Recipes


Yid.Dish: Sauerkraut with Smoked Fish or Fried Tempeh

By Leah Koenig

A jar of sauerkraut from a natural food store will be tastier and have better texture than the pouches of cabbage sold as sauerkraut in most supermarkets.Read More


Yid.Dish: Poached Salmon with Horseradish and Creme Fraiche

By Leah Koenig

Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.Read More


Yid.Dish: Persian Stuffed Peppers

By Leah Koenig

Dolma Pilpel Sabz (Persian Stuffed Peppers)Read More


Yid.Dish: Mango Ginger Tofu

By Leah Koenig

Eecipe from the Post Punk Kitchen.Read More


Yid.Dish: Lasagna

By Leah Koenig

Kahn-Troster Family Lasagna (Adapted and spiced up from Second Helpings Please!)Read More


Yid.Dish: Lamb Tagine

By Leah Koenig

Charnushka is commonly found in Middle Eastern cuisines as well as Indian spice mixes such as Garam Masala.l It available on line at The Spice House and at many gourmet food storesRead More


Yid.Dish: Fish Stew

By Leah Koenig

Saute onions in olive oil till tender. Add carrots; saute 3-4 minutes. Add squash, peas, and enough water to cover everything by about an inch.Read More


Yid.Dish: Rhubarb Muffins

By Leah Koenig

Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.Read More


Yid.Dish: Crispy Sesame Seed Chicken

By Leah Koenig

I rarely eat chicken, but I happened to have some in the freezer. I imagine this would also work well with firm tofu or seitan.Read More


Yid.Dish: Cholent with Beans, Potatoes and Beef

By Leah Koenig

In this cholent recipe, you use 2 Tablespoons of honey in with your beans – this would give it a sweeter taste -you can either add more garlic and pepper or decrease the amount of honey if that is the way your family likes their cholent.. All recipes are “to your taste”Read More





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