Yeshivat Netiv Aryeh Annual Campaign!

Yeshivat Netiv Aryeh is near and dear to me as my son is there learning Torah for the year under the guidance of many dedicated Rabbonim. It has been very hard for the Yeshiva this past year financially and they need our help now.


Their expenses are up – renovations and taking care of the students in the new Corona reality. Donations and tuitions are down, and Rav Bina is unable to travel to raise money as he has been done in the past. I kindly ask all to open up their hearts and wallets and give what they can to help these students learn Torah while taking care of the Rabbonim and staff.


Thank you!

Donate here:




Pomegranate Braised Ribs by Vanessa Haberman|@platesandpetals


Delicious main course for Rosh Hashanah! 


Boneless Beef Ribs

Pomegranate molasses

Water/Vegetable broth

Spices: Paprika, Cumin, Smoked Paprika, Nutmeg, and Salt


Place boneless beef ribs in a baking dish. Sprinkle generously with paprika, cumin, smoked paprika, and a bit of nutmeg and salt. Drizzle with pomegranate molasses, about 2 tbsp. Pour water or unsalted vegetable broth over the side of the dish until it’s 2/3 of the way up the meat. Cover tightly and bake on 400 for 30 minutes, and then turn the heat to 350 for the remaining 1.5 hours of cook time. Ribs will be fork tender/ super soft when done. This can be done with bone in ribs as well, just increase cook time 30+ mins depending on the size of the ribs.


Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

Cinnamon Pull Apart Twist by Sarah Botwinick|@frumfoodie


This cinnamon pull apart twist is the perfect is an easy and delicious dessert for Rosh Hashanah and a true crowd pleaser! 

2 sheets of puff pastry I use @pepperidgefarm
1/3 cup of dark brown sugar 
1/3 cup light brown sugar 
1/2 stick (1/4 cup) of margarine (soften at room temperature)
1 teaspoon vanilla sugar 
2 teaspoons of cinnamon 
1 Egg for brushing 
Deforest puff pastry sheets until they are soft enough to work with but still cold. Roll out each puff pastry dough a little bit using a rolling pin. It should not be very thin. Place both sheets on top of each other. Place an 8 inch round pan upside down and using a knife cut trace out puff pastry sheet into a large circle and discard the extra puff pastry that was cut off. Place one puff pastry circle on a parchment lined metal baking sheet spray with cooking spray. 
Combine all sugars, cinnamon, and margarine. Mix until all combine. Spread sugar mixture in one side of one puff pastry circle. Then place other puff pastry circle on top pressing down lightly to make other puff pastry stick. Using a small 4 ounce mason jar or plastic cup place the rim of the cup on to the center puff pastry to make a light indent in the center of the puff pastry. Cut 2 inch slices starting from the circular indent. Then twist each slice gently all in one direction. Then brush with egg and place in 400 degree oven for about 18-20 minutes or until golden brown. Let completed cool before lifting from pan.

Sarah Botwinick is a food blogger and recipe developer. She run a small catering business where she cooks for families for shabbos and yom tov. Follow her on Instagram @frumfoodie for many more  easy and delicious recipes and foodie adventures. 

Apple Crumble by Kiki Fellig| @health.kiks


This apple crumble is a delicious healthy recipe that can be served as a side dish or dessert. I love switching up the fruit depending on the season. Peaches, apples, and berries are my go to. It pairs amazing with a scoop of vanilla ice cream and will be a great addition to your Rosh Hashanah meal. It is gluten free, refined sugar free, dairy free, and even vegan! 

5-6 apples cut into 1/4 inch slices
Frozen/ fresh blueberries
3 tbsp of arrowroot starch 
1 tsp of cinnamon
1 tbsp of coconut sugar
1 1/2 cups of oats
1/2 cup of oat flour 
1/3 cup of maple syrup
1/4 cup of coconut oil
1 tsp of cinnamon
Preheat your oven to 350 degrees F.
Mix all the filling ingredients together in a bowl and then pour into a baking dish. Then, combine all the crumble ingredients in a bowl and add the crumble on top of the fruit. Bake it for around an hour.
 Kiki Fellig is a 19 year old girl who runs a health and wellness Instagram account called health.kiks! She create recipes that are good for you and make you feel good too. Kiki is super passionate about health and in school to become a health coach and follow her dreams. For more recipes and inspiration, check out her account @health.kiks 🙂

Salted Honey Ice Cream by Sheri Silver|@sherisilver


This crazy year deserved a less-than-traditional dessert! So, apples and honey but make it next-level! Salted honey no churn ice cream topped with a quick-cook apple topping and served with pie crust cookies!


2 cups chilled heavy cream
14-ounce can sweetened condensed milk
6 tablespoons honey, divided
1/2 teaspoon flaky sea salt, divided
2 Granny Smith apples
1 tablespoon butter
juice from 1 lemon
extra honey and flaky sea salt, for drizzling

Pie Crust Cookies, for serving


Make the ice cream: Line a loaf pan or cake pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Place the heavy cream in the bowl of your mixer; whip until stiff peaks form. Fold 1/4 of the cream into the condensed milk, to lighten it a bit. Then add the remaining cream and fold till smooth and fully incorporated (be careful not to overmix).

Transfer half of the mixture into your prepared pan – top with 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Repeat with remaining ice cream, 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Swirl with a thin knife, cover with plastic wrap and freeze overnight.

Make the apple topping: Peel, core and dice both apples. Melt the butter with the remaining 2 tablespoons of honey in a small saucepan. Add the apples and stir to coat. Bring mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the lemon juice.

Serve the ice cream with the cooked apples and pie crust cookies; top with additional honey and flaky sea salt if desired.

Sheri Silver is a Westchester mom of 3 who summers in Rockaway, loves her hometown of NYC and will never turn down a doughnut. She blogs and overshares at (Instagram @sherisilver).

Honey Garlic Chicken Katsu by Estelle Chait |@estee_bestie


[Kah-tzu: means cutlet in Japanese]

Chicken Katsu has its roots in the Japanese culture and, like many other Asian and

portuguese food, eventually found its way to the mixing pot of Hawaii. It is a highly popular

dish for the island locals, and back home was served plate-lunch style with a side of white

rice and mac salad.

Today, we’ll be giving it a twist and bathing the fried chicken in a sticky honey+garlic sauce.

The cutlets are then sliced into thin strips and served on a bed of rice, with pops of color

from scallions and black sesame seeds.



1-1 ½ kilo chicken breasts pounded to ½ inch thickness-or shnitzel pieces

1 cup flour

½ tsp salt

½ tsp garlic powder

2 eggs

1-2 cups panko crumbs


⅔ cup honey

⅓ cup soy sauce

⅓ cup brown sugar

⅛ cup vinegar

3 tsp sesame oil

1 tsp sesame seeds

5 garlic cloves(minced)

To Serve:

Jasmine rice(prepared according to package instructions)

scallions(thinly sliced on the diagonal)

black sesame seeds


 For Breading:

Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the

eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the

egg, and coat with panko crumbs.

Lightly fry until golden and cooked through. Keep warm.

For Sauce:

Combine all sauce ingredients in a shallow pan(it needs to be wide enough to fit a large

cutlet)over high heat. Bring the sauce to a boil, stirring constantly. Lower heat to medium

flame and continue to cook for 4 minutes, stirring to ensure the bottom doesn’t burn. The

sauce should thicken a bit. Keep warm.

To Serve:

Choose a shallow serving bowl or long platter. Pictured: plated on a banana leaf(this will get

you extra presentation points!).

Arrange rice on a platter. Working one at a time, dip cutlets into the hot sauce and place on

a cutting board. Using a large knife, slice diagonally into thin strips. Slide the knife under

slices, keeping the shape of the cutlet, and gently lay over the rice. You can double layer the

chicken. Sprinkle with black sesame seeds and thinly cut scallions.

Estee was raised on the island of Kauai and moved to Israel at 18. She worked as a baker in the IDF, and trained as a chef in restaurants across Israel. She works professionally as a sushi chef and writes for her blog Soul and Streusel. Pop on over and say hello!
Check out her recipes at and follow her on Instagram @estee_bestie

Sea Bass & Fig Kebabs by Reena Goldberger|@reenagoldberger


I love starting my meal with a beautiful appetizer that is a plated first course. These kebabs are perfect for Rosh Hashanah with their sweet honey rosemary drizzle, and can also be enjoyed on a large platter for guests to help themselves!

(Serves 6)


12 oz of sea bass cut into 1/2” cubes 

6- figs sliced 

12 sprigs rosemary, with bottom 2/3 leaves removed

Honey & Rosemary Drizzle:

3 tbsp olive oil

2 tbsp honey

1 tbsp Fresh rosemary 

Juice of 1/2 lemon

1 garlic cube 

Salt & pepper 


Preheat oven to 425

Skewer the fish and figs onto the rosemary skewer. Approximately 2-3 cubes of fish, and 2 slices of figs per skewer. Place the skewers on a parchment lined baking sheet. Spoon the drizzle over each skewer reserving the remainder of the dressing for serving.

Roast for 8 minutes.
Serve drizzled with the extra sauce.

 Whether producing luxury events in South Florida or entertaining at home, Reena views each opportunity as a moment to celebrate. Trained as an Interior designer, Reena incorporates the principles of design in her work, using the balance of pattern, repetition and unity creating harmony in all parts of her art. From space planning a ballroom, arena or private residence, to plating a beautiful meal for her guests at home, all details are thought out to create an all-inclusive sensory experience.
For great entertaining & cooking tips follow her @reenagoldberger

Jerusalem Artichoke Apple Soup by Ksenia Prints|@immigrantstable


Cooked slowly with leeks and tart Granny Smiths, earthy bay leaves fragrant and thyme, Jerusalem artichoke and apple soup is a creamy, bright soup that is also vegan and gluten-free.


1 tablespoon olive oil
2 leeks
1 lb Jerusalem artichokes also known as sunchokes or topinambour
2 Granny Smith apples
6 cups water
1 tablespoon salt
1 bay leaf
a few sprigs of fresh thyme
juice of 1/4 of a lemon
Vegan yogurt vegan sour cream, or lactose-free cream (optional – this makes the soup feel a bit more decadent, but it’s hardly necessary. If using vegan yogurt or sour cream, hold the lemon until after you’ve added the cream, and then only add as much lemon juice as you need – you may not feel like you need any)


Preheat a heavy-bottomed soup pot. Thoroughly clean and chop leeks. Peel and chop artichoke hearts, but don’t worry about making this too fine.

When pot has heated, add olive oil and leeks. Saute for 10 minutes on low-medium heat, stirring occasionally, until leeks have softened completely.

Add Jerusalem artichoke, cover pot and let cook low-medium heat for five minutes. Add 6 cups of water, one sprig of thyme and one bay leaf, and raise heat to medium-hight. Chop one Granny Smith apple to a similar size as the Jerusalem artichokes. Once pot has reached boiling, add apples, cover, and let simmer for about 25 minutes.

When Jerusalem artichoke have cooked thoroughly and are easily pierced with a fork, turn off heat and remove bay leaf and thyme. Transfer contents of pot to a blender, add the leaves of two more sprigs of thyme, and blend everything thoroughly, taking care to cover the top with a towel to ensure the contents of the blender don’t explode. Once soup is silky smooth, if desired, add vegan yogurt, sour cream or lactose-free cream. Taste, and add lemon juice as needed. Stir thoroughly to combine.

To serve, ladle soup into bowls. Chop one Granny Smith apple finely, and top each bowl with a tablespoon of apple cubes and a sprig of thyme.

Ksenia Prints is a Russian-Israeli food blogger based out of Montreal. She spends her nights cooking, writing and photographing food for At the Immigrant’s Table and other freelance publications. Her cooking and writing are a mélange of cultures and traditions that somehow turn out well. Ksenia and her work can be found on FacebookInstagramTwitter and Pinterest.

Honey Challah Bread by Carolina gelen|@carolinagelen


A sweet and beautiful looking round braided challah, just in time for Rosh Hashanah!



20-25 grams fresh yeast or 7 grams active dry / instant yeast

125 grams lukewarm water

100 grams honey, plus more for drizzling on top

70 grams neutral oil

such as sunflower seed oil, grape seed oil, vegetable oil, canola oil, etc.

3 eggs

2 whole eggs 

1 separated egg

1 egg yolk for the dough

1 egg white for our egg wash

10 grams salt

600 grams bread or all purpose flour (or more, depending on the consistency of the honey)

flaky salt


1 tablespoon active dry / instant yeast

1/3 cup and 4 tablespoons lukewarm water

1/3 cup honey, plus more for drizzling on top

1/3 cup and 1 tablespoon neutral oil

such as sunflower seed oil, grape seed oil, vegetable oil, canola oil, etc.

3 eggs

2 whole eggs 

1 separated egg

1 egg yolk for the dough

1 egg white for our egg wash

2 teaspoons salt

4 1/2 to 4 2/3 cups bread or all purpose flour (or more, depending on the consistency of the honey)

flaky salt

Note:If you do not want to use 3 eggs for one challah loaf, substitute 1 egg with 50 grams of water (or 4 tablespoons of water). Just keep 1 whole egg and 1 egg yolk, then! Also, feel free to add more sugar if you are planning on making a sweet dessert challah with various add ons.



In a bowl, mix the yeast, lukewarm water and honey together until the yeast has dissolved. 

Note: If you are using dry yeast, make sure it is still active by letting it sit in the water for 5 minutes once mixed. If the mixture becomes slightly foamy, it’s active, otherwise, try another sachet of yeast.


Next, add the oil, 2 whole eggs and 1 egg yolk to the bowl and mix until everything is combined.

Disclaimer on the color of the dough, I used free range eggs that were very very pigmented, if your dough turns out lighter in color, it’s still fine!


Add the flour and salt to the liquid batter and mix until the flour has fully hydrated (until there are no visible dry spots). If your dough still feels a bit too dry and hard to knead, don’t be afraid of adding a couple more tablespoons of water to it. The hydration of the dough depends on the size of the eggs you are using and other external variables like the environment you are in and the humidity of the air. Therefore, trust your gut, add some more water if necessary (same procedure if it feels too wet, add a bit more flour) and start kneading!

You will see that the dough will start to clean the sides of the bowl while you mix it.


Once everything is incorporated, it’s time to knead our dough, this will encourage the gluten development in our dough which will give structure to our challah loaf.

It took me about 5-7 minutes of kneading by hand to get to the perfectly smooth dough texture. 

If you are adding any other ingredients like raisins, chocolate chips or nuts, now is the time to add them to the dough and incorporate them as well. No need for them to participate in the whole kneading process, just add them once you are done kneading the dough.


Shape the dough into a ball and place it in a lightly greased bowl. 

Cover the bowl and let the dough rest and proof for about 1 hour at 26°C (78°F) – it will take less or more time depending on the temperature of the room. The dough should feel light, airy and it should have doubled in size.

Fold in the corners and pinch them together to form a ball!


Once the dough is done proofing (once it has doubled in size), take it out, place it on a wooden board or directly on the table and flatten it out.

After that, divide the dough in 8 equal parts. You can eyeball the division of the dough or weigh the whole dough first, and then weigh each piece of dough to make sure they are all equal in weight.


Next, shape each piece of dough as shown in the photos down below, this will ensure an even, smooth, less crusty finish of the dough. Grease your hands or the surface you are working on with some more oil if necessary.


Roll out each individual piece of dough into a long strand, then stick two strands together, right next to each other. Basically one strand will be formed out of two thinner strands.


Time to braid!

You have two types of strands: one that is underneath another one and one that is on top of another strand.

Take the strand that is underneath another strand and place it on top of the strand right next to it, going counter clockwise.

Next, once you are done overlaying all the strands that were underneath, on top of their right neighbor, you are going to repeat the same step going clockwise this time and so on and so forth until you have no more strands to braid with.

When you are done, cut the excess dough off or shove it under the braided loaf.


Keep in mind you will want to preheat your oven at 200°C (390°F) 7-10 minutes before adding your loaf in.

Place your dough onto a flat baking tray lined with parchment paper or into a loaf tin and cover the dough with a clean towel or saran wrap.

Allow the dough to rise again for 20-30 minutes at 26°C (78°F) – again, it will take less or more time depending on the temperature of the room. Again, do not rush the process, the dough needs time to rise and become light and airy after we worked it out once again.

You will know the dough is done proofing when once you gently poke the dough with your finger, it will leave an indent and not spring back.


You can absolutely use a regular egg wash – a whole egg plus a tablespoon of water. I preferred to use the leftover egg white as my egg wash, as you usually use 1/4 of the egg wash you’d make anyways.

Before popping our dough into the oven you have two options:

Lightly brush the egg white on top of the challah before adding the dough into the oven if you like a deeper, darker colour. If you are topping the challah with any seeds or nuts or salt, now is the time to sprinkle it on top of the loaf, once the egg wash is on.

The egg wash tends to burn in the oven, so 10-15 minutes into the baking process you will have to pull the dough out and brush the egg was on it again (or for the first time if you did not brush it at all) – you can skip the first egg wash if you want, just pop the challah out of the oven half way through baking and brush the egg wash then, after that, return the challah to the oven.


Pop the challah loaf in the oven for 25-30 minutes, until golden, amber brown.

Note: Try to keep an eye on the challah loaf, once it is in the oven. You know your oven the best, so you will probably anticipate its behavior in this scenario. For example, I know my oven tends to burn the right side of the loaf, so half way through the baking process, I pull out the challah and turn it 180° so the other side will bake evenly as well.


Brush the challah with a good drizzle of honey, right before serving it to your guests, and a generous sprinkle flaky salt on top of it all, which will balance out the sweetness of the honey. The honey is there to add more shine and sweetness to the bread, but it will get absorbed by the dough, making the crust softer in time.

Keep the challah bread covered, at room temperature for up to 3 days. It will dry out in time, so it is best consumed freshly baked.

Carolina Gelen ia a software programmer living the life of a recipe developer who’s main goal is making kosher food more approachable, while also refining our favorite kosher dishes. Check her out on Instagram @carolinagelen

Help Feed Families For Rosh Hashanah


Many families in our community and beyond need our help now so they may be able to put a meal on their table for the New Year. Let’s help them now as we will be providing Rosh Hashanah meals for hundreds of families and we need your help to make it a reality.
For only $100 you can have a chance of winning an insane Omakase dinner and mixology tasting experience from

Boru Boru NYC

for up to 6 people in the NY/NJ metropolitan area.

Please help and support

Kosher Response

now so they may be able to provide fresh prepared meals for hundreds of families for Rosh Hashanah.

Kosher Response is a recognized 501(c)(3) organization serving the greater good since 2020.
Link to purchase tickets – Use the $100 Rosh Hashanah Fundraiser tab towards the end of the option to enter.
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