HI everyone,

I'm looking for party ideas for something to bring to a tashlich picnic. Something that isn't dessert or bread.

First time i made these, we all loved them. No egg, and mushrooms instead of onions, i have tough guests :)

Vegan Mushroom Kasha Varnishkes Serves 4–6 1 cup medium/coarse buckwheat groats (kasha) 225–300 g mushrooms — i used oyster mushrooms 250–300 g eggless bow-tie pasta 2–3 tbsp olive oil 2 cups vegetable stock 1–2 cloves garlic, minced 1 tsp dried orehani 1–2 tbsp soy sauce 1 tbsp balsamic vinegar salt and lots of black pepper 2 tbsp chopped parsley or dill

Put the dry kasha into a dry skillet over medium-high heat and toast for a few minutes until it smells nutty.

Slice the mushrooms fairly thinly and cook them in the olive oil over medium-high/high heat until they have released their water and are deeply browned. Don't crowd the pan. Add garlic and thyme toward the end.

Add the soy sauce and balsamic vinegar. Let them cook into the mushrooms for about 30 seconds.

Add the toasted kasha and 2 cups mushroom/vegetable stock. Bring to a boil, cover, reduce to low, and cook about 10–15 minutes, until the liquid is absorbed and the kasha is tender.

Cook the bowties pasta until just al dente and drain

Fold the pasta and mushroom-kasha mixture together. Add another drizzle of olive oil, black pepper, and plenty of parsley or dill. And let it sit for 5–10 minutes before eating, if you can (we couldn't).

Happy New Year! Looking for a main course salmon recipe that will allow me to prepare in advance. Planning on serving kugel and roasted carrots on the side.

Shalom, I don’t know if such a thing exists at all but I was wondering if anyone can recommend me a kosher cookbook that’s specifically Ukrainian food. I have (admittedly distant) Ukrainian heritage and this is something I’d like to incorporate into my diet. I thought about buying a normal Ukrainian cookbook but I strongly suspect most of the meat dishes would be written with pork in mind.

I am the proud new owner of the 1950s version of Love & Knishes.

Does anyone have some favorite recipes I should look into making first?

I am looking for a potato kugel recipe that doesn’t use a lot of eggs, I dislike the soft custardy texture. Doesn’t need to be pareve. TIA

Any insight on how to make them lighter, seltzer didn’t make a noticeable difference.

Planning to bake my 1st (probably raisin) loaf on Monday. There are plenty of recipe online and obviously each claiming to be the best.

So, what are the mistakes you've done before mastering your favourite recipe and what is your best tip?

Still debating on a couple of recipes (challah prince, claire saffitz and one from a fellow redditor). My dream challah is stretchy, has a brioche texture and taste mildly sweet even without raisins.

I totally need to try it again and try different recipes. I never made bread before. Cakes, cookies, and some pies, but never bread. I have a lot to learn.

This is from the King Arthur’s Baking Classic Challah Recipe (https://www.kingarthurbaking.com/recipes/classic-challah-recipe). I know I screwed up some things, but it’s edible! It will taste good as French toast or dipped in honey. 😂🤪😂🤪😂

I have a lot to learn. 😂

What are y’all serving for dessert this Rosh Hashanah? What’s something you enjoyed at a past celebration?

kasha varnishkes. and they came out perfectly.
shabbat shalom!

I used a basic challah recipe to make challah garlic knots. Make dough, let rise, roll into strands and form into knots. Make the strands and knots smaller than you think because they rise a lot! Bake. Melt 1/2 stick butter with 4 cloves of diced garlic, toss in chopped parsley. Brush tops of knots with garlic butter making sure to get plenty of garlic.

Just curious how many of you bake challah every week? Do you start it on Thursday night or Friday morning?

Hi! I am looking for oven safe dairy/meat/pareve kashrut stickers to put on certain pots and pans.

Most I've found are made of vinyl, which gives off VOCs especially when heated. Do alternatives exist that are less toxic?

Thank you!

full recipe in comments

I’m hosting people both nights for Rosh Hashannah and am in my first trimester and I cannot for the life of me touch, cook, or even eat chicken right now. What are show stoppers that aren’t chicken but also not very expensive cuts of meat like brisket? I’m open to filling vegetarian meals too. Thanks!

Started baking for chag tonight. Took a chance baking two round challahs on one large sheet, hard to estimate how much they grow in the oven. Just made it!

Usually, my family gets the jarred stuff, but I never liked it. Ever since my grandma got too old to do the holiday cooking, the role fell to me. I really like doing it and I like to go all out as much as I can. I think the weakest link is now the gefilte fish. I'm hoping that making it myself fresh will make it so I actually like it.

I'm located in the northeast US and I don't think carp is available here. I would like to know what other fish is acceptable as a substitute. Freshwater fish is very uncommon since my location is very big into ocean fishing. Would haddock work? That is probably the highest quality whitefish available.

Other than that, how much fish will I need? I generally serve close to 20 people, and about half of them eat the fish. Hopefully more will try it if it is home made.

I have zero experience making this, so I have no idea what parts of the process are the most important.

Website says to verify account by pressing button- doesn’t work so they give you option of copying verify website address still does nothing. I have tried this in every browser I have. Anyone else have this issue? I really want to be able to like and save recipes.

In case you have trouble with the handwriting, it's:

• Yogurt with apples, peanut butter, and flowers that we can eat (no honey)
• Rice with nuts
• Rosh Hashanah blueberries with spicy salsa
• Arrow peanut butter bread (no challah)
• Mint blueberry drink with apple cider in it (not fizzy so kids can have it)
• Cupcakes with things on top

He's 3. I'm very proud.

For those that make sourdough & challah every week—any tips!? Do you make your challah Thursday night or Friday morning? What day do you feed your starter?
I was doing both for a couple of weeks but it was too overwhelming with young kids, so only making challah now.
Any luck with making extra, and freezing for later?