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Jamie Geller

Jamie Geller is the author of the bestselling kosher cookbook - Quick and Kosher Recipes from the Bride Who Knew Nothing.

Quick and Kosher, by Jamie Geller

Jamie Geller's Quick and Kosher Recipes from the Bride Who Knew Nothing is a quality Jewish cookbook with a refreshing twist. Geller writes for the novice and/or busy cook. Prep time for all 160 kosher recipes in the book is less than 15 minutes. And each recipe comes with clear step-by-step instructions that do not assume prior cooking experience.

Baked Spicy Sweet Potato Fries (Parve)

Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this recipe for Baked Spicy Sweet Potato Fries. Simply mix the sweet potatoes with this delicious blend of spices and oil, and bake until the fries are crunchy on the outside and tender on the inside. Yum!

Brisket in Wine Sauce (Meat)

Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this recipe for Brisket in Wine Sauce. Geller once again demonstrates how delicious and festive dishes can be easily and quickly prepared. Brisket is a popular Jewish holiday entree, especially for Rosh Hashanah and Passover.

Spinach Tidbits (Dairy)

Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this recipe for Spinach Tidbits. Serve these dairy appetizers to your Hanukkah guests before lighting the Menorah. They can be prepared and frozen a week in advance to minimize pre-party preparations.

Latkes - Potato Pancakes (Parve)

Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this latkes potato pancakes recipe for Hanukkah. Her grandfather gave her the recipe. The latkes, with no non-essential ingredients, are crunchy, light and taste like they did in the old country.

Sufganiot - Jelly Doughnuts (Dairy)

Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this sufganiot jelly doughnut recipe for Hanukkah. Geller made these with her whole family one night during Hanukkah. Everyone was given a part - from deep-fry duty to powdering to quality control tasting. It was a delicious and fun mess!
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