Home cooks who are kosher have relied on margarine, or “Marge,” as she’s often called, as a kitchen staple for years. She’s helped us make pareve cakes to enjoy after a roast chicken on the Sabbath, and has provided us with countless cookies and kugels on the holidays.Read More

Yid.Dish: Sage Jelly

By Nina Budabin McQuown

Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.Read More

Yid.Dish: Canteloupe-Jalapeno Gazpacho

By Leah Koenig

This is an easy soup course or palate-cleanser. The flecks of green against the orange make for a lovely presentation.Read More

Yid.Dish: Sassy Tomato Sauce

By Leah Koenig

Adapted from Epicurious. Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your Rosh Hashanah guests.Read More

Yid.Dish: Brown Rice Singapore Noodles

By Leah Koenig

Add the noodles, seitan, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through. Garnish with the reserved scallion.Read More

Yid.Dish: Pumpkin Risotto

By Chef Laura Frankel

Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.Read More

Yid.Dish: Curried Red Lentil Soup

By Linda Lantos

Note: this recipe makes a very large pot of soup – if you are not feeding a large crowd you can half the recipe or freeze a few portions of the soup.Read More