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Beggar’s Purse With Spinach and Artichokes (dairy)
This delicious dairy appetizer is perfect for those planning a dairy Purim seudah. Like many Purim recipes, the ingredients are hidden inside, just like the miracle of Purim itself. To make this dish...
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Sweet Potato and Leek Kreplach with Corriander
Is that hamataschen in my soup? Nope, it’s kreplach! This delicious pareve or dairy kreplach is a warm and welcome addition to a Purim seudah. Like many of our Purim recipes, the filling is hidden like...
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Bay and Cumin-Scented Lentil Salad
The Midrash says that Queen Esther only ate seeds and legumes while she was living in the palace, to ensure that her Kashruth remained intact. To that end, we offer you a delicious and decadent spiced...
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Coconut Macaroons
Here’s a super reliable recipe for the classic Passover treat; the coconut macaroon. Procedure for dipping them in chocolate is included as well. It was developed by our resident baker extraordinaire,...
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Molten Chocolate Volcano Cakes
This recipe was developed by our resident baker extraordinaire, Lynn Kutner and is excellent for Passover. Lynn teaches our class on Passover desserts as well as many other classes on baking, desserts,...
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Nut Meringues for Fruit Torte or Dacquoise
These delightful Italian meringue layers are baked on a parchment-covered baking sheet. Trace two 8-inch circles on the paper with a pencil, and then turn the paper over. You may either pipe the...
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Chocolate Nut Mousse Torte for Passover
This recipe was developed by our resident baker extraordinaire, Lynn Kutner. It makes an exceptionally moist, non-gebrokts, really different kind of Passover cake. It takes a little work, but it’s...
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Grandma Fanny’s Orange Lemon Sponge Cake for Passover
This incredible non-gebrokts recipe was developed by Lynn Kutner, our resident baker extraordinaire from a recipe her grandmother used to make during Passover. Lynn teaches our class on Passover...
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Salmon Pasta Salad
Ingredients 1 12 oz box bowtie pasta (reserve 2 tbsp cooking water) 2 slices leftover salmon (see note) 1/2 c peas, thawed 1 small red onion, diced (about 1/4 cup) zest of 1 lemon juice of 1 lemon 2...
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BombeBasticks Ice Cream Drumsticks
Ingredients 12 oz. semisweet chocolate ⅓ cup coconut oil 8 – 10 waffle cones (with flat bottom) 2 pints chocolate ice cream ½ cup rainbow sprinkles or other garnishes (including Rice Krispies, chopped...
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Torta Di Mele
The traditional apple cake gets an Italian makeover in this recipe thanks to a healthy dose of Amaretto and a sprinkling of pine nuts. It’s a classic Italian preparation and a super simple way to make...
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Ratatouille
Ingredients: Onion, Spanish medium dice 3 ounces Garlic minced 2 cloves Olive oil 1.5...
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“Gabila’s” Style Potato Knish
Developed by Lynn Kutner Ingredients 2 1/2 cups AP flour 3/4 teaspoon salt 1-1 1/2 teaspoons turmeric(I used 1 1/2)—optional 2 eggs 1/2 cup tap water 2 Tablespoons oil 1 ½ pound Idaho or Russet...
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Shitake, Beef & Barley Soup
Ingredients Shiitake mushrooms 3/4 oz if dried, 3 oz if fresh Stew beef cut in small diced 1 1/4-pound Olive oil, divided...
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Nut-Crusted Salmon with Creamy Chrain Sauce
The Aussie Gourmet, Naomi Nachman, shares one of her “best-selling” fish recipes. The marriage of flavors and textures between the creamy-chrain-kick and the crunchy, salty, and sweet nut mixture makes...
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Shiitake Mushroom & Apricot Stuffing for Passover (gebrokts)
From CKCA instructor Chef Avram Wiseman, this is not your average stuffing recipe. The combination of shiitake mushrooms, dried apricots and dill makes for a most unique flavor profile and will greatly...
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Passover Tropical Quinoa & Mango Salad
With this year’s exciting addition of Quinoa to Passover’s cooking options, we are honored to share CKCA instructor Chef Naomi Ross’s recipe for Tropical Quinoa – Mango Salad! Quinoa is a South...
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Lemon and Rosemary Infused Roasted Chicken
This succulent roasted chicken recipe lends itself to being stuffed. If preparing for Passover, try our Shiitake-Apricot Stuffing. If you decide to stuff the chicken, allow for extra roasting time...
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Feta Cheese and Potato Fritters
The recipe is shared by Chef Laura Frankel of Wolfgang Puck Kosher Catering and Chicago’s Spertus Institute of Jewish Learning. Yield: 6 Servings Ingredients: 1 large russet potato, shredded (squeeze...
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Tomato Gazpacho
The recipe is shared by Chef Laura Frankel of Wolfgang Puck Kosher Catering and Chicago’s Spertus Institute of Jewish Learning. Yield: 4 servings Ingredients: 4 large, plump, juicy garlic cloves kosher...
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