Recipes


Yid.Dish: Date Honey

By Leah Koenig

Yield: about 1 cup of gooey, fragrant date honeyRead More


Yid.Dish: Fava Bean Soup

By Leah Koenig

Boil some water. While waiting for water to boil, remove fava beans from their pods. When water is boiling, add favas for three minutes.Read More


Yid.Dish: Salad of Bitter Greens with Lemon Vinaigrette

By Leah Koenig

In a large bowl whisk the lemon juice, honey and Dijon mustard. Whisk in the oil until smooth and creamy.Read More


Yid.Dish: Roasted Asparagus with Garlic

By Leah Koenig

Arrange the asparagus on a baking sheet in a single layer. Sprinkle with the oil, garlic, salt and pepper and toss to coat.Read More


Yid.Dish: Wild Alaskan Salmon with Brown Butter

By Leah Koenig

I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product.Read More


Yid.Dish: Sweet Potato Kugel

By Daniella Halstuch

Recipe from The Organic Kosher Cookbook by Aviva AllenRead More


Yid.Dish: Roasted Red Pepper and Walnut Dip

By Leah Koenig

Here’s the best tip for keeping people sated enough at the seder table to be able to explore the haggadah at your leisure, without running the risk of mutinous (and famished) guests: When it’s time to dip the parsley into the salt water, pass around other dips as well!Read More


Yid.Dish: Maror

By Leah Koenig

Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish.Read More


Yid.Dish: Homemade Challah

By Leah Koenig

Tip for rising: if it’s not rising fast enough, turn on the oven to 200 degrees. Once it’s hot enough, turn off the oven and put the dough in. This will make it rise faster, but make sure it’s not hot enough to bake it!Read More


Yid.Dish: Cranberry and Pear Chutney

By Leah Koenig

Recipe from Gourmet, November 1991 / makes 4 cupsRead More





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