until leaves are curled, browned, and crisp, about 30 to 40 seconds.  Drain well on paper towels and season with a sprinkle of salt, lemon juice and grated parmesan cheese if desired.

Optional: Serve with Garlicky-Lemon Aioli Sauce.


Yield: Serves 4-6 as an appetizer

NOTE: Some Halachic sources do not currently approve the use of artichokes due to the difficulty in cleaning. Check with your Rabbi.

Recipes: Appetizer, Articokes, Fried, Parve or Dairy if using cheese, Kosher, Passover Friendly

Add a comment


Adapted from Colman's Mustard

This is a wonderful dip to serve with crackers, pita chips, veggies - you name it and it goes well with this marvelous Hot "Crab" Dip.


1 lb. parve imitation kosher faux "crab" meat (such as Dyna-Sea brand)
1/2 cup mayonnaise
16-oz. pkge cream cheese
1/4 teaspoon garlic salt
2 tablespoons Colman's Original Prepared Mustard
2 tablespoons powdered sugar
1/4 cup dry white wine
Salt to taste


Shred or cut into small chunks, the kosher imitation "crab" meat.  In a pot place the mayonnaise, cream cheese, garlic salt, mustard, sugar and white wine. Heat to form a sauce. Add salt to taste. When ready to serve, add the "crab" meat and reheat until hot. Serve immediately.


Recipes: Appetizers, Faux "Crab" Dip, Dairy, Kosher

Add a comment


By June Hersh, The Kosher Carnivore, St. Martin's Press 

Hummus is a blank canvas that can take on so many different flavors incorporating the elements you enjoy.  This hummus is a blend of white beans, chickpeas and tahini, which is a peanut buttery spread often used in Middle Eastern cooking and adds a subtle smooth nutty note to the hummus. 

For your healthful eaters have crisp carrots and green peppers on hand for dipping, Or make your own pita chips by drizzling store bought whole wheat pita bread with olive oil and a little Za’atar seasoning, bake at 350 until crispy.


1 (15.5-ounce) can chickpeas (garbanzo beans), reserving the liquid
1 (15.5-ounce) can white cannellini (Alubias) beans, drained
1/4 cup tahini paste
2 cloves garlic, roughly chopped
1/2 cup loosely packed parsley or cilantro
Juice of 2 lemons
1/4 cup plus 1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste


In the bowl of a food processor, fitted with the metal blade, process the chickpeas, with about 2 tablespoons of their liquid, cannellini beans, tahini paste, garlic, parsley and lemon juice.  Slowly drizzle in the olive oil and continue blending until smooth and creamy, adding more chickpea liquid or oil if needed.  Season to taste with salt and pepper. 

Serve cold topped with chopped garlic, parsley, a squeeze of lemon or a drizzle of olive oil.


Yield: About 2 cups
Start to finish: Under 15 minutes

Recipes: Appetizers, Hummus, Chickpeas, White Beans, Parve, Kosher

Add a comment

by Renee Chernin, 

Olive oil, juice of the olive, is Israel's most precious fruit. We enjoy the easy Green Olive Dip or the more sophisticated Black Olive Tapenade as delicious spreads on challah. They make great additions to your menu during the week.


Simple Green Olive Spread


2 cups green olives with pimento, rinsed and drained
2 garlic cloves, peeled
2 tablespoons mayonnaise


Place olives and garlic in the work bowl of a food processor. Pulse until olives are coarsely chopped.

Add mayonnaise and pulse until just blended.


Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 5 minutes

Black Olive Tapenade



1 cup brine cured olives, pitted
2 tablespoons capers, drained
4 anchovy fillets, optional
2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon fresh basil leaves or 1 teaspoon dried
4 tablespoons olive oil


Place olives, capers, anchovies, garlic, lemon juice and basil in the work bowl of a food processor. Pulse until olives are finely chopped, but not pureed.

Transfer to a small bowl. Stir in olive oil.


Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 15 minutes

Recipes: Appetizers,Spreads, Olives, Parve, Kosher

Add a comment

Shown with Lamb Sliders. Photo by Ben Fink

By June Hersh, The Kosher Carnivore, St. Martin's Press

The pushcarts of New York are famous for their soft salted pretzels and steaming franks.  By combining the two, right in your kitchen, you are creating sidewalk paradise.  When filled with plump beef franks, they are terrific for Sunday game day, or to make anytime with children as fun pick-up food.


For the dough:
1 cup lukewarm water (about 110 to 115 degrees)
1 tablespoon brown sugar
1 tablespoon active dry yeast
1 teaspoon salt
3 cups all-purpose flour
2 tablespoons margarine, melted
10 fat (knockwurst or dinner size) beef hotdogs
8 cups water
1/2 cup baking soda

For the egg wash:
1 egg, beaten with 1 teaspoon water
Coarse salt


Combine the water, sugar and yeast in the bowl of a standing mixer.  Gently stir and let the yeast bubble for 10 minutes (if it doesn’t the yeast is not fresh).   After 10 minutes, add the salt, flour and margarine.  Using the dough hook, combine the ingredients on low speed, and then increase to medium speed until the all the ingredients are well combined and the dough completely pulls away from the sides of the bowl, about 2 to 3 minutes.  Turn the dough out onto your work surface and knead with your hands for just a minute.  If the dough is sticky, add a little more flour, up to ¼ cup. Place the dough in a large bowl that has been lightly greased with vegetable oil.  Cover with plastic wrap and let the dough rise in a warm spot for about 1 hour.

When the dough has doubled in size, turn it out onto a lightly floured work surface.  Fill a shallow pot with 8 cups of water and baking soda and bring to a boil.  Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Divide the dough into 10 pieces. Dry the hotdogs with a paper towel; you don’t want them to make the dough soggy.  Take a piece of dough and gently roll or pull it to about 4 - to 5-inch circle.  Roll the hotdog up in the dough, just like a blanket, you can tuck in the ends as you roll or let the ends of the hotdog peek out. Continue until you have prepared all 10 pieces.

Drop the wrapped hotdogs, one at a time, into the boiling water, and allow them to boil for 40 to 50 seconds each.  Remove them with a slotted spoon, shake off the water and place on the lined baking sheet.  Brush each hot dog with the egg wash and sprinkle with coarse kosher salt.  Bake at 450 degrees, for 12 minutes or until the blankets are a golden brown.  Serve whole, cut in half or sliced on the diagonal for smaller bites.  Dunk liberally in spicy brown mustard.


Yield: 10 pushcart puppies
Start to Finish: Under 2 hours

Recipes: Appetizers, Hot Dogs, Pretzel Dough, Meat, Kosher

Add a comment
round-facebook round-twitter pinterest round-rss