Garlic Rosemary Lamb Riblets in the Oven

When I made these lamb riblets for dinner, I proclaimed that they were the best thing I’ve ever made, and David said that they’re better than lamb chops. So obviously I had to share them with you guys. Then I thought to myself, today is a good day to share this recipe with you, because it’s our birthday, and what’s a better birthday present to ourselves than my favorite new recipe? Usually we make ourselves decadent desserts like s’mores ice cream sandwiches or maple crunch layer cakes for our birthday, but there’s nothing wrong with a special savory treat!garlic rosemary lamb riblets {the kosher foodies}

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{Sponsored Post} Soy Vay ShalomLomein Christmas + an Instagram Giveaway!

Hanukkah starts next week, but here in the city, it’s hard even for us Jews to avoid the Christmas cheer. This holiday season, we’re embracing Jewish stereotypes by eating Chinese food and watching movies on Christmas; we’re teaming up with Soy Vay for a #ShalomLomein giveaway, so you can host your very own Jewish Christmas Eve party.

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We love Soy Vay sauces not only because they’re kosher (OU), but because they’re made without preservatives and other gross ingredients that we avoid in our cooking. You can read more about Soy Vay, and how the company started, here.

Follow us and Soy Vay on Instagram and repost our photo to enter our #shalomlomein giveaway!

Ten winners will receive their very own #ShalomLomein party kit, which includes:

  • $50 grocery gift card
  • $25 Netflix gift card
  • Soy Vay product: Veri Veri Teriyaki, Island Teriyaki and Hoisin Garlic
  • Soy Vay recipe cards: Veri Veri Teriyaki Saucy Vegetable Chow Mein, Island Teriyaki Mango Chicken and Hoisin Garlic Beef and Asparagus Stir-fry
  • Decorations for the Christmas Eve parties including paper lanterns, chopsticks, and toys/games (Mahjong and Dreidel)

Winner will be announced December 18.

Plus, share your Christmas eve party with us on Facebook, Twitter, or Instagram using the #shalomlomein hashtag, to be entered to win the grand prize of $100 gift card for cooking class or personal chef.

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Holiday Gift Guide—Kosher Foodies Edition

Not sure what to get your fellow foodie friend for Hanukkah this year? We’re not big on gifts, but if someone wanted to send us something from this list, we wouldn’t complain!

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Here are some of our favorite things in the kitchen these days, along with some things we’ve been eyeing—might have to treat ourselves this holiday season! Continue reading

Slow Cooked Veal Roast with Fresh Figs

slow cooker veal roast with fresh figs

I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.

Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.

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Spiralized Cucumber Salad with Peanut Dressing

spiralized cukes by the kosher foodies

The one food I would want if stranded on an island would be this peanut sauce recipe. Seriously.

I cannot believe it has taken me this long to share this recipe with you! Really, I probably make this salad once a week, if not more. I actually started tripling the dressing just so that I don’t have to make it so often…I love cooking and baking in advance and getting ready for super easy weeknight dinners, especially now that I have a job and two kids. It is definitely a desert island recipe for me. I usually make it over spiralized cucumbers, but it is really quite versatile. You can use it as a dipping sauce for baked tofu, make noodles with it and add sesame seeds. The list goes on. Continue reading

Homemade Cashew Milk

cashew milk by the kosher foodies

Chag Sameach! We are back here and back to blogging after a busy busy few months and a little blog hiatus. We have still been active on Instagram, though. And have actually been cooking, and even photographing some recipes. And now we will catch up with those. I have a confession to make: We made this a LONG time ago. Probably in June, actually. Better late than never, right?

Some news: We just moved into a new house! With a double wall oven, five burner stove, and two dishwashers! Plus, no more green counter tops and yellow walls; I have black granite and three skylights in my kitchen! I cannot wait for the food photos in my new kitchen. Steph wants to start off by making me bake cronuts for her, but I’m open to ideas and suggestions from everyone else.

But for now, I will give you an amazingly delicious and simple recipe that we made together this summer. In my favorite kitchen gadget, my Vitamix! It’s amazing for making nut milks, but really if you have just any old blender, cashew milk is the best kind of nut milk to make. Cashews are very soft and will blend well. Because of that, the milk from them is super creamy and silky. Also, cashews are cheaper than almonds, so really this is a great substitution.

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