Pomegranate Soy Glazed Salmon

My kids love salmon, so my family eats a lot of it, and I’m always looking for new ways to prepare it. This marinade, made of reduced pomegranate juice, a splash of soy sauce, and some mustard, was a great addition to our salmon repertoire. It’s sweet, but not overly so, and the pomegranate (or dates) and honey make it the perfect centerpiece for a Rosh Hashana lunch! Continue reading

A Father’s Day Giveaway and Grilled Lamb Chops

Grilled Lamb Chops

Lamb chops are not something you can make very often. They’re very expensive for a very little bit of meat (maybe you’re paying for the bone, so save it! Make stock!). That being said, they are a perfect “special occasion” food. And what better occasion to celebrate than Father’s Day (which is this Sunday)? Well, we’re celebrating this year with our delicious recipe for grilled lamb chops and a giveaway from ModernTribe, so come celebrate with us! Continue reading

Mechshe Potato: Potatoes Stuffed with Meat and Rice

mechshe potato {the kosher foodies}

Family legend says that our great grandma Pauline (Grandma Sally‘s mother) invented Mechshie Potato. Being that we Syrian stuff everything with hashu, like zucchini, grape leaves, onions, etc., it wouldn’t be surprising that more than one person came up with stuffing a potato with it too. Whether or not Grandma Pauline invented this recipe, it’s definitely a special one, because it’s deep fried! Continue reading

Caramelized Onion and Ricotta Pizza

Again, I realized that I shared a bunch of nice pizza recipes (see: tacos), but not the one I make practically every other time we make pizza for dinner: white pizza with caramelized onions. caramelized onion and ricotta pizza {the kosher foodies} Continue reading

Kosher Vegetarian Moussaka

I’m an eggplant convert. I never ever used to eat it, but I’ve been experimenting with it lately, and really it’s not so bad! The key is the salt drain—never skip it! I started off simply with eggplant parmesan, and eggplant with meat and tomato sauce, but now I’m going way out of my comfort zone with this vegetarian moussaka.vegetarian greek moussaka—made with lentils! {the kosher foodies} Continue reading

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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Cacio e Pepe Macaroni and Cheese

We’re leaving town today for an extended Thanksgiving celebration, so I didn’t want to go shopping to make dinner yesterday, even though we still had to eat. I still managed to feed my family a pantry and cook-everything-that-might-spoil kind of dinner. That’s how this cacio e pepe mac & cheese came to be.cacio e pepe mac & cheese {the kosher foodies} Continue reading

Fassoulieh, or Great Northern Bean Stew

fassoulieh by the kosher foodiesThis is a classic Syrian dish. We often eat it on Shabbat, but really it’s the perfect weeknight dinner. It’s a make ahead meal, so you can make it on a weekend, pop it in the fridge, and heat it up, make rice and a salad or simple roasted veggie, and dinner is ready! 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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