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!

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

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.

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.

I love this recipe because its not only for Pesach, but it can be made year round! There’s 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! It’s naturally gluten free and the crust is made up of just the cauliflower itself! Hand a slice to your kid telling them it’s pizza ( leaving out the cauliflower part) I can guarantee they will eat the whole slice and ask for more!

  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

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!

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.

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.

 

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 @tomatoes_tomahtos.com.

Recipe and image by Sara Goldstein of tomatoestomahtos.com

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!

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.

This is the ultimate lasagna, period! It’s honestly so good I make it even when it’s not Passover 😂 The matzah is softened by just wetting it – so there’s no boiling noodles – and it absorbs the sauce and holds it’s 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, you’ll thank me later!

The Ultimate Passover Lasagna

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 there’s no such thing as “not liking” a particular food. You simply haven’t had it prepared in a way you enjoyed. That’s exactly what cooking is to her– free reign to create dishes that please your palate.

 She loves sharing her recipes and food adventures,

so HAPPY BROWSING 

https://thegourmetgoddessofficial.com/

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.

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 won“The Best New Kosher Cookbook of 2013”by joyofkosher.com. 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)

https://www.amazon.com/Heart-Kosher-Beautiful-Recipes-Kitchen/dp/1681884194

Yapchik, a Polish or Hungarian version of cholent, has been one of Shlomo’s 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.

 

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 www.fleishigs.com & follow us on Instagram: @Fleishigsmag & Facebook: @Fleishigsmagazine