Recipes Index

Susie Fishbein's Kosher Chef's Salad (Meat)
The classic Chef's Salad recipe, which includes meat and cheese, is not kosher. Fortunately Susie Fishbein has created a kosher recipe for Chef's Salad. Susie's Kosher Chef's Salad taste wonderful, and it makes the perfect appetizer for a Sabbath meal. Mix the salad right before the meal and serve portions on individual plates. Easy, delicious and kosher!

Matboucha
Matboucha, a traditional Moroccan dish, is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore. My neighbor in Israel, Carmit, came over and showed me how to make this Matboucha recipe. While Matboucha can be served hot or cold, we like it best cold on a cracker or fresh pita.

Yogurt Fruit Soup (Dairy)
I was served a wonderfully refreshing, lite, healthy and tasty appetizer for lunch on Shabbat. Yogurt Fruit Soup. The best part was that my kids really liked it too!

Caponata (Parve)
Caponata, a southern Italian stew consisting primarily of eggplant and bell peppers, makes a wonderful kosher parve appetizer. Serve this versatile vegetable concoction at room temperature with toasted bread or crackers, on a bed of lettuce, or in a scooped out tomato. Given caponata is a medley of vegetables, there is lots of room to customize the dish according to your personal taste.

Hold-the-Mayo Egg Salad
I like to serve this Hold-the-Mayo Egg Salad, alongside Mock Chopped Liver, as an appetizer for Friday night Shabbat dinner. Everyone loves to spread both of these salads on thick slices of challah bread. My family prefers the lighter taste of this egg onion salad to that of egg salads made with mayonnaise.

Tapenade Olive Spread
Tapenade is a rich olive spread that originated in the Provence region of France. The classic Tapenade is a paste of black olives, capers, olive oil and spices, but today many types of Tapenade can be found. This Tapenade is my favorite because it includes roasted red peppers.

Egg Salad (Dairy)
This Egg Salad recipe, contributed by Paula Levine Weinstein and Julie Komerofsky Remer from their cookbook Our Customers' Favorites, is one step up from the my usual egg salad recipe. The secret is cream cheese. Enjoy!

Sun-Dried Tomato Spread (Parve)
The local cooking store was offering an Italian cooking class one evening, and my wife and I decided to join in the fun. In addition to the fun, we came home with this delicious and easy recipe for Sun-Dried Tomato Spread. Serve with focaccia, pita, toasted bread or crackers.

Deli Roll (Meat)
I was served this Deli Roll for a Shabbat appetizer at a friend's house, and I immediately knew the recipe was destined for this Kosher Food site. Everyone, including the kids, loved the look and taste of this easy to prepare first course.

Artichokes with Mayonnaise-Mustard Dip (Parve)
Artichokes make a wonderful first course. Children love to pull off one leaf at a time until they get to the heart of the artichoke. What a fun and healthy way to start a family meal together!

Baba Ghanoush
Baba Ghanoush - also known as Baba Ghanouj and Baba Ganoush - is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.

Easy Avocado Dip
Is that avocado you bought getting soft? Just mash it up with the back of a fork, and add some mayonnaise, lemon juice, garlic and salt to create a kosher-pareve and child-friendly dip.

Israeli Hummus (Pareve)
Hummus, made from garbanzo beans (a.k.a. chickpeas), is served as an appetizer, side dish or main course in Israel. Today grocery stores in Israel sell a variety of Hummus spreads (with pine nuts, with olive oil and paprika, with zaatar, with tahina...). Hummus tastes best when scooped up by a piece of warm Pita bread.

Kosher Mushroom Blintzes (Pareve)
These Mushroom Blintzes are my favorite Friday night appetizer. I make a large batch, and then store them in the freezer. When Friday night rolls around, I have delicious and festive appetizer that can be easily defrosted, heated and served.

Classic Gefilte Fish (Pareve)
At the time of the Mishna (200 CE), rabbis deemed it meritorious to eat fish on the Sabbath and Jews became accustomed to eating fish at festive meals. Due to the plethora of rivers in Europe, Ashkenazi Jews tended to cook with freshwater fish. Eastern European Jews would make a mixture of chopped fish, stuff it back into the skin of the fish, and boil it. The word [i]gefilte[/i] means stuffed in Yiddish.