Shabbos Cooking

How do you make the perfect meatball? Video blogger Aaron Herman shows you in his latest video.

Cookin' up Candy

Experiment in the kitchen this Passover
04/04/2012 - 20:00
Online Jewish Week Columnist

If you've made it this far: Congratulations. The cleaning, scrubbing, scraping and burning is all over. So with the hard part behind you, take some time this Hol Hamoed to have fun in the kitchen and whip up some delicious, and obviously kosher for Passover, candy!

Candied orange peel and peppermint patties. Photos by Amy Spiro

Curried Rice Salad

A colorful, flavor-filled side dish to adorn any table
01/19/2012 - 19:00
Jewish Week Online Columnist

Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.

Curried rice salad.

Artificial Meat: Kosher or Not?

06/16/2011 - 20:00
Special to the Jewish Week

 Q -  I recently heard reports about the creation of artificial meat, using with animal stem cells.  To this point, it exists only in a Petri dish, but it's time to start asking the tough questions.  As one who keeps kosher and who is a vegetarian, would this kind of meat would be kosher - and would that be true even for pork?  And since no killing would be involved, could a vegetarian eat this meat with a clear conscience?

A- As they say at Citi Field, it’s time to “Meet the Meats.”

Rabbi Joshua Hammerman

Red Velvet Cupcakes With Cream Cheese Frosting

A dairy treat for Shavuot or year round.

06/02/2011 - 20:00
Editorial Assistant

I tend to stick to pareve desserts for most of the year – it’s just easier when it comes to Shabbat meals and often during the week.

But Shavuot – that is the time to dream of rich cheesecakes, sweet blintzes and decadent danishes. I certainly have grand cheesecake plans for this year, it is also nice to indulge in a touch of dairy desserts without going overboard. These red velvet cupcakes, with a sweet and creamy frosting, hit the spot.

Red Velvet Cupcakes with Cream Cheese Frosting. Photo - Amy Spiro

Chana Masala with Lentils

Use traditional Indian spices to brighten your palate.
05/26/2011 - 20:00
Editorial Assistant

I’ve shared some dishes with Indian flavors in the past: in a salad dressing, a chicken dish and even some latkes for Chanukah.

Chana Masala with Lentils. Photo by Amy Spiro

Gooey Cinnamon Buns

Conquer any fears of yeast with these delicious treats.
05/19/2011 - 20:00
Editorial Assistant

I have a few fears in my life. Spiders. Cockroaches. Ants. Flies. Ladybugs. Being in the same room as any of the above. And for the longest time, there was another thing on that list: yeast.

Baking with yeast terrified me, the "will it rise" question taunting me from underneath the covered bowl set in the corner of the kitchen. Will I put in all this work - mixing and kneading and rolling - to end up with a flat, inedible bread?

Conquer any fears of yeast with these delicious treats. Photo by Amy Spiro

Cauliflower and Leek Tartlets

Mini pies and tarts aren’t just for dessert anymore.
05/12/2011 - 20:00
Editorial Assistant

I’m not surprised that cupcakes have become such a national trend. After all, what’s better than a slice of cake? A mini cake made just for you. Individualized and mini desserts are all the rage, but the trend is less pronounced in savory dishes, and I’m not sure why. Individual tarts –whether served as an appetizer or side dish, are a way to impress even the most jaded dinner guests.

Cauliflower and Leek Tartlets. Photo: Amy Spiro

Whole Wheat Linguine with Chicken, Zucchini and Mushrooms

Asian-inspired dish for a weeknight dinner.
05/05/2011 - 20:00
Editorial Assistant

If you only looked at the ingredient list and ignored the instructions, you’d probably be lost.

While the components that make up any dish are obviously essential, it is the treatment of each ingredient that brings a recipe to new heights. That is certainly the case here.

Whole Wheat Linguine with Chicken, Zucchini and Mushrooms. Photo-Amy Spiro

Caramelized Onion Quiche

A cheesy, savory-sweet pie for a tasty brunch.

04/28/2011 - 20:00
Editorial Assistant

You know what I hate? Besides squirrels, Times Square in the summer and adults who wear hats with bunny ears on them? I hate recipes that call themselves “caramelized onion” something, and call for cooking the onions for 10 to 15 minutes. Caramelizing onions - truly caramelizing them, until they’re almost falling apart, a deep, dark brown and your whole kitchen smells like them – takes a while. Like an hour. But it is totally worth it.

Caramelized Onion Quiche
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