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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New 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



Tri-colored Quinoa with Garbanzo Beans
April 7, 2013 | 0 Comments

I need a quinoa side dish for a client that isn't too heavily sauced. They also want something with garbanzo beans, chickpeas, as they are sometimes called. The menu for 10 is already extensive. I want to roll this request into one dish that will complement the meat and chicken already prepared.... (Continue to recipe and instructions)

Mango Macadamia Nut Bread
January 5, 2013 | 0 Comments

This recipe is adapted from Sam Choy's "Island Flavors" cookbook. I promise this is the last recipe I'll post inspired from its pages. There are tons of fabulous recipes sandwiched between the treif recipes. You should be able to pick up a copy used since it is circa 1999.....the l... (Continue to recipe and instructions)

Ukrainian Poppy Seed Loaf
January 5, 2012 | 4 Comments

I really like to give credit when credit is due. Many of the recipes we've used for years have been copied without source notations. Who knew I'd be typing a blog about food on motzei Shabbat some dark and rainy night 15 years in the future? Ha! Even I thought my life would look differe... (Continue to recipe and instructions)

Herb Crusted Rib Roast
November 8, 2012 | 2 Comments

Working on a marathon event a few weeks back, I have 50# of ribeye roast to cook. I'm busy with baking and Cleo's on salads and sides. 2,000 meals is feeling like a lot. I call in Malika, a talented French Algerian chef whom I know makes a fabulous ribeye. I've known Malika since th... (Continue to recipe and instructions)

Swedish Almond Tarts
August 3, 2012 | 0 Comments

I discover these dainty tarts while developing a menu for our Swedish buffet. There is a trend toward dessert buffets filled with tasty, worth-the-calories morsels that can be casually popped into the mouth while maintaining that "I haven't eaten a sweet in 10 years and don't miss ... (Continue to recipe and instructions)

Chocolate Coconut Balls
July 4, 2012 | 0 Comments

Part of our Swedish offering consists of this surprisingly tasty morsel of chocolate and coconut; pretty much my favorite combination. Hesitant about the uncooked oatmeal, I shrug and toss it into the bowl telling myself it's looking like a good breakfast option. (Note to self: use gluten-free o... (Continue to recipe and instructions)

Perfect Lemon Bars (Pareve or Dairy)
July 17, 2011 | 4 Comments

Serving these lemon bars the other day, a guest said, "Oh, the world's most perfect lemon bars!" They weren't always the most perfect. Often the center wouldn't set up as much as I liked. Instructing my crew to add more flour to the lemon mixture, we'd get better results. N... (Continue to recipe and instructions)

English Cucumber Salad with Fresh Dill
January 15, 2011 | 0 Comments

English cucumbers, thanks to the hothouse method of farming, are in abundance year- around. Cucumber salad is another good basic salad to have in your repetoire. It is always lovely with salmon, our most popular Northwest fish choice. I use sweetened rice wine vinegar and it reminds me of ... (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)

Green and Red Coleslaw Slaw with Mandarin Oranges
January 22, 2011 | 0 Comments

Given this recipe by a client for a Shabbat weekend of festivities, it looks like one I've made from the Kosher By Design series, Susie Fishbein's major contribution to kosher cooking. As usual, there is the written tradition and the oral tradition. This recipe is now another 'opinion... (Continue to recipe and instructions)

Chicken Marbella
February 20, 2011 | 3 Comments

Chicken Marbella, I believe, originates in the original Silver Palette Good Times Cookbook. It is a catering standby because of its fragrant Meditteranean scent and how great it packs and holds for events. Chicken marinates with oregano, bay leaves, olives and prunes. Just before baking, a sprinkle ... (Continue to recipe and instructions)

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