For Jewish cooks all over the world, the search for Passover recipes usually means shelving your favorite cookbooks for a week or two. But we have good news for all of you fans of our latest hit cookbook, Secret Restaurant Recipes. Authors Leah Schapira and Victoria Dwek have compiled a handy list of 39 favorite recipes from this fantastic book – so you can keep cooking those favorites all through Pesach!
With Pesach around the corner, ArtScroll is here to help with your menu planning!
ArtScroll’s selection of Passover cookbooks have sold nearly 100,000 copies, so you know they’re great, that their recipes work, and people turn to them again and again. Here are five great sample recipes to enjoy over the holiday. Even though these recipes are Kosher for Pesach, you’ll probably turn to them all-year-round! Make sure to pick up a copy of Passover by Design, Passover Made Easy and A Taste of Pesach for hundreds more delicious menu options.
Scroll down for five delicious recipes…
Recipe from A Taste of Pesach By Yeshivah Me’on HaTorah
Recipe from Passover Made Easy by Leah Schapira and Victoria Dwek
Recipe from Passover by Design by Susie Fishbein
Recipe from A Taste of Pesach by Yeshivah Me’on HaTorah
Recipe from A Taste of Pesach by Yeshivah Me’on HaTorah
Looking for even more Passover recipes? Click here for last year’s free recipe downloads.
Did you enter our giveaway yet? There’s a double haggadah giveaway happening right now. Click here to enter.
With Purim coming up in just a few weeks, Jewish cooks from all over the world are eagerly preparing their purim
Whenever you’re cooking, whether it’s for a Jewish Holiday, a weeknight supper, or anything in between, you’re bound to find the recipe you’re looking for in one of ArtScroll’s top-of-the-line Kosher cookbooks. With Purim coming up in just a few weeks, we figured it’s a good time for the Official ArtScroll Blog to share one of those fabulous recipes: Savory Hamantashen from Fresh and Easy by Leah Schapira. Traditional sweet hamantashen are great, but these Savory Hamantaschen, with their delicious dipping sauce, make a great appetizer for your Purim Seudah!
Recipe from Fresh and Easy Kosher Cooking by Leah Schapira. Copyright ArtScroll/Mesorah Publications.
4 (10-inch circles) frozen malawah dough
2 tbsp honey
3 cloves garlic
1 full tbsp salt
2 tbsp soy sauce
2 tbsp apple juice
3 chicken cutlets, cubed
¼ cup red bell pepper, finely diced
oil, for frying
Apricot Dipping Sauce
1 cup apricot jam
2 tbsp mustard
2 tbsp soy sauce
1 tbsp honey
- In a medium bowl, combine honey, garlic, salt, soy sauce, and apple juice. Marinate chicken in mixture for a minimum of 30 minutes. Add the diced red pepper.
- Remove malawah dough from freezer to begin defrosting.
- When dough has slightly defrosted (approximately 10 minute after removing from freezer), use a cookie cutter to cut out 2º-inch circles. Defrost circles for an additional 5 minutes. Using a rolling pin or pressing down with your hands, roll the dough circles slightly until they are 3Ω inches wide.
- Place a heaping teaspoonful of chicken mixture into the center of each circle. Pinch the edges together to form a hamentash.
- Heat a thin layer of oil in a skillet or frying pan. Add hamentashen to pan, filled side down. Fry over medium-low heat for 10-12 minutes, flipping halfway through or until golden (the heat needs to be low enough so the chicken is cooked before the dough browns).
- To prepare dipping sauce, add all ingredients to a bowl and stir to combine thoroughly.
- Serve hamentashen warm with dipping sauce.
It’s the cookbook everyone’s been talking about:
Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
The finest restaurants. The most talented chefs. The most delicious food. All in your kitchen.
Want to recreate the popular dishes from your favorite Kosher restaurants? Get your copy of Secret Restaurant Recipes and discover the secrets of the world’s best kosher chefs.
- Dozens of family-friendly recipes for any day of the week
- Exquisite full color photos for every dish
- Secret techniques & cooking tips direct from the chefs
- Complete menus for your special occasions and holidays
Recreate the recipes of… • The Prime Grill, New York City • Soyo, London • Trattoria Haba, Jerusalem • Pizza Pita, Montreal • Café Rimon, Jerusalem • My Most Favorite Food, New York City • Wolf & Lamb Steakhouse, New York City • Etc. Steakhouse, Teaneck • The Urban Grill, Mexico City • Red Heifer Steakhouse, Jerusalem • Reserve Cut, New York City • Citron & Rose, Philadelphia • Basil Pizza, Brooklyn • Milk Street Café, Boston • Mocha Bleu, Teaneck • Darna, Panama City • Milt’s BBQ, Chicago • Gam Gam Kosher, Venice • Tierra Sur, Los Angeles • Java Café, Toronto & dozens more
Be the first to own this magnificent new cookbook – enter to win a pre-release copy!
To enter, comment on this post with your favorite restaurant dish.
Giveaway ends 11/5/14.
**Giveaway ends on Wednesday, November 5th at 11:59 pm eastern time. Prize can be shipped within the USA. Winner will be notified via email and will have 48 hours to respond. Valid email address must be provided to claim prize. Limit one entry per person.
Treat your family and guests to a magnificent meal with six free recipes from ArtScroll’s best-selling cookbooks. Scroll down for free downloadable recipe cards, or click the images below to view the individual recipes larger on your screen.
We’re excited to announce the forthcoming addition to ArtScroll’s best-selling collection of cookbooks:
Secret Restaurant Recipes: from the world’s top kosher restaurants
Release date: 11/14/14. Click here to pre-order your copy.
This innovative new cookbook is like nothing you’ve seen before. Veteran kosher food writers, Leah Schapira and Victoria Dwek take you on a global culinary tour of over 70 top kosher restaurants from all over the world. They’ll introduce you to the restaurants, the cuisine, and the chefs who produce the food. This book is filled with over 80 recipes, plus tips, tricks and techniques from acclaimed chefs. With recipes for special occasions and every day meals, all of which have been adapted for home use by Leah and Victoria, this book will soon become your new favorite.
Keep on checking The Official ArtScroll blog as we’ll be sharing behind the scenes information, author interviews, and giveaways. In the meantime, we’re giving an exclusive, pre-release recipe to our readers. To further assist in your Succos meal planning, we’ve put together an entire menu from ArtScroll’s extensive cookbook collections – available as a free download!
Scroll down for free downloadable recipe cards, or click the images to view the individual recipes larger on your screen.
Appetizer: Teriyaki Salmon Skewers from Fresh and Easy:
Soup: Winter White Soup from Kosher by Design Entertains:
Main Course: Braised Short Ribs from the forthcoming Secret Restaurant Recipes:
Side: Silan Roasted Sweet Potatoes and Leeks from Kosher by Design Cooking Coach:
Side: Pecan, Basil and Green Bean Salad from Starters and Sides Made Easy:
Dessert: Cappuccino Mousse from Kosher by Design Teens and 20-Somethings:
Click here to preorder your copy of Secret Restaurant Recipes.
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With Rosh Hashanah just two weeks away, many of you are probably cooking and baking for Rosh Hashanah, or at least thinking about your holiday menus. Well, with over 15 popular kosher cookbooks under our belts here at ArtScroll, we’re … Continue reading
Stumped by dairy menu planning for the 9 days? Dairy Made Easy is here to help.
During the nine days of mourning prior to the fast day of Tishah B’Av, it is traditional to abstain from eating meat and chicken. It can be a challenge to cook vegetarian for over a week, but with Dairy Made Easy, this task is easier than you think!
Dairy Made Easy by Leah Schapira and Victoria Dwek showcases over 60 dairy recipes, from breakfast favorites like cheese pancakes to suppertime classics like pizza and pasta. Here’s an easy and family friendly recipe to put on your menu: Creamy Cajun Penne. Click here for more dairy recipes from the Made Easy cookbook series.
Cajun Creamy Penne
Recipe from Dairy Made Easy by Leah Schapira and Victoria Dwek. Reproduced with permission from the copyright holders: ArtScroll/Mesorah Publications LTD.
¾ lb penne
2 Tbsp butter
2 plum tomatoes, diced
¼ tsp paprika
¼ tsp chili powder
½ tsp cayenne pepper
½ tsp garlic powder
2 scallions, diced
1¾ cups heavy cream
½ tsp kosher salt
¼ tsp coarse black pepper
- Prepare pasta according to package directions.
- Meanwhile, prepare the sauce: Melt butter in a sauté pan over medium heat. Add tomatoes and sauté over high heat for 4-5 minutes. Add paprika, chili powder, cayenne pepper, and garlic powder. Add scallions and heavy cream; cook an additional 3-4 minutes.
- Add pasta to cream, a little at a time, and toss to coat. Season with salt and pepper.
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Scroll down to the end of the post for instructions on entering a giveaway for a free copy of Kids Cooking Made Easy!
This summer, keep your kids busy in an educational and fun way: introduce them to the kitchen!
My mother always said that hungry children are cranky children. Bored, hungry, cranky…these are the less exciting aspects of having children on vacation for three months. But we have a solution: introduce the kids to the joys of cooking with Kids Cooking Made Easy!
There’s a great educational aspect to cooking and following a recipe. As explained by the authors, Leah Schapira and Victoria Dwek. “Kids Cooking Made Easy is a picky eater solution,” says Victoria Dwek. “Kids either become more open-minded when they see how something is prepared, or they learn to prepare their own favorites.” Aside from kitchen skills, learning to cook has hidden educational benefits. As Leah Schapira points out, “Children learn about math and fractions when following a recipe.” They also learn to read and follow instructions – all while having a good time!
Chock full of exciting summer recipes such as Teriyaki Beef Sticks, Peach and Mango Salad and Creamsicle Sorbet and fun crafts and edible activities such as Edible Sand Art and Homemade Button Candy, this book will be a delight for your children and a lifesaver (or at least sanity saver!) for you.
Click here to purchase Kids Cooking Made Easy.
Here’s a sample recipe for you and your kids to enjoy. Make sure to scroll past the recipe for a chance to win a copy of Kids Cooking Made Easy!
Click image to enlarge, or click here to download a printable version of Teriyaki Beef Sticks
To enter the giveaway for a copy of Kids Cooking Made Easy:
Comment on this post telling us: What is the first dish you remember cooking?
**Giveaway ends on Friday, July 11th at 11:00 am eastern time. Winner will receive one copy of Kids Cooking Made Easy. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person.
**Last day to enter for your chance to win a complete ArtScroll Talmud – valued at $2999! Click here for your free entry!**
The latest release in our Made Easy cookbook series, Dairy Made Easy, is just in time to help you prepare your dairy meals for shavuos. To help you get started, we’ve prepared a sample menu, compiled from all four Made Easy cookbooks.
You can print the PDFs by clicking the links below, or you can scroll down for image files of the recipes. Make sure to read our helpful tips from the authors and the handy make-ahead and freezer guide!
Menu (Click the links for a downloadable PDF):
Make ahead and freezer friendly food guide:
Many of the recipes in Dairy Made Easy can be made ahead, making your Yom Tov prep much easier. Here is a list of make-ahead tips and instructions.
- Many appetizers that get fried such as Arancini Balls (page 28) and Broccoli Spring Rolls (page 30) can be prepared ahead and frozen, then fried fresh.
- Pizza doughs, such as the Bistro Style Pizza Dough (page 70) and the 30 minute Thin Crust Pizza Dough (page 72) can be prepared ahead and frozen, then defrosted before using.
- For the Roasted Veggie Galete (page 36), let it thaw completely before rewarming. If you try to reheat it straight from the freezer, the dough will thaw much faster than the veggies.
- Herbed Pull Apart Bread (page 79) can be prepared completely and frozen. Reheat before serving.
- Many blended soups, such as the Cauliflower and Lemon soup (page 50) and the Broccoli Cheddar soup (page 46) freeze nicely.
- To prepare the Baked Roasted Veggie Pasta (page 94) ahead, make each component separately and reheat them together just before serving.
- Pasta sauces (see chapter on pasta, starting on page 82) can be frozen up to a month. Cook the pasta fresh, and warm up together with the sauce.
- All desserts in Dairy Made Easy (other than Peanut Butter Crème Brule) can be frozen fully prepared.
- Three Cheese Quiche (page 34) can be frozen after baking and reheated just before serving.
- Calsones (page 90) freeze nicely. When you defrost them, leave uncovered for a crunchy dish, or cover it while reheating for a softer dish.
- Salad dressings can be made up to a week in advance and stored in the fridge.
Holiday Cooking Tips from Leah and Victoria:
There will be enough pastries to go around. Instead, prepare and serve a couple of (easy-to-make-ahead) frozen desserts. Shavuos signals the beginning of summer, and everyone will be appreciative when you bring refreshing treats out from the freezer. I’m making Strawberry Cheesecake Ice Cream (from Dairy Made Easy) in little mason jars and Rice Krispie Ice Cream Sandwiches (from Kids Cooking Made Easy) for the kids. – Victoria Dwek
Even if you’ll be preparing your meals fresh, get as many components as you can out of the way in advance. For example, prepare your salad dressings in advance. Balance your menu with items you can prep ahead, like Arancini balls (fry fresh!) and quick to assemble sides like cauliflower garlic bites. – Leah Schapira
Print or Share the Recipe Cards:
Here in the ArtScroll offices, we are so excited about our newest cookbook release, Dairy Made Easy! For weeks now, we’ve been drooling over the mouthwatering images in the book, and discussing which recipes we’re craving for supper. Now that the book has finally been released, we are excited to share it with all of our readers!
We took a few minutes to sit down with the authors to discuss their newest book.
Scroll past the interview for your chance to win a copy! Winner has been announced!
Interview with Leah Schapira and Victoria Dwek:
Q: What is your favorite recipe in Dairy Made Easy?
Leah: My favorite definitely needs to be the Sweet Chili Fries and the pizza. Oh, I also love the Arancini and the Grilled Avocado Sandwich. Did you say one favorite?
Victoria: I have to pick a dessert. The Strawberry Cheesecake Ice Cream gets served the most often at my table because it works well as either dairy or parve. But my personal favorite? The Tres Leches Cake. I can usually resist cake. Not that one.
Q: Can you tell us any funny or interesting stories that happened while you were working on Dairy Made Easy?
Victoria: My brother and sister-in-law told me that they used to go to a restaurant in Brooklyn NY, just to order the ziti, which they said was the best ziti ever. I was so curious. What could be so special about ziti? Since the restaurant closed down awhile ago, I had to network to find out who had owned it. Then, network some more to get his phone number, along with the former chef’s phone number. I called Chef John constantly. He’d usually ignore my call and send it to voicemail. When he finally picked up and I asked if he could share his ziti recipe, he said, “What? Something so simple? How about a nice fish?” No!! I wanted that ziti. When he finally shared it (after I called him a few dozen more times), and I made it, I wasn’t in love. And my brother and I figured out that it must have been his secret sauce that made it so good.
Q: Can you tell us more about the process of testing/developing the recipes?
Leah: We tend to forget those exhausting days of our lives! Otherwise we wouldn’t write more books. Kidding aside, we live in fear that the recipes aren’t foolproof enough, so we re-test and retest until we can make each recipe in our sleep and until our families don’t want to eat it even one more time (that’s what neighbors are for).
Q: What made you decide to write a book of dairy recipes?
Leah: When we asked random friends and woman what they cook for dairy dinners, they all said the same thing: baked ziti. We realized we all (us included) wanted more options.
There are so many times during the year that we are stumped for new dairy recipe ideas … daily breakfast and lunch, luncheons and brunches, dairy dinners, Shavuos, the Nine Days, shalosh seudos, and Motza’ei Shabbos.
Q: Were there any recipes that were left out of the book? Why?
Leah: Painfully, we had to cut out lots of desserts. After all, it’s a diary book and not a dessert book. When we realized that to balance out the book we couldn’t include more than a dozen sweet things, we almost convinced ourselves that cheese buns are a breakfast item so that we would be able to include more desserts in the book (alas, the cheese buns are back in the dairy book’s dessert section).
Victoria: I still miss those vanilla molten cakes. I’m a vanilla fan and Leah is a chocolate fan, so I couldn’t win that battle. I would only let Leah cut them if she promised me we’d include them in another book.
Q: Last question: what’s next?
Leah: Our next book is almost ready and we’re in love with it: Secret Restaurant Recipes. We gathered a collection of recipes from kosher restaurants all over the world. Name your favorite restaurant and we’ve got a secret restaurant recipe from them.
Victoria: It’s so fascinating to learn what techniques and ingredients chefs use to prepare their most popular dishes. The recipes are very different than what we’d ever think of…and so awesome!
Leah: As for our next after that, we’re open to ideas. Suggest our next cookbook topic and it may just be the one we write!
Congrats to Shaindy on winning Dairy Made Easy!
To enter the giveaway: Comment on this post telling us: what is your favorite dairy dish? OR Tell us what topic you’d like the next made easy cookbook to be on! **Giveaway ends on Thursday, May 8th at 11:59 pm eastern time. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person.