Miri Rotkovitz

Miri Rotkovitz. © Dan Wagner

Miri Rotkovitz is a freelance writer, editor, and recipe developer. She is the former Guide to Herbs and Spices, and was the Specialty Foods Contributing Writer. If you'd like to get in touch with Miri, you can email her at miri@aboutkosherfood.com

Her study of the kosher food industry and acculturation, entitled “Kashering the Melting Pot: Oreos, Sushi Restaurants, ‘Kosher Treif,’ and the Observant American Jew,” appears in the book Culinary Tourism. (Ed. Lucy Long. Lexington: The University Press of Kentucky, 2004.)

Miri's first cookbook, Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists, was released in August 2016 by Sonoma Press. 


Miri got her food writing start at The James Beard Foundation, one of the country's most prominent culinary arts-promoting not-for-profits. Her culinary interests are diverse – she has written about everything from up-and-coming chefs to baby food, from herbs and spices to environmental food issues. She also contributed a guide to Super Foods for Diabetes Self Management's Hidden Secrets of Natural Healing, by Diana W. Guthrie.

Miri is a Registered Dietitian with a special interest in prenatal, child and maternal health. She serves on the editorial board of the Women’s Health Report, a national publication of the Academy of Nutrition and Dietetics Women’s Health Dietetic Practice Group.


Miri holds an M.A. in Nutrition & Food Studies from NYU. She also has a B.A. in Theater and American Studies from Brandeis University.

Miri Rotkovitz

I grew up in, and now maintain my own kosher home, so I’m intimately familiar with the delights and challenges of keeping kosher. I’m an avid home cook and cookbook collector, and love adapting recipes and experimenting with new techniques to create delicious, healthful, and creative kosher food. I also love “treasure hunting” for kosher gourmet specialty products that simplify and enhance my cooking.

I seek inspiration in Jewish culinary history, and in the food traditions of Jews from all over the world, who necessarily adapted local recipes into an amazingly diverse kosher repertoire throughout thousands of years of international migration. I’m equally fascinated by food trends, the evolution of the kashrut industry, and the kosher questions raised by modern food processing. Most of all, I try to embrace the way kosher cooking can help continue or create family traditions, and provide touchpoints to mindful -- and joyful -- Jewish observance.

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