Dinner for Two

dinner2b Dinner for Two


We invited famous Chefs to share their favorite dinner for two recipes to add some spice to the tables of couples awaiting blessings. Many of these recipes can easily be doubled or tripled for a family-sized meal.

We'd like to invite you to submit your favorite recipes for publication in the Kosher Recipes section of our site as well.




Dinner for Two Menu
from Culinary Kosher


I grew up in New York and I now live in Yerushalayim with my large family of very hungry children. I like cooking but I definitely enjoy baking more and I often prepare the dessert portion of any Shabbos meal first. I guess it is in my blood since my grandfather had a bakery in Germany and even went to Vienna to take lessons. As busy as I am with this site , I am still a full time mom first. I didn't anticipate how much work this would be, but I have to say that I am enjoying the challenges.  Come join us for some great recipes and fun!

Yael Weiser


Moroccan Chraimi Fish


Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen. Israelis affectionately called this dish chraimi, insisting that’s what Moroccans call it. (Hello! Never heard of the word in Morocco! Something probably got lost in translation . . .) This is precisely the kind of dish where preserved lemon makes all the difference: You should always have them on hand, as they are heavenly in this and many other dishes. Please note the dish has no added salt as the preserved lemon is enough to season it. No preserved lemon? Substitute 1 thinly sliced lemon, and be prepared for a dish 90 percent as good.
Any thick firm fish will be suitable in this dish. My daughter Bella asked me to make sure I don’t forget to recommend using diced mock shrimp too, her favorite.




A few years ago, my husband and I were strolling on La Place des Vosges in Paris. At the outdoor terrace of one of those lovely restaurants sheltered under the arcades, there was a middle adged couple seated in front of their meal: a pot-au-feu, beautifully presented in a red Le Creuset pot. She was pouring the broth, he was pouring the wine. Their eyes and smiles were serenely fastened on each other, their glasses clinking. A perfect moment, for them as well as for those who encountered them. I had always known pot- au-feu as a family dish. Now I considered it with renewed respect: It may well be lovers’ food. OK, older lovers’ food, but that’s my team, so don’t knock it!

Literally, “pot-au-feu” means pot on the fire, to illustrate the fact that the whole meal cooks unhurriedly in one pot, filling the house with its heavenly aromas. The traditional serving ritual which surrounds the serving of the pot-au-feu is sure to be as satisfying as the taste of the finished dish. This is also a perfect crockpot recipe. For those of you avoiding beef, simply replace it with turkey parts (thighs, wings and necks), and add salt to taste, 2 cups red wine, and 1/4 cup olive oil to the pot.