This vegetable beef soup with cabbage is a healthy comfort meal and makes for a great way to incorporate more vegetables into your baby or kid's diet.
Author: Min | MJ and Hungryman
Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting...
Author: Adam and Joanne Gallagher
This is the easiest meatball recipe I have ever had and it is so delicious. I even made it in the crockpot for Shabbat lunch.
Author: Tamar Genger MA, RD
Chicken, rice, and sweet potato slices all roasted together in the oven, releasing juices and flavors that will make your mouth water.
Author: Kim Kushner
1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and
Author: Sweet Paul
Time to get a new bundt pan for your chicken. Make the most outrageous chicken with crispy skin in your bundt pan, here's how.
Author: Avi Katz
Knockwurst gets it name from the German words "knack" (crack) and "wurst" (sausage), because of the crackling sound made when the juices explode the first time it is cut into. Knockwurst are shorter, thicker,...
Author: Jamie Geller
You can roast a chicken at almost any temperature. It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees. For firmer...
Author: Adam and Joanne Gallagher
Cook fettuccine according to package directions. While pasta is cooking prepare sauce. In a 4-quart saucepan mix spinach, cream, butter, parmesan, onion and
Author: Jamie Geller
Change up your regular brisket with a fantastic Mexican-inspired spice rub.
Author: Jamie Geller
1. Boil beef in 4 cups of water for 30 minutes or until soft. 2. In a separate pot, sauté onions, garlic and ginger. 3. Add almond milk, water, tofu sour
Author: Aviva Kanoff
Make sure to get a great sear when you make this Pasta with Chicken and Olives. Use black and green olives for added flavor and interest and finish with your favorite herbs (I recommend parsley and rosemary)....
Author: Jamie Geller
Never overcook your meal again when you sous vide. Complete guide to sous vide inside.
Author: Adina Moss
1. Coat a large skillet with olive oil. On a medium-high heat, place turkey bacon in the skillet and fry until cooked through, but not crispy. 2. Option 1:
Author: Seven Bites
Nothing compares to rich brisket. This brisket and wine sauce recipe from JOY of KOSHER couldn't be easier to prepare and is a guaranteed crowd-pleaser.
Author: Jamie Geller
It's the traditional Italian chicken recipe with a crispy, briny twist. See how we've amped up this Italian classic.
Author: Jamie Geller
Preheat oven to 425 F. Prepare glaze by combining in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes,
Author: Jamie Geller Test Kitchens
The day has just begun and dinner is done. Cook this brisket while you sleep.
Author: Jamie Geller
1. In a large bowl, mix the garlic, salt, bay leaves, paprika and piri piri to a paste. Add the coconut milk. 2. Place the chicken in the coconut milk marinade
Author: The Kosher Butcher's Wife
Preheat oven to 400° F. In a small bowl, combine all spices for turkey rub and mix well. Place turkey breast on a greased baking sheet or roasting pan and rub
Author: Jamie Geller
This is a perfect meal for anyone who doesn't eat meat or poultry but does eat fish. You can spice up this dish, literally, by adding red pepper flakes and a 28-ounce can of whole plum tomatoes. This easy...
Author: Jamie Geller
I love this easy cheesy kosher lasagna that satisfies all my Italian carby cravings. It looks impressive, but comes together easily.
Author: blhall2010
Fill a large pot with about 3 quarts (3 L) water, add 2 teaspoons of the salt, and bring the water to a boil. With a sharp knife, carefully carve out the core
Author: Einat Admony
Chicken breast stuffed with kishke is then breaded and baked with a very special secret ingredient that makes it even more amazin.
Author: Jamie Geller