534 kosher recipes

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Hot and spicy roasted almonds tossed in butter, Worcestershire sauce, cumin, cayenne, and garlic powder, then finished with coarse salt. An addictive bar snack ready in 30 minutes.

Chimichurri sauce: fresh herbs and garlic pulsed with olive oil and vinegar into a punchy, garlicky green sauce. The classic Argentine condiment for grilled steak, chicken, and vegetables.

Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.

Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.