Passover, Press

Passover Press

Excerpted from an article by Norene Gilletz: This article was written in 2012. Since then Kosher Cookbook has become and Twitter has become The recipe, to which Norene refers, can be found on “I first “met” Gloria Kobrin of New York on Facebook where we quickly […]

Swiss Meringue
Dessert, Parve, Passover

Swiss Meringue

  There are basically three different methods to prepare meringue: French, Swiss and Italian. Up until last week, I had been making French Meringues as beautifully explained by Jacques Pepin in his book La Technique. I ‘ve been making meringue kisses, meringue mushrooms and meringue baskets (vacherins) using this method […]


Hamantaschen Fillings

I confess, I use a prepared Poppyseed filling. Sometimes I grate a little orange zest into and sometimes I don’t. It’s delicious if you like mohn. My husband and I love it. I make the apricot and prune filling out of dried fruit. It doesn’t get easier except if you […]

Dessert, Parve, Purim


I only make Hamantaschen once a year. They are delicious triangle shaped cookies that resemble Haman’s hat from the Purim story in the Bible. Hamantaschen can be filled with fruit purée; and they can be iced and covered with sprinkles. They can also be turned into savoury hors d’oeuvres. There […]