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November 20, 2013 Post – Leah Schapira and Victoria Dwek

Although the adjective yummy certainly applies to all of Leah Schapira’s food, I often think of Leah as yummy too! She has the most infectious personality – warm, positive, friendly and caring and absolutely darling. You can feel this confidence throughout the books she has co-authored with Victoria Dwek. She has an uncanny ability to make the readers feel welcome and confident in the kitchen, ready and able to conquer any dish. This is truly Leah’s gift; she unerringly makes you feel like you can cook or bake anything. With this new book, Leah has filled a void in the kosher cookbook world.  As is her modus operandi, Leah has taken simple recipes and upped the ante a bit. She employs the recipes in her books to show what fun cooking can be and what fun kids can have finishing their plates. “Passover Made Easy” is filled with all sorts of wonderful recipes that are gluten-free. The other titles in the “Made Easy” series also contain several delightful gluten-free recipes.

Leah’s partner in the kitchen is an accomplished cook as well. Victoria Dwek, the managing editor of Whisk, a weekly food publication under the auspices of Ami magazine, knows food. Victoria’s writing reflects her charming personality, her culinary curiosity and the willingness to pass on the fruits of her quest in her inimitable, friendly manner. How thankful I am that she has collaborated with Leah to bring not only her unique prose to the kosher consumer but her fabulous dishes as well. Together, this dynamic duo has revitalized simple and delicious classics all the while reinvigorating them with modernity and new cultural shifts.


Leah Schapiro photo



Have fun playing with different flavors, including ketchup, honey BBQ, and onion and garlic chips — but use chips, not potato sticks.

Don’t skip the dipping sauce! You’ll love how the tanginess of the lemon complements the zucchini.


3-4       tbsp     oil

2                      large zucchini

¼         cup      potato starch

2                      large eggs

¾         tsp      salt

½         tsp       paprika

½         tsp       garlic powder

1          cup      crushed plain potato chips

1          cup      crushed barbecue potato chips



½         cup      mayonnaise

1          tbsp     fresh lemon juice

1 scallion, white and light green parts, finely chopped

¼         tsp       salt

¹⁄8        tsp       coarse black pepper


1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.


2. Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks.


3. Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.

4. In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish.

5. Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.


6. Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks.


Yield: 6 servings


Recipe from Passover Made Easy by Leah Schapira and Victoria Dwek