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EST. 2011 BY LIZ RUEVEN
Wednesday, February 22, 2012

Cooking Heart Healthy Foods & Salmon Burgers

Cooking Heart Healthy Foods & Salmon Burgers

Invite me to a cooking class?  I am in!  I love them all: demos, hands on, famous chefs, home-style cooks … I am eager to be inspired by some unfamiliar flavor or technique. But with the steep cost of these classes,  I need to choose carefully. For me that means honing in on classes that focus on usi...



Wednesday, February 15, 2012

Kutsher’s Twist on Borscht Belt Favorites

Kutsher’s Twist on Borscht Belt Favorites

Finally, someone has reinterpreted our favorites and created Jewish food with a twist. I heard Alan Wilzig and Zach Kutsher in conversation at the 92STY/Tribeca in January. They were chatting about the legendary Kutsher’s Country Club in the  Catskills, the namesake and inspiration for the recently open...



Sunday, February 12, 2012

Introducing: Side Dish

Introducing:  Side Dish

Magazines pile up, the Cooking Channel, Food Network and other bloggers’ beautiful photos and posts cry out for my attention. I am seduced by news of restaurant openings, farm to table dinners, fascinating events, chefs on the rise,  and recipes I never imagined. Here at Kosher Like Me I have been focusi...



Thursday, February 9, 2012

The Seduction of Dark Chocolate & Make Your own Bark

The Seduction of Dark Chocolate & Make Your own Bark

The powers of dark chocolate have been revealed in study after study.  I admit to feeling giddy each time my disbelief is dispelled. The exciting news, that dark chocolate can help reduce mild high blood pressure, was big enough. But then came the news that dark chocolate is a potent antioxidant that work...



Wednesday, January 25, 2012

Discovering the Unexpected on Canouan Island

Discovering the Unexpected on Canouan Island

Heading out of Dodge for a much needed winter break to Canouan Island, in the Grenadines, didn’t require much research other than my same ol’ questions about what there is to eat for those who are kosher like me. Sandy white beaches, quiet and friendly island, calm emerald waters to swim in, local flavor...



Wednesday, January 18, 2012

“Sweet Genius” Contestant, Paula Shoyer, Baking in Westport, CT.

“Sweet Genius” Contestant, Paula Shoyer, Baking in Westport, CT.

Did you miss Paula Shoyer, author of THE KOSHER BAKER, on the Food Network’s new baking competition “Sweet Genius”?  If so, you can catch her in Westport on Wednesday, January 25 when she will be offering a baking demonstration and scrumptious tasting at Chabad of Westport. 12056...



Tuesday, January 10, 2012

Blossom Keeps Me Coming Back For More

Blossom Keeps Me Coming Back For More

Naysayers may ask, “If it is vegan, what is there to eat, really?!”  Think vegan is bland and limited in choices?  Think again. Blossom has been on the  NYC restaurant scene since 2005. I have trouble imagining the dining landscape without it.  There are a number of great (yes, I said it) vegan rest...



Tuesday, January 3, 2012

o.a.t.s. Spells Delicious Granola

o.a.t.s. Spells Delicious Granola

Julie Gaines and Dana Noorily exude the confidence and buoyancy of two 30 something’s on the rise.  It is the vibe of energetic women having a good time together. They finished each other’s sentences, pausing just long enough to catch their breath as they shared their story of creating o.a.t.s. with me...



Tuesday, December 20, 2011

Eating Out and About During Chanukah

Eating Out and About During Chanukah

Chanukah has arrived! And while there is nothing like the sizzling sounds and homey aromas of latkes on the first night of celebration, cooking fatigue may set in by night four or five. Depending on the ages of the little ones and where you live, you may feel inclined to take a break and check out these gre...



Tuesday, December 13, 2011

Sizzling Latkes and Gravlax with Chef Russell Moss in TriBeCa

Sizzling Latkes and Gravlax with Chef Russell Moss in TriBeCa

Chanukah is fast approaching. We celebrate from December 20-27 this year. My head is already sizzling with ideas for latkes variations.You know what I mean. How do you like your latkes: bite size, lacy and crisp throughout or voluminous and golden brown all over with extra crunchy edges? And, what about i...