The Shiksa in the News
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Baked Eggplant Sandwiches
Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden. Low carb and gluten free options. Read More
Roasted Portobellos & Asparagus with Goat Cheese Sauce
Simple vegetarian entree or side dish recipe with roasted asparagus, portobello mushrooms, creamy goat cheese sauce and pine nuts. Kosher, Dairy Read More
Greek Yogurt Apple Streusel Cake
Greek Yogurt Apple Streusel Cake, a simple, moist loaf cake with lots of cinnamon, a sweet, nutty streusel topping, and a pretty white icing glaze. Read More
Nova Lox Benedict
Learn to make kosher eggs benedict with smoked salmon Nova lox, poached eggs, and homemade lemony hollandaise sauce. Breakfast, brunch, brinner Read More
Showing entries from: Book Reviews
Tori’s look at some of the amazing cookbooks and culinary guides out there.
Tilly’s Pastelles
A Sephardic recipe from Greg Henry’s new cookbook, Savory Pies – Meat hand pies with egg, parsley, and herbs sprinkled with sesame seeds. Kosher Read More
Ree’s Lemon Blueberry Pancakes
Lemon Blueberry Pancakes Recipe from Ree Drummond’s new cookbook, “The Pioneer Woman Cooks – Food From My Frontier.” Breakfast, Brunch, Dairy. Read More
Book Review: The Kosher Guide to Imaginary Animals
Read about and win Ann and Jeff Vandermeer’s “Kosher Guide to Imaginary Animals” by discussing which mythological fantasy creatures are kosher. Read More
Book Review: Kosher Nation
The dietary laws found in the Torah have influenced the way Jews eat since Biblical times. These laws, known as kashrut, are the Biblical mandates required for making food kosher, or ritually pure for Jewish consumption. The degree to which … Read More
