Shoshana Isaacson

Shoshana Isaacson is a chef and food writer. Residing in Houston, Texas with her husband, she cooks for a wide array of people. Passionate about world cuisines she is constantly searching out kosher ingredients, bringing authenticity to her table. When not cooking she enjoys reading, gardening, her passion for waste reduction, and spending time with her family. She can be reached at foodeditor@unorthoboxed.com or https://www.theoutoftowncook.com
Cassola

Cassola

Cassola (Italian Ricotta Cheesecake)Ingredients 1 lb whole milk ricotta cheese 4 eggs 1 cup granulated sugar Pinch of salt Zest of 1 lemon 1 teaspoon vanilla extract or ground cinnamon 1 to 2 tablespoons mild olive oil Flour for dusting panStep by Step Instructions...

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Five Hot Gifts for Your Favorite Foodie

Five Hot Gifts for Your Favorite Foodie

As we approach a season of gift-giving, we thought it appropriate to share with you our top picks for gifts for your favorite foodie.   1. Enameled Cast Iron Dutch Oven Every food enthusiast would be thrilled to have this versatile pot in their kitchen.  Its uses...

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5 Fun Food Gifts to Make and Give for Chanukah

5 Fun Food Gifts to Make and Give for Chanukah

For many of us, Chanukah means giving and receiving gifts. It’s even more fun when the gifts we give are made with our own hands! And getting our children involved in the process is a win for everyone! These ideas make perfect gifts for family, friends, teachers, and...

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Culinary Quickies with Shoshana – October

Culinary Quickies with Shoshana – October

Reader Question:  What are some foods I should or should not eat while nursing? Answer: (It should be noted that the author is not a medical professional and this answer should not be taken as medical advice.) Making the decision to breastfeed is a personal choice and...

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Recipes for Your Body and Soul

Recipes for Your Body and Soul

Recipes for Your Body and SoulThe Shabbat table...keeping kosher...in Judaism food isn't just about the body, its about something more.by Shoshana IsaacsonUNORTHOBOXED Magazine Food EditorFood and eating are an integral part of Jewish life. From the foods on the...

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Borscht Belt Chopped Liver

Borscht Belt Chopped Liver

A classic from the Catskills and the Shabbat tables of many Bubbies and Tantas. Each family had their “perfect” recipe, guarded and rarely shared. Borscht Belt Chopped Liver(meat)Ingredients 1 lb beef or chicken liver, pre-kashered if available (if raw, consult your...

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Falshe Liver

Falshe Liver

From the same era as the Borscht Belt Chopped Liver recipe,this recipe was made to be served with dairy meals. Falshe Liver (parve, from a battered and beaten cookbook of my Bubbie's) Ingredients 1 lb cooked string beans 1 large onion 3 hard-boiled eggs an unspecified...

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Modern Mock Chopped Liver

Modern Mock Chopped Liver

Bringing the taste of classic chopped liver into the modern world and accommodating those trying to cut down on high cholesterol, there is the following vegetarian version. Modern Mock Chopped Liver(parve and depending on your minhagim Kosher for Passover. Based on a...

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Vegan Mock Liver

Vegan Mock Liver

Finally, for those that keep a vegan diet, the following recipe is for you. Not only is it completely without any animal products, it is made with no added oils! It has the texture and taste of the real deal. Vegan Mock Liver(parve)Ingredients ¼ cup vegetable broth ½...

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