Kim Kushner

Kim Kushner is the author of best-selling kosher cookbook, The Modern Menu, which features recipes for elegant, artful dishes using accessible ingredients. Kim is currently working on her latest cookbook, The New Kosher (Weldon Owen, August 2015).
Recipe: Lamb Chops with Pesto Croute
This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so part of the bone is exposed. Frenching the chop makes it cleaner, and let’s call it fancier — almost like a lamb lollipop, if you will! Your butcher can do this with the quick swipe of a knife; asking him or her to do this makes fast work of this simple-to-prepare dish. Croute simply means “crust” in French. Fancy.
Mar 5, 2021
A Modern Passover Menu Made with Fresh, Seasonal Ingredients
When it comes to Passover, too many of us focus on the restrictions, what we can’t eat, the ingredients we can’t use, and all of the stress that comes along with it. Passover cooking does not need to translate to panic cooking! Over the years, with lots of trial and error, I have finally mastered what it takes to put together the perfect Passover meal.
May 29, 2019
Recipe: Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.
May 1, 2019
Recipe: Gingery Roasted Butternut Squash & Sweet Potatoes
Every time I serve this dish, my guests ask: “What is this?” The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. I like to make it in the morning, and keep it in the oven all day long. Your house will smell so good that you’ll want to make it over again and again. This recipe makes a lot of food, which is great!
May 1, 2019
Recipe: Cinnamon-Hazelnut Pavlova with Coconut Cream
Once you get the hang of the pavlova technique, making them is really a joy. This dessert is like a work of art, and has all the essentials I think a dessert should have. The glossy meringue shell is crisp and rich, the cream topping is soft and delectable, and the exotic fruit adds the perfect dose of color and flavor. Use your favorite combination of fruit — I have made some suggestions in the recipe below.
May 1, 2019
Recipe: Dark Chocolate Bark with Pistachios, Rose Petals & Walnuts
I am always looking for a show-stopping dessert that will wow my company, and this recipe does just that. A sheet of silky chocolate bark — sprinkled with crushed bright green pistachios, light pink rose petals, and neutral walnuts — broken by hand or with a wooden mallet. It is beautiful, delicious, and fun to eat. And believe it or not, it’s also really easy to make!
May 1, 2019