534 kosher recipes

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Soft homemade poppy seed bagels: food processor dough, quick poach, then baked golden. Chewy crust, tender crumb, classic poppy or sesame topping.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Creamy ranch dip made with low-fat cottage cheese and light mayo, tangy dill and garlic flavor in 5 minutes for fresh vegetables

Easy appetizer, and tastes very well too. Everyone loves it.