About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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Hamantachen Video

How to make easy dough, fill and pinch perfect Hamentachen! Yay!

Recipe Archives Here!

Please consider this your free online cookbook from Leah's Catering!

As much as I would love to share what I'm doing, I'm swamped.

Miss all of you! Thanks for using the site, XO, Leah



Spicy Chicken Wingettes
December 24, 2012 | 0 Comments

I've resigned myself to the fact that 2012, like 2011, is vacation-less. Doesn't stop me of dreaming of Maui, Oahu or even that tall plastic leaved palm tree that used to sit in Butte, Montana. The closest thing I'm getting to a tropical getaway is Sam Choy's,  "Island... (Continue to recipe and instructions)

Baba Ganoush
September 3, 2012 | 0 Comments

We frequently come to this website for recipes. Working from my home office, I bring what I need to the kitchen on prep days. Sometimes I forget things and it has been very handy to have so many recipes in the archives. These are my catering recipes; I'm happy to share my repertoire but mostly I... (Continue to recipe and instructions)

Old Fashioned Snickerdoodles
June 4, 2012 | 1 Comments

I'm a recovering picky eater who survived many years on a lean diet of Coke and plain bagels. As a kid, I liked baking brownies and refrigerator cookies. Snickerdoodles never popped up on my radar until I had the bakery. Snickerdoodles are not spelled c-h-o-c-o-l-a-t-e so why bother? By request,... (Continue to recipe and instructions)

Chinese Sesame Balls ~ Gluten-free
December 21, 2011 | 0 Comments

I've only made sesame balls twice in my life. Yesterday and today. I watched a video online, found a recipe in my Maui Extension Cookbook and pulled a recipe from About.com. Yeah, wish me luck just the same. 3 ingredients and I've met my nemesis.The note at the beginning of About.com version... (Continue to recipe and instructions)

Harvest Zucchini Bread
October 10, 2011 | 1 Comments

I have a half dozen tea bread recipes to upload. I like tea breads as they aren't heavily frosted and they are perfect with a cup of tea. I also make them pareve so they go with everything. My friend Susan Marshall has always been a big fan of my zucchini bread. A shout-out to her daughter-... (Continue to recipe and instructions)

August 30, 2011 | 0 Comments

I serve gazpacho in small cups as appetizers, both passed or on buffets. I also serve it as a starter course in Cosmo glasses. Looks beautiful in a glass bowl, too. Late August and September, with a little luck and sunshine, fresh tomatoes are available from local gardens. Make sure that the tomatoe... (Continue to recipe and instructions)

New Potato Salad with Cucumber and Fresh Dill
July 10, 2011 | 2 Comments

I love this potato salad. It is another of James McNair's, from his "Fish" cookbook. Tender new potatoes and handfuls of fresh dill scream summer time. True, it has a mayonnaise based dressing but I don't scare easy. What's mayo but oil and eggs? Most salads have oil dress... (Continue to recipe and instructions)

Blueberry Muffins (Dairy or Pareve)
May 31, 2011 | 0 Comments

Back in the days of the bakery, we regularly make these muffins on Friday. The early morning crowd could hardly wait for them to come out of the oven. By mid-morning, they were usually gone.The bakery was pareve so we lots of soy milk and margarine is used. These days, butter and milk take thes... (Continue to recipe and instructions)

Asian Noodle Salad with Oven Roasted Tofu
January 11, 2011 | 3 Comments

Since opening, this continues to be our most popular pasta salad. I can't imagine how many tons of this salad have been eaten! We use the Chinese style egg noodles and add green onions and toasted sesame seeds. I've started marinating cubes of extra firm tofu in the dressing b... (Continue to recipe and instructions)

Lemon Curd Tart with Fruit
January 1, 2014 | 0 Comments

This is an updated post. It's come to light that people love and remember my lemon curd tarts. I make them both full sized and in individual smaller shapes. My original post a few years ago was made with meringue and I leave the recipe that way. Meringue and the Seattle humidity don't a... (Continue to recipe and instructions)

Ginger Glazed Salmon Skewers or Fillets
January 11, 2011 | 0 Comments

This is our famous ginger glaze recipe which we use on both skewers or fillets of salmon. It is quick and easy, both in the prep and cooking. It is a favorite with my clients and it isn't unusual to make hundreds at a time. A chef from the Caribbean I once employed showed me the easy techni... (Continue to recipe and instructions)

Perfect Egg Salad
January 11, 2011 | 0 Comments

So, egg salad isn't rocket science but it is often not that great. I make mine with eggs and Best Foods Mayonnaise. That is it and I've been hired for many events simply because of my egg salad. Go figure. Some caterers, purchasing pre-cooked boiled eggs, will add funky tastin... (Continue to recipe and instructions)

Herb-Roasted Olives
January 17, 2011 | 0 Comments

I love the way these olives absorb the flavors of the herbs in the oven. I like to use different colors of olives for interest. I've also slivered garlic and added it to the olives in the last 10 minutes of their baking. Finished off with an orange dressing, they are an elegant yet simple a... (Continue to recipe and instructions)

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