92 kosher recipes

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

An easy and lovely dish. A delicious way to cook brussels sprouts. The caramelized shallots were a bit sweet with nice and smoky taste, and really enhanced the flavour of brussels sprouts.

"Prime rib is one of the most delectable dinners there is. We order it in our favorite upscale restaurant on special occasions, but few consider they have the skill to make it at home. Yes, you do and here's how. It will compare to the finest you've ever eaten and you'll be be amazed at how easy it is to do. It's not a budget dinner, so go to a reputable butcher and buy the best quality 'Prime' Rib roast available.

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

New York bialys are the lesser-known cousin of the bagel: chewy yeast rolls with a poppy-seed and onion crater pressed into the center. No boiling, just bake until burnished. A Lower East Side breakfast tradition done right at home.

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

This handy appetizer impresses everyone, simple, easy and full of flavor and very easy to eat.

Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.

Made this recipe with low-fat sour cream and a bit mayonnaise, deliciously creamy, and loved the fruitiness from the apples. This coleslaw is delicious at many ways, topping for burgers, sandwiches, even hot dogs, pulled pork...

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

Chewy, golden whole wheat pretzel bread with a hint of molasses sweetness, topped with sesame seeds and coarse salt. Just toss everything in the bread machine and let it work its magic!