in the kitchen
I love recipes that are so multifunctional that they are a new category of their own. “Sip” is a word I invented for sauce and dip, or foods that can be used interchangeably as sauces or dips (not to be confused with a sip of wine, which is also encouraged while cooking!).
I couldn’t decide if I should call these featured recipes a “sauce” or a “dip” because, honestly, they double as both. So, I settled on “sip”. Some might think it’s odd, but I think it’s genius. These recipes are for all those people who complain about their herbs going bad before they have the chance to use them. Chopping the herbs and storing them in olive oil extends their shelf life by weeks. Just use as you would use fresh herbs. You’ll find them all in Chapter 1 of my book (easy marinades, quick salad dressings, perfect pickles). Now go makes some sips!
was born in Montreal, Canada, learned to cook from her Moroccan-born mother, and spent summers with family in Israel. A graduate of the Institute of Culinary Education, Kim worked as a recipe developer for "Food & Wine" and "Chile Pepper" magazines and a private chef before becoming an instructor; her classes have been sold out for the last four consecutive years. She has appeared on The Today Show and been featured in The New York Times, SAVEUR, The Huffington Post, The Chicago Tribune and many other top tier media outlets. Her third book, “I Heart Kosher: Beautiful Recipes from My Kitchen,” was released in November 2018 (Weldon Owen). She has two previous bestselling books, “The New Kosher” (Weldon Owen), which continues to be at the top 3 of its category on Amazon since it published in August of 2015 and "The Modern Menu," (Gefen Publishing) which won “The Best New Kosher Cookbook of 2013” by joyofkosher.com. Kim lives in New York City and New Jersey (in the summer) with her husband and four children.