Eggplant Pizza by Jacqueline Elbaz | @stuffffed

Eggplant Pizza
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  1. 1-2 medium size eggplants
  2. Paseana(or any marinara/tomato sauce)
  3. Shredded mozzarella cheese( 8 oz)
  4. Fresh basil
  5. Garlic powder
  1. Thinly slice the eggplants in to round circles
  2. Preheat oven to 400
  3. Place eggplant slices in strainer, sprinkle with salt. Let stand for 10 minutes( this trick takes the bitterness out of the eggplant)
  4. Place eggplant on paper towel to drain
  5. Then place eggplant on sprayed parchment, roast for 15 minutes
  6. Take out of the oven
  7. Place about 1 teaspoon sauce onto each eggplant, handful of cheese, and fresh basil.. Sprinkle of garlic powder
  8. Bake for another 15-18 min til cheese is melted.
  1. These are a great freezer item! This recipe can easily be doubled or tripled!
Adapted from @stuffffed
Adapted from @stuffffed
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Jacqueline is a mom of 4, a personal chef/recipe developer…specializing in Syrian food, and healthy food. She developed her love of cooking from living upstairs from her great grandmother her entire childhood, love teaching and learning from others!

Heimish Liver and Onions

There was always a dish growing up that I couldn’t get enough of. I remember my grandmother
Kashering fresh chicken livers straight from the butcher under the broiler, and then being able to
have these amazing fresh hot chicken livers. I love them plain, but I also love them as chopped
liver and even in large chunks with sautéed onions. I now make a version of liver and onions
that reminds me of the way my grandmother made them. It’s a cross between the silky smooth
chopped liver and the chunky liver and onions that I usually favor when I spot them at kidushim.
This Liver is an amazing treat on Pesach because the ingredients don’t really change from
Pesach to all year round. I don’t like to Kasher my own chicken livers it’s usually a big pain.
Baruch Hashem Meal Mart makes these packages of chicken livers that are just whole broiled
livers  that you can then add your own additions. I found K for P crackers and I can’t wait to
have these livers at my Yontif table

Heimish Liver and Onions
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  1. 1 package Meal Mart broiled chicken livers
  2. 1 large onion chopped small
  3. 2-3 tbsp oil
  4. ½ tsp paprika
  5. ½ tsp garlic powder
  6. Pinch black pepper
  7. ¼ tsp salt
  8. 2 tbsp mayonnaise
  1. Turn the flame on medium and In a sauté pan add oil then add onions allow them to cook down
  2. until caramelized and translucent about 15 minutes.
  3. Add the spices to the onions and cook 5 minutes more set aside to cool.
  4. Chop the liver on a cutting board into small pieces and place in a bowl.
  5. Add the cooked onion mixture and mix.
  6. Add the 2 tbsp mayonnaise and mix.
  1. Serve with Pesach crackers or on matzah.
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Healthier Edible Cookie Dough by Ida Levy | @kitchenaccomplished

I love to make my healthier almond flour cookie dough all year round. It has become a freezer staple in my house! It uses basic clean ingredients, comes together in minutes and is reminiscent your favorite raw cookie dough (without the raw eggs, flour & white sugar). Since there is no baking time, there’s no need to preheat the oven or wait for them to bake to enjoy this delicious treat. Feel free to substitute your favorite cookie add-ins like sprinkles, toffee, peanut butter chips, etc. A cookie dough variety platter is a creative dessert option on Pesach or all year round.

Healthier Edible Cookie Dough
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  1. 2 c almond flour
  2. 2 Tb almond butter
  3. 1 Tb honey
  4. 2 tsp vanilla (or vanilla sugar) OR 1 tsp vanilla & 1 tsp butter extract
  5. 1/4 c softened coconut oil
  6. 1/2 tsp baking soda
  7. 1/4 tsp table salt (not kosher salt)
  8. 1/2 c mini chocolate chips
  1. Stir to combine all ingredients and roll into 24 balls.
  2. If the mixture is too crumbly to roll, massage it between your hands and your body heat will cause the coconut oil to melt a bit. Store in the freezer.
  1. Double chocolate variation
  1. 4 tb cocoa powder
  2. additional 2 tsp honey
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Ida Levy is the foodie behind the @kitchenaccomplished instagram account. She is a mostly self-taught cook who attended the recreational division of the Institute of Culinary Education in NYC and holds a Bachelors degree ins psychology . She has been known for her elaborately decorated cakes and her kale granola, but mostly for the healthy, yet attainable culinary journey she has been on for the last 8 years.  She loves menu planning, kitchen organizing, recipe development, and of course—entertaining! Her greatest pleasure is being the mother of two fabulous kids and a super supportive (and hungry) husband who motivate her every step of the way. Follow along @kitchenaccomplished to get in on the fun.

Cauliflower Pizza by Jessica Wachtel Dusowitz | @Kosherhousewife

I love this recipe because its not only for Pesach, but it can be made year round! Theres no ingredient inside that you would need to change or omit for Pesach which is great! This recipe is so easy to make and the pizza always come out delicious! Its naturally gluten free and the crust is made up of just the cauliflower itself! Hand a slice to your kid telling them its pizza ( leaving out the cauliflower part) I can guarantee they will eat the whole slice and ask for more!

Cauliflower Pizza
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  1. 3lb frozen Cauliflower rice
  2. 4 eggs whisked
  3. 2C shredded Mozzarella Cheese
  4. 3 t Parmesan Cheese
  5. 1 T granulated garlic
  6. 1 T granulated onion
  7. 2 T almond flour (optional. based on texture)
  8. Pinch fresh black pepper
  9. favorite sauce
  10. mozzarella / munster cheese for topping
  1. in one bowl place rice cauliflower (make sure the water is all squeezed out well)
  2. add remaining ingredients and mix well to combine
  3. using parchment paper (which is a must here) form crust into desired shape and size
  4. this will make two 16 inch pizzas 1/4 inch thick
  5. Place into a 450 degree oven for 30-40 minutes, the crust should turn almost black (please don't skip this step and make sure crust is well cooked. Should basically be fully cooked.
  6. Once crust is fully cooked place desired sauce and cheese on top, pop back into oven until the texture of melted cheese you like. Let cool a little before slicing.
  1. If you're able to hold the pizza in one hand you've achieved the perfect cauliflower pizza and trust me it's so so good! YUM!
Adapted from @Kosherhousewife
Adapted from @Kosherhousewife
KosherGuru - Bringing Anything and Everything Kosher to the Masses
  Jessica lives in Miami Beach with her husband and two kids. Her whole life has been about food. Her father (alav HaShalom) was a big cook in Miami . Growing up, her and her brothers always used to watch him cook! and because of that, cooking has been a big part of their lives, which they often do now a days! She also happens to be the oldest granddaughter in her family, which always made her first in line to help her grandmother in the kitchen! Coming from a diverse background (a mix of Australian, Persian, and Israeli) her dishes vary and are full of bold flavors. She loves to cook! and when she’s not playing with her kids she’s usually in the kitchen cooking up a storm with her “octopus hands “( as her grandmother calls it!)

Follow her cooking adventures @Kosherhousewife

Pesach Pastrami Egg Rolls by Amy Stopnicki |@amyskoshertaste

I love this recipe because it makes my family happy! Firstly, I rarely fry anything so it is a real treat. Secondly, anything that resembles a year round treat seems to be exciting on

Pesach Pastrami Egg Rolls
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  1. Egg Roll Wrap
  2. 3 eggs
  3. 3 egg whites
  4. 1 cup and 1-2 tablespoons water
  5. 1 cup potato starch
  1. Combine all ingredients , cook batter as if you were making a crepe in a lightly greased non stick 8 or 9 inch pan until set, flip and continue cooking until for 10-15 seconds or until cooked through.
  2. Filling
  3. Sauté 1 onion, 3 cups shredded cabbage and 2 stalks thinly sliced celery in olive oil until tender. Add julienned pastrami to the mixture (if you have any chicken leftovers, this is a great way to repurpose those as well). Season with salt , pepper and garlic powder. Let cool.
  4. Coating
  5. 2-3 eggs, lightly beaten
  6. 2-3 cups mashed potato flakes combined with 1-2 teaspoon salt, pepper and paprika
  7. Oil for frying
  8. Bring oil to a medium high heat.
  9. Lay a pesach spring roll wrap on a flat surface. Fill a heaping tablespoon of the filling and place 1/3 of the way up , fold the sides in (similar to an envelope fold) and roll up, coat in egg and then instant mashed potato mixture. Fry on each side, start with the seam side down and fry until golden. Serve with a sweet duck sauce.
Adapted from @amykoshertaste
Adapted from @amykoshertaste
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Amy Stopnicki is a busy mother of four, an active member of her community and successful event planner for over 15 years. Her culinary business skills have included menu creation, coordinating and implementing food tastings and events for more than 900 people. Amy is frequently asked to do cooking demos for private groups as well as non-profit organizations. She lives in Toronto with her husband and four children.Whether feeding a family on a busy weeknight, preparing a Shabbos meal, or a holiday dinner for 20, Amy is a woman with a plan. In Kosher Taste, she shares that plan with you.

KFP Lime Cheesecake Bars by Yossi and Sara Goldstein | @tomatoes_tomahtos

You shouldn’t have to wait until Shavuos to enjoy a slice of cheesecake with your morning coffee! These Kosher for Passover lime cheesecake bars are the perfect balance of zesty lime and sweet creamy cheesecake goodness.


KFP Lime Cheesecake Bars
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  1. Graham Cracker Crust
  2. 1 3/4 Cups Kosher for Passover graham crumbs (you may substitute for regular graham cracker crumbs during the year)
  3. 2 Tbsp Sugar
  4. 1/2 Cup Melted butter (1 stick)
  5. Cheesecake Filling
  6. 2 8 oz packages cream cheese
  7. 1 Cup Sugar
  8. 4 Tbsp Plain greek yogurt
  9. 1/4 Cup Lime juice
  10. zest from 1 lime
  11. 1 tsp Vanilla extract
  1. Instructions
  2. Preheat oven to 350 F. Line an 8×8 inch pan with parchment paper or spray with cooking spray. Mix together the crumbs, sugar and butter, until it resembles wet sand. Press the crust into the bottom of the pan. Bake for 10 minutes, and then set aside to cool.
  3. While the crust is baking, mix together the sugar and cream cheese until smooth, about 1 minute. Add in the yogurt, lime juice, zest and vanilla extract. Bake for 30-35 minutes, or until the edges of the cheesecake are set and lightly golden. The center will be slightly jiggly, and that’s fine.
  1. Cool completely and transfer the pan to the fridge. Refrigerate for minimum 4 hours before slicing.
Adapted from @tomatoes_tomahtos
Adapted from @tomatoes_tomahtos
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Sara is a certified chef who trained in classic French and Middle Eastern cuisine at the Jerusalem Culinary Institute. Her background includes recipe development, styling, and photography for an array of clients. You can follow her daily projects over on

Recipe and image by Sara Goldstein of

Pao de quejo by Shushy Turin-Shine | @cookinginheels

Lack of sandwiches is probably the biggest struggle for many people on Pesach. Chop hamoed Trips will forever be equivalent with tiny containers of tuna fish and egg salad served with potato sticks and copious amounts of chocolate to make up for the lack of carbs. When my friend @kukisbread (originally from Brazil) told me about these cheese breads which are meant to be gluten free to begin with, I knew my chol hamoed Trips were changed forever. These are perfectly freezable raw ahead of time, just bake for a little extra time. Split and smear with your favorite filling or eat plain. Little tip tho. Make extra, they go fast especially when piping hot!

Pao de quejo
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  1. 4 cups tapioca starch
  2. 4 cups shredded cheese (I use a mix of shredded mozzarella, cheddar, aged cheddar and parmesan)
  3. 1/2 cup butter
  4. 1 cup milk
  5. 2 eggs
  6. 2 cloves garlic
  7. 3 tablespoons chopped herbs (I used parsley and chives)
  8. 2 teaspoons salt or to taste
  1. Warm milk, butter, and garlic till fragrant but not boiled.
  2. Add tapioca starch and mix until moistened.
  3. Add grated cheese, eggs, herbs and salt.
  4. Mix until dough firms. You may need a mixer.
  5. Form balls and freeze in a single layer on a cookie sheet. transfer into a ziplock once frozen solid. when ready to bake preheat the oven to 350 F. and prepare a cookie sheet lined with Parchment paper. Bake frozen so they don’t spread.
  6. Bake for 15 mins then rotate pan and bake 15 more minutes until golden.
  1. Serve warm alone or with whipped butter or cream cheese.
Adapted from @cookinginheels
Adapted from @cookinginheels
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Shushy is a mom of 3, a nurse practitioner and a lover of all foods equally besides for cheese which she loves a little extra. Her blog and Instagram page @cookinginheelss aim to educate the average kosher cook to new and exciting ingredients, flavors and techniques. Her hope is to one day make every kosher cook familiar with the versatility of miso, own a closet full of incredible shoes and have a house with a giant room of every kind cheese.

The Ultimate Passover Lasagna, Period! by Inbal | @thegourmetgoddess_official

This is the ultimate lasagna, period! Its honestly so good I make it even when its not Passover 😂 The matzah is softened by just wetting it – so theres no boiling noodles – and it absorbs the sauce and holds its shape even better than ordinary pasta! #WinWin The olives add just a touch of something extra, that makes this such a flavorful and satisfying dish! Make a double batch, youll thank me later!

The Ultimate Passover Lasagna

The Ultimate Passover Lasagna
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  1. 10 Matzah squares
  2. – 1 jar Marinara sauce
  3. – 1 small chili pepper, minced OR 1/2 teaspoon chili flakes
  4. – 1 container Cottage cheese (or 8oz Ricotta if you prefer a creamier texture)
  5. – 1 bag Mozzarella cheese, shredded
  6. – 1 cup pitted green/black olives, sliced
  1. Wet 10 matzah squares with water and set aside
  2. 2. Mix 1 Jar marinara sauce with 1 small minced chili pepper OR 1/2 teaspoon chili flakes
  3. 3. Have ready 1 container ricotta cheese and 1 bag mozzarella cheese
  4. 4. Slice in half 1 cup of pitted green/black olives
  1. ➡️Wet matzah➡️Ricotta➡️Sauce➡️Olives➡️Repeat……
  2. Complete all the matzah slices then top the final layer with sauce and mozzarella cheese and olives
  3. **Optional: Top with Parmesan cheese as well
  4. Bake (covered) at 350 for 45 minutes then uncover for another 12-15 minutes until all liquid is evaporated and the top is golden
  1. Slice and serve with a favorite salad. ENJOY!!
Adapted from @thegourmetgoddess_official
Adapted from @thegourmetgoddess_official
KosherGuru - Bringing Anything and Everything Kosher to the Masses

Inbal’s a mama to 2 boys, NYC Teacher, Self Taught Chef and Tomato Addict! She fell in love with cooking soon after she got married in 2004 (She may or may not have spent the first year of marriage glued to Food Network) and have been obsessed with it ever since! She adheres to the philosophy that theres no such thing as “not liking” a particular food. You simply havent had it prepared in a way you enjoyed. Thats exactly what cooking is to her– free reign to create dishes that please your palate.

 She loves sharing her recipes and food adventures,


Roasted Salmon Topped With Squash & Zucchini Crunchies by Kim Kushner | @kimkushnercuisine

A side of salmon can always feed a big crowd, and this recipe—a staple of mine—works well for guests of all ages and palates. Beautiful salmon topped with crunchy spiralized squash and zucchini ribbons: the colors are gorgeous and the taste is delicious. You just can’t go wrong. I like my crunchies really crunchy, and in order to crisp them up without burning them, once they’ve gotten 75 percent as crispy as I want them to be, I turn the oven off and leave them in there overnight.

Roasted Salmon Topped With Squash & Zucchini Crunchies
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  2. 2 cups (230 g) spiralized butternut squash
  3. 2 cups (230 g) spiralized zucchini
  4. 3 tablespoons melted
  5. Kosher salt and freshly ground black pepper
  7. 1- to 3-lb (450 g–1.4 kg) side of salmon, skin removed
  8. Kosher salt and freshly ground black pepper
  9. 1 teaspoon paprika
  10. Sea salt
  1. Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
  2. To prepare the crunchies, in a large bowl, toss together the squash, zucchini, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the squash and zucchini to the prepared baking sheets. Make sure you don’t overcrowd the baking sheets. If you need one more sheet, please use it. Bake until crisp, 30–40 minutes, tossing the veggies halfway through baking to prevent burning. Remove from the oven and set aside. If the squash and zucchini aren’t as crispy as you’d like them, reduce the oven temperature to 300°F (150°C) and let them bake longer. Check on them every 10 minutes.
  3. To prepare the salmon, preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  4. Place the fish on the prepared baking sheet and season with salt and pepper. Rub the paprika into the salmon flesh. Bake until golden and firm to the touch, about 10–15 minutes per pound. Transfer the fish to a serving dish. Before serving, scatter the crunchies over the salmon. Sprinkle a little sea salt over the top. The dish may be served hot or at room temperature.
  1. Make-Ahead Tip: The crunchies can be made up to 4 days in advance and stored, uncovered, in a glass Pyrex dish or on baking sheets in a dry place. The salmon can be seasoned and stored in the fridge for up to 24 hours before cooking. After cooking, roasted salmon topped with crunchies can be stored in an airtight
  2. container in the fridge for up to 3 days, but will be best on the day it is cooked.
  3. How To Reheat: Roasted salmon topped with squash and zucchini crunchies
  4. can be reheated, uncovered, in a 300°F (150°C) oven for 10 minutes. Or, serve at room temperature.
Adapted from I ❤ Kosher
Adapted from I ❤ Kosher
KosherGuru - Bringing Anything and Everything Kosher to the Masses

Born in Montreal, Canada, Kim grew up in an Orthodox home, learned to cook from her Moroccan-born mother, and spent summers with family in Israel. A graduate of the Institute of Culinary Education, Kim worked as a recipe developer for “Food & Wine” and “Chile Pepper” magazines and a private chef before becoming an instructor; her classes have been sold out for the last four consecutive years. She has appeared on The Today Show and been featured in The New York Times, SAVEUR, The Huffington Post, The Chicago Tribune and many other top tier media outlets. Her third book, I  Kosher: Beautiful Recipes from My Kitchen,” (Weldon Owen, 2018) sold out of its first printing in less than three weeks and continues to be on bestseller lists in its category. She has two previous bestselling books, The New Kosher(Weldon Owen), which continues to be at the top 3 of its category on Amazon since it published in August of 2015 and “The Modern Menu,” (Gefen Publishing) which wonThe Best New Kosher Cookbook of 2013by Kim lives in New York City and New Jersey (in the summer) with her husband and four children.


From I Kosher by Kim Kushner with Photos by Kate Sears (Weldon Owen, 2018)

Yapchik by Shifra and Shlomo Klein | @fleishigs

Yapchik, a Polish or Hungarian version of cholent, has been one of Shlomos obsessions this past year. We investigated the origination of this dish and have gotten conflicting responses. However, we do know that the Skverer Rebbe has been serving it at his tish (table), for many years.

Essentially a meat stuffed potato kugel, Yapchik is a true Jewish comfort food. Shredded potato, some onion, meat, salt and pepper…sounds simple enough? To prepare, yapchik is pretty simple. On the other hand, coming up with the ultimate, fool-proof yapchik was not as easy. It took many trials and taste-tests to get this right.


Serves 8
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  1. 8 large Russet potatoes
  2. 1 Spanish onion
  3. 7 eggs
  4. 1 cup water
  5. 1¼ cups olive oil
  6. 1 tablespoon + 1 teaspoon salt
  7. 1.5 pounds kolichel, cubed
  1. 1. Preheat oven to 425°F.
  2. 2. Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.
  3. 3. Remove mixture from food processor and place in mixing bowl.
  4. 4. Process eggs, water, oil, and salt in the food processor and pour into the potato-onion mixture.
  5. 5. Add the meat into the mixing bowl and combine everything together.
  6. 6. Pour in a 9x13 baking pan.
  7. 7. Bake uncovered for 1½ hours.
  8. 8. Lower oven temperature to 200°F.
  9. 9. Cover baking pan well with 2 layers of silver foil to lock in the moisture.
  10. 10. Bake for 6 more hours.
Adapted from Fleishigs Magazine
Adapted from Fleishigs Magazine
KosherGuru - Bringing Anything and Everything Kosher to the Masses

This is kinda personal, but we really wanted to bring up an issue we’re having. A really big issue that’s affecting a lot of people. It’s our “Pesach Cookbook” issue. We have beefed up this month’s Fleishigs Magazine in a big way, with more pages and a cookbook-style format to serve as the only 2019 Pesach Guide. To make life easier, we separated the magazine into a few parts: Introduction to Pesach – prepping with Guest Editor Danielle Renov aka @peasloveandcarrots Basics – vinaigrettes, mayo, tomato paste, etc. and how to use them Appliances – what you really need this Pesach and what’s worth the money Fish – recipes from our Israeli dinner with Miki Broide, Michelin Star experienced chef Avner Guzmann & Chef Laura Frankel Sides – Chef Isaac Bernstein’s trustee sidekicks Yapchik – Yes, if you made Daniel Renov’s mother’s wicked yapchik, you’d get your own section too Soups – a bunch of recipes + Naomi Nachman’s masterclass on freezing well Butcher’s Cut – French Roast 101 + “Cooking the Cover” with Danielle: The Perfect Passover Rib Steak Desserts – healthy twists on dessert classics with nutritionist Beth Warren, wholesome lemon meringue and smores withcookie dippers 🇳🇵 Travel To Nepal – the lowdown on walking “The Roof of the World” Leftover Sessions with @peasloveandcarrots. Horseradish ideas anyone? New Pesach Products + Trends (gluten-free matzoh continues its run) & Much, much more! ~~~~~~~ EXCLUSIVE CONTENT We’re rolling out exclusive email content for our subscribers, starting with a special recipe index guide that includes all of our Pesach-able dishes since the premier issue. PLUS the signature Matzoh Ball recipe from Bravo Top Chef 16 runner-up Chef Sarah Bradley SUBSCRIBE at & follow us on Instagram: @Fleishigsmag & Facebook: @Fleishigsmagazine

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