Photo: Liz Rueven

Photo: Liz Rueven

There are plenty of reasons to consider serving chili on Super Bowl Sunday. It’s healthy, a cinch to prepare, satisfies a crowd and feels like a party once you mound the toppings in an array of colorful bowls. Serving chili on a chilly winter day is as natural as well, watching Sunday football.

Even if you don’t, your friends do and they need to eat. And so do you.

Scroll down to find four easy chili recipes to satisfy your crew. You’ll find a range that will appeal to all eaters. These recipes are so effortless you might even consider making more than one crock of this spicy party food so everyone can be happy.

 I adapted a slow cooker chili from Jimmy Fallon’s recipe which he demo’ed on Martha Stewart in 2009. If you have a moment, take a look. Martha reveals a crazy bit about how and where she disposed of cooking grease when she was a newlywed in CT.

I’m still reeling from this image.

For those of you put off by the prospect of soaking dried beans, Fallon suggests adding canned beans to the chili during the last hour. Adding them at the end prevents the whole shebang from turning into a mushy mess. It also give you an opportunity to open the lid of your slow cooker and check the consistency of your chili.

For those of you who are game for soaking dry beans, place them in plenty of cool water and soak for 8 hours (overnight). Drain the liquid, add to your recipe and cook chili on HIGH for 8-10 hours.

If you’re worried about your dried beans cooking to the right consistency, you may want to prepare your chili with plenty of time to spare before kick-off. I’ve been known to hit the start button again (on high) and cook for another two hours (lid on) if the beans aren’t soft enough.

Too much liquid? Remove the lid, jack the temp up to high and leave the lid off while some of that liquid evaporates. The savory aromas will waft through your kitchen enticing friends to dig in.


Not up for beef chili?

Try this vegan stovetop Quinoa, Black bean and Miso chili for a load of color and non-meat protein.

Photo: Liz Rueven

Photo: Liz Rueven

Prefer lean ground turkey in your chili? Check out Two Peas and Their Pod’s slow cooker turkey chili.

And for those of you who are bean adverse but still want to hitch up to the chili wagon on game day, try this quick and easy stovetop “Meaty” Vegan Chili with Artisan Tofurkey Andouille Sausages from Hannah Kaminsky.

Lastly, if you’re committed to melting cheese on your mound of veg or vegan chili, consider Sincerely Brigitte‘s all natural, vegetarian and kosher Jalapeno Cilantro or smoked and spicy Chipotle Cheddar. You’ll have to shred it yourself but it’s worth it.

For kosher keepers who want shredded vegan cheese, consider Daiya dairy free cheeses. They come in four flavors and are certified (OU).


Photo: Liz Rueven

Photo: Liz Rueven


adapted from Jimmy Fallon’s recipe as presented on Martha Stewart

recipe is MEAT

serves 8-10

This recipe is ideal for those who prefer to use canned beans in their chili. Consider adding jalapeno peppers to this recipe if your crew likes it spicy. Remember that most of the heat is in the seeds of the pepper so seed them well. I chose to leave them out, altogether, and placed them on the side with other toppings.

Suggested toppings: chopped and seeded jalapeño peppers, lime wedges, crumbled tortilla chips, chopped fresh tomatoes, dairy free sour cream, dairy free shredded cheese, chopped or shredded salad greens or cabbage, hot sauce, diced raw onion, slivered black olives.



2 tablespoons olive oil

1 pound lean ground beef  (We recommend Grow and Behold)

Coarse salt and freshly ground pepper

1 large white onion, chopped

3 cloves garlic, finely chopped

1/4 cup chile powder

2 teaspoons ground cumin

⅛-1/4 teaspoon cayenne pepper

1 heaping tablespoon Global Gardens Dream Dust (mostly cacao, cinnamon, cardamom)

2 (28-ounce) cans chopped tomatoes, juices reserved

1/3 cup chopped fresh cilantro, plus more for serving

1 (12-ounce) bottle amber beer or 1 cup dry red wine

2 (15-ounce) cans kidney beans, drained and rinsed



Heat oil in a large skillet and brown beef, seasoning with salt and pepper. Drain beef and place in slow cooker insert. Do not clean out the pan.

In the same pan, sauté onion until translucent and season with chili powder, cumin, cayenne and Dream Dust.

Add garlic and cook for 2-3 minutes. Add mixture to slow cooker insert and stir.

Add remaining ingredients EXCEPT BEANS to insert, stir and set slow cooker to 5 hours on high or 8 hours on low. Do not peek.

At end of cooking time, add beans, stir, and leave lid off the crockpot. Cook for another 30 minutes on high or 1 hour on low.

Garnish with toppings.

NOTE about slow cookers: DO NOT lift the lid of the apparatus to stir or peek during cooking. When lid is opened, heat is lost. If you MUST open the lid, add another 20-25 minutes of cook time.



Originally Posted in “Easy Slow Cooker Chili for Game Day
Photo: Liz Rueven

Photo: Liz Rueven

Whether the inevitable winter sniffles have your sinuses stuffier than spring hayfever or you’re just in need of a warming, nutritious fix, a bowl of piping hot chicken soup is just what the doctor ordered. And the New Year calls for a new recipe, don’t ya think?

That’s why we combed our favorite recipe and bloggers’ sites to share 20 variations on chicken soup (including a few vegetarian versions) we’re hankering to try.


Classic Jewish Penicillin


Photo: Liz Rueven

Photo: Liz Rueven

What better way to kick off the list than a throwback to Liz’s classic Homemade Chicken Soup? She loads it with seasonal veggies and fresh dill and tosses in thin noodles for a classic comforting, healing soup. This is the one that’ll draw you to the table yearning for a hug from your Bubbie.

Want to eliminate that messy straining at the end of your simmer? Liz shares a great tip in her recipe.

If you’re craving traditional matzo balls be sure to check out Ronnie Fein’s guide to matzo balls. She breaks down the differences in flavors/ textures and shares her recipe for “medium, slightly-firm, soup soaked delicious matzo balls.” Ya. We’re in!


Lots-o’ matzo


Photo: Amy Kritzer, What Jew Wanna Eat

Photo: Amy Kritzer, What Jew Wanna Eat

Jewish matzo ball meets Chinese egg drop in this tasty chicken soup by Amy of What Jew Wanna Eat.

 Sandy Leibowitz over at the Kosher Tomato suggests stuffing your matzo balls with caramelized onions to make them extra tasty and super fluffy before plopping them in your chicken stock.


Cream it up – but hold the cream


Photo: Chanie Apfelbaum, Busy in Brooklyn

Photo: Chanie Apfelbaum, Busy in Brooklyn

Bread lovers, this one’s for you! Chanie of Busy in Brooklyn serves her coconut milk based chicken soup in freshly made bread bowls for a hearty, chicken potpie-like dish.


Filled with fresh herbs and seasonal veggies, this Israeli-inspired, dairy-free cream of chicken soup from This American Bite is the perfect addition to your Shabbat table this winter (and beyond!).




Photo: Sandy Leibowitz, The Kosher Tomato

Photo: Sandy Leibowitz, The Kosher Tomato

Zest it up with Kosher Tomato’s Southwestern chicken tortilla soup, full of warming spices like oregano, cumin, chili powder, and garlic powder, and spiked with fresh lime juice and cilantro.

Cuban and Jewish cuisine collide in this wholesome “Jewban Penicillin” chicken soup from Jennifer Stempel on the Nosher.

The combo of mint and cilantro in this Mexican sopa de pollo recipe from Orangette gives an added depth and uplifting taste. Buen Provecho!


Schmaltz-free and Vegetarian


Photo: Vicki and Ruth, May I Have That Recipe

Photo: Vicki and Ruth, May I Have That Recipe

Vegetarians out there can still enjoy the comfort of homemade soup with this vegan Thai style soup from May I Have That Recipe? Vicki and Ruth incorporate Thai ingredients like sesame oil and ginger and finish with tofu for some protein.


Swap chicken for chickpeas in Nava Atlasvegan “chick-un” noodle soup and enjoy this veg-version of the soothing classic.


Try changing out the noodles from the previous recipe and throw in some of Molly Yeh’s “never fail” dumplings (keep in mind these are made with butter so get your veg broth simmering).




Photo: Melinda Strauss, Kitchen Tested

Photo: Melinda Strauss, Kitchen Tested

Enjoy a soft-boiled egg atop this miso chicken ramen from Kitchen Tested. Watch creamy richness infuse this broth when you break the yolk.


The Blue Apron dished out a traditional Northern Thailand Khao Soi recipe, which calls for crispy wonton noodles, coconut curry broth and ginger.


Joy of Kosher claims this dairy-free Thai Chicken Coconut Soup is “so good you’ll think you’re in a restaurant.”


Other International Gems


Photo: Maureen Abood; Rose Water and Orange Blossoms

Photo: Maureen Abood; Rose Water and Orange Blossoms

Mauren Abood of Rose Water & Orange Blossoms has a tantalizing, simple Lebanese soup flavored with fragrant cinnamon and made with short pieces of vermicelli.


Chew Out Loud offers a mouthwatering garbanzo-couscous-veggie combo to create an easy Moroccan chicken stew that is super easy to make.


Avgolemono is a traditional Greek lemon-egg soup made with just a handful of ingredients. The eggs create a thicker, cream-like consistency while the lemon adds a pleasant zest. Check out Savuer’s simple recipe here.


Super soups with super foods


Give your immune system a boost this winter with Anh’s superfood-filled recipe, which includes amaranth, quinoa, and the healing aromatics of ginger and cinnamon. Heads up, kosher-keepers: this recipe calls for fish sauce, so be sure to check out the Kitchn’s vegan version here if you can’t find one in the store.


Add a super protein punch to your chicken soup with Bob’s Red Mills Middle Eastern chicken soup with freekeh recipe.


Kabocha squash and bok choy float beautifully in this spicy (from the jalapeño kick), feel-good chicken soup from Bon Appétit.


Photo: Lynda Balslev; TasteFood

Photo: Lynda Balslev; TasteFood

Swap the noodles for farro in this recipe from Taste Food. Carrots and fresh parsley brighten it up while the farro offers a nutritional punch and great texture.


Which ingredients make your chicken soup special? Have tips or secrets to share?  We want to know!


Photo: Liz Rueven

Photo: Liz Rueven

Winter salads can taste a little lackluster, we know. But colder months provide an opportunity to create pairings with dried fruits and nuts that sing differently but still shine in composed salads bursting with warm flavors and colors.

In honor of Tu B’shvat, the start of spring in Israel, it’s traditional to consider the seven ingredients mentioned most frequently in the Bible (Deut. 8:8) as inspiration for at least one holiday dish.

The seven species are figs, grapes, pomegranates, olives, dates, wheat and barley.

Do they seem too disparate to throw together in one dish?

Photo: Liz Rueven

Photo: Liz Rueven

We were inspired to combine pan-seared figs, pomegranates, olives (oil) and dates (as silan, actually date honey) in one salad. Channeling other ingredients and flavors from Israel, we sought out halloumi cheese, a salty and firm cheese, best when browned in a bit of butter. Harissa ties the sweet and savory elements all together. And since we love pistachios anywhere and always, we thought they would look and taste great dusted over the whole shebang.

Photo: Liz Rueven

Photo: Liz Rueven

Celebrate Tu B’shvat from sunset 1/24- sunset 1/25 this year. For more on this holiday and the symbolism associated with each of the seven ingredients, click here.

For past posts including why this holiday is called the Birthday of the Trees and how we can find signs of spring even on the coldest winter days, click here.


How do you connect these seven ingredients? Do you have recipes to share? Or ideas if you were to take this challenge?  Please share in the comments below or hop over to our facebook page to let us know there. Not friends on facebook yet?  Please be sure we are so you don’t miss a thing.


Photo: Liz Rueven

Photo: Liz Rueven

Winter Salad with Sauteed Haloumi Cheese, Figs and Pomegranate Arils

 This salad adds bright color and warm flavors any winter meal. We eat it in celebration of Tu B’Shvat, the holiday of the trees and the beginning of springtime in Israel. It incorporates four of the seven foods mentioned most frequently in the Bible. Add sliced grapes, a layer of cooked barley and croutons and you’ll be at 100%!

Halloumi is a salty, firm sheep’s milk cheese with a high melting point that can be browned in a pan or grilled without melting. Harissa  is a chili based Middle Eastern condiment that may be found in powdered or paste form. The heat factor varies so start with a little and taste as you go.


This recipe is vegetarian and dairy.

serves 2 as a main dish or 4 as a side salad




4 cups salad greens of choice

4 oz. Haloumi cheese, patted dry and sliced into 4-5 slabs

1 teaspoon butter

5 dried figs (chose plump pretty figs), sliced through the fat side

1 Tablespoon shelled pistachios

2 teaspoons pomegranate arils (seeds)

¼ teaspoon harissa seasoning (powdered spice or paste)

4 teaspoons flat leaf parsley, finely chopped



 4 Tablespoons EVOO (use only very good oil here)

2 Tablespoons freshly squeezed lemon juice (or to taste)

1 Tablespoon SILAN (date honey). Honey may be substituted

1 clove garlic, crushed or finely minced

⅛ teaspoon harissa seasoning

salt and pepper to taste


Assemble the salad:

 Wash and spin dry salad greens, leaving leaves whole. Arrange in 2-3 layers on a shallow platter.

Heat butter in a small non-stick pan and brown Haloumi cheese on both sides. Set aside.

In the same pan (no additional butter necessary) saute the figs, seed side down until golden. Set aside.

Chop or pulverize pistachios (how much texture do you want?) and toss with powdered harissa seasoning. If using harissa paste, mix the paste into the dressing and leave pistachios dry.

Distribute parsley over salad greens and top with pomegranate arils, sliced figs, Haloumi cheese, and pistachio bits.


Assemble the dressing:

 Blend all ingredients together and adjust seasoning to taste.

Dress the salad and serve immediately.


Notes: All ingredients may be prepared in advance but assemble salad just before serving.

Harissa may be found as a combination of powdered spices (think CURRY) or as a paste at NY SHUK, our favorite and most authentic source.

Originally Posted in “Winter Salad that Meets the Challenge
The Classic Burger. Image courtesy of by CHLOE.

The Classic Burger. Image courtesy of by CHLOE.


Here’s an adapted version of the Classic Veggie Burger recipe that had us swooning at by CHLOE.’s NYC cafe.Thanks for sharing with us, Chloe!

Read our full review of by CHLOE here.


Veggie Burger 

Adapted from by CHLOE.

Recipe and photo courtesy of Chloe’s Kitchen (Simon & Schuster 2012)

This recipe is vegan and gluten- free, pareve (dairy-free)



1 8-oz package tempeh OR 1 cup cooked brown rice

1 Tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 15-oz can lentils, rinsed and drained

1 cup walnuts, toasted

½ cup all-purpose flour, or gluten-free all-purpose flour

1 teaspoon dried basil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

3 Tbsp canola oil


To make the burgers:
Fill a large pot with enough water to reach the bottom of a steamer basket.  Using a knife or your hands, break tempeh into 4 pieces and place in the basket


Cover and steam for 20 minutes.  Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove bitterness (if using brown rice simply skip this step).


In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned.  Add garlic and cook a few more minutes.  Transfer to a food processor.  Reserve skillet for later use.


Add steamed tempeh (or rice), lentils, walnuts, flour, basil, salt and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together.  If necessary, transfer the mixture to a large bowl and mix with your hands.  Adjust seasoning to taste.  Form the mixture into eight burger patties with the palms of your hands.


Heat canola oil in reserved non stick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed.  Flip the patties, and let cook until they are nicely browned on both sides.  Remove patties from pan and drain on paper towels.


Originally Posted in “by CHLOE.’s Much Loved Veggie Burger
photo: Liz Rueven

photo: Liz Rueven

Marrakesh chicken is a real crowd pleaser. It’s interesting enough to serve for holidays or special dinners. It’s easy enough to serve for casual weekend gatherings, too. We appreciate the load of dried apricots and figs along with warmth inducing cumin and ginger during these  winter months.

Best of all, this dish is best when assembled a day in advance.

We love that. 

Marinate chicken the eve before you’re cooking. The chicken benefits from bathing in red wine and absorbs the sweet and tangy flavors of the other ingredients. You’ll have plenty of time to round out your meal with a crisp green salad or a simply wok’ed winter green with a bit of garlic or slivers of fresh ginger. Serve with your grain of choice so not a bit of the gravy is lost.

Note: Green peppercorns lend a complexity and mild piquancy to this dish. They provide a fiery kick like freshly ground black pepper but are meant to be eaten whole. Here’s more on green peppercorns and why they add balance to many French inspired dishes.  We reduced the amount in this recipe by half when we made it for a crowd during Chanukah.

Thank you, Marcia Selden Catering and Event Planning, for this recipe.

Photo: Liz Rueven

Photo: Liz Rueven



Chicken Marrakesh


This recipe is MEAT.

Serves 8-10 


2 whole Chickens, cut into four pieces

6 Garlic cloves

1 T Dried Thyme

1/2 T Dried Cumin

1 t ground Ginger

1 t Salt

1/2 C Olive Oil

4 t Green Peppercorns (soaked in water and drained)

1 C whole pitted Black Olives

1 and ½ C Dried Apricots

1 C dried small Figs

1/2 C good Red Wine

Zest of 2 Lemons

½ C packed Brown Sugar

1 C large Pecan pieces or Pine Nuts



Marinate chicken in all the ingredients through the lemon zest overnight.Place the marinated chickens in a large baking pan and remove from the refrigerator one hour before baking. Bake at 350 degrees for 45 minutes. Sprinkle with brown sugar and nuts and continue cooking, covered, for 20 minutes. Uncover and cook until it looks golden brown.  Transfer to a platter and drizzle a few spoons of the pan juices over the chicken.

Originally Posted in “Marrakesh Chicken for a Crowd
Photo: Hannah Kaminsky

Photo: Hannah Kaminsky

By Katy Morris

Jicama (pronounced “hee-ka-mah”) has made its way up north to uplift our winter dishes with its welcoming crispness – a perfect textural contrast to all the root veggies we’ve been roasting lately.

And with Chanukah calories having settled into certain, ahem, body parts, it’s the perfect time to switch gears and think about raw, low-cal, seasonal salads.

Jicama adds a juicy, mild crunch that’s set off by a refreshing sweetness. It’s a member of the bean family, native tuber of the Americas, and is often referred to as Mexican turnip. Stroll down the street in Mexico and you’ll find it julienned with a simple splash of lime juice and dash of chili powder.


Where can I find jicama? 


Photo: Liz Rueven

Photo: Liz Rueven

If you’re taking a break from the chilly temps this winter and heading south of the border, you’ll find jicama in local outdoor markets and from street vendors. Jicama can be steamed and stewed, but it is most often eaten raw with a few simple ingredients for a refreshing and nutritious snack or atop tacos or salads as a garnish. Their refreshing quality also perfectly balances biting spices in salsas and dips.

 Not taking a winter escape this year? ¡No hay problema! Jicama can be found in plenty of stores up north, like Balducci’s and Whole Foods. They’re exported from the south but are starting to grow stateside in Texas and California, as well.


What should I look for when buying?


Photo: Liz Rueven

Photo: Liz Rueven

Many places sell them pre-cut, but if you’re looking for them whole, they will be those bulbous, potato or turnip-like root vegetables. Their bumpy, gray, tan or brown skin protects a creamy white flesh inside. Pick firm jicama without blemishes, bruises or dents. Go for those that are medium-small in size (larger ones tend to be starchier and less sweet).


What’s the best way to use jicama? 


Photo; Liz Rueven

Photo; Liz Rueven

Simply wash (super well), peel and enjoy. That’s it!

Jicama is often eaten raw, as it does not discolor quickly like many other chopped vegetables and fruits (hence why they are often sold pre-cut). It adds a nice crunch once peeled (note: the skin is not edible), sliced or cubed and tossed in a salad in place of cucumbers or apples, or added to crudité platters.

This Latin America tuber is also great atop tacos (you have to check out Liz’s award-winning Turkey Taco recipe if you haven’t already) and paired with complementary flavors and textures like onions, avocadoes, tomatoes, and cilantro.


You can indeed cook jicama; just keep in mind that it soaks up other flavors quickly. It’s best to use quick-cooking methods so it can retain some of its crispness. Consider adding jicama to stir-fries instead of water chestnuts. You can also treat them like potatoes and mash them up or use them for a cool twist on French fries.


Photo: Liz Rueven

Photo: Liz Rueven

Storage tips?

Treat them as you would potatoes and store in a cool dry place when you buy them whole. If you buy them pre-cut or chop up too many at once and need to store some, put them in a plastic bag in your fridge after splashing with acidic juice. They should be good for a couple weeks.


We want to give a special thanks to Hannah Kaminksy and Nava Atlas for their duo-contribution of this simply delicious recipe. For more vegan (always kosher and pareve!) recipes check out Nava Atlas‘ chock full of goodness blog, VegKitchen  and Hannah Kaminsky’s vegan creations at Bittersweet blog.



Have you experimented with jicama? How do you prepare it?  Comment below and let us know!



Jicama Salad with Oranges and Watercress


Photo: Hannah Kaminsky

Photo: Hannah Kaminsky

This salad recipe was shared by Nava Atlas. 

According to Atlas, “This colorful and crunchy salad is a perfect way to dress up a fall harvest or holiday meal.”

This recipe is raw, vegan, pareve, gluten-free.




  • 1 medium jicama, peeled and cut into short narrow strips
  • 3 to 4 clementines or other small seedless oranges, sectioned
  • 1 bunch watercress, mostly leaves, some stem fine to include
  • ¼ cup cilantro or parsley leaves
  • 4 to 6 ounces mixed baby greens
  • Juice of ½ lime to 1 lime, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave nectar or maple syrup
  • ¼ cup toasted pumpkin seeds




  • Combine the jicama, orange sections, watercress, cilantro or parsley, and mixed greens in a serving bowl and stir together.
  • Drizzle the lime juice, olive oil, and agave over the salad and toss again.
  • Let stand for 15 minutes or so for the flavors to meld.
  • Scatter the pumpkin seeds over the top and serve.





Photo: Liz Rueven

Photo: Liz Rueven

Frozen shredded potatoes are about to make your Chanukah latkes (aka potato pancakes) a whole lot easier. Yes, we used easy and latkes in the same sentence because this shortcut will leave your knuckles intact and your mound of grated potatoes looking bright instead of that dreaded tawny purplish hue.


 We looked for shredded frozen potatoes (sometimes called hash browns) and decided to check out how they behaved when we fried up simple, classic potato latkes first. Once we saw how easy that was, we veered off towards breakfast with these Cheesy Breakfast Latkes loaded with sweet sun-dried tomatoes, slightly salty parmigiana, gooey mozzarella and plenty of finely chopped Italian parsley to lend some much needed color.

Photo: Liz Rueven

Photo: Liz Rueven

Feel free to top these with lightly fried eggs for early morning treats or serve breakfast for dinner the same way.

AND You’ve heard this before but it’s good to be reminded: Making latkes requires more oil than you may remember from last December. DO NOT skimp on the oil and DO DO DO let it heat up as per the directions below. 

 True Confessions: No matter how prepared I am believe my pan is, the first batch ALWAYS comes out looking like this. Just accept it and save the mess to scramble with eggs for breakfast the next morning. Or scrap it and MOVE ON.

First batch failure every time

First batch failure every time



Easy Cheesy Potato Latkes

Photo: Liz Rueven

Photo: Liz Rueven

makes 18 latkes


may be made gluten-free with Manischewitz gluten- free matzah meal

Notes: Cast iron pans LOVE latkes! If you have one, be sure to use it. It conducts heat more evenly than any other material and will produce perfectly golden latkes every time. If not, be sure to heat your pan well and move latkes around so that they cook evenly.



1 bag frozen shredded potatoes (may be called hash browns), defrosted or partially defrosted

1 medium onion, finely chopped

½ C shredded mozzarella cheese

½ C shredded parmigiana cheese

4 eggs, beaten

⅓ C sun-dried tomatoes, chopped (not in oil)

4 Tb Italian parsley, chopped finely

⅓ C matzah meal

½ tsp salt (more to taste)

cracked black pepper

8 Tb canola oil for frying (likely more)



Defrost potatoes in colander in sink for 2-3 hours. Pat dry. It’s ok if they’re not fully defrosted.

Mix potatoes with all ingredients except for oil. Be sure to integrate well.

Heat 2 Tb. oil in large frying pan. Test oil to be sure it’s hot enough by dropping a bit of potato mixture into pan.Oil should be shimmering and potatoes should sizzle.

Using a tablespoon, drop batter into pan, flatten and fry until underside is golden brown. Flip and cook second side.

Remove cooked latkes to cookie sheet lined with paper towels to absorb excess oil.

Continue cooking more batches, adding at least 2 Tb. of additional oil to the pan for each round. Be sure to allow new oil to heat up before dropping batter in.

Serving suggestions: Top with fried egg, sriracha, chopped parsley and/or additional chopped sun-dried tomatoes.  Or top with sour cream cause you’re already in dairy heaven anyway!

Originally Posted in “Cheesy Breakfast Latkes Made Easy
Photo: Robin Selden for Marcia Selden Catering, CT

Photo: Robin Selden for Marcia Selden Catering, CT

We love easy-to-bake recipes that highlight seasonal spices like the heady quad of cinnamon, ginger, allspice and cloves. Once you’ve baked this super moist Spiced Zucchini Bread, your home will carry the warming scents of Autumn for days.

And with Chanukah and family gatherings ramping up next week, that’s a welcoming scent, indeed.

Keep this easy to slice treat on hand for the perfect breakfast nibble (consider spreading whipped cream cheese on this one) or as a mid- afternoon snack with a cup of  your favorite herbal tea.

Thank you, Marcia Selden Catering and Event Planning, for sharing the recipe for this perfect Fall treat.

Easy Spiced Zucchini Bread

This easy to bake Spiced Zucchini Bread is a cinch to whip up and will fill your home with scents of warming spices.

Recipe provided by Marcia Selden Catering, CT.

This recipe is dairy.


  • Nonstick cooking spray
  • 1 large Zucchini
  • 1 C Light-Brown Sugar
  • 2 T Granulated Sugar
  • 2/3 C Vegetable Oil
  • 2 t Vanilla Extract
  • 2 Large Eggs
  • 1 ½ C All-Purpose Flour
  • ½ t Baking Powder
  • ½ t Baking Soda
  • 1 ½ t Ground Cinnamon
  • ¾ t Ground Nutmeg
  • ¼ t Ground Ginger
  • 1/8 t Ground Cloves
  • ½ C Chocolate Chips
  • ¼ C Sour Cream
  • ¾ t Salt
  • Optional: 1 C of diced Walnuts or Pecans


  1. Preheat oven to 350 degrees.
  2. Coat a 9”x5”x3” inch loaf pan with cooking spray and set aside.
  3. Grate zucchini on the large holes of a box grater (to yield 1 ¾ C) set aside.
  4. In a large bowl, whisk together sugars, oil, vanilla and eggs.
  5. In a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture and stir to combine well.
  6. Stir in the grated zucchini and chocolate chips. (If you love nuts, add a cup of diced walnuts or pecans)
  7. Pour batter into the pan, spreading evenly. Bake for 50 minutes or until a toothpick inserted in center of loaf comes out clean. Cool completely before slicing.



Originally Posted in “Easy Spiced Zucchini Bread
Photo: Liz Rueven

Photo: Liz Rueven

Did we mention that we’ve been pinning recipes to our Thanksgiving Pinterest board since way before Labor Day?

We’ve included colorful classics and plenty of twists, edited when necessary, for kosher keepers, vegetarians, vegans and gluten-free readers.

Consider this YOUR collection.

Just like YOU, we’re regularly seduced by glossy food mags and our creative food blogger friends. So to get the Thanksgiving mix just right, we’re also highlighting some of our readers’ favorites from Thanksgivings past. With over 150 pinned recipes and tips, we think you’ll find plenty of inspiration there.

Look for our favorite recipes for my family’s favorite moist challah stuffing, Butternut Squash and Sage Challah and Pomegranate Beet Challah for the night after.

Photo: What Jew Wanna Eat

Photo: What Jew Wanna Eat


We’ve pinned easiest foolproof techniques and recipes for roasting turkey, and plenty of sides including this Winter Salad with Roasted Fruits and Veggies.


Photo: Liz Rueven

Photo: Liz Rueven

and Chef Rachel Carr’s Roasted Parsnip and Pear Salad with Spiced Glaze.

Photo: Rachel Carr

Photo: Rachel Carr

And the soups! Seasonal soups rank high on our must-serve list. Maybe it’s because by Thanksgiving, the chill has really set in and we consider it an essential. AH- this creamy (dairy-free!) Kabocha and Coconut Ginger Soup!

Photo: Liz Rueven

Photo: Liz Rueven

Desserts? We promise to have you inspired by seasonal treats, for the holiday (dairy free) and beyond (wipe that drool off your chin, please). Serve these Sweet Potato Cupcakes after dinner or on the morning after. Or the morning after that.

Photo: Emily Goodstein Photography

Photo: Emily Goodstein Photography

And just when the shmutz is barely wiped from your counters, and you’re searching for ways to re-invent leftovers, we have that covered too. We love these award winning Beer Braised Turkey Tacos made with Mexican beer. By the time you’re ready for tacos you’ll be ready for that beer, too!

Photo: Liz Rueven

Photo: Liz Rueven

You’ll find over 150 Thanksgiving inspired recipes on our pinterest board. Click here to see what’s cookin’.

Need help? A suggestion? Comment here or keep up the conversation on our facebook page here.

Happy cooking and Happy Thanksgiving!





Inspiration abounds!

photo: Liz Rueven

photo: Liz Rueven

Thanksgiving is right around the corner and we’re as excited as you are! We know some of you have been pinning recipes since Labor Day. We have, too!

We’re here to help with the basics and beyond by steering you to some of our readers’ favorite past posts and directing you to many of our talented blogging pals’ recipes on our pinterest board here. Watch for our highlights later this week.

But first, we want to share a veggie loaded side dish created by our favorite chef/owner at The Stand in CT.

Carissa Hvizdo and her gang have an extensive vegan take-out menu ready to order from if you need a little relief from the Thanksgiving load (and who doesn’t?) Look for some of our faves like Maple Baked Beans and Cauliflower Quinoa Stuffing. Paired with Cinnamon Gravy, this stuffing plays dual purpose as a dairy free, gluten free side.

Photo: Liz Rueven

Photo: Liz Rueven

Order by November 21 if you’re lucky enough to live close by in CT.

If not, enjoy a taste of Marissa’s deeply nutritious and savory cooking in this recipe for Winter Squash Stuffed Vegan Quiche. Carissa combined her honey-nut and butternut stuffed squash dish with sauteed veggies from her farm and voila! Whip up this dairy free side and  the vegetarians and vegans at the table will be happy as pumpkin pie!

For more info on Carissa and Mike’s Hideaway Farm, an inspiring 15 acre zero waste farm on the banks of the CT. River, click here.

Winter Squash Stuffed with Vegan Quiche

serves 4 as a main or 6-8 as a side dish

Winter Squash Stuffed with Vegan Quiche

This veggie packed side dish is hearty enough to serve as a main for vegetarians or vegans at your Thanksgiving table (or any time). Concerned about serving enough veggies during the feast? Serve this as a side along with the bird.

Carissa blended two recipes from her extensive vegan menu at The Stand Juice Company in CT and created this just for Kosher Like Me! Thanks, Carissa!

This dish may be made in advance and should be served warm.

Recipe is dairy free (pareve), vegan, gluten-free.


  • 3 zucchini (sliced into rings)
  • 3 summer squash (sliced into rings)
  • ½ cup of broccoli stems
  • ½ cup of broccoli florets
  • 1 onion (chopped)
  • 1 leek (chopped)
  • ½ cup gluten-free flour
  • 1tsp nutritional yeast*
  • 3 stalks of kale (ripped into bite size pieces)
  • 2 winter quash of any kind


  1. Crank up the oven to 350*
  2. Cut squash in half long ways, roast on a dry cookie sheet for 35 min, skin side up
  3. Steam zucchini, squash, broccoli florets, and broccoli stems together well (about 20 minutes)
  4. Next sauté onion and leeks until almost caramelized
  5. Mix vegetables together in a large bowl, add gluten-free flour, nutritional yeast and raw kale
  6. When squash is done, scoop out the seeds and flesh, carefully keeping the exterior in tact
  7. Stuff squash with quiche mixture
  8. Carefully place back onto baking sheet and bake for another 15 minutes until quiche is gooey and delicious!


* Nutritional yeast is a vitamin rich, all natural flavor boost often used by vegan chefs. The flavor is a little cheesy (but dairy free) and a little nutty and plays an important role in this recipe. Tempted to leave it out? Don't!



Originally Posted in “Thanksgiving Sides Beyond the Bird