Cooking with Kim Kushner

Kim Kushner, New York City-based mother, wife, chef and author of the new cookbook The New Kosher (in addition to her first cookbook The Modern Menu), opens up about what cooking means to her and her family and the one recipe her kids must master and pass on.

Stay tuned tomorrow for Kim’s easy-to-make dinner party menu and recipes!

Teaching your children through cooking…
“I believe cooking can instill great confidence in a child. When a child cooks or watches an adult cook, they see something being created right before their eyes… and quickly too. It’s like magic to a child. That’s a great lesson. If you take a little time, a little heart, a little love – you can create something wonderful.”

Food is a connector and a healer…
“Food connects us and food comforts us. Over the years, my children have helped me prepare meals for so many people, some close friends and some we have never met. But regardless of whom we are feeding, the feeling of reward is so great. It is easy to buy a pre-cooked meal (especially in New York), but it means so much more when you make it yourself. I often tell my children that when someone you know is going through a hard time, a home cooked meal makes them feel better. I know that my children will remember these moments – walking to Cornell hospital with Tupperware in our hands, baking a cake for a teacher, a neighbor or a friend.”

Savoring memories…
“I know that one day when they are grown, my kids will bite into something, smell something or see something that will trigger some incredibly vivid memories of being a child in our kitchen, just as I do when I bite into a fresh fig or smell fresh mint leaves… and that’s what it is all about.”

One recipe that must be passed on…
“My Chocolate Chunk Biscotti”

Cooking style influences…
“The season, the produce, how tired I am!!”

Chocolate Chunk Biscotti


Makes approx 30 biscotti

1/2 cup (31/2 oz/105 g) coconut sugar or firmly packed dark brown sugar
1/2 cup (4 fl oz/125 ml) olive oil
1 large egg
1/2 teaspoon vanilla extract
1 1/1 cups (71/2 oz/235 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon dried lavender, crushed between your fingertips
Kosher salt
1 cup (5 oz/155 g) chocolate chunks (dark or milk chocolate)

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, beat together the coconut sugar, oil, egg, and vanilla on high speed for 1 minute. Reduce the speed to low, add the flour, baking soda, lavender, and a pinch of salt, and beat until a sticky dough forms, about 2 minutes. Stir in the chocolate chunks.

Use wet hands to divide the dough into 2 equal portions. Place the portions on the prepared baking sheet, spacing the, about 3 inches (7.5 cm) apart. Shape each portion into a log about 4 inches (10 cm) in diameter and 10 inches (25 cm) long and flatten slightly with a wide spatula.

Bake until the logs are golden, about 25 minutes. Let cool for 10 minutes on the baking sheet. Reduce the oven temperature to 300°F (150°C). Use a wide spatula to peel off the parchment paper. Transfer the biscotti to a cutting board and use a sharp serrated knife to cut the logs crosswise into slices about 3/4 inch (18mm) thick or about 15 slices per log. Place the slices, cut side down, on the same parchment-lined baking sheet.

Bake until the biscotti are golden, about 10 minutes. Let cool completely on the pan on a wire rack.

The biscotti will keep in an airtight container at room temperature for up to 1 month.

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