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Paula Shoyer

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Paula Shoyer is a French-trained chef, worldwide cooking teacher, and mother of four. She is the author of The Healthy Jewish Kitchen (2017), The New Passover Menu (2015), The Holiday Kosher baker (2013), and The Kosher Baker (2010).
Yields: One 8-inch cake, 12 servings Meringue Ingredients 4 large egg whites, at room temperature one hour ⅔ cup sugar ⅔ cup confectioners' sugar Mousse Ingredients 8 ounces white chocolate broken into 1-inch pieces 5 large egg yolks 1½ cups whipping crea...
I truly love cheesecake, especially New York style, made only with cream cheese. These minis are lower in sugar than most cheesecakes, and they are gluten-free if you use gluten-free oat flour for the crust. Ricotta cheese pumps up the calcium content. I ...
This recipe started out as one thing and then turned into something else. My plan was to coat fresh salmon with the spices that are used to cure pastrami. I rubbed my spice mix on the fish and even then I noticed that it was not very black and pastrami-li...
This is a dish that my husband, Andy, and I absolutely loved eating while living in Geneva, Switzerland-fried eggplant slices stirred into penne pasta with a garlicky tomato sauce and then covered in cheese and baked. Here is my healthier version using ba...
Serves: 8 Prep time: 15 minutes Advance prep: Dressing may be made 2 days in advance; salad may be made 1 day in advance Ingredients ⅔ cup (165ml) mayonnaise 2 cloves garlic, crushed Juice of ½ lemon ½ teaspoon teriyaki or soy sauce (optional) 2 tablespoo...
Cake Ingredients 1 ½ cups almond flour ¾ cup dark cocoa, plus 1 tablespoon for greasing pan ¼ cup coconut flour (can substitute almond flour instead) ½ cup xylitol 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup coconut cream, from c...
It may be a bit misleading to call these matzo balls, since they have no matzo in them, but they look just like matzo balls, are very tasty and good for you too. Matzo Ball Ingredients 1 pound ground chicken ¼ cup chicken stock 2 tablespoons ground almond...
Ingredients 4 ½ – 5 pounds second-cut brisket 2 tablespoons coconut oil, divided 1 tablespoon coconut flour (can be substituted with almond flour) 4 teaspoons paprika 4 teaspoons garlic powder 1 tablespoon onion powder ½ teaspoon salt ½ teaspoon black pep...
Yield: 24 pastries Prep Time: 20 minutes Cook Time: 25 minutes Storage: In the fridge for up to four days; reheat in the oven until crisp Advanced Prep: May be made 4 days in advance Ingredients 2 sheets puff pastry (1 (17.3 oz) package) 1 teaspoon kosher...
Ingredients Dough 3 large eggs 1 cup sugar ½ cup canola or vegetable oil 1 teaspoon orange juice 3 ½ teaspoons baking powder ½ teaspoon black pepper 3 cups all-purpose flour, plus extra for dusting parchment and dough Caramel Filling 1 cup sugar 2 tablesp...
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