Do you serve a soup course for Thanksgiving? I love the warm spices and seasonal veggies highlighted in the soups we’ll be sharing this week and next. Consider making any of these bowls of goodness 3-4 days ahead of the feast. They will all benefit from time spent resting in the back of your refrigerator as their flavors develop. Continue reading
Contributed by Katy Morris
One of the most popular New York based kosher chefs of Kitchensurfing and Chef de Cuisine of Prime at the Bentley, Chef David Egidio Donagrandi, offered his take on a classic seasonal ravioli recipe, crafted exclusively for Kosher Like Me readers. We are indeed, honored and appreciative.
Contributed by Marcia Selden
Pull out your pashminas, fall is in full swing! Grab your pumpkin spiced latte and check out our 3 favorite warm-your-belly filled pumpkin recipes to make for your next meal! We think everything tastes better in a tiny pumpkin. Continue reading
Recipe: Marcia Selden Catering
Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.
This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheese. Continue reading
Written and photographed by Melissa Roberts
September is a month with an identity crisis. What can we depend on weather wise? Each day is a new surprise. A crisp snap of autumn one moment, the next, temps climb into the 90s. And when a holiday comes around (Sukkot, so soon?), how do we plan accordingly? Luckily, mid September continues to bring late summer’s harvest of tomatoes, corn, and fresh herbs. Continue reading