Kosher/13 recipes

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Great accompaniment for albondigas or pork roast.

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Pumpkin Scones with Two Glaze recipe

Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.

No frying or splatters! Use a mini-muffin pan for an easy way to make perfect meatballs every time.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

This is the best turkey burgers I have ever tasted, absolutley delicious.

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.

Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

The steak was marinated overnight with the wet paste, which not only added tons of flavour to the steak, but also softened up the meat. It didn't take long to grill it. Then we just simply let it rest for about 10 minutes, which is the crucial part of cooking any meat. This step allows meat to rest, and lock all the juice inside the meat when you slice it.

My slightly sweet version of a classic.

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.