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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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



Roasted Moroccan Yams with Roasted Kale
January 4, 2015 | 0 Comments

When I started this website, I wasn't a photographer. I'm still not a photographer. I got spoiled and intimidated by both my 'video guy' Gordon and my sister Dawn. I started with some easy Color Pix camera; blew through a couple of those - one even survived a pan of macaroni and chee... (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)

Moroccan Chicken with Dried Fruit and Almonds
February 9, 2012 | 3 Comments

A couple of years ago while in a small town north of Seattle, my radar hones in on the local bookstore. Depression glass and cookbooks; I'm always on the prowl. This trip, I score Faye Levy's "International Chicken Cookbook" adding another 300 recipes for chicken, turkey and fowl t... (Continue to recipe and instructions)

Couscous with Seven Vegetables
March 15, 2012 | 2 Comments

Coming off of an incredible 4 week marathon, I'm staring at my website. Yikes; I'm falling behind in posting recipes! Last night, at my final event before turning the kitchen for Passover next week, a reader asks when I'm updating my Passover recipes. Soon....and, thanks for reading my b... (Continue to recipe and instructions)

Moroccan Roasted Carrot Salad
December 30, 2010 | 0 Comments

Moroccan Carrot Salad is a year-round favorite. Years ago, we blanched the carrots until just tender and quick chilled them in an ice bath. More recently, we oven roast them until the crunch is gone and the edges start to color. Roasting the carrots causes more water to evaporate so they weigh ... (Continue to recipe and instructions)

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