92 kosher recipes

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.