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meat

Tsukune “Matzah Ball” Soup

Recipe by Kristin Eriko Posner

<em>Tsukune</em> “Matzah Ball” Soup

When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything

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Grilled Chicken Tikka Kebabs

Recipe by Judith Rontal

Grilled Chicken Tikka Kebabs

Grilling season is upon us! Light up your guests’ taste buds and your grill with these flavorful chicken kebabs. The dairy-free yogurt marinade tenderizes the meat, keeping it moist and flavorful instead of dry and forgettable. Kebabs are an easy way to cook meat and can be customized to add whatever vegetables you want to

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Moroccan Chicken

Recipe by Chef Zipora Einav

Moroccan Chicken

Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more

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Kerri’s Bobotie

Recipe by Kerri Sarembock

Kerri’s <em>Bobotie</em>

Bobotie is a South African meat casserole topped with an egg custard, usually made with milk. There are many bobotie recipes out there, but after trying various, I’ve settled on this as being my favorite, which also happens to be kosher. This recipe is good for any time of year, but I tend to make

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Peri-Peri Chicken

Recipe by Paula Shoyer

Peri-Peri Chicken

Peri-Peri chicken, also called Piri-Piri, which means “pepper-pepper,” is the iconic chicken dish of South Africa. Nando’s, the popular non-kosher chain in the US, features this chicken. People agree that the recipe was first created by Portuguese settlers in Africa, when they discovered the African bird’s eye red chili. Yet many disagree whether the marinade

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Spring Lamb with Roasted Vegetables

Recipe by Vered Guttman

Spring Lamb with Roasted Vegetables

This dish of roasted lamb shoulder with vegetables is all about the beauty of spring, as lambs are born and asparagus, sunchokes and artichokes are at their peak. Choose the best spring produce you can find, roast briefly and arrange around the lamb. JFE® Note: In Sephardic communities, unlike among Ashkenazic Jews, it is common

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Moroccan-Style Brisket with Dried Fruit and Capers

Recipe by Jennifer Segal

Moroccan-Style Brisket with Dried Fruit and Capers

For years, I made Nach Waxman’s “most-Googled brisket recipe” for every Jewish holiday. My family loved it, but eventually we all got tired of the same ol’ same ol’. One year, I decided to mix things up a bit and give the recipe a Moroccan twist. I added Middle Eastern spices, dried fruit and capers,

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Ginger–Chicken Dumpling Filling

Recipe by Annabel Epstein

Ginger–Chicken Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Garlic–Beef Dumpling Filling

Recipe by Annabel Epstein

Garlic–Beef Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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