Favorite Recipe Roundup: Happy 5th Birthday to The Kosher Foodies

pumpkin bread // the kosher foodies 5th anniversary roundup

Even though we’ve been on a bit of a blogging hiatus lately (but if you follow us on Instagram, you know we’re still busy in the kitchen!), we couldn’t let our 5 year blogiversary pass by without acknowledgement, so we’ve rounded up five of our favorite recipes from each category to share with you:

Breads

overnight cinnamon rolls // the kosher foodies 5th birthday roundup

  • We have quite a few challah recipes on this website, but we find ourselves returning to this 5-lb bag of challah recipe whenever it’s time to make a new batch.
  • We’ve probably been making this recipe for chocolate chip pumpkin bread since we were five years old, and we don’t have any reason to stop.
  • Overnight cinnamon rolls are always worth the wait! We love breaking the fast on something like this.
  • We usually buy kaak, since it’s difficult and time consuming to make, but sometimes we need a challenge in the kitchen, and being a Syrian recipe blog, we couldn’t leave this out.
  • When we have overripe bananas, we don’t just make regular banana bread, we go all out and make chocolate banana marble bread!

Breakfasts and Brunches

cheese babka // the kosher foodies 5th anniversary roundup

  • Whenever we host a brunch, we make sure to serve baked eggs with cheddar dill sauce; it’s a great way to serve eggs to a crowd, and it’s always a hit!
  • These peanut butter banana muffins are flourless, sugarless, and delicious, making them a great snack for anyone, toddlers and grown ups alike.
  • Looking for a decadent breakfast, or a special Shabbat treat? Bake up some cheese babka!
  • We love making our own granola, since we can control what goes in it, and since it keeps in the freezer for quite a while, we always have some on hand.
  • There’s nothing better than a poached egg on a Sunday morning! We especially like to make shakshuka, poached eggs in tomato sauce.

Lunches and Dinners: Dairy and Pareve

onion tarte tatin // the kosher foodies 5th anniversary roundup

  • We had to include these black bean tacos in this roundup, since we probably eat them twice a month.
  • Creamy risotto is such a treat, since it’s usually such a labor-intensive meal to make, but not if you make it in the oven!
  • We love making pizza, and while plain old margherita is always delicious, it’s also fun to mix things up by making cacio e pepe pizza with roasted radishes
  • Caramelized onions are at the top of our list of most delicious foods ever, and this onion tarte tatin is definitely one of the most delicious (and beautiful!) dishes ever to come out of our oven.
  • There is nothing in this world like a plate of fresh homemade pasta, the boxed stuff doesn’t even compare!

 

Lunches and Dinners: Meat, Chicken, and Fish

  • This chicken with tomatoes is one of our mom’s signature dishes, and we love making it her way, or with potato chips.
  • Who doesn’t love garlic? Chicken with 40 cloves is one of our go-to chicken recipes. Use pre-peeled garlic to make your life easier.
  • What’s your favorite kibbe preparation? We love peas and kibbe, and so do our kids!
  • When Jessica posted this Korean ground beef recipe on the blog, David commented to ask Stephanie to make it for dinner, and variations of it are now on the regular dinner rotation. We especially like to make Korean lettuce wraps.
  • Wrapping fish in thin slices of potato and pan-frying it is a great way to fancy up some store-bought fish filets! The lemon-infused mayonnaise dipping sauce doesn’t hurt, either.

Salads, Sides, Snacks, and Soups

salad nicoise // the kosher foodies 5th anniversary roundup

  • Salad Nicoise is a classic for a reason, and makes a great poolside lunch.
  • Tokyo Salad is a meal all on its own, and one of our favorites for a hot summer evening.
  • There’s nothing like a bowl of our famous Yemenite Soup. Nothing.
  • This Spicy edamame recipe is the only way we ever want to eat edamame again.
  • We always stock our freezers with cheese sambusak, a savory Syrian pastry that’s as delicious as it is pretty.

Candies and Desserts

s'mores hamentaschen // the kosher foodies 5th anniversary roundup

  • We have a secret to tell you: salted butter caramels are delicious and so easy to make, but people will always be impressed when you tell them you made your own candy.
  • It’s so easy to make candied nuts, plus they’re ever-adaptable, and make a great gift for a host or a holiday!
  • This banana cream pie is probably one of our favorite desserts ever.
  • This past Purim, we wanted to mix up our hamentaschen game, so we adapted our regular version with graham cracker dough and a chocolate marshmallow filling to make s’mores hamentaschen.
  • We joined the Cronut craze, but of course we made our own instead of waiting on line at 5am!

So there you have it, happy cooking!

Thank you all for letting us into your kitchens these last five amazing years, and for every opportunity that came our way through this little slice of the internet.

Check back here soon for some new, delicious recipes!

Passover 2014 Recipe Roundup

Pesach starts on Monday! We’ve rounded up some of our favorite recipes from our blog, along with dishes from our fellow kosher bloggers and around the web that we can’t wait to try this Passover!

What’s cooking in your kosher for Passover kitchen?

Meat:

Amerikaner Yapchik from Food, Words, Photos

Lamb and Sweet Potato Lancashire Hotpot from Kitchen Tested (and This American Bite)

Lamb Shanks with White Wine and Rosemary from Ronnie Fein

French Fried Chicken Nuggets from Busy in Brooklyn

Dairy:

Cheesy Stuffed Peppers from Busy in Brooklyn

Cream Cheese Spreads

Pareve:

Sephardic Haroset

Cauliflower Cutlets from Confident Cook, Hesitant Baker

Spinach and Potato Nest Bites from May I Have That Recipe

Cilantro-Lime Cauliflower “Cous-Cous” from Jew Hungry (if you have a KforP food processor)

Cola-Glazed Salmon

Breakfast:

Whole Wheat Pancakes

Maple Pecan Muffins from Couldn’t be Pareve

Caramelized Banana Pancakes from AliBabka

Dessert:

Caramel Pudding

Chocolate Walnut Cookies

Chocolate Chip Cookies from Lil’ Miss Cakes

Lemon Meringue Pie

Cinnamon Raisin Mandelbrodt from Kitchen Tested

Peppered Strawberries with Orange-Scented Zabaglione from Ronnie Fein

Cream Cheese Truffles

Marshmallow Nut Log

Flourless Chocolate Cake

What’s your favorite kosher for Passover meal? Dessert? Let us know.

Chag Kasher VeSameach!

Passover roundups, previously: 2011, 2010

Green Mac & Cheese: September Spread the Joy Linkup

Happy September! This month, the Kosher Connection is spreading the joy the best way we know how to; with food! I”m excited to see what everyone comes up with this month, since it’s not much of a foodie theme. We are spreading the joy with freezer food for a mom-to-be; Jessica! She’s due on Friday and has been stocking her freezer with healthy goodies so she won’t have to cook for a long time, so I made this green mac & cheese for both of us. I split it in two, put half in my freezer and half in hers.IMG_0869 Continue reading

Crispy Potato Roast + a Giveaway!

Happy birthday, baby foodie! Today is Richie’s first birthday. On July second just one year ago (it was Saturday), I was in labor. At 6:49 pm, Riche arrived and screamed his first of many cries. He ate his first meal, and made us all extremely tired and happy. So, in honor of Richie’s birthday, we are doing a giveaway. Instead of Richie getting all the gifts, one of our readers will have the opportunity to receive a wonderful cookbook!

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Passover Recipe Roundup

It’s that time of year again!

What time? You ask…well, the time when people serve Passover Food, including those gross rainbow cakes and macaroons from cans, thinking that this is food. Well, have no fear! We at the Kosher Foodies have posted many recipes that are Passover-friendly. They’re mostly savory, but we have some good ones for dessert, too. No need to make what’s considered Passover food, and eat only charoset (not that I would mind) and gefilte fish (ick) for eight days. And though I DO love matzah, sometimes you need to serve it with a side. Continue reading

The Kosher Food & Wine Experience 2011

I just got home from Royal Wine Corporation’s Kosher Food and Wine Experience, and WOW! From the selection of kosher food stations provided by a variety of restaurants in the area to the selection of kosher wines and wineries, this was the event of the year for any kosher foodie!

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Herzog Wine Cellars

David and I were lucky enough to visit the Herzog Wine Cellars during a weekend trip to Los Angeles for a tour of the facilities, wine tasting and brunch. Our visit coincided with this year’s harvest celebration. The winery is actually in Oxnard, about an hour outside of LA, and well worth the trip! We learned so much about the wine making process and about kosher wine. If you live in or are visiting the area, you should definitely have a delicious meal (and it will be delicious) at Tierra Sur, accompanied by some Herzog wine!

Can you tell we like wine tasting? Jessica went to Hagafen Cellars on her trip to Napa earlier this year.

Looking at the wine-making process in these vats and barrels (though glass; sorry for the reflections). The winery here is not a vineyard, so Herzog sources its grapes from all over California.

We made it to the wine tasting room and sampled a bottle of wine that hasn’t been released yet. See, the label is just a piece of tape; the real labels haven’t been printed yet. David had to open and pour the wine! Can you guess why?

This was one of my favorite parts: bottled smells of wine characteristics. This is the “good” box, which (luckily) is much bigger than the “bad” one. We smelled things like moldy and horsey before moving on to dark chocolate and caramel. I had no idea something like this existed, and still don’t know how they perfectly bottled those scents.

And now, time for brunch at Tierra Sur, the restaurant at Herzog Wine Cellars, where Chef Todd Aaron uses local California produce! Lucky for me, there was a special buffet for the harvest festival, so I got to taste everything. I think those mini barbecued beef sandwiches were my favorite part! David really liked the juicy capon; he asked me to replicate it! When the manager told us what was in this quiche, we thought we misheard him: it’s bacon; lamb bacon! I couldn’t have fit more food on my plate if I tried:

And now, time for dessert. Apple pie, a mini pumpkin bundt and a rich chocolatey cupcake. I can’t decide which was my favorite, they were all amazing. I had to share my plate with David, though. I was too stuffed from the buffet to finish everything!

After our meal, it was time for more wine tasting! We tasted wines that were still in the barrel and that will only be released in the tasting room (become a member of one of their wine clubs to get a bottle!). The Cabernet Sauvignon from Napa Valley was especially delicious, and its undecided what will become of it in the future.

I had to refrain from buying any of the beautiful condiments, marinades, olives and, of course, wines in the gift shop since I didn’t want to check my luggage at the airport. Then I was forced to check my suitcase when boarding, since the overhead bins were full. I could have brought home so many goodies! Ugh! I don’t want to talk about it, I’m still kinda mad…

A special thanks to Monica and Joe for inviting us out and showing us around! What a great way to end my short trip to California!

p.s. I thought that we New Yorkers had it all when it came to kosher food, but that was before I visited LA! What’s your favorite city for kosher eating?

p.p.s. Don’t forget to enter our giveaway!

Kosher by Design Teens and 20somethings + a Giveaway!

We just got a copy of Susie Fishbein’s new cookbook Kosher by Design Teens and 20somethings, a great resource for just-starting-out chefs and a great addition to the Kosher by Design series! This book is obviously targeting a younger generation of cooks, but don’t let that (or the spaghetti squash wearing sunglasses) turn you off.

Whether you’re heading to college, you’re a newlywed in a new kitchen or maybe you are just sick of takeout, this is a great cookbook for you. Not only does it have simple and delicious recipes (David made fun of the number of them I bookmarked for future dinners), but it has great tips and suggestions for a young cook. Hey, we Kosher Foodies are not exactly beginners, but we are 20somethings with full-time jobs who like to sit down to a home-cooked meal after a long day, so these are great recipes for long days like that. The book even guides readers, helping them plan ahead, and use the same ingredients in one week. Thanks, Susie!

But enough of this talk, you can see for yourself! One lucky reader can get a free copy of the book. How’s that, you ask? There are four ways, and you can enter up to four times:

  1. Leave a comment on this post and share with us your favorite weeknight recipe (we’re always looking for new ideas; meat, dairy, pareve, whatever!).
  2. Follow us on Twitter (@kosherfoodies)
  3. Like us on Facebook (facebook.com/kosherfoodies)
  4. Email 5 of your friends and tell them to check us out (and CC kosherfoodies@gmail.com)

And if you don’t win, don’t fret; here’s a message from ArtScroll:

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join us online to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit our blog or connect with us on Facebook and Twitter.