"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. We're demystifying what makes something kosher (so you don't have to!).
The rules that govern kosher cooking and eating are detailed—and we mean detailed. 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.
When it comes to keeping kosher, there are plenty of surprises for the uninitiated. Here are just a few:
What Foods Are Kosher?
Ever wonder what’s off-limits if you’re eating kosher? We have a full breakdown of what you can and cannot eat if you’re planning on eating kosher. Do keep in mind, though, that kosher rules can be more or less strict based on different Jewish ethnic cultures and branches of Judaism.
Sydney Watson/Taste of Home
Popular kosher foods to enjoy:
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 to avoid:
Pork
Rabbit
Fish without fins and scales, including shellfish like crab and lobster
Birds of prey
Foods derived from animals that aren’t considered Kosher (like gelatin)
Meat and dairy served together
Kosher Food Symbols
When in doubt, look for a label on the packaging marked “K” or “OU” for kosher. These markings by themselves can indicate that the food is pareve—or 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” of “DE”: The product contains dairy or was made in an area that handles dairy.
“P”: The food is suitable to consume during Passover.
Kosher Kitchen Rules
It’s not only about what foods 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. Like kosher foods, these kosher kitchen tips are used more or less depending on personal Jewish ethnic cultures and branches of Judaism.
How to keep your kitchen kosher:
Use separate meat and dairy dishes, utensils, and cookware and store 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 and 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 utensils.
If using a dishwasher, clean dishwasher between meat and dairy dish washes.
Use separate tablecloths, napkins and other place settings for meat and dairy dishes.
Consult your Rabbi on any other kitchen tips (and to kosher your kitchen.)
Load up on these kosher snacks to stay satiated between meals.
Not Everyone Keeps Kosher
As with every religion, there are those who follow the text literally, those who loosely follow it and those who fall somewhere in between. In the U.S., 22% of Jewish people consider themselves Orthodox—a group that knows the rules and follows them to the letter.
Others identifying as Conservative know the rules and follow many, making exceptions as necessary. Reformists, the most populous denomination in the United States, may or may not know all of the rules. They follow them according to what feels appropriate in a given context—or not at all.
There’s an Additional Level of Kosher for Passover
During the eight days 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 segregated from food that is.
Kosher food doesn’t have to be Jewish, and Jewish food doesn’t have to be kosher. Pretty much any style or type of cuisine can be made kosher with the proper ingredients and set-up in the kitchen. In fact, you can find kosher Chinese restaurants in New York City, where there are hundreds of kosher restaurants.
“Kosher-Style Cooking” Is Different Than Eating Kosher
There’s also kosher-style cooking, which you can think of as “kosher-ish.” Think brisket, homemade bagels and lox. 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. Many restaurants coin this term to any dish that is related to Jewish cuisine, so if you’re eating kosher, be sure to ask your waiter before ordering.
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
Try these other Passover chicken recipes, too!
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. —Julia Sherman, New Market, Tennessee
(These Passover decorations will help take your Seder up a notch.)
This Jewish brisket recipe is our go-to recipe for the holidays, and it's kosher for Passover. Use our expert tips to create a perfectly moist, tender brisket. Pick up a few bottles of these kosher wine brands.
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The name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey
Jewish holiday recipes vary across the world—check out these interesting Passover traditions from around the globe!
Originating in Eastern and Central Europe, gefilte fish is a traditional dish made with different types of ground, boneless fish. Our gefilte fish recipe also includes matzo meal, dill, carrots, onion and garlic. There are many other gefilte fish variations.
Serve gefilte fish cold with horseradish, which is known as maror on the Passover Seder plate.
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Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin
This Passover cake combines matzo cake meal, apples and cinnamon for a delicious treat. The whipped cream is optional. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Next time you're rushed by last-minute guests, try this fancy, flavorful salmon. With pistachios, brown sugar and dill, it's a guaranteed hit. —Cathy Hudak, Wadsworth, Ohio
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia
(Try these other Passover lamb recipes, too!)
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
Popovers have an important role at the Passover table as a substitute for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Here’s one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We’d eat it every night if we could! —Jolie Albertazzie, Moreno Valley, California
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Lauren Cahn is a New York-based writer whose work has appeared regularly in The Huffington Post as well as a variety of other publications since 2008 on such topics as life and style, popular culture, law, religion, health, fitness, yoga, entertaining and entertainment. She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction.