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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Leah's Kosher Pantry
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Dairy-Free Recipes

"Jerusalem" Root Vegetable Slaw
"Jerusalem", along with its predecessor, "Plenty" are beautiful cookbooks. They are not kosher cookbooks although only a few pages, from my perspective, require a blind eye. T... Read More
Snow Peas and Edamame with Tarragon
This salad is inspired by Yotam Ottolenghi's "Plenty", a beautiful vegetarian cookbook. The photos are vibrant and inspiring. My oldest daughter, Rebekah, born before my conversion, is a... Read More
French Potato Salad with Asparagus
I notice this recipe, or rather one similar, in a magazine about grilling. It is a chopped mixture that reminds me of salad Nicoise. I think that is cool; dressing down the elegance of the t... Read More
Szechuan Gluten-free Quinoa Noodles (or regular pasta)
My sister Leilani, one of four sisters who are fabulous cooks, agrees to spend the day with me playing in the kitchen. The post-Passover lull has been a respite from catering deadlines and the accompa... Read More
(Gluten-free) Pasta with Sun-Dried Tomatoes and Roasted Broccoli Rabe
Whew. This is salad number 5 of the recipes my sister and I were playing with last week. Whittling away at the piles of ingredients we purchased, I'm down to a few simple ingredients. We've ma... Read More
Hood Canal Broccoli Slaw
This past summer, enjoying a rare two week respite from a hectic life, this salad landed on my plate frequently. Isolated without cell coverage, mountain views, water views and beautiful blue skies in... Read More
Way Awesome Potato Knishes, Kasha Knishes
Posting the video for knishes last summer, I am struck that so many months have passed and I've yet to get this recipe posted. A cursory review of this past half year leaves me shrugging. It's... Read More
How to Form Knishes
This is the companion to making the knishes - the first recipe is how to make the dough and filling. This is how to put it all together.Good luck and have fun!... Read More
Chocolate Nut Cake - Passover - non-gebrokts
Video Now Available! Scroll down to watch.Thinking I have plenty of time before Passover, I agree to do a baking demo for Rebbetzin Devorah Kornfeld's women's group. Two funerals with the... Read More
Tri-colored Quinoa with Garbanzo Beans
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... Read More
Chocolate Mousse Tart (non-gebrokts, gluten-free)
I found this recipe in Susie Fishbein's "Passover by Design". The series of cookbooks is quite lovely; I envy the cast of contributors who make the books so attractive. The photo of the ... Read More
Quinoa Treats (gluten-free and non-gebrokts)
For my Passover baking demonstration a couple weeks back, I have this idea that I want to make some sort of quinoa cookie. Thinking of my toasted oatmeal cookie recipe, I figure I can wing it and star... Read More
Grandmother Sarah Mozersky's Farfel Puffs
I have another question; how is this year different from all other years? We started the Passover kashering on March 10th, prep on March 13th, put the equipment back in storage on Friday and kash... Read More
Leah's Famous Coconut Macaroons, Chocolate Dipped (optional)
*This recipe is one of my classics for Passover. Video now available!This is my famous, even if only in my own mind, coconut macaroon recipe. Years ago, I knew what I wanted in a macaroon. Somewhere i... Read More
Marzipan (uncooked method)
Marzipan is especially popular in our Sephardic community. Making some for a recent wedding, I hunt for my pan of tiny majestic shapes. For years, the pan has been moved from right to left in sto... Read More
Farro with Roasted Cauliflower and Pistachios
I spend last week doing Passover paperwork. I also help with a couple thousand hamentachen. Filling disks and pinching them close, the fast day reinforces my diet will-power. I contemplate how many, o... Read More
Meat Cholent with Tomato and Za'atar
Cholent. It's one of those things that can be very hit or miss. Yet, hit or miss, it always gets eaten. Entrusted to the crock pot for 20 hours or so, a shrug of the shoulders says it is what it i... Read More
Mango Macadamia Nut Bread
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 b... Read More
Ukrainian Poppy Seed Loaf
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 ... Read More
Lemon Walnut Tea Bread
I need 'cake' for a tish last week and decide this is the perfect opportunity to make tea breads for the website. Not only will I have an assortment of beautiful loaves, I'll have some new... Read More
Marble Loaf Tea Bread
Tea breads are old school; especially when made with old school ingredients. A good marble loaf is my favorite. I feel less guilty eating a cake without frosting. A thin slice with a cup of tea is Sha... Read More
Spicy Chicken Wingettes
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, Mo... Read More
Oven Baked Honey Mustard Chicken Fingers
These chicken fingers are yummy. I'm not usually a mustard or breast meat fan. I love these. The mustard is subtle combined with olive oil and honey. Panko crumbs add a crunchy texture. Tag lines ... Read More
Sweet and Sour Sauce
This is a great sweet and sour sauce. Easy to make, it hits the right notes of sweet, sour and wonderful. I usually think of restaurant quality sweet and sour sauce with its neon red translucence when... Read More
Vegetarian Fried Spring Rolls
I've been wanting to make spring rolls for a long time. Actually, I've been wanting to make Filipino lumpia for a long time. Similar, the wrapper is different; lighter. I tried making my own b... Read More
Ground Turkey Fried Wontons and Potstickers
As long as I have everything in place for spring rolls, I figure I should make fried wontons and potstickers. I haven't made them before but, as with all things cooking, I think that if someone el... Read More
Soy Dipping Sauce
The name says it all; use whenever you'd like a soy based dipping sauce. Great with potstickers, egg rolls or gyoza. You can also add a little cornstarch and pour it into stir fried vegetables. It... Read More
Vegetables in Beer Batter Tempura
Tempura, when light and crisp and hot out of the oil, is one of my favorite things. This recipe covers all bases. It takes very little of any given vegetable to make an assorted tempura platter. A lar... Read More
Teriyaki Salmon with Teriyaki Glaze
Well, one might wonder why I'm posting Teriyaki Salmon during Chanukah. Wait until you see what else I'm going to post! That said, let me continue.....There are two parts to this recipe; the t... Read More
Strawberry Mango Sufganiyot
*I'm adding this comment on November 25, 2013 - I decided to shoot a 'how-to' video for this recipe. Apparently, I've simplified things a bit over the years and put the dough together ... Read More
Ultra Fabulous Batter-Fried Chicken
It's the end of the secular year and, in addition to closing out my books, I'm looking at my many photos of food not yet uploaded to this website. Too many fried latkes and doughnuts later, I&... Read More
Classic Potato Latkes - Oven baked (REVISED*)
*Check out the new video on how to make oven baked latkes! Less time, fuss and oil - more time to party! Scroll below to watch video now.I made these last night for an event. We have a saying in the k... Read More
Pastry Cream - Dairy or Pareve
Creating a dessert buffet a couple of weeks ago, my client requests a pastry cream filled tart topped with fruit. It's a little tricky to make pareve pastry cream but following brisket and chicken... Read More
Parve Pumpkin Pie
I can live without a turkey on Thanksgiving but I can't live without a pumpkin pie. It's another one of those "personal pan" items. I need my own pie for dessert and breakfast the ne... Read More
Curried Vegetable Empanadas
A couple of weeks ago, we started serving a 4 day marathon of meals at a local hotel. The first evening's buffet reception boasted an array of foods representing our diverse Northwest cuisine... Read More
Parve Chocolate Pecan Pie
For pecan pie lovers, the good news is that this is so easy to make. I'm not a fan of pecan pie but repeated orders tell me this must taste good. I tried a different technique last night; pre-baki... Read More
Baba Ganoush
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 recip... Read More
Perfect Pie Dough
I'm guilty of having a very small repertoire of pie doughs I use in my baking, whether sweet or savory....as in one; this one. This is a recipe from "Baking with Julia" that came ou... Read More
Garnet Yam Kugel with Maple Sugar Streusel
Making Shabbat dinner last week, a full homemade challah to dessert production for a family getting up from shiva, I want to make yams. While making a recipe last month, I knew exactly how I... Read More
Easy to Work Empanada Dough
I first made empanadas last spring, using a black bean and green plantain filling to great reviews. My most recent curried vegetable empanadas are fabulous. Both are encased with this wonderful d... Read More
Spicy Yellow Dahl Dip
Doing a semi-authentic Indian inspired dinner the other night, semi- authentic only because my experience with Indian food is minimal, I remember that I have a recipe for this dip in my recipe bi... Read More
Apple Chestnut Stuffing
Rushing through early Thanksgiving shoppers at the grocery store, I spy chestnuts. Growing up in the Northwest, hazelnuts and black walnuts are nuts that get people excited, especially if you know som... Read More
Apple Raspberry Crisp
I love apple crisp and the addition of raspberries is stellar. Tangy raspberries and tart apples with a crispy cinnamon and nutmeg scented topping. It is the perfect dessert for those not up for attem... Read More
Cedar Plank Grilled Salmon
Fall is definitely in the air; cooler after weeks of bona fide summer. Knowing the grills will hibernate for the rest of the year, I think of all the salmon we cooked this past season. My honest refle... Read More
Chickpea Salad
Going through my photo file from the last few weeks, this salad caught my eye. I'm a fan of chick peas and this salad is perfect with the easy to use canned variety. The texture of the chick peas ... Read More
Swedish Apple Pie
Yontif is just out. All of you are breathing a sigh of relief. Looking like a deer caught in headlights, I have 2,000 meals ahead of me in the coming week. A stack of event plans  needs... Read More
Dried Fig and Olive Tapenade
Making this recently for an appetizer party, I feel like I finally mastered the balance of texture and flavors. I love buying dried figs from Turkey or Greece. They remind me of my high school days wo... Read More
Roasted Red Pepper Dip
I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for i... Read More
Baba Ganoush 2 (with onion and mayo)
I can't eat eggplant. This leaves me at the mercy of my chefs when it comes to making baba ganoush. This is the recipe I've made for years, that is until Frank came onboard. He's not into ... Read More
Chocolate Honey Cake
(Note: This is a previous post coming to the forefront for the holidays.)So, let's get one thing straight - I don't have a Jewish mother or grandmother. As a convert, I lack the fond memory of... Read More
Jerusalem Artichoke and Asparagus Frittata
If at first I don't succeed, I quit or keep trying. Believing that this recipe, derived from "La Tartine Gourmande - Recipes for an Inspired Life" by Beatrice Peltre, has poten... Read More
Apple Crown Cake (yes, the one!)
(For those who missed this, I'm bringing it back to the home page for Rosh Hashana ~ also, this photo was just sent by Marc Jacobson who has to make more for Rosh Hashana as they ate this one!)Thi... Read More
Deluxe Honey Cake
I haven't a clue where this recipe originates. I've been making it for nearly 20 years and in huge quantities since I started catering and baking. I love making this honey cake because when I ... Read More
Chocolate Coconut Balls
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... Read More
Filo Wrapped Asparagus
I love wrapping asparagus in filo. It doesn't get much easier to create a thoughtful appetizer. This particular batch is pareve as I wanted to use regular and black sesame seeds. Other times, I ro... Read More
Gravlax
Recently hired to cater a Jewish event at The Swedish Club, I joke to the client that possibly they want Swedish food; lutefisk. Seattle, clear cut for civilized living by strapping lumberjacks of Swe... Read More
Guasacaca (Chunky Avocado Salsa)
Okay, you look at the photo and you think 'guacamole'. Look closer. There are actually pieces of diced avocado blended with smooth avocado. You can keep thinking guacamole but this takes it up... Read More
Quinoa Tabouli
During Passover, doing a quick check through this website's recipe archives to find this recipe, I'm shocked to see it isn't listed. That said, there is nothing shocking about me post... Read More
Honey Quinoa Bread
Searching for South American recipes for Hillelfest this past winter, I happen upon a recipe for honey quinoa bread. Tweaking here and there, the bread is very tasty. Slightly nutty, a little chewy, i... Read More
Cinnamon Walnut Babka
I haven't a clue as to how the filling for this Cinnamon Walnut Babka evolved but it is good. Thanks to Indiegogo contributors and the talents, skills and patience of videographer Gordon Modin, we... Read More
Salmon Poached in Court Bouillon
I've been making this salmon for Passover for years and years. In my retail Seder packages, it is an alternative starter to the gefilte fish I learned to make from Laurie Minsk. This salmon is als... Read More
Date-Nut Pinwheels
This cookie always reminds me of my daughter Rebekah. They are a favorite of hers and I find that weird. I don't usually think of a date-nut filling as being kid friendly. She's hardly a kid a... Read More
Moroccan Chicken with Dried Fruit and Almonds
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 ... Read More
Red Horseradish
I can't really explain why I haven't made red horseradish until this year.....yet another of those "14 years later....." mysteries. Multitasking as I do, I throw some beets into a po... Read More
Tri-colored Quinoa with White Corn and Black Beans
In my 14 year career as a caterer, I have maybe done a dozen tastings. They are time consuming and expensive to produce. I could do the entire event in just a little more time than a tasting. And... Read More
Grated Horseradish
Grated horseradish is a classic condiment for gefilte fish. I used to buy a quality jarred variety but that was when I'd buy frozen gefilte fish. Now, with the homemade salmon and white fish loave... Read More
Rainbow Hamentachen
This is my feeble attempt at wishing everyone a fun and happy Purim. Slammed with catering these past few weeks, my creative Purim urges have been trapped in my brain. Due to my hectic schedule, once ... Read More
Couscous with Seven Vegetables
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... Read More
Chicken or Salmon Chimichurri
Call me desperate; it's okay. Passover is in a week and I'm scrambling.....catering two funerals while kashering for Passover has put me behind in uploading new recipes. That said, I'... Read More
Leah's Famous Chocolate Babka
Chocolate babka rules, rocks and was the most popular item after challah in the bakery. It is also the most requested 'next video' and you can now see it here! Putting up an Ind... Read More
Crumb Topping
I always sprinkle this crumb topping liberally on my babkas. It is a simple mix of flour, sugar and margarine. It lends texture and crunch to the babka crust. I also use it on my rugelach for the same... Read More
Cinnamon Rolls
Not too long after my father passed away, I drove to Seward Park for a meeting with one of the Rabbis. I had only been catering for a year or so and was going to help with his son's bar mitzvah pa... Read More
Yeasted Sweet Dough
This is an extra rich yeast dough perfect for many baked goods; babka, cinnamon rolls, coffee cakes, etc. I've been making it forever always with great results. We've made a how-to v... Read More
Malasadas ~ Portuguese Doughnuts
Chanukah is a time of dreidels and sufganyot, latkes. As a convert, hitching a ride on the turnip cart of culinary traditions feels often times like riding shotgun with the real McKleins. Whatever I c... Read More
Oven Baked Yam Fries
Yam fries are very easy to make in the oven. Would have made my life easier knowing that before I did an event last summer; I fried them on the stove top. Took forever and the demand was constant. To ... Read More
Chinese Sesame Balls ~ Gluten-free
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 jus... Read More
Potato Leek Green Latkes
Fiddling around in the kitchen, I come up with a recipe for my 'dream latke'.....leeks, spinach, zucchini and mashed potatoes fried to golden perfection. More Sephardic than Eastern European, ... Read More
Classic Tuscan Vegetable Soup
I'm not going to lie to you; I'm beat! It's only the 9th of January and the year feels 1/2 over given the number of events already lined up into June. Passover menus are set and ... Read More
Bumwelos ~ South African Style
Thinking I'd keep my mother company as she recoups from a chest cold, I load my car with a pantry of ingredients and equipment. I figure I can make Chanukah treats for the website and visit at the... Read More
Italian Lentil Soup with Escarole
Making Shabbat dinner at Hillel gives me an opportunity to try new recipes. The JConnect group, young adults 22 to 32, are a little more sophisticated than the undergraduates. They'll eat ... Read More
Chicken Adobo
My grandparents came from the Philippines to Kauai in the 1920's. My grandfather died at 22, 6 months prior to my father's birth, in 1927. I really never knew my grandmother, seeing her a few ... Read More
Kalinga Heirloom Unoy
Picking up a bag of intriguing rice months ago, today is the day I decide to cook it. Locally purchased at a very funky, worn warehouse store off the industrial section of the city, it reminds me of m... Read More
Turkey in a Bag
I always use an oven turkey bag when I make turkey. Always. Turkeys I cook are usually sliced and put into aluminum pans for take-out orders. This translates into cooking, cooling, slicing, packaging,... Read More
Apple Crisp with Oatmeal Streusel Topping
I spend the last of the holidays on the amazing apple crisp diet. Making a couple of pans for my friend Susan for Sukkot, I peel another 5 pounds of apples for myself. The handy apple peeler and corer... Read More
Pumpkin Cranberry Bread
I'm a big fan of all things pumpkin especially pumpkin pie and pumpkin borekas. This tea bread is right up there at the top. I love it for breakfast with a cup of tea. I'm not sure where ... Read More
Northwest Pear Cake
In a cookbook around here somewhere is a recipe for an Italian Pear Cake. I adapted it to create the Northwest Pear Cake by substituting dried cranberries for currants and almonds for pine n... Read More
Pumpkin Borekas
I love Sukkot. It is like Thanksgiving a month early....and, for 8 days. For me, that means all things apple and all things pumpkin. Catering a couple of sukkah parties is a opportunity to make pumpki... Read More
Harvest Zucchini Bread
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 fri... Read More
Mixed Fruit Challah
(Note: This was originally posted last year; and nothing has changed ~ it's still my all time favorite challah!) This is my favorite Rosh Hashana challah; the mixed fruit challah. Back in the... Read More
Chattanooga Beets with Pomegranate Pips
Shabbat dinner this week at Hillel is inspired by "Breast Cancer Awareness" month. Dinner is all things pink: cream of tomato soup, spinach salad with strawberries, pink salmon, roasted pink... Read More
Fruit Cocktail Salad a la 1960's
Occupy Wall Street is at the forefront of the news these past 2 months. Everyone is making the connection between the sit-ins of the 1960's and the firmly rooted crowds in cities across the nation... Read More
Futomaki - American Style
It's been a tough couple of weeks catering; 14 days non-stop. We've served up all manner of foods to great reviews. Only one tough customer remains, my daughter Aviva. She complains that I mak... Read More
Favorite Stuffed Cabbage
I love stuffed cabbage. Aviva loves kasha varnishkes. Our Hebrew birthdays are the 1st and 2nd days of Sukkot so stuffed cabbage and kasha are our celebration fare. Tonight, we celebrated early since ... Read More
Quinoa Stuffed Cabbage
Shabbat dinners at Hillel require a vegetarian option when meat is being served. This week is stuffed cabbage so I'm making some with quinoa and baby portabello mushrooms. Using the same sauce as ... Read More
Kasha Varnishkes with Piccolini (mini Farfalle)
Aviva and I love kasha varnishkes. I'd never seen it before until I converted and always found it an unusual blend; kasha and pasta. This past summer I saw Barilla's Picocolini for the first t... Read More
Raisin Crown Challah
(Note: This was originally posted last year. I'm a big believer in baking ahead of the holidays and freezing. No time like the present!)Luckily, luckily we eat crown challah through Simchat Torah.... Read More
Fig and Raspberry Tart with Sesame Almond Crust
This is another favorite of mine from "Baking with Julia" by Dorie Greenspan. Called a "raspberry-fig crostata' in the book, a crostata is a tart in Italian. With Amanda Knox's ... Read More
French Apple Tart
Rosh Hashana and weeks of holidays are fast approaching. I'm crazy busy with catering and want to get more recipes uploaded. Solution at this point: put foods for the holiday onto my catering even... Read More
Vegetables Escabeche
Okay, this isn't a Rosh Hashana recipe. It is a great way to use the summer harvest. Using Martha Stewart's Hors d'Oeuvres Handbook, I flip to a page with a list of vegetables recommended ... Read More
Oven Roasted Heirloom Carrots
On Thursday nights at Hillel, a CSA display is setup for subscribers to pickup their share of the week's crop. Community Supported Agriculture is a great way to support the farmers in the area pro... Read More
Gazpacho
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 l... Read More
Rolled Lox Platter
My brain stutters to think of how many pounds of lox we have rolled and served over the years. 20 pounds last week, 30 pounds this week....Every now and then I like to post a photo to give readers a v... Read More
Fresh Green Beans with Lemon Zest
Catering a meeting tonight, I want a simple vegetable dish. Northwest green beans are in abundance right now. I like them tossed in olive oil in a hot wok and left ever so slightly crisp. The hot oil ... Read More
Spanokopita (dairy or parve)
It's motzei Shabbat and I'm watching Hurricane Irene work her way up the Eastern seaboard. Times Square is abandoned, the subways are closed and crazy CNN reporters cruise the empty streets of... Read More
Mango Vinaigrette
(I'm recycling this recipe. Purchasing the most amazing mangoes this summer, I've been making vinaigrette every chance I get. This is a reminder to try this recipe!)I just read that mangoes ar... Read More
Roasted Vegetables with Hummus Sandwich
Catering a vegetarian retreat last week, I decide to make a roasted vegetable sandwich. I purchase a loaf of ciabatta and slice it through horizontally. Using my Hummus recipe (see the archive), I swi... Read More
Salad Nicoise with Seared Ahi Tuna
This is an updated version of the salad Nicoise made in the days of the bakery. Actually, it is so transformed that it barely resembles that distant memory. Let's not indulge ourselves with the pa... Read More
Basic Crepe Recipe
Aviva is home this summer and the "What do we have to eat?" question is frequently asked. My automatic response of "Nothing, what do you want?" is usually met with grumbles of &quo... Read More
Jam Thumbprint Cookies
Thumbprint cookies are a standby classic that I really don't see all that often. Good parve, they are fabulous made with real butter....and, what isn't? With a simple indentation fil... Read More
Vanilla Cake or Cupcakes with Real Buttercream Frosting
Wow. Hurrying to make food for 3 events last erev Shabbat, I realize that I don't have my vanilla cake recipe. Sha-zam! - my Smart Phone (or, not-so-smart as Aviva says because it is my phone... Read More
Gluten-free Toasted Oatmeal with Dried Cherries Cookies
I've been wanting to make these cookies for a couple of weeks. I have 4 events this weekend but I want to make a gluten-free oatmeal cookie. Guess what is on the dessert table this Shabbos at one ... Read More
Hungarian Shortbread with Rhubarb Jam Filling
I told Lucy in May that I'd upload this recipe....hmm, it's only a couple of months later. Sorry! This is one of my favorite bar cookies in the world; the entire world. Ruchie, who eats only c... Read More
Perfect Lemon Bars (Pareve or Dairy)
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... Read More
Rugelach ~ Chocolate, Cinnamon Walnut or Jam (Parve or Dairy)
We don't have a sign reading "over a billion sold" but we have certainly made many, many rugelach. Thumbing through "The 2nd Avenue Deli Cookbook" while looking for the falafel... Read More
Cucumber Cups with Smoked Trout Mousse (Dairy or Parve)
Appetizers can be tricky for a kosher caterer. If I serve a meat meal, appetizers are meat or parve. A dairy meal requires dairy or parve teasers. We don't serve fish and meat together. I have veg... Read More
Spelt, Rice or Wheat Pasta Salad with Stir-fried Vegetables
I want to make an assortment of gluten-free salads for my sister's party. I have a box of spelt pasta and decide to use it. Rude awakening! Spelt is not gluten-free. It's not even in my dictio... Read More
Mom's Old-Fashioned Potato Salad
So, while making this potato salad for my sister's birthday party, I'm making four other salads; the ones posted along with this recipe. I opt to use Russet potatoes since that is what mom alw... Read More
Saffron Rice Salad with Fresh Mint
My sister Jeanette's birthday is a great reason to make a number of summer salads. Back in the beginning of the bakery, she would work with me the weeks her husband worked in Alaska. I start ... Read More
New Potato Salad with Cucumber and Fresh Dill
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 bas... Read More
Fresh Blueberry and Peach Tart
It's the 4th of July weekend. Here in Seattle, we know the bluest and most clear skies are on July 5th. The city empties as citizens with time and resources make their annual pilgrimage to hush-hu... Read More
Strawberry Rhubarb Tart
In the spring, just as Passover is approaching, I start looking for rhubarb. One of our more popular desserts that time of year is Apple Rhubarb Crisp. I make it ritually for the Hillel Passover lunch... Read More
Huevos Haminados, Sephardic Brown Eggs
Over the months and years, I intend to document many Sephardic specialties of our region. Recently, I was asked to make 'brown eggs' for a traditional brunch. I'd only made them once befor... Read More
Parve Roasted Vegetable Tarts
I make lots of tarts, savory and sweet, pareve or dairy. My Basic Pie Crust recipe is so simple and versatile that throwing together a crust is no big deal. Last fall, posting a roasted vegetable tart... Read More
Falafel Patties with Tehini (Gluten-free)
Serving falafel last weekend to rave reviews, most guests are surprised that it tastes homemade. It should taste homemade as it is a real little red hen process to make. We do everything short of grow... Read More
Eggplant Filling for Borekas (Boreca de Berenjena)
Sigh, another great Sephardic item and I don't have the final photo. Focusing on getting 2 Shabbat events cooked and baked by sundown on Friday, I totally space all my final shots. No photos on Sh... Read More
Easy Vanilla Buttercream Frosting (Dairy or Pareve)
There is a large group of customers from the old bakery who love this basic, easy to make frosting. Back then, needing a pareve frosting for Shabbat cakes and wedding cakes, we make this by ... Read More
Pareve Yerushalmi Kugel
Here in the Northwest, this kugel isn't as familiar as a potato or sweet noodle kugel. I think it is popular in some Haredi communities in Israel, hence the name. It is an interesting blend of bla... Read More
Parve Spinach Noodle Kugel
Over the years, spinach noodle kugel becomes our best selling kugel. I take it for granted. Knowing that my readers want this recipe, I decide to use it as my entry into the Kugel Throwdown. I need ph... Read More
Pareve Sweet Noodle Kugel
Over the 10 years that the bakery was open, our kugel selection was intentionally pareve. It wasn't only because of the dairy with meat meals issue. We kept in mind the large Chabad community who ... Read More
Parve Golden Potato Kugel (that is really purple)
Years ago, back when the bakery was the little space next to the Tree of Life Judaica shop, a woman pulls up curbside and jumps out of the car. Running into the bakery, she stops short staring into th... Read More
Blueberry Muffins (Dairy or Pareve)
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 b... Read More
Dried Cranberry Scones (Dairy or Pareve)
I'm sad every time I think about it. Last year, after Passover, a friend tells me that he was at a seder and my name/business came up during dinner (let's hope I wasn't a plague!). Apparen... Read More
Hamburger and Hot Dog Buns
On occasion, and Lag BaOmer is one of those, I feel like eating a hot dog or really good hamburger. I don't, however, enjoy eating airy, empty calorie buns. I hear a chorus of voices asking who wa... Read More
Rice Krispie Treats with Marshmallows and Sprinkles
Lag B'Omer is a picnic day, an upshurin day, a day to be casual and get the kids outside to play. BBQ's, hot dogs, hamburgers ~ nothing too fancy. Desserts are simple, too. Rice Krispie treats... Read More
Chocolate Peanut Butter Rice Krispie Treats
A customer gives me this recipe for a party. I want to go the natural peanut butter route and use one free of the added oils. I have a tough time getting these bars to get firm enough to slice until I... Read More
Sephardic Borekas
No self-respecting website posting a slew of Sephardic recipes in one day could omit borekas. These are, according to my mentor Katherine Scharon, the real deal. No funky random puff pastry wrapped bl... Read More
Vegetarian Stuffed Grape Leaves
I refer to these vegetarian stuffed grape leaves as my 'yuppie' version. The local Sephardim make a very soft rice and parsley filled grape leaf that is very lemony. They are general... Read More
Baklava
Layers of fillo separate ground nuts tossed with spices, repeated to a stack of yum and drizzled with a lemony syrup. I should make baklava more often. Always disappearing from buffet tables, I love t... Read More
Sephardic Biscochos
Biscochos are in my top favorite cookies to make. They are a Sephardic classic, especially in this town. Catherine Scharon is my adopted Sephardic grandmother and she taught me her way of making these... Read More
Israeli Salad
Israeli Salad, it doesn't get any more universally Jewish than this. Served with pita and hummus, falafel....it is simply the easiest salad to serve to add fresh crispness. I believe that there is... Read More
Hummus
What would a kosher site be without a hummus recipe? We make 20 - 30 pounds of this at a time for events but in small batches. When making large quantities, we soak and cook our beans. For a smaller q... Read More
Dreamin' of Mexico Ceviche
This is a beautiful fish starter to any summer or tropical Shabbat. Coming across a ceviche recipe made with scallops, I take the interesting parts of the recipe and transform it into this kosher vers... Read More
Can't Eat Enough Guacamole
Guacamole and chips, I love guacamole and chips. It is so incredibly simple to make and even more simple to buy ready made when you're in a pinch. Either way, can't do Cinco, Seis, or Siete de... Read More
Orange Mango Stevia Smoothie (or Margarita Mix)
My idea of a vacation is a week in Mexico at the start of the off season. This usually coincides with the post Passover recuperation. Ah, not this year; 2 weeks in Bali last February and Acapulco last... Read More
Mexican Chicken Soup
I'm almost out of my Passover stash of real chicken soup. Freezing the broth, I know I can transform it cross culturally. Today, I add white rice and shredded poached chicken breast to the stock. ... Read More
Mexican Ancho Chili Brisket
This is another one of those recipes that would make a great cholent. Looking to make a Shabbat dinner, I opt for the brisket instead of the stew meat. Believe it or not, this is an adaptation of... Read More
Gluten-free, Dairy-free, Egg-free Flan or Flop?
Designing the Mexican dinner as a 'MEAT' meal, I need a parve dessert. I want to do a flan and happen across this recipe online by Mark Bittman. Look at it ~ such promise for being free of glu... Read More
Fish and Chips
Coming out of Passover, I'm surprised about all the hoopla of the big wedding in London this week. I'm also surprised to hear that the Obama's weren't invited. Hmmm. A few wa... Read More
Cock a Leekie Soup
This is a British peasant soup with variations as numerous as regions. Add another; the Pacific Northwest. I didn't go the long route using a chicken and leeks for the stock. I used the ... Read More
Roast Beef British Style
Okay, this is ALMOST British style. I blew it on the gravy leaving it more "au jus" as in not thickening it at all. Excuse me, I'm going into the kitchen to fix that. It's a day late... Read More
Yorkshire Pudding
I admit to having no idea what a Yorkshire Pudding is or how it is eaten prior to making this menu. My only cookbooks remotely English are about tea parties. I decide to get on the net and see what is... Read More
Trifle
What's a trifle? Scrumptious dollops of custard and whipped cream layered with sponge cake and fresh strawberries. This is fabulous when real DAIRY is used and works surprisingly well as... Read More
Citrus Thyme Vinaigrette Dressing
Just prior to Passover production we make a dinner for one of the local not for profit organizations. Fingering through my recipes, I come across this salad dressing. I'd forgotten about it; ... Read More
Egg Noodles (Gluten - Free, Kosher for Passover)
Well, I'm getting this recipe up just under the wire for the last days of Passover. These egg noodles are Aviva's favorite and I've been meaning to whip up a batch all week. Simple, s... Read More
Quinoa Stuffed Tomatoes (or chef's choice of vegetable)
We served 350 lunches at Hillel on Thursday. Friday's crowd was slightly less at about 300 guests. Having 6 hours before serving 125 for Shabbat dinner, I send my exhausted crew home. Dinner is pr... Read More
Roasted Vegetable Frittata (Kosher for Passover)
Frittatas are standbys for Passover. Easy to make, they can be dairy or pareve. We use whatever vegetables we have on hand; especially onions, leeks and roasted red peppers. This one has yellow squash... Read More
Cocoa Brownies (Kosher for Passover)
I prefer my brownies on the slightly underbaked side. These are simple to make, rich in flavor, and have a great texture. Whip up a few foil pans of brownies (aren't we all baking in foil pans?) a... Read More
Carrot Cake - (Kosher for Passover)
This is the most moist and amazing carrot cake. I've turned this place upside down looking for the cookbook which I took this from way back in the beginning of baking for the community. I'... Read More
Apple Rhubarb Crisp (Kosher for Passover)
This is my favorite Passover dessert. I ate an entire 8" round pan of this for breakfast and lunch yesterday and today. Forget the plate. I just stuck a fork into it and told my crew 'don'... Read More
Flourless Chocolate Cake
This is a must make for Passover. Similar to the Chocolate Raspberry Truffle Cake in appearance, this cake is much lighter. Many flourless chocolate cake recipes are similar so what makes one better t... Read More
Real Jewish Chicken Soup
I'm sipping chicken broth from a mug as I write this. My allergies have gotten the best of me and I'm trying to get my mojo back (whatever that is!). Hearing in my head my high school Eng... Read More
Matzoh Balls
I prefer matzoh balls to be 'floaters', light and fluffy. My recipe makes 200 matzoh balls, a little excessive for home use. Just a little. We are making 2,500 pieces this Passover season. Hil... Read More
Baked Salmon and Halibut Gefilte Fish
(This is a second posting of this recipe. It is a 'must make' for Passover.)I always bought sweetened gefilte fish in the kosher frozen food section. I would unroll it from the parchment wrapp... Read More
Chocolate Chip Cookies (Gluten-free or Not)
What does 'or not' mean? I have many requests to share gluten-free recipes. This means I have to develop some recipes. Fine with me as I love to learn new stuff. My basic philosophy is&nb... Read More
Leah's Soon-to-be-Famous Cocoa Coconut Macaroons
I never made cocoa coconut macaroons until today. Using the basic coconut macaroon recipe, I simply added some Dutch process cocoa. Depending on how dark and rich you like the macaroons, 1 - 2 tablesp... Read More
Chocolate Chip Coconut Macaroons
This is easy; use the recipe for Leah's Famous Coconut Macaroons. Let the mixture cool. Toss in a handful of chocolate chips (I use the mini) and bake as usual. Simple. Done.  Yum.Please refe... Read More
Oven Roasted Asparagus
Okay, so I'm uploading this picture after saying this would be a week of chocolate. Scroll to the next recipes...and, more chocolate tomorrow! The sun came out today with a whopping 60 degree... Read More
Nanaimo Bars - Kosher for Passover
This is the kosher for Passover version of this popular Northwest cookie. While making the original version, I realize that the custard powder for the filling is kosher for Passover. I wonder with wha... Read More
Nanaimo Bars (Dairy or Pareve)
Supposedly, this bar cookie originates from Nanaimo Island located somewhere off Vancouver Island here in the Northwest. If so, it must be because a creative cook had cabin fever as none of the ingred... Read More
Dobos Torte (original 7-layer cake) (Dairy or Pareve)
This is the original version of the 7- layer cake. Thin layers of sponge cake, thin layer of chocolate buttercream, repeated 6 times and topped with a caramel layer. This photo shows a dripping layer ... Read More
Pareve Chocolate Mousse (Kosher for Passover)
Years ago, before I started catering, some friends and I decide to do a series of fundraiser dinners for Chabad. Utilizing the cooking skills of women in the community, we develop menus based on ... Read More
Chocolate Raspberry Truffle Cake (Kosher for Passover)
The Chocolate Raspberry Truffle Cake is to Passover what the Apple Crown Cake is to Rosh Hashana. We make it yearly for individual seder packages and by the 1/2 sheet pan for the Hillel lunches. It is... Read More
Chocolate Ganache (Pareve, Dairy or Kosher for Passover)
I make this rich chocolate ganache in bulk and refrigerate it for future use. Depending on the temperature of the ganache, it can be used in many forms. For a bright shiny glaze, I nuke it for a ... Read More
Chocolate Buttercream Frosting (Dairy or Pareve)
I reserve this frosting for very special occasions, for cakes like the Dacquoise or Dobos Torte, as it is a bit time consuming to make. Maybe it is easier making a small batch rather th... Read More
Asian Noodle Salad with Oven Roasted Tofu
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 a... Read More
Best Ever and Easy Hamentachen
We rolled out (no pun intended) the first of the hamentachen this week at a Kiddush lunch at Herzl. Three hundred and fifty pieces disappeared quickly ~ poppy seed, apricot, raspberry, strawberry, and... Read More
Gluten-free Hamentachen
I did not need to find out how wonderful these are....absolutely did not need to know. If I take one more bite I'm going to have to say it again. I made these hamentachen pareve but they taste lik... Read More
Roasted Golden Beet Citrus Salad
This beautiful salad reminds me of my friend Chami who now lives in Fort Lauderdale. I enjoyed this ten years ago at her Shabbat table, a table always abundant and novel. Roasting the golden beets in ... Read More
Wendy Wark's Gluten Free Flour Mix Tweaked
This recipe is from Wendy Wark's book, "Living Healthy with Celiac Disease" (AnAffect 1998). I lifted it from "Cooking Gluten-Free!" by Karen Robertson. Since I couldn't fi... Read More
Old-Fashioned Apple Pie
Apple pie is very simple to make; especially when using the pie crust recipe from Baking with Julia. Growing up, pie was always challenging...will the crust turn out? Will it be too dry and crack, or&... Read More
Hamentachen Filling - Chocolate
Purest decry my chocolate hamentachen filling. I say, "Ha! ~ it outsells poppyseed by 2:1!" It's true. Hamentachen cookie dough surrounds a brownie; what could be better? Somehow we'... Read More
Hamentachen Filling - Apricot
In the past, we've purchased our apricot filling in large 40 pound buckets. It isn't always easy to find pareve. Last year, there was a huge snow storm in the East and the trucks weren't g... Read More
Hamentachen Filling - Prune
Prune Lekvar is available in bulk quantities by special order at the bakery supply, in 50 pound buckets. Hmm, sort of a lot since it isn't the best selling hamentachen filling. But, it is really e... Read More
Cleo's Awesome Bean Salad
It's been brought to my attention that the availability of certain produce is sparse or cost prohibitive in Israel especially this time of year. With that knowledge, I'm intent on uploading a ... Read More
Hamentachen Filling - Poppy Seed
I received an email today asking if I have a recipe for poppy seed filling. I'm thinking two things; 1) someone noticed I didn't put up a recipe for poppy seed filling and 2) I have a can open... Read More
Wild and Basmati Rice Salad
This is a wonderful salad with fish, beef, lamb and chicken. Wild Rice and Basmati rice are married together and tossed with Herbes de Provence containing aromatic bits of lavender. We include a smatt... Read More
Moroccan Roasted Carrot Salad
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 g... Read More
Quinoa with Black Bean Salad
Not having much experience with quinoa, I searched the web and found a recipe. Feeling my way, I went about adjusting this and that until I came up with this version. We make a corn salad with black b... Read More
English Cucumber Salad with Fresh Dill
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 sal... Read More
Balsamic Vinaigrette
Robust and flavorful, this balsamic vinaigrette is a basic that should always be on hand. Make it by the pint and store it in the refrigerator. Use it on green salads, roasted vegetables and pasta sal... Read More
Caesar Salad Dressing
This is our famous Caesar dressing, without fish or eggs. Some may argue its authenticity but I don't argue with a throng of teenagers at a Kiddush buffet. Pictured here is a mix of romaine leaves... Read More
Deep Fried Smashed Fingerling Potatoes
The idea of smashing boiled potatoes and then deep frying them has been around for a bit. Susie Fishbein has a recipe in her newest book, Kosher By Design Teens and 20-somethings where she sprink... Read More
Yukon Gold Potato and Leek Latkes
These are my favorite potato latkes. I love the sweetness of the Yukon Gold potato with the mildly pungent leeks. Both the potatoes and the sauteed leeks are naturally moist. We found draining them in... Read More
Red Garnet Yam Latke ~ Gluten Free!
Grated red garnet yams flavored with genuine maple syrup and then fried in the oven. These are so good ~ earthy but light, a hint of maple...yum! We served them today with sour cream (n... Read More
BBQ Beef Brisket
Wowzers ~ Leah is putting up her famous brisket recipe! But wait, it isn't my recipe really, I've just made hundreds of pounds of it. The recipe comes from the informative and elegant cookbook... Read More
Mediterranean Pasta Salad with Fresh Basil
Mediterranean Pasta Salad is quick and easy as the only thing to cook is the pasta. Use gluten-free rice pasta for those who are wheat intolerant. Everything else in the salad just requires a quick ch... Read More
White Bean Cholent with Roasted Fennel
Okay, I don't have the 'after' photo for this pareve cholent for the obvious reason; no photos on Shabbat. Harried as everyone else on an early Shabbat, I don't think to siphon some fo... Read More
Lemon Curd Tart with Fruit
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 ma... Read More
Deep Dark Chocolate Cake
This is the deepest, darkest Devil's Food Chocolate Cake you'll ever eat. From The McCall's Cookbook circa 1963, it is so impressive I've never had reason to search for&... Read More
Easy Dark Chocolate Frosting
This is an all around great chocolate frosting. I've been making it since I was a kid. It is easy to make in a matter of minutes. Put all the ingredients into a bowl and beat until light and ... Read More
Crostini
Slices of toasted baguettes, crostini is a perfect companion to dips and tapenades. This is a basic recipe and you should feel comfortable to use whatever herbs you'd like. I prefer my crosti... Read More
Quick Chicken Stir Fry
I consider a stir fry, one that uses whatever I have in the refrigerator, comfort food. Served with rice, it is a simple and quick way to get dinner on the table. My preference is to use boneless chic... Read More
Ginger Glazed Salmon Skewers or Fillets
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 ... Read More
Perfect Egg Salad
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... Read More
Mediterranean Wheat Berry and Wild Rice Salad
This great wheat berry and wild rice salad is a combination of two recipes given to me by two different clients. One uses only wheat berries and the other uses a bottled salad dressing. I pr... Read More
Wheat Berry Tabouli with Fresh Mint
A customer recently asked for a tabouli made with something other than bulgar wheat. Wheat berries came to mind as I like their chewy texture. After assembling this salad, I find the scale of the whea... Read More
Sesame Pear Vinaigrette
I love this salad dressing and, unfortunately, didn't get a photo of it after it went onto the salad! Rushing around to serve 50 guests, I totally space getting the final shot. Oh well, use y... Read More
Lentil and Roasted Pepper Salad
At first glance, this salad seems like a lot of work. Maybe because the first time I made it was for a couple of hundred people. Salads always take long for that many people. At any rate, start the le... Read More
Green and Red Coleslaw Slaw with Mandarin Oranges
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 usua... Read More
Sweet Corn Salad with Black Beans
Sweet corn and black beans, a classic summer time salad I enjoy no matter the season. Of course, I insist on juicing the limes so I get the full blast of tangy citrus. The bell pepper adds a bit of cr... Read More
Gluten-Free Rice Penne with Provencal Eggplant and Sweet Peppers
Rice penne pasta is a great substitute for regular pasta and instantly turns this into a gluten-free salad. We've made this salad since the beginning of the catering business. The classic combinat... Read More
Syrian Beet Salad
Earthy beets, boiled to the perfect tenderness are tossed with the freshest of herbs and lemon juice creating a richly colored salad. I insist on fresh squeezed lemon juice in my kitchen, especia... Read More
Classic Crudite Platter with Ranch Dip
I found this photo of a classic crudite platter and thought I might as well show a picture of how easy it is to get color and texture with basic veggies. I have a Ranch Dip on this platter but often u... Read More
Tu B'shevat Whole Wheat Challah
In honor of Tu B'shevat, I decided to make Honey Whole Wheat Challah. This recipe is sweetened with honey and barley malt syrup (available in the organic section) without any refined whi... Read More
Herb-Roasted Olives
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 ... Read More
Pomegranate Infused Fig and Kalamata Olive Tapenade
Tu B'shevat is a great opportunity to meld flavors and work with interesting combinations of foods. This tapenade, which I'm serving with rye crackers, is easy to make and beautiful to serve. ... Read More
Tu B'shevat Dried Fruit Treats
This is a little assortment of sweets that require no cooking. I had a bit of marzipan leftover after making the Marzipan Pear Cake so I thought I'd use it up. I softened the dried figs by soaking... Read More
Baked Salmon with Pomegranate Sauce and Salsa
This beautiful salmon dish is very quick and easy to make. I love the deep red of the pomegranate sauce with the salmon. I've made a sweet onion salsa that has a bit of Meyer lemon zest and juice,... Read More
Tu B'shevat Fruit Salad
When I consider the combination of fruits eaten on Tu B'shevat, the classic Waldorf salad comes to mind. Diced fruit and walnuts with a creamy dressing, the Waldorf screams 1960's to me; possi... Read More
Chicken Marbella
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 ev... Read More
Raspberry Mint Chicken
I love this chicken in the spring and summer. The ingredients are available kosher for Passover so it is great for a festive lunch served at room temperature. I have to call out Kedem raspberry syrup ... Read More
Mini Lamb Sliders with Mint Sauce
I first made these Mini Lamb Sliders for Hillelfest, Hillel UW's annual fundraiser. Wanting to do something with lamb, ground lamb appears my only affordable option for a crowd. Making them again ... Read More
Raspberry Vinaigrette
I don't have a long-winded story to accompany this recipe for my famous Raspberry Vinaigrette. We have served this from the beginning and it is our standard salad dressing at Passover. I'm cal... Read More
Classic Egg Challah Recipe
When I first converted, the Spice and Spirit Cookbook, A Lubavitch Women's Cookbook Publication, became my go to resource in the kitchen. More than a cookbook, it includes all the necessary halahi... Read More
Citrus Ginger Chicken
This is my favorite Passover chicken recipe. I love the bright citrus color, the freshly grated ginger, green onions and honey. Since the recipe also calls for orange zest, we usually juice the o... Read More
Teriyaki Glazed Chicken
While browsing through my recipes I came across this one for classic teriyaki chicken. It is a great standby for chicken or skewered chunks of minute steak. I baked this chicken in the oven until... Read More
Oven Baked BBQ Chicken
This is my kosher for Passover BBQ sauce, great on chicken or ribs. Remind me tell you the BBQ rib story sometime on the blog. Ridiculous. At any rate, this is a good basic sauce that you can change u... Read More
Apricot Mint Chicken
Pulling the Hip Kosher cookbook off the shelf, I expect to find the recipe for apricot chicken. I made this for Hillelfest last year and know I worked with this great book. To my surprise, there is on... Read More
Balsamic Herbed Chicken
I found this recipe while browsing through my kosher for Passover collection used at Hillel. I love balsamic vinegar and kudos to Bartenura for making it kosher and kosher for Passover. This recipe ha... Read More
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