Kosher Like Me

I never thought of KREPLACH as Purim worthy until I made these with and in my kitchen.
Of course! (head smack)
It’s another triangular food, just like hamantaschen. It’s also a way to conceal the identity of the filling, just as Queen Esther concealed her true identity in order to save her people.
Easy, traditional, scrumptious and definitely holiday worthy.
Shabbat Shalom and happy Purim. 👸 🎭👑
For recipe head to www.kosherlikeme.com and search Holidays> Purim. OR DM me and I’ll send you the link.

Citrus always slips off my radar until I’ve had my fill of Autumn apples and pears.
And then, as welcome as a sunny day in December, all shades of oranges and yellows are gathered in mounds at stores I shop when winter descends. 🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊
Here’s the simplest bitter greens and citrus salad I’ll be sharing at a NYE dinner tonite. I compose the salad in 2 bowls; the second is backup in case we finish the first. They are identical twins, with citrus, toasted cashews, dried cherries, pomegranate arils and fresh dill kept aside to avoid risking sloppy sogginess.
No amounts here. Just use the freshest bitter greens you find.
🍊🌿 🍒 🥬 🧅
Layer in a good looking bowl:
Arugula, finely chopped endive, 1/2 a thinly sliced red onion.
Collect a variety of citrus (I found Cora Cora oranges, navels, sumos, pink grapefruit and pomelos at my local ).
Supreme your citrus, using a chef’s knife to slice off top and bottom and your smallest pairing knife to trim away pith. Gently carve out each slice. Save the juice. (Supplemented with fresh OJ or tangerine juice for the dressing):
🫒 🍊 🍯
1 cup citrus juice
3 TB honey
1/2 cup citrus vinegar (CA. Meyer Lemon Bliss OR a mild golden balsamic)
1 c. EVOO
2 TB Dijon mustard
Salt and pepper
Whisk and taste. If too sweet, use a good squeeze of lemon or lime. When ready to serve, top salad with citrus slices and all of the other ingredients you held aside. Dress lightly (the citrus slices add a lot of moisture) and add more dressing as needed.
Enjoy this salad or any variation you imagine, until berry season arrives:)))

IF, by chance, you’ve had a few too many latkes…
IF, somehow, you’ve had your fill of sufganiyot (fried doughnuts)…
IF, you’re committed to celebrating the 8th and final night of Chanukah with something a lil’ unfamiliar…
DO fry up these simple APPLE FRITTERS dusted with cinnamon and sugar.
Find this EASY RECIPE (swipe ➡️) and keep on shining brightly!
TY for sharing this recipe with Northern Italian roots via . 🌍💙🕎
🍎

👩‍🍳 We’re starting the Chanukah celebrations early with a hands- on cooking class THIS Wednesday, 12/3/25 at 11AM in the beautiful pro kitchen .
🌏The theme is Global Chanukah Flavors as we take an exciting look beyond familiar potato latkes (pancakes).
👩‍🍳 On the menu:
🇲🇽 Falafel Taquitos via Mexico

🌿 Herb and Meat Latkes via Aleppo

🍩Fresh Sudanese Doughnuts via Ethiopia

🍏Apple Fritters via Milan.

Imagine your celebrations including some unexpected surprises this year. Let’s explore together! 🌎
Click link in bio to register. ⬆️
📚 Did ya know that I have an extensive Jewish cookbook collection? They are my inspiration. 📚
I’ll be referencing some of my favorite cookbooks for this class:

from Minsk to Marrakesh

If you have leftover challah (or 1-2 in your freezer stash) you now have a plan for it. 🗒️
Consider this stuffing recipe flexible; you’ll find it as you scroll through the images here.
I’ve included the precious shot of my mom and daughter in 2013 when we first created this stuffing together. Sorry for the soft focus. 📷
The headnotes will give you the backstory. 🧑🏼‍🍳
I included this dish in my pre- Thanksgiving class and the crowd loved it. 💙LMK what you think.
🦃