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EST. 2011 BY LIZ RUEVEN
Wednesday, October 28, 2015

French Onion Pumpkin Gruyere Bake

French Onion Pumpkin Gruyere Bake

Ready for a little autumnal decadence? We're veering left of classic pumpkin pie and dreaming about filling pumpkins with creamy pasta to create a one dish meal.  We love the drama of serving directly from the gourd, scraping pumpkin-y sweetness right along with the savory cheesy spinach and pasta melange...



Tuesday, August 5, 2014

Grilled Fish Tacos & Spicy Slaw in Lettuce Wraps

Grilled Fish Tacos & Spicy Slaw in Lettuce Wraps

Contributed by Marcia Selden Catering in Stamford, CT Fish tacos are one of our favorites meals in the summertime. These super healthy, low calorie tacos are wrapped in a crisp lettuce leaf and go perfectly with an ice cold beer!  11628...



Tuesday, May 27, 2014

Delicious Dairy & Bourekas in Israel

Delicious Dairy & Bourekas in Israel

Contributed and photographed by Paloma Aeylon Falafel. Shawarma. Hummus. Shnitzel. Shakshuka. These are typically the foods we salivate over in anticipation of touching down in the land of milk and honey. While these Israeli delicacies certainly warrant our attention and appetite, there’s a culinary craf...



Monday, April 7, 2014

Fresh Fish and More at F-I-S-H

Fresh Fish and More at F-I-S-H

My eyes swam through the menu, reeling with delight. Oh, what to choose? The arugula & pear salad? Mini fish tacos? Risotto cake? Oh wait – the gluten free ravioli? Or the grilled cod? F.I.S.H Restaurant & Bar located in the heart of downtown Stamford, CT, has an impressive selection of kosher...



Monday, February 24, 2014

Greek Style Japanese Eggplant

Greek Style Japanese Eggplant

Recipe and Photo courtesy of Marcia Selden Catering The eggplant can get a bad wrap.  Those shiny purple orbs can often seem intimidating, but fear not, our baked stuffed eggplant is perfectly delicious!  11736...



Wednesday, February 19, 2014

Blue Hill Yogurt Takes Savory Turn & Roasted Beet Salad

Blue Hill Yogurt Takes Savory Turn & Roasted Beet Salad

contributed by Katy Morris Have you heard about Blue Hill Yogurt yet? This trailblazing stuff is brilliant! Made with milk from 100% grass-fed cows from family-owned farms in the Northeast and flavored with simple, fresh ingredients, all natural Blue Hill Yogurt is available in 6 VEGGIE based flavors, ...



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, December 2, 2013

Transforming Leftover Risotto Into Arancini di Riso

Transforming Leftover Risotto Into Arancini di Riso

I wonder if you’re feeling latke’ed out yet?  With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? 11788...



Wednesday, October 23, 2013

Cheese Ravioli Recipe (or The Perfect Foil for your Truffle Splurge)

Cheese Ravioli Recipe (or The Perfect Foil for your Truffle Splurge)

When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn't expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy....



Tuesday, October 1, 2013

Creamy Polenta with Roasted Mushrooms

Creamy Polenta with Roasted Mushrooms

After dining at Eataly's vegetarian restaurant, Le Verdure, Marla Cohen was inspired to whip up her own creamy polenta with a melange of her favorite 'shrooms. 11830...