211 kosher recipes

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.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

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.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Blanched cherry tomatoes get a sophisticated twist with an icy vodka dip and kosher salt finish in this minimalist party bite that's equal parts elegant and dangerously easy to devour.

It's one of the easiest way to cook a juicy and delicious turkey.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

Homemade country-style pork sausage seasoned with sage, savory, and cracked peppercorns. No casings needed. Grind, chill overnight, slice, and pan-fry for breakfast or any meal.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Microwave swordfish with tomato and basil: meaty fish steamed over ripe tomato slices and fresh basil with olive oil and lemon. A clean Mediterranean fish dinner in 6 minutes flat.

Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.