kosher

Sautéed Chicory recipe | Epicurious.com

chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Our Favorite Cinnamon Rolls recipe | Epicurious.com

all-purpose flour,

yeast

eggs, room temperature, beaten

milk

unsalted butter,

cinnamon

Vegetable-oil cooking spray

nutmeg

unsalted butter, room temperature

chopped, pecans

whole milk

kosher salt

round cake pans

I've been looking for recipes to use up my copious quanities of oats in my cupboard and came across this one on the Quaker site. It's very good, easy to make, and very portable!

Chewy Fruit &amp; Oatmeal Bars

brown sugar

(8 ounce) container low-fat vanilla yogurt low-fat yogurt

vegetable oil

skim milk

vanilla

all-purpose flour

baking soda

salt (optional)

oats (quick or old fashioned, uncooked)

raisins cranberries

In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.

In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.

Spread dough onto bottom of ungreased 13x9-inch baking pan.

Bake 28-32 minutes or until light golden brown.

I'm having a love affair with oatmeal right now!  This turned out a bit more cake-y than I expected but it tastes great and is still plenty chewy.  I added dried cranberries and dried cherries.  Great as a breakfast bar, dessert and cookie.

This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

Cabbage for Those Who Dislike Cabbage

butter margarine

canola oil

green cabbage (about 1 normal-sized head)

-4 garlic cloves, minced (I use 4)

red wine vinegar

black pepper

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

Saut&eacute; until the cabbage is limp, about 5 minutes or so.

Reduce heat to medium-low and stir in vinegar.

Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.

This is the recipe that I use, to get my husband 
to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!

Blueberry Lemon Corn Muffins recipe | Epicurious.com

unsalted butter

baking powder

yellow cornmeal

lemon zest

blueberries

Diner-Style French Toast recipe | Epicurious.com

eggs

vegetable oil, divided

unsalted butter, softened, divided

bread

Powdered sugar and maple syrup (for serving)

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

dill

garlic clove, minced

tomato, quartered, seeded, thinly sliced

Flatbread Pizzas with Olives, Feta and Artichokes recipe | Epicurious.com

6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

tomatoes

olives

oregano

Spicy Tomato Soup recipe | Epicurious.com

2 (28- to 32-oz) cans whole tomatoes

large onion, coarsely chopped (2 1/4 cups)

garlic

jalapeño chile including seeds

finely chopped peeled fresh ginger

cumin

chicken broth (18 fl oz)

sugar,

salt,

Our Favorite Banana Bread recipe | Epicurious.com

(1 stick) unsalted butter,

bananas

sour cream

(packed) dark brown sugar

eggs,

walnuts

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.

Cucumber, Melon and Watermelon Salad

watermelon, honeydew and cantaloupe

diced cucumber, seeded if there are seeds

Salt

lemon or lime zest

freshly squeezed lemon or lime juice

mint

feta cheese, crumbled

Aleppo pepper

extra virgin olive oil

Combine all of the ingredients in a large bowl. Toss together just before serving.

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Tomato, Cucumber and Corn Salad

tomatoes,

corn,

cilantro

rice vinegar

lime juice

feta, crumbled (about 1/4 cup)

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Transform your usual saucy pasta into a fun handheld snack—or a memorable meal for your kids that they’re guaranteed to request again. Twirling spaghetti into donut molds and binding it with a little egg helps it hold into a perfectly portable shape. The pasta remains moist and saucy within, with deliciously crunchy outside edges. To turn this into a heartier meal, serve yourself two spaghetti donuts along with a simple side salad.

Whole-wheat spaghetti donuts

spray(s) Cooking spray

oz Uncooked whole-wheat spaghetti or yellow lentil spaghetti

cup(s) Fresh baby spinach

0.5 cup(s) Jarred fat-free marinara sauce

Tbsp Grated Parmesan cheese divided

Egg(s)

0.125 tsp Crushed red pepper flakes

Image of Whole-wheat spaghetti donuts

Preheat oven to 375°F. Lightly coat a 6-slot silicone donut pan (¼-cup capacity each) with nonstick spray.

Cook spaghetti according to package directions. Just before draining, stir spinach into boiling water. Drain spaghetti mixture.

In a medium bowl, whisk together marinara sauce, 2 tbsp cheese, salt, and egg. Add spaghetti mixture and toss well to combine. Evenly divide spaghetti mixture into prepared pan; spoon any remaining liquid evenly into each donut slot. Bake at 375°F until set, 18 to 20 minutes.

Combine remaining 1 tbsp cheese and pepper. Turn out spaghetti donuts onto a plate; sprinkle with cheese mixture.

Farro Soup with Kale and Cannellini recipe | Epicurious.com

farro,

onion,

carrot,

celery,

garlic,

cannellini

(15 ounces) diced tomatoes, with liquid

salt, plus more to taste

kale (about 14 ounces)

basil

Parmesan cheese

pepper

Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces recipe | Epicurious.com

sesame seeds

water

soy sauce

rice vinegar (not seasoned)

Asian sesame oil

peanut butter

ginger

lemon juice

chicken broth

garlic clove, sliced

chicken breast

tofu

sliced stemmed fresh shiitake mushrooms

enoki

scallions, sliced

snow peas,

Napa cabbage leaves, quartered

carrot, thinly sliced

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Shakshuka With Feta

red bell pepper, seeded and thinly sliced

garlic cloves, thinly sliced

sweet paprika

cayenne,

plum tomatoes

kosher salt,

black pepper,

feta, crumbled (about 1 1/4 cups)

cilantro,

sauce,

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Chipotle contributes heat and smoke to this beautiful blender gazpacho.<br/><br/>I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.<br/><br/>

Chipotle Gazpacho

onion

garlic cloves,

sherry vinegar

canned chipotles in adobo (to taste)

ice water,

avocado,

cucumber,

basil cilantro

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl. Taste and adjust salt. Thin out as desired with ice water. Chill for several hours.

Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve.

Basic Clafoutis recipe | Epicurious.com

butter, melted

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.

Vegetarian Chili With Winter Vegetables

recipe simmered pintos

grapeseed, sunflower or canola oil

Top 40 kosher recipes from across the web

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The most viewed kosher recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chewy Fruit & Oatmeal Bars