12 best kosher cookbooks

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Kosher living tips

Discover a complete breakdown of kashrut law and tradition, as well as strategies for keeping your kitchen kosher.

Recipe variety

Cook up Trail Mix Breakfast Bars, Mustard-Spiced Roasted Potatoes, Curried Lentil Soup, Grandma Dotty’s Brisket, and more.

Shabbat meal plans

Find Shabbat meal plan ideas to use for holidays, when accommodating dietary restrictions, and more.

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Classic Hummus

Hummus is super simple to make from scratch, and the homemade version always tastes better than any store-bought container. You can easily create your own flavor variations, too. I love this creamy, rich hummus slathered on crunchy toasted bread, or as a dip with sliced carrot or roasted cauliflower—but my favorite way to eat it is on a fresh pita, one big bite at a time.

Instructions

1. In the bowl of a food processor, combine the tahini, garlic cloves, lemon juice, water, olive oil, sea salt, and ground cumin; process until smooth.

2. Add the chickpeas and puree until they are completely broken down and the hummus reaches your desired consistency.

3. Serve drizzled with olive oil and sprinkled with the za’atar and sesame seeds.

Variation Tip

You can easily create flavored hummus by adding ingredients to the hummus base—try chopped roasted beets, roasted red peppers, extra garlic cloves, or hot sauce. For spinach-artichoke hummus, add ¼ cup baby spinach leaves and ¼ cup jarred marinated artichokes. Additionally, you can top hummus with savory toppings such as spiced ground beef, thinly sliced grilled chicken, or even Shakshuka.

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The Mediterranean Way of Eating

There isn’t a single 'diet' that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.

Pan-Roasted Swordfish with Chermoula

We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.

Fava Bean and Radish Salad

These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.

Red Lentil Soup with North African Spices

The mild flavor of red lentils do not require a bit of embellishment, so we started by sauteing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.

Marinated Green and Black Olives

We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.