Gefen, Bayonne, NJ (2026)

03/30/2026

This salad is fabulous enough for a Yom Tov table and also works well to repurpose leftover chicken (and perhaps some of that Seder night romaine!) 🥬✨

Recipe by as seen on

Chinese Chicken Salad (Passover)
3 cups chopped romaine lettuce  1 cup shredded red cabbage  1 cup shredded carrots  3 scallions, sliced  1 can Gefen Mandarin Orange whole segments  3 cups cooked shredded chicken (see note)  2 bags Gefen Wonton Chips bunch of fresh cilantro leaves (optional)  
Dressing:
2 tablespoons Gefen Mayonnaise 2 tablespoons imitation mustard  2 tablespoons white wine vinegar  2 teaspoons imitation soy sauce or Heaven and Earth Coconut Aminos 2 tablespoons orange juice  2 teaspoons fresh chopped or 2 cubes of Gefen Frozen Ginger 2 teaspoons Gefen Honey 
Directions:
Combine salad ingredients in a large bowl. Whisk together the dressing and pour over the salad as much as desired, just before serving.

Notes:
If you don’t have leftover chicken, you can season one and a half pounds chicken cutlets with a drizzle of olive oil, salt, and pepper and bake on a sheet pan at 350 degrees Fahrenheit for 25 to 30 minutes.

03/24/2026

We know how full your to-do list is. 📝 These tried-and-true Pesach recipes freeze beautifully, so you can get ahead and feel more in control as Yom Tov gets closer.

Find them on Kosher.com 🔍42 Passover Recipes You Can Make and Freeze Ahead!

03/19/2026

Crafted with wholesome ingredients, this pie delivers guilt-free indulgence in every slice!✨Chocolate Almond Pie (Passover)✨

Recipe by as seen on

Crust:
2 cups Gefen Almond Flour 2 tablespoons Gefen Cocoa Powder 1/4 cup Gefen Maple Syrup 3 tablespoons melted coconut oil pinch of salt
pinch of cinnamon  
Filling:
9 ounces chocolate chips  Gefen Coconut Oil Spray 1 cup Gefen Roasted Almond Butter 1 teaspoon vanilla extract
1/2 cup water  1/4 cup confectioners’ sugar  
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease a nine-inch tart pan with coconut oil. Set aside.
2. Mix the crust ingredients together then press them into the tart pan, place Gefen Parchment and pie weights on top to keep the shape of the crust while baking.
3. Bake for 15 minutes.
4. Place the filling ingredients into a bowl over simmering water and spray four times with coconut oil. Stir until smooth and completely combined (a few minutes).
5. Pour the smooth mixture into the pie crust. Set in the fridge for two hours, then freeze until ready to serve if not serving immediately.
6. This can be served frozen or fridge temperature.

03/17/2026

Pesach is almost here, so what are you doing with all your leftover chametz? 💭

From puff pastry to challah to pantry snacks, there’s always more than expected. Instead of eating it as-is, try easy, creative ways to use it all up.

Get the recipes at 🔎https://www.kosher.com/article/30-most-delicious-ways-to-use-up-chametz-627/

03/16/2026

Fork-Tender Brisket 🍽️

Recipe by Chanie Nayman

Brisket:
1 (3-pound/1-and-1/2-kilogram) brisket  1 tablespoon oil  6 large yellow onions, cut into wedges  1 beet, peeled  generous amount of salt  generous amount of pepper  3 to 4 stalks celery, cut in chunks  
Spice Blend:
1 heaping tablespoon Gefen Paprika 2 tablespoons brown sugar  3 tablespoons Tuscanini Tomato Paste 1 tablespoon Gefen Garlic Powder 
Prepare the Brisket:
1. Combine ingredients for the spice blend in a small bowl. Season the brisket well with the spice blend, salt, and pepper.
2. In a large Dutch oven or stock pot, heat oil. Add celery and about three-quarters of the onions. Lay the seasoned brisket on top of the celery and onions and cover with the remaining onions. Add the beet.
3. Cook over low heat for three to four hours, turning the brisket periodically. (After cooking, the beet can be discarded or used in another recipe.)
4. Alternatively, preheat oven to 275 to 300 degrees Fahrenheit (135 to 150 degrees Celsius), depending on your oven (a weak 275 degrees Fahrenheit should be brought up a few degrees). Add the celery, onions, seasoned brisket, and beet to a nine x 13-inch (20×30-centimeter) baking pan covered tightly with foil and bake four to five hours.

Tips:
This dish can be made one to two weeks in advance and frozen in the gravy until you’re ready to serve.
Notes:
There is no liquid in this recipe. It is not a mistake!

03/16/2026

If your family eats gebrochts, this is a great choice for a mezonos cake, perfect for kiddush. ✨Passover Marble Cake (Gebrochts)✨

Recipe by

Marble Cake:
6 eggs  2 cups sugar  1 cup oil, such as Gefen Cottonseed Oil 2 teaspoons Gefen Vanilla Extract 2 teaspoons baking powder  1 and 1/2 cups Manischewitz Cake Meal 1 cup chocolate syrup 
Directions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch (23×33-centimeter) or Bundt pan well.
2. Mix eggs, sugar, oil, vanilla, baking powder, and cake meal in a bowl. Pour two-thirds of the batter into the greased pan.
3. Mix the remaining third of the batter with the chocolate syrup. Pour the chocolate batter into the pan. Don’t mix!
4. Bake for 45 minutes, or until a toothpick comes out clean.

Notes:
Make-Ahead and Storage: Store in an airtight container at cool room temperature for up to two days, or refrigerate for up to five days. Bring to room temperature before serving to restore softness. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to two months. Thaw while wrapped to prevent moisture loss and maintain texture.

03/10/2026

Dried Cherries and Pistachio Chocolate Biscotti 🍫🍒Name a cozier feeling than sitting down with a hot cup of coffee or tea and a crunchy biscotti.

Recipe by

Batter:
2 cups (250 grams) sifted all purpose flour  1/4 cup Gefen Cocoa Powder 2 teaspoon (10 grams) baking powder  1/4 teaspoon (2 grams) sea salt  3 large eggs  1 cup (200 grams) granulated sugar  1/4 cup oil  1 tablespoon vanilla extract  1 tablespoon instant coffee granules  3/4 cup roasted, lightly salted
pistachios  3/4 cup Gefen Dried Cherries 1 cup Gefen Chocolate Chips 
Directions:
Heat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Sift the flour, cocoa powder, baking powder and salt in a bowl. Separate yolk from one egg over a small bowl to catch the egg white. In the bowl of a stand mixer fitted with the paddle attachment, add two eggs plus one yolk and beat on medium high speed until pale and fluffy, three minutes. Mix in the sugar, oil, vanilla extract, and coffee granules. Add the flour mixture and mix on low speed until just combined, and no streaks of flour remain. Fold in the pistachios and chocolate chips. Turn the dough onto a lightly floured surface and with floured hands, knead slightly. Divide the dough evenly. Run your hands under cold water, and then shape the dough into two 9×3-inch logs that are one inch thick. Beat the reserved egg white until foamy and brush it over loaves. Bake loaves, rotating sheets front to back midway, until the center is firm and the edges crisp, 30 minutes. Transfer baking sheets to wire racks, leaving the oven on, and cool for 15 minutes. With a serrated knife, cut 1/2-inch slices and lay them cut side up. Bake for an additional 15 to 17 minutes. The longer they stay in the oven, the harder they become. Transfer to a wire rack to cool completely, they will crisp further as they cool. Store in an airtight container for up to five days or in the freezer for up to three months.

02/09/2026

Every Jewish kitchen has those staples- the cans, jars, and soups that somehow save the day again and again. 🛒 Which staples do you always make sure to have on hand?

01/22/2026

There’s nothing like the smell of freshly baked babka. ♥️ This is the Best Babka Ever with variations to match the flavors you love most.

Get the recipe on 🔎 https://www.kosher.com/recipe/best-babka-ever-with-variations/

01/21/2026

A thoughtful grocery list sets the tone for the week 🗒️

Which Gefen essentials never miss your list? We’d love to know ♥️

01/20/2026

Classic Blintzes 🫐✨

Recipe by as seen on

A true favorite with a Lower East Side legacy.

Ingredients
Crepe Batter:
•2 cups whole milk
•4 large eggs
•1⅓ cups all-purpose flour (such as Glicks)

Filling:
•1½ lbs farmer’s cheese
•½ cup granulated sugar
•1 teaspoon Gefen Pure Vanilla Extract
•¼ teaspoon Gefen Ground Cinnamon

Blueberry Compote:
•2 cups frozen blueberries
•2 tablespoons water
•¼ cup granulated sugar
•½ teaspoon Gefen Vanilla Extract
•Zest of 1 lemon (about 1 tablespoon)

To Cook & Assemble:
•6–7 tablespoons unsalted butter

Directions
Make the Batter:
1.Blend milk, eggs, and flour until smooth.
2.Strain through a fine mesh strainer.
3.Cover and refrigerate at least 1 hour (or up to 1 day).

Make the Filling:
1.In a bowl, mix farmer’s cheese, sugar, Gefen vanilla, and Gefen cinnamon until smooth.
2.Cover and refrigerate.

Make the Blueberry Compote:
1.Combine all ingredients in a saucepan.
2.Cook over medium heat for 10 minutes, until berries burst.
3.Reduce heat and simmer 5 more minutes until slightly thickened.
4.Cool and refrigerate. (Keeps up to 3 days.)

Cook the Crepes:
1.Melt 4 tablespoons butter and keep nearby.
2.Heat a 10-inch nonstick skillet over medium heat and lightly brush with butter.
3.Pour about ¼ cup batter into pan, swirling to coat.
4.Cook 1–2 minutes until set and pale. Flip and cook 30–60 seconds more.
5.Stack crepes on a plate. Cool, cover, and refrigerate at least 1 hour.

Assemble & Cook the Blintzes:
1.Spoon 2 heaping tablespoons filling into center of each crepe.
2.Fold sides inward and roll up burrito-style.
3.Chill seam-side down for at least 1 hour.
4.Melt remaining butter in a skillet and brown blintzes seam-side down for 2 minutes per side until golden.

Serve warm with blueberry compote and enjoy every bite.

Gefen

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