Everything You Need to Know About Kosher Cooking
Updated: Mar. 29, 2023
"Kosher" is a Hebrew word that means "fit," as in "fit to eat." It sounds simple—but the rules about kosher cooking might surprise you.
Kosher food is food that follows Jewish dietary laws. The laws of keeping kosher, or kashrut, involve not only what you eat, but also how you eat it.
Truly keeping kosher requires rigorous adherence and, in the case of restaurants and commercial kitchens, the careful watch of a religious supervisor to make sure all rules and spiritual laws are followed. Here’s what you need to know when it comes to kosher cooking and what makes food kosher.
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What Foods Are Kosher?
Ever wonder what’s off-limits if you’re kosher? Here’s a breakdown of what you can and cannot eat if you’re planning on keeping kosher. Keep in mind that kosher rules can be more or less strict based on different Jewish ethnic cultures and branches of Judaism. And kosher doesn’t just refer to the type of animal: It also matters how the animal is killed.
Popular kosher foods:
- Beef: Look for cuts like chuck, rib, brisket and plate. Other cuts may or may not be kosher depending on the preparation.
- Lamb
- Fish with fins and scales
- Chicken
- Duck
- Goose
- Turkey
Non-kosher foods:
- Pork
- Rabbit
- Fish without fins and scales, including shellfish like crab and lobster
- Birds of prey
- Ingredients derived from animals that aren’t considered kosher, such as gelatin
- Meat and dairy served together
Kosher Food Symbols
When buying food (like kosher snacks), look for a kosher symbol on the label. There are several kosher symbols: “K” or “OU” are two common ones. These markings by themselves can indicate that the food is pareve, which means it does not contain meat or dairy. Here are a few additional symbols to look for:
- “M” or “Glatt”: The product contains meat.
- “F”: The product contains fish.
- “D” or “DE”: The product contains dairy or was made in an area that handles dairy.
- “P”: The food is suitable to consume during Passover. Sometimes you’ll see “kosher for Passover” spelled out on a package.
Kosher Kitchen Rules
It’s not only about what animals are kosher, but how they’re prepared. From the slaughterhouse to the kitchen, strict rules of preparation must be followed to ensure food remains kosher. For example, meat and dairy products must never be combined—or even touched by the same utensil, even if that utensil has been washed.
As with kosher foods, these kosher kitchen tips vary by branches of Judaism, as well as an individual’s personal observances.
How to keep your kitchen kosher:
- Use separate meat and dairy dishes, utensils, and cookware and store them in designated cabinets. We recommend labeling your cookware or using designated color themes to help separate the two.
- Prepare meat and dairy dishes on different countertop spaces.
- Store open containers of meat and dairy products on separate shelves in the fridge or freezer.
- Avoid using the oven or microwave for meat and dairy dishes at the same time.
- Don’t wash meat and dairy dishes at the same time—and use separate cleaning tools.
- If using a dishwasher, don’t load in meat and dairy dishes at the same time.
- Use separate tablecloths, napkins and other place settings for meat and dairy meals.
Who Keeps Kosher?Â
As with every religion, there are those who follow the text literally, those who loosely follow it and those who don’t follow it at all.
Orthodox Jews are more strictly observant, while Conservative and Reform Jews interpret the laws in different ways and have different levels of observance.
Kosher Rules for Passover
During the holiday of Passover, an additional set of kosher rules apply, which are primarily to avoid any food that contains leavening. Matzo is eaten during Passover because it’s unleavened bread.
In addition, to be kosher for Passover, food purchased from a store must be certified as “kosher for Passover,” and food that is not kosher for Passover must be kept separate from food that is.
There’s a lot to keep in mind if you’re hosting a Passover Seder, from understanding the rules and rituals to making the best Passover recipes and stocking up on Kosher wines.
Any Cuisine Can be Made Kosher
Kosher food doesn’t have to be Jewish, and Jewish food—like matzo ball soup, brisket, bagels and lox—doesn’t have to be kosher. Pretty much any style or type of cuisine can be made kosher with the proper ingredients and setup in the kitchen.
“Kosher-Style Cooking” Is Different Than Eating Kosher
There’s also kosher-style cooking, which you can think of as “kosher-ish.” Kosher-style cooking can include any dish that celebrates Jewish culture or that you might associate with Jewish cuisine, but may not follow traditional kosher rules.
Recipes to Try
Passover Brisket
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it's the easiest way to feed a large crowd. If you have time, make the brisket a day or two ahead of time and let it cool completely in the refrigerator. Cold brisket is much easier to slice than hot brisket.
Red Roasted PotatoesSimple herb-roasted potatoes are a welcome addition to any Passover meal, especially when served alongside brisket and jus! The rosemary gives these potatoes a distinct fragrant taste, and the whole dish comes together in under a half hour.
Jewish Chocolate Chip Mandel BreadMandel bread can be made kosher for Passover by substituting matzo meal for the flour. This biscotti-like crispy cookie can be enjoyed with some coffee at the end of the Seder or throughout the week when you're in the mood for a treat. They stay good for two weeks, so no need to worry about them going stale.
Matzo Ball SoupPassover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
(Psst: the secret to making matzo balls as good as your bubbe's is a splash of seltzer water in the batter.)
Passover Rainbow CookiesThese gorgeous layered cookies are made with almond flour and matzo meal, so they adhere to kosher for Passover rules. Feel free to change up the color of each layer by using different types of food coloring.
Gefilte Fish
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, it's generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as a binder. It's important to let the fish balls cool down after cooking them, as they're traditionally served cold. Try the gefilte fish with a dollop of maror.
Passover RollsThis is one of those Passover recipes that can be used all week long, so don't be afraid make these matzo meal rolls a few times over the holiday. Serve them at dinner with a pat of butter (or nondairy butter) or enjoy them as sandwich bread. They're particularly good for breakfast with cream cheese and lox.
Roasted RadishesRoasted radishes are great with any holiday dinner, but they pair especially well with brisket or roast chicken for Passover. Instead of using the olive oil called for in the recipe, try swapping in schmaltz for an extra flavor boost.
Flourless Chocolate TorteFlourless chocolate cake is a classic Passover dessert. You don't have to make any substitutions since it's inherently kosher for Passover. Plus, it's a great recipe to have under your belt for when you need to make a gluten-free dessert, whether it's Passover or not.
TzimmesThis Jewish stew is rich in color and flavor, and it's a classic accompaniment to Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
Roasted Herb & Lemon CauliflowerRoasted cauliflower is one of our favorite vegetable side dishes because it's easy to make and it can be seasoned in any way to complement your main dish. When using ground spices, remember to look for spices that are specifically certified kosher for Passover.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Though it looks similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Passover PopoversTraditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only—but you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy as they bake, and all you need to make them is a muffin pan.
Mediterranean Mashed PotatoesMost mashed potato recipes are rich with dairy, so they aren't the best choice for a meat-heavy Seder meal. In this recipe, we use olive oil and lemon juice instead. The oil and citrus dresses the starchy potatoes with the perfect amount of fat and acid to create a creamy consistency without the need for milk.
Lemon-Roasted AsparagusSpring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Mediterranean Rack of LambThe tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem, and some Jews don't find it appropriate to serve lamb for Passover dinner. Others deem it acceptable if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this bread crumb-free rack of lamb could be perfect as your dinner centerpiece.
Potato KugelNoodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Onion KugelPotatoes aren't the only noodle-free version of kugel! This recipe is similar to a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That causes the kugel to puff up as it bakes, so the dish looks impressive and tastes light and airy.
