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EST. 2011 BY LIZ RUEVEN
Wednesday, April 30, 2014

Cooking Classes Celebrate Spring

Cooking Classes Celebrate Spring

Thinking about Mother's Day yet? Any of these cooking classes would surely thrill the Moms in your life. Participants gain new skills along with fresh recipes to enjoy in the warmer months. And these classes are a blast to enjoy with someone you love. Search the categories and locations below to find...

Tuesday, February 25, 2014

Healing with Chicken Soup and Warming Spices

Healing with Chicken Soup and Warming Spices

Katy Morris Both your doctor and your grandmother concur – there is something to be said for the remedial, comforting power of homemade chicken soup when your immune system is in need of a boost. 11734...

Wednesday, February 12, 2014

It’s a Sweet Week for Non-Dairy Desserts & Sweet Potato Cupcakes

It’s a Sweet Week for Non-Dairy Desserts & Sweet Potato Cupcakes

Contributed by Shannon Sarna, blogger and content editor at The Nosher. I hate pareve desserts. Hate. Despise. Abhor. Loathe. Detest. Any other synonyms I missed? In my culinary endeavors, I am first and always a baker. I love using butter, heavy cream and buttermilk whenever possible. So pareve baking...

Tuesday, December 3, 2013

What’s the Skinny on Chestnuts?

What’s the Skinny on Chestnuts?

Recipe courtesy of Marcia Selden Catering, Stamford, CT Chestnuts roasting on an open fire... hard not to hum along, I know.  But what's the skinny on chestnuts? And what about actually roasting them on an open fire? Chef Robin Selden helped me out here with lots of interesting facts and useful tips in...

Monday, November 25, 2013

Stop by THE STAND for Juice and Quinoa Cauliflower Stuffing

Stop by THE STAND for Juice and Quinoa Cauliflower Stuffing

Contributed by Katy Morris Their mantra says it all: “Fresh. Organic. Always Animal Product Free.” Actually, it almost says it all… The Stand Juicing Company could also use “locally sourced”, “delicious, nutritious vegan fare”, “all natural juices”, “welcoming atmosphere”, and “energet...

Tuesday, October 22, 2013

It’s Truffle Season, finalmente. Here’s What You Should Know

It’s Truffle Season, finalmente. Here’s What You Should Know

Contributed by Katy Morris Now that it's truffle season you may want to know what all the fuss is about. For sure, it's best to be educated before you consider finishing a dish with shavings of these precious nuggets. That's wine connoisseur David Lynch (above) checking out the goods before buying them ...

Wednesday, July 10, 2013

A Fresh Spin on Summer Salads at Haven’s Kitchen, NYC

A Fresh Spin on Summer Salads at Haven’s Kitchen, NYC

As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Ki...

Wednesday, April 3, 2013

Brazilian Foodie shares Traditions and Guava Thumbprint Cookies

Brazilian Foodie shares Traditions and Guava Thumbprint Cookies

By Melissa Roberts On a recent, chilly March evening, members of the Westport, CT Chabad community were treated to a taste from the warmer shores of Brazil, featuring chef Leticia Moreinos Schwartz.  Leticia, a graduate of the French Culinary Institute in New York and a Weston, CT resident by way of Rio,...

Thursday, March 14, 2013

Turkish Temptations? Tell Me More!

Turkish Temptations? Tell Me More!

I shared an hour on the phone with Moshe Aelyon last Friday afternoon and hung up with a deep hankering for Turkish cuisine.  I had planned to spend the afternoon with him,  chatting in his handsome kitchen while he prepared a distinctly Turkish, kosher style, Sabbath dinner for his regular, weekly client. ...

Thursday, February 14, 2013

Nicholas Roberts: Mindfully Organic and Local (chili, too!)

Nicholas Roberts: Mindfully Organic and Local (chili, too!)

I arrived early for lunch at Nicholas Roberts Gourmet Bistro on another dreary February day, looking forward to warming up with veggie centric, creative eats. Self described as “mindfully organic and local”, it is just my kind of place and I'm never disappointed. 11928...