Top kosher blogger showcases trendy, modern and bold recipes that everyone will love!

Today kosher food is spicier and bolder than the food most of us grew up eating, with an emphasis on fresh and seasonal ingredients, less processed foods and healthier non-dairy alternatives. From the creator of world-renowned kosher food blog, Busy in Brooklyn, Chanie Apfelbaum, makes her cookbook debut with Millennial Kosher: Recipes Reinvented for the Modern Palate (Artscroll/Shaar; April 2018), a collection of modern, cultural, trendy, and bold dishes that reflect her passion for reinventing traditional foods with a modern vibe.

For Apfelbaum, the millennial kosher kitchen is one in which food is reinvented and reimagined in new and exciting ways. It includes dishes that are influenced by international cultural cuisine and not limited to, but inspired by, kosher guidelines. Millennial kosher ingredients are healthier and more vibrant than ever before. Yesterday’s margarine is today’s coconut oil, bone broth is the new chicken soup, and the onion soup mix of our youth is replaced with umami-rich porcini mushroom powder.

Apfelbaum believes that "putting your own spin on classic dishes puts the fun back into things, and you’ll look at food as more than just a means to satiate others, but as an expression of yourself and your creative spirit."

Millennial Kosher provides home cooks with over 150 innovative recipes for everyday and holiday meals and beautiful color photos for every dish. The Meatless Meals section offers dairy-free and vegetarian options. There is also a Guide to Kosher Meat cookery, Comprehensive tools and an ingredient list. Recipes run the gamut from Breakfast & Brunch, Appetizers, Soups, Salads & Spreads, to Fish, Poultry, Meat, Dairy, and desserts. Some of the delicious recipes include:

Apfelbaum believes there is still a place for the kosher comfort foods of our youth but for now it’s time for Millennial Kosher.

For Mother’s Day or any day, try one of these recipes from Millennial Kosher:

PAREVE ¦ YIELDS 3 SERVINGS

2 cups marinara sauce

1 tsp sriracha

1½ cups water

2 (3-oz.) packages ramen noodles, flavoring packets discarded

6 eggs

2 scallions, sliced

1 tsp toasted sesame seeds

1. In a skillet, bring marinara sauce, sriracha, and water to a simmer. Add ramen noodles; cook until noodles start to soften, about 2 minutes. Flip noodles; continue to cook until the block of ramen loosens, another 2 minutes. (Don’t worry if they are not cooked through; they will continue to cook along with the eggs.)

2. With a spoon, make a well in the sauce. Crack an egg into a small bowl; gently slide it into the well. Repeat,

one by one, making wells and sliding in remaining eggs. Cover the skillet; cook until egg whites are set, 4-5 minutes. Garnish with scallions and sesame seeds. Serve immediately.

DAIRY ¦ YIELDS 4 SERVINGS

5 oz. frisée o

r arugula

1 cup sliced strawberries

½ cup blueberries

1/3 cup candied pecans

½ small red onion, thinly sliced

1 cup crumble

d feta cheese

1/3 cup light olive oil

3 Tbsp lime juice

2 Tbsp honey

½ cup packed fresh basil leaves

salt, to taste

pepper, to taste

1. Prepare the dressing: Place oil, lime juice, honey, basil, salt, and pepper into a blender or food processor; blend until smooth and creamy.

2. Spread the frisée on a platter; top with strawberries, blueberries, pecans, red onion, and feta. Drizzle with dressing before serving.