The following is a list of our favorite kosher appetizers and religious foods. For the sake of kashrut (kosher dietary laws) the recipes are divided by color: blue for milchik (dairy), red for fleishik (meat), and green for parev (can be eaten with either milk or meat).

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1. In a saucepan place water and honey. Blend in margarine and salt. Warm at low heat to 120-130F.
2. Pour 3 1/4 cups flour into a large electric mixer bowl. Blend in yeast.
3. Pour warmed liquid into flour-yeast mixture. Add 4 slightly beaten eggs. Beat 1/2 minute at low speed. Scrape sides. Beat 3 minutes at high speed.
4. Gradually add about 4 1/4 cups flour, mixing by hand. When dough is difficult to stir, flour your hands and work surface, dump mixture on board and begin kneading. Add flour and knead until dough becomes smooth and elastic and no longer sticks to your hands.
5. Wash and lightly oil bread bowl. Round the dough and drop it into the bowl. Give it a full turn and flip it over in the bowl. Cover with damp cloth or kitchen towel and let rise in a warm place until it doubles in bulk (about 1 1/2 to 2 hours).
6. Punch dough down in bowl. Remove it and divide it into 2 equal parts. Working with each part individually, separate it into 3, 4, or 6 strands (depending on the type of braid you prefer). Roll each piece into a rope about a foot long. Pinch the strands together at one end and braid. Pinch ends together and tuck under. Place on greased or buttered cookie sheet. Beat egg and brush onto loaves. Cover with aluminum foil and let rise until almost double (1-2 hours).
7. Brush loaves with beaten egg again. Sprinkle with poppy seeds or sesame seeds as desired. Bake at 350F for about 25 minutes or until nicely browned (you may want to tent them with foil after about 15 minutes, or when desired browning is achieved). Remove and cool on rack. Enjoy.

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1. Combine broth, carrots, onions, cumin, caraway and garlic powder in large pot.
2. Bring to boil over high heat.
3. Reduce heat to medium-low, cover pot and simmer until carrots are very tender, about 1 hours.
4. Mix in lime juice.
5. Puree until smooth, season to taste with salt and pepper.
6. Ladle soup into bowls, garnish with cilantro leaves and serve.

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1. Stir first 3 ingredients in small bowl until well blended.
2. Season dressing with salt and pepper.
3. Mix remaining ingredients in large bowl.
4. Add half of dressing to bowl and toss to coat.
5. Serve, passing remaining dressing separately.

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1. Soak agar in cold water.
2. Boil sugar in ten tablespoons water, until dissolved.
3. Add agar to sugar and let stand until partly cooled.
4. Add salt and flavoring (vanilla, or something else if you want flavored marshmallows), beat until stiff.
5. Pour onto a platter covered with powered sugar and let it cool.
6. Sprinkle top with powdered sugar, to keep knife from sticking, then cut into cubes.