Apple Loaf Cake by Sara Goldstein |@tomatoes_tomahtos


This simple apple loaf cake is the perfect way to welcome fall. Enjoy it fresh out of the oven with a steaming cup of coffee. I know it’ll make you as happy as it makes me!

Apple Loaf Cake
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  1. 1 1/4 cup unsweetened applesauce
  2. 3/4 cup sugar
  3. 1/4 cup brown sugar
  4. 1/2 cup vegetable oil
  5. 2 eggs
  6. 3 tbsp milk (you may sub non-dairy milk for a pareve version)
  7. 2 cups flour
  8. 1 tsp baking soda
  9. 1/2 tsp baking powder
  10. 1 tsp pumpkin pie spice
  11. 1/4 tsp salt
  1. Preheat oven to 350 F. Grease a loaf pan and set aside. In a mixer, combine the applesauce and sugars and mix well. While the mixer is running, add in the oil, eggs and milk and mix until combined. Pour in the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix until just combined. Pour into greased loaf pan and bake for 50-60 minutes.
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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

Purple Cabbage Rainbow Slaw with Apples & Pomegranates in a Pomegranate Honey Vinaigrette by Natalya Fisher |@littleleaf_kitchen


This salad is perfect for Rosh Hashanah! The colorful vibrant salad reminds us of all the beauty that awaits us in the year to come but which is also right in front of us! Hashem has blessed us with riches and he will continue to bless us with beauty, good health, and an abundance of love. The Apple and the honey is to remind us to be as sweet as possible to the people who surround us! Sweet and loving to our neighbors and of course to ourselves! Wishing you all a wonderful start to the new year and a lifetime of good health, joy, and a stronger bond to Hashem and the beautiful earth you are apart of.

Purple Cabbage Rainbow Slaw with Apples & Pomegranates in a Pomegranate Honey Vinaigrette
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  1. 1/2 Medium Purple Cabbage
  2. 1 Granny Smith Apple
  3. 3 Stalks Celery
  4. 3 Medium Carrots
  5. 1 Yellow Pepper
  6. 1/3 Cup Pomegranate seeds
  7. (I sometimes like to add a bunch of arugula & sliced Almonds as an extra element)
  1. 1/4 Cup Olive Oil
  2. 4 Tbsp Pomegranate Vinegar ( I get the one from Trader Joes)
  3. 2 Tbsp Honey
  4. 1/2 A Lemon Juice
  5. 1 Big Handful of Parsley (finely chopped)
  6. Salt & Pepper to taste
  1. Put all the ingredients into the food processor, except for the pomegranate seeds. If you prefer to put by hand cup julienne everything into small match stick shapes. Put the ingredients into a strainer and allow excess juices to drain for a few minutes. Then place into a large bowl and dress the salad. (If you decide to add arugula & almonds you can add them in before dressing the salad.)
For the Dressing
  1. Place all the ingredients in a small bottle or container and mix together the ingredients
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Natalya Fisher is a private chef and as been a sous chef at 2 different restaurants for the past few year. She is mostly a plant inspired food specialist but knows to to cook all types of cuisine. She started cooking in her teens but it wasn’t until she took an aromatherapy course that really boosted her passion for plant-based cooking. As she learned about plants molecular structure, she realized the power of the plants themselves! She was amazed by how plants have the power to energize the body and heal our immune system. Her passion is to teach people how to cook using wholesome ingredients. She wants to teach people that eating healthy isn’t a trend it’s a better way of living. Through all her dedication to developing recipes she started her own Instagram page called Littleleaf_kitchen 3 years ago. Her favorite thing to do is, go to the farmers market and be inspired by the gifts Gd has blessed us with and make something delicious from the fresh ingredients of life.

Baked Honey Mustard Pretzel Chicken Nuggets by Sarah Botwinick |@frumfoodie


These baked honey mustard chicken nuggets are an easy and delicious dish to add to your Rosh Hashanah menu. You’ll want to double the recipe because one batch will be gone before it gets to the table!

Baked Honey Mustard Pretzel Chicken Nuggets
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  1. 8 pieces of thin chicken cutlets cut into small pieces
  2. 1/2 cup of mayonnaise
  3. 3 tablespoons of Dijon mustard
  4. 1/4 cup of honey
  5. 1/4 teaspoon of salt
  6. 1/4 teaspoon of garlic powder
  7. 1 cup of pretzel crumbs
  8. Cooking spray
  1. Preheat oven to 375 degrees. Cut chicken into thin strips. Combine mayonnaise, mustard, and honey in a bowl. Pour pretzel crumbs onto a separate plate. Dip each piece of chicken into the honey mustard mixture and then coat in pretzel crumbs. Place onto a metal pan lined with parchment paper.
  2. Spray each piece of chicken generously with cooking spray. Bake in oven for 15-18 minutes.
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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!

Pomegranate Fruit Punch by Sandy Leibowitz |@plantainsandchallah


Pomegranates are very significant in Judaism. Specifically, with the Jewish new year, Rosh Hashana – it is traditional to consume because of their numerous seeds symbolizing fruitfulness for the year ahead. It is also said to have 613 seeds, which is the number of “mitzvot” or moral deeds/commandments a Jew must perform. Not only is it packed with all the nutrients pomegranate juice delivers, but it is perfect as is or spruced up with an alcoholic beverage of your choice. This could work as a the perfect signature drink for Rosh Hashana!

Pomegranate Fruit Punch
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  1. 1 cup apple cider, (not spiced)
  2. 1 cup orange juice ( fresh is best, but store bought works too)
  3. 4 cups pomegranate juice
  4. **Add extra liquid as you see fit
  5. 1 orange sliced in rounds
  6. 1 bartlett pear, small dice
  7. Seeds from 1 pomegranate
  8. 1 cinnamon stick
  9. 1 whole star anise
  10. 1 whole clove
  11. few sprigs of fresh mint
  12. *lemon juice as needed
  1. Combine the cinnamon, star anise, clove and fresh mint into a cheesecloth bundle or other mesh bag.
  2. Combine all liquids and everything else in a pitcher. Allow it to steep over night in the refrigerator and serve over ice. Remove the bag when it tastes too "spiced"
  3. *Add a little fresh lemon juice to brighten it up.
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Sandy was trained at The Culinary Institute of America in Hyde Park, NY and cooked professionally for over 10 years. She has been fortunate to work with some really amazing chefs in New York City during that time. Sandy is a mother of 2 and shares delicious recipes that are pretty simple – because she strongly believes that if your TECHNIQUE is correct, then you can make some pretty amazing things, with few ingredients.
Her recipes happen to be Kosher, and sometimes you’ll see them Latin American inspired
Her goal is to empower home cooks with knowledge and give them more confidence in the kitchen. To inspire.
Sandy loves the feeling of teaching someone something they didn’t know before. She loves helping people do something better or faster in the kitchen. She wants to be your culinary resource!
Follow her on Instagram @plantainsandchallah, and visit her website for delicious recipes and more at

Pomegranate Plum Braised Boneless Spare Ribs by Yocheved Shvarzblat |@tastynsimple


Bringing you the most flavorful pomegranate plum braised spare ribs just in time to add to your Rosh Hashana menu. Enjoy the sophisticated flavor of pomegranate with the succulent savory flavors of spare ribs your family and friends will definitely be impressed!

Pomegranate Plum Boneless Spare Ribs
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  1. 2.5 lb. boneless spare ribs
  2. 1 cup (Oxygen brand) Pomegranate plum sauce
  3. 2 Tablespoon brown sugar
  4. 2 tablespoons corn starch
  5. 6 tablespoons oil
  6. 1/2 cup water
  7. 2 onions
  8. Salt
  9. pepper
  1. Heat the oven to 350 degrees. Slice the onions into rings and sauté them and place them in a 9x13 pan.
  2. Mix the pomegranate plum sauce, brown sugar, corn starch, oil, and water. Sprinkle salt and pepper on the ribs, sear them for 3 minutes on each side. Place them on top of the onions. Pour the sauce over the ribs. Cover and bake for 45 minutes.
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Yocheved Shvarzblat from Tasty N’ Simple may be new on the scene, but she’s already making big waves with her original recipes and beautiful photography. Take one look at her Instagram feed and you’ll understand why. Her style incorporates clean, bright, and pretty photos. “Tasty recipes that are Simple to make” isn’t just a slogan. Yocheved is a self-taught recipe developer, food photographer, and food stylist. She has been cooking since the young age of 14 when she began cooking for Shabbos. She never imagined how far her passion for delicious food, and beautiful photography would take her. Her recipes have been featured in leading kosher food magazines and on multiple prominent Instagram accounts. This is just the beginning!

Hasselback Roasted Butternut Squash with Balsamic Glaze by Vicky Cohen and Ruth Fox |@mayihavethatrecipe


This hasselback roasted butternut squash with cranberry-pecan balsamic glaze will take center stage at your holiday meal table. Sweet, savory and oh so delicious!

Hasselback Roasted Butternut Squash with Balsamic Glaze
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  1. 1 large butternut squash
  2. Olive or vegetable oil for brushing
  3. 4 tbsp Balsamic Glaze, store-bought or our homemade recipe
  4. 3 tbsp brown mustard
  5. 3 tbsp maple syrup
  6. 1 tbsp extra virgin olive oil
  7. 1/4 tsp sea salt
  8. 1/2 tsp red pepper flakes (optional)
  9. 1/3 cup plus 1 tbsp chopped pecans (raw or toasted). Use pumpkin seeds if not using nuts.
  10. 3 tbsp dried cranberries
  11. 1/4- 1/2 cup pomegranate seeds
  12. Chopped parsley (optional)
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper
  2. Cut the butternut squash in half lengthwise and remove the seeds using a spoon. Place it in microwave for 3 minutes ( to soften it and make it easier to peel)
  3. Peel the butternut squash with a vegetable peeler and transfer it to the prepared baking sheet. Bake for 20 minutes, cut side down. Let it cool until safe enough to handle with your hands
  4. Slice the butternut squash in thin 1/8" slices, making sure you don't cut them all the way through at the bottom. Rub or brush it with oil, making sure the slices are coated.
  5. Bake for an hour or until tender,  brushing more oil 2-3 time throughout while it bakes.
  6. In the meantime,  combine the balsamic glaze, mustard, maple syrup, 1 tablespoon of olive oil, salt and red pepper flakes (if using) in a medium bowl and whisk well. Add the chopped pecans and dried cranberries and set aside.
  7. Before serving, spoon as much of the prepared balsamic glaze as you'd like on the butternut squash (See Note 1)
  8. Garnish with pomegranate seeds and parsley (if using)
  1. Extra prepared balsamic glazed you can store it in the fridge in a glass jar or airtight container for up to a week.
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Start with a dash of Spain, a chunk of Lebanon, and splash of Israel, and a hint of America. Blend until smooth, and voila! You may end up with a well-mixed identity crisis, but for the most part, you’ll get us, Vicky and Ruth: two sisters raised in Barcelona by Syrian-Lebanese Jewish parents, now living in New Jersey. We’re recipe developers, cooking instructors, and food enthusiasts, creators of the food blog May I have That Recipe? and authors of the Middle Eastern cookbook Tahini & Turmeric. Our cooking shines with interesting vegetarian and vegan recipes using seasonal ingredients, warm aromatic spices, and a beautiful presentations.

Best Aromatic Rosh Hashana Chicken by Dr.Rachael Schindler |@drrachaelschindler


This chicken dish is sure to delight and tantalize your taste buds and be a great Rosh Hashanah favorite!

Best Aromatic Rosh Hashanah Chicken
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  1. 5 tbsp olive oil
  2. 3 sweet potatoes peeled and cubed
  3. 2 lbs skinless breast or thighs of chicken cut into cubes
  4. 1 inch piece of ginger matchsticked
  5. 2 cloves garlic minced
  6. 1 28 oz can crushed tomatoes
  7. 1 bunch shallots
  8. 1 red pepper cubed
  9. 1/3 cup raisins
  10. 1/3 cup dates
  11. 1 1/2 cups low sodium chicken or veg broth
  12. 1 1/2 tsps ground coriander
  13. 1 tsp ground cumin
  14. 1/2 tsp ground cloves
  15. 3/4 tsp ground cinnamon
  16. 1/2 tsp turmeric
  17. 1 tbsp honey
  18. Salt and pepper to taste
  19. 1/3 cup unsweetened coconut flakes to garnish
  20. 1/3 cup pomegranate aerils
  1. Brown sweet potatoes and chicken in some of the oil on a low flame until golden brown. Transfer to a medium bowl. Then sauté with the rest of the oil the white part of scallions, ginger and garlic. Add spices and broth. Cover and simmer 15 minutes. Stir raisins, dates, peppers and coconut. Return chicken and sweet potatoes until tender and add more broth if necessary.
  2. Garnish with the green part of scallions and pomegranate aerils !
  3. Enjoy!
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Rachael E. Schindler, PhD. is a triple degree psychologist, founder of ”TheFiveTownsDiet” meals home delivery(, In-house nutritional counselor at Life Gym, Lawrence NY, noted lecturer and author, certified pediatric and adult nutrition counselor, certified personal trainer and celebrated group fitness instructor and Pilates master for over 25 years, practicing in Cedarhurst, Lawrence and Manhattan. A veritable “one-stop-source”, Dr. Schindler specializes in fitness, food, fertility, stomach problems, hormonal and behavioral issues for both children and adults. She can be reached to order, for an appointment, or for comments at, or (917) 690 – 5097

Crisp Autumn Salad Loaded with Symbolism by Liz Rueven |@kosherlikeme


In planning your Rosh HaShanah menu, consider it a fun challenge to incorporate symbolic foods associated with good omens. While the Talmud mentions five (gourds, fenugreek, leeks, beet greens or chard and dates) Ashkenazim eat apples dipped in honey, seeds of all kinds and pomegranate arils. Sephardim may incorporate leeks and quince while Italians eat pumpkins and gourds. We’ll skip the heads of fish although many still serve fish as a starting course.
This raw salad is loaded with color and positive omens. It’s a bonus that it’s a cinch to throw together.Rainbow hues and crisp textures combine perfectly in this symbolic salad created to bring positive omens to your Rosh HaShanah table.

Incorporate these ingredients loaded with positive energy:

Carrots: prosperity

Beets: safety and separation from our enemies

Apples: inclusion of the divine presence

Dates: symbol of beauty and strength

Pomegranate arils : fertility and love of mitzvot

Honey: immortality, truth and sweetness (absence of negativity)

Seeds or nuts: fertility or plenty

Crisp Autumn Salad Loaded with Symbolism
Serves 10
pareve salad; make it vegan by substituting agave for honey
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  1. 1 medium kohlrabi
  2. 7 medium carrots
  3. 2 medium beets
  4. 3 tart apples (green preferred as tart is important here)
  5. 10 dried dates
  6. 4 Tb. pomegranate arils
  7. 2 Tb. sesame seeds
  8. ¼ cup fresh mint, chopped
  1. ¼ cup extra virgin olive oil
  2. 1 tsp. toasted sesame oil
  3. 4-5 tsp. apple cider vinegar (or more to taste)
  4. 2 teaspoons local honey
  5. ½ teaspoon salt and a few cracks of pepper (or more to taste)
Make the salad
  1. Peel all vegetables and apples. Using the shredder disc of food processor, grate kohlrabi, carrots, apples and beets. Place in a large mixing bowl.
  2. Slice dates lengthwise into 4 slivers.
  3. Whisk all ingredients for dressing.
  4. Toss veggies, apples and dates with dressing. Top salad with pomegranate arils, sesame seeds and chopped mint.
  1. This salad may be made one day in advance. If doing so, layer grated apples underneath carrots and kohlrabi to keep the apples from turning brown. Place grated beets in a separate bowl to keep other veggies from turning bright pink.
  2. Keep dates, pomegranate arils, sesame seeds and herbs in separate containers and toss with salad ingredients and dressing at last minute.
  3. Dressing may be made in advance and stored in a jar in the refrigerator.
  4. Once salad is assembled it may be served for 2-3 days. It will be equally delicious but less crisp.
  5. Use shredding disc of food processor to make quick work of grating.
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Liz Rueven is Founding Editor of, a food blog and resource for those who love to cook seasonally. Liz has made numerous appearances on WTNH TV, sharing her passion for all things local and Jewish. In 2017, she received the Gil Marks Memorial Award, a peer nominated recognition of her as a mentor and a support for others in the Jewish culinary world. She is a board member of the Westport Farmers Market in CT, a passionate cooking instructor and irrepressible locavore.


Honey Apple Roses by Devorah Kahan | @d.e.v.inefoods


Whenever I eat food that is soo good, it makes me happy. Whenever I see food that looks so appealing, and too-pretty-too-eat, it makes me appreciate the work that went into it. These beautiful Honey Apple Roses are delicious, and make the perfect dessert for Rosh Hashana! Your family and friends will be super impressed, but only you and I will know it didn’t even take a long time to prep and make! Shana Tova!

Honey Apple Roses
Yields 6
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  1. 2 big apples ( I used one red and one yellow)
  2. 1/2 lemon
  3. 1 10x15” puff pastry sheet ( I used from Mechels)
  4. honey
  5. cinnamon
  6. powdered sugar (optional
  1. Instructions: preheat oven to 375
  2. Peel slightly, core and cut apples thinly. Place in a microwavable bowl, juice half the lemon and pour over apples. Give it a mix, and cook for 1-2 minutes (you want the apples to be soft but not mushy) Lay out puff pastry sheet, it should still be somewhat frozen (you don’t want it fully defrosted otherwise it will be really hard to handle) Cut dough into 3 parts (follow the line where the dough folds) and then cut each part into 2 strips, which is about 2 1/2”. Lay one strip down horizontally, drizzle on the honey and give it a good smear. Then place the apples in a straight line, one overlaying the next on top of the strip. Sprinkle cinnamon on top, and start rolling gently. It should come out to a nice roll, and place gently in a greased lined muffin tin. (Some honey will ooze out so using liners might make cleanup easier!)
  3. Bake for around 40 mins, until its brown and golden on top! Serve warm or room temperature and sprinkle any additional toppings such as powdered sugar, honey, or cinnamon.
  1. Depending on what type of apple you use, cooking in microwave will vary. The yellow ones I find become much softer quicker
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Apple & Olive Oil Cake by Kim Kushner |@kimkushnercuisine


Simplicity at its finest. A humble vanilla cake, topped with a mosaic of apple slices, and sprinkled with cinnamon sugar—only this one is made using olive oil, which gives it a rich, Mediterranean taste. Tried and true, it will tempt you to make it time and time again!

Apple & Olive Oil Cake
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  1. 1/2 cup (120 ml) light olive oil, plus more for greasing
  2. 1/2 cup (100 g) sugar
  3. 2 teaspoons vanilla extract or seeds from 1 vanilla bean
  4. 3 large eggs
  5. 2 tablespoons milk or almond milk
  6. 1 3/4 cups (200 g) all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon kosher salt
  9. 2 apples, peeled, cored and cut into thin slices
  10. 1 teaspoon ground cinnamon
  11. 1 teaspoon light or dark brown sugar
  1. Preheat the oven to 325°F (160°C). Line the base of a 9-inch (23-cm) springform pan with parchment paper and grease the base and sides with oil.
  2. Using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat together the 1/2 cup (120 ml) oil, sugar, and vanilla. Beat until creamy, about 2 minutes. Add the eggs one at a time, beating each until incorporated. Add the milk and stir on low. Whisk together the flour, baking powder, and salt, add to the wet ingredients, and mix on low until incorporated.
  3. Pour the batter into the prepared pan, and arrange the apple slices on top of the batter, pressing the apples slightly into the batter in any motif you may like. Sprinkle the cinnamon and brown sugar over the top of the apples, and bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
  4. Set the cake on a rack and let cool completely before unmolding and placing on a cake plate to serve.
  1. Make-Ahead Tip Apple and olive oil cake may be made and wrapped tightly in plastic wrap and stored in a cool place for up to 2 days.
  2. Can I Freeze It? Apple and olive oil cake may be wrapped tightly in plastic wrap and stored in the freezer for up to 2 months. Thaw the apple and olive oil cake on the counter for a few hours.
  3. From "I Emoji Kosher: Beautiful Recipes from My Kitchen" by Kim Kushner (Weldon Owen, 2018), photo by Kate Sears.
Adapted from From I ❤Kosher by Kim Kushner with Photos by Kate Sears (Weldon Owen, 2018)
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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 Kim lives in New York City and New Jersey (in the summer) with her husband and four children.


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