Celebrate Autumn with this French Apple Tart

photo: Liz Rueven

photo: Liz Rueven

Do you love to go apple picking as the seasons shift and the days suddenly become cool and breezy again?  If you’re like us, you shlep home an overflowing bushel (or two) after a gleeful day in the orchards and then wonder, now what?

We turned to Ali Gutwaks, President and Personal Chef of AliBabka for applicious inspiration and she pointed us to her glossy, moist vegan (non-dairy and pareve) French Apple Tart.

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Chocolate Dipped Macaroons

photo: Liz Rueven

photo: Liz Rueven

Macaroons for Passover are as ubiquitous as rain in springtime. And why not? Gluten-free, dairy-free and super easy to make, you can march yourself right by those packaged goods and whip these up in no time. Continue reading

Blueberry Crisp on July 4th


Tossing ripe, mouth-watering summer berries into a pyrex pan with your favorite crumb topping is always a summer crowd pleaser.  If only the terms for these toppings were as easy as making these crisps- oh wait- is it a crumble? a cobbler? a buckle or a grunt? Continue reading

Baking “Torah Tuiles”

Here’s the thing about giving a real pro a challenge. When you toss it to the right gal, she’ll take you up on it and even surpass your expectations.

I was wracking this little ol’ brain o’ mine trying to come up with some more edible wonders related to these Autumn holidays. I asked Melissa if she could drum up an idea for something scroll shaped to eat on Simchat Torah.

Scroll shaped treats? No problem!

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Independence Day with Patriotic Pavlova


This post was contributed by Melissa Roberts.

What does a July 4th celebration have to do with Kosher Like Me? Well, not a whole lot really.

Except….Jews are an integral part of the American fabric. There are probably more of us here in the U.S. than in any other country or continent.

So celebrate America’s independence?


For my family, the 4th is an official kickoff for summer complete with house guests, grilling, and a flag cake.


This year, I decided to move on from this unoriginal yet always delicious dessert and my mind turned to a pavlova, a marshmallow-y meringue filled with cream and fruit.

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