Cacio e Pepe Pizza with Roasted Radishes

Here’s another pizza recipe for you, because you can never have too much pizza. I love a simple tomato mozzarella, but it’s also fun to mix things up. This way, I can put pizza on the menu every week and it won’t get boring, since there are so many varieties; there are so many things you can put on pizza…IMG_4517

Like radishes! Continue reading

Chicken Salad

I just bought my first rotisserie chicken! Ever since I saw a sign at my local Fairway Market that they now sell kosher rotisserie chickens, I’ve wanted to buy one, but didn’t know what for. Well, today I didn’t know what to feed the baby for dinner, I didn’t make a menu for the week and I needed to pack lunches for the husband to bring to work…Fairway to the rescue!chicken salad recipe {the kosher foodies} Continue reading

Black Bean Tacos

It’s Taco Tuesday! It’s no secret that we love making tacos for dinner (see: tuna tacos, steak tacos, chicken tacos, chili tacos), but these are actually what we usually eat on taco night:

black bean tacos {the kosher foodies} Continue reading

Chocolate and Potato Chip Cookies

Here’s another potato chip recipe for you; I told you I’d make you something sweet! Sweet and salty is definitely a thing. Think salted caramel and chocolate-covered pretzels. Obviously Kettle brands already knows that, otherwise they wouldn’t have made sweet & salty flavored chips, but I took those chips a step further and mixed them into chocolate chip cookies!pareve sweet & salty chocolate and potato chip cookies {the kosher foodies}

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Crispy Tomato Chicken with Potato Chips

When the folks over at Kettle Brand asked if they could send us some potato chips to experiment with, I was so excited! I love potato chips, especially the extra thick, crunchy kettle-cooked ones. Jalapeño is my favorite flavor, but David likes salt and vinegar, so we switch off what we buy. But we don’t buy them often, because I don’t want to use the whole bag; I never think of cooking with them!

crispy tomato chicken with kettle potato chips {the kosher foodies}

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Kosher Beef Bourguignon

I’ve made mushroom bourguignon before, but I wanted to try the real stuff—well, as real as I could get to it, while still keeping kosher. So I bought myself some facon and got cooking!

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Stuffed Acorn Squash with Kale and Chick Peas

stuffed acorn squash with kale and chick peas {the kosher foodies}

It’s fall! And fall means winter squash! Wait… huh!? I guess it’s fall squash. Well, it’s not zucchini and yellow squash! It’s so much better.

Acorn squash is great, because it’s like a bowl! It’s nice and round, unlike its cousins delicata and butternut. So it’s often stuffed. Here, I stuffed the squash with kale and chick peas, along with a little bit of homemade tomato sauce. Continue reading

Beet Pesto Pasta

Behold, the prettiest pasta dish to grace my kitchen: beet pesto!beet pesto pasta with beet greens and ricotta {the kosher foodies}

Seriously, this meal was such a beautiful, lovely pink color, I can’t get over it! But I should also mention that it’s delicious; don’t just make it for its looks! That would probably hurt the recipe’s feelings. It really is a great thing to make to impress company, just don’t wear white like I did. I mean, we all know beets stain, so I should’ve known to wear an apron and/or non-white t-shirt to prepare this dinner.  Continue reading

Brussels Sprout Pizza with Egg and Truffle

pizza with brussels sprouts, eggs and truffle {the kosher foodies}

A fellow Kosher Connection blogger wrote about potatoes as an “if you could only eat one food…” If I had to choose only one food to eat, three meals a day, for the rest of my life, it would be pizza. There’s nothing like a classic pie with tomatoes, mozzarella and a sprinkling of fresh basil. Continue reading

Lemony Kale Salad with Almonds, Olives and Pomegranate

lemony kale salad with almonds, olives and pomegranate {the kosher foodies} I wish I had thought of making this for Rosh Hashana this year. I could have replaced the kale with chard for a non-traditional siman. Oh well, maybe next year. For now, I will just have to share with you a delicious kale salad. It has crunch from almonds, a salty tang from green olives and pomegranate, which can do no wrong in my book. Continue reading