534 kosher recipes

Chicken salad Contessa: roasted chicken tossed with sweet grapes, toasted walnuts, and a creamy tarragon dressing. Roasting the chicken instead of boiling builds real flavor. Pile it on greens or a croissant.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

You can decorate this easy tart to look so elegant, your guests will be impressed.

Chewy, golden whole wheat pretzel bread with a hint of molasses sweetness, topped with sesame seeds and coarse salt. Just toss everything in the bread machine and let it work its magic!

A nice alternative to meat burgers, these are packed with veggies and are a good source of protein. Suitable for pan frying or grilling.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Even finicky kids will eat cauliflower with an easy creamy cheese sauce! And Mom's love how quick and easy this one dish casserole comes together.

Hearty and creamy grits in a slow cooker with corn and shrimp.

A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.

Absolutely delicious! Roasted bell pepper, salted mushrooms, and spinach are an excellent combination, which works great with crispy phyllo pastry. Serve it as a main dish or an appetizer!

The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.