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Lisa Yelsey

Lisa Yelsey, Author Photo
Full image
Lisa Yelsey, Author Photo, 2016.

Lisa Yelsey is a writer and baker in New York. After learning how to make food for Shabbat dinners at Swarthmore College Hillel, she began writing up recipes for the school paper. Since graduating in 2013, she has also written for The Toast. Lisa’s passions include hiking, skiing, and downloading but never listening to podcasts. She is a vegetarian but can still tell you where to buy the best gefilte fish.

Blog posts

Fritter Final Plating Photo

Espresso Ricotta Fritters for Shavuot

In this recipe, I’ve mixed espresso into a dairy Ricotta Fritter recipe to blend the caffeine sometimes needed for the all-night studying with the traditional Shavuot practice of eating a lot of dairy.

Topics: Recipes, Shavuot
Final Plating Photo For Kuku

Vegetarian Kuku for Passover

I offer a nutritious, delicious dinner recipe to stave off the Passover madness. It is easily made parve, so you can have it with your meat or dairy meals. It works great for large or small seder gatherings, and with vegetarians and meat-eaters alike. Kuku is an Iranian/Persian egg dish that I would describe as frittata-like.

Topics: Recipes, Passover
Chocolate Tahini Hamentaschen (Final Photo)

Hamentaschen with Strawberry Balsalmic and Chocolate Tahini Fillings

Celebrating Purim involves listening to the reading of the scroll of Esther and donating to charity. It also, crucially, involves eating hamentaschen. These recipes, inspired by my favorite fillings as a child, are a combination of sweet and savory, cutting the often overly-sweet jam and chocolate fillings with a little bit more depth of flavor.

Topics: Recipes, Purim
Sour Cream Coffee Cake with Chocolate and Jam (plated).

Hanukkah Sour Cream Coffee Cake

In honor of a vital, but less well-known, woman taking charge, I’ll be teaching you how to make a dairy dessert. Specifically, a warm and delicious coffee cake to share with your friends and family.

Topics: Recipes, Hanukkah
Final Stuffed Pepper Photo

Sukkot Stuffed Peppers

Stuffed foods are traditional for Sukkot, and represent a time of plenty. This immediately made me want to tackle a stuffed pepper situation. Stuffed peppers are great because it allows you to basically put together all your favorite vegetables in unusually fancy packaging.

Topics: Recipes, Sukkot
Plated Spaghetti Squash

Rosh Hashanah Spaghetti Squash

It’s been a tough year, and 5777 perhaps didn’t bring with it all the promise and renewal we thought it would. I hope that, in this new year, we all have opportunities for positive change and growth. May we also have the strength and opportunity to create change in the world at large.

Final Sabich Salad Plating Photo (dressed)

Sabich-Style Summer Salad

I am not that into hot weather but love taking the summer as a time to hike without having to worry about ice, leave the house without having to strategically layer, and wear Tevas.

Summer is a great time to eat a lot of light, cooler meals. Here is a recipe that incorporates roasted vegetables and a tahini-based dressing.

Topics: Recipes

Pages

How to cite this page

Jewish Women's Archive. "Lisa Yelsey ." (Viewed on November 17, 2018) <https://jwa.org/blog/author/lisa-yelsey>.

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