Pareve

recipe
Sage Kitchen’s Spiced Israeli Couscous

We love this recipe all year round but it’s never more appropriate than on Tu B’Shvat. The mix of dried fruits and nuts gives a great texture to the couscous but more importantly fulfills a...

2/8/2017
recipe
Sage Kitchen’s Apricot-Fig Jam

This is an easy-to-make recipe that goes a long way: use it to marinate a whole chicken, spread it on a cracker and pair with cheese or just eat it out the jar with a spoon! We use this jam on our...

2/8/2017
recipe
Tuscan Biscotti

On Tu B'Shvat

2/8/2017
recipe
Seven Species Challah

To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley....

2/6/2017
recipe
Quinoa and Red Lentil Burgers

Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.

1/11/2017
recipe
Quick Quinoa Paella

Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice...

1/11/2017
article
Pareve ‘Nutella’ And Other Must-Try New Kosher Foods

SECAUCUS, N.J. (JTA) — At Kosherfest, the world’s largest kosher trade show, Yiddish and Hebrew is heard alongside English. Some 6,000 kosher-food insiders packed the massive hall, chatting,...


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11/17/2016