Looking for tips and tricks? These articles will show you how to get the most of your tools. Feel free to share your own thoughts or ideas with Chef Kosher's community!
|
|
Written by Chef Shaya Klechevsky
|
|
As originally posted on www.atyourpalate.com/blog:
According to the Star-K Website’s Beer, Liquor & Liqueur List, Bailey’s © Irish Cream is posted under the NOT RECOMMENDED list. This, I find, is a big shame since there’s nothing in the irish cream that is really unkosher. That’s ok. Bailey’s certainly does not have the monopoly on Irish Cream recipes, and I’m about to share one with you that’s completely 100% Kosher!
In December of 2006, user Susan627 onChowhound.com posted the following recipe for Irish Cream which was met with rave reviews! Below are some of my professional modifications…
|
|
Written by Chef Kosher
|
|
Hanukkah, the "Festival of Lights", is here!
Many traditional Hanukkah foods are cooked in oil, in remembrance of the oil that burned in the temple. One of the most widespread Hanukkah food is latkes, or potato pancakes, a custom that may have developed in Eastern Europe. A newer favorite Hanukkah food is sufganiya, a kind of jelly donut cooked in oil.
|
|
Written by Chef Shaya Klechevsky
|
|
As originally posted on www.atyourpalate.com/blog:
Well! Who knew it was so easy, inexpensive, healthy and green to make your own almond milk?
|
|
Written by Jessica Hartley
|
|
The Six Ingredients Behind Pesto
Pesto is traditionally made with 6 (easily substitutable) ingredients:
- Basil (Spinach, Arugula)
- Pine Nuts (Walnuts, Almonds, Macadamia Nuts)
- Olive Oil (Walnut Oil, Garlic Oil, Chicken Broth)
- Grated Parmesan Cheese (Pecorino Romano, Asiago)
- Garlic (Green Onion, Ramps, Shallots)
- Salt
|
|
Written by Jessica Hartley
|
|
Blintzes are quite versatile as they can be served for breakfast, lunch, dinner, or dessert! And aside from cooking the actual blintz, they are fairly easy, and inexpensive to make. Like many other recipes I’ve posted, you can pretty much add anything you like whether it be a certain type of fruit or experimenting with spices such as cinnamon or nutmeg (in the blintz batter). I also tried to cut back on some of the fat and sugar in this recipe, so don’t be scared to use fat-free dairy products and cooking spray (instead of butter). I promise you won’t even taste the difference.
|
|
Written by Jessica Hartley
|
|
With summer comes seasonal produce and with barbeques come pasta salad. The result is a wonderful blending of year round favorites with fresh green vegetables like pasta & broccoli!
|
|
Written by Jessica Hartley
|
|
Every chef, from novice to expert, has certain prized ingredients they cannot and will not live without. And being someone who holds the kitchen quite dear to her heart, I have my own list of Must-Have Kitchen Ingredients that a chef of any skill is likely to require.
|
|
Written by zahavah
|
|
 Adapted from a recipe prepared by Natasha at 5 Star Foodie when she made a 7 course French-inspired brunch for her daughter's birthday (!!!). I've been waiting for the right occasion to make this tart and Shavuot seemed perfect. Most people make quiche, but I hate making crusts and I'm not a fan of heavy creams or custards.
|
|
<< Start < Prev 1 2 Next > End >>
|
|
Page 1 of 2 |
Adapted from Joyce Goldstein's