Food

Red Velvet Cupcakes With Cream Cheese Frosting

A dairy treat for Shavuot or year round.

06/03/2011
Editorial Assistant
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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.

05/27/2011
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.

05/20/2011
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.

05/13/2011
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.

05/06/2011
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.

04/29/2011
Editorial Assistant
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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

Flourless Hazelnut Cake with Chocolate Ganache

A light, airy cake with a decadent filling.

04/22/2011
Editorial Assistant

There are a few days left of Passover, and either your fridge is full of leftovers, or you’re thinking desperately about what to eat for the rest of the week. But if you fall in to either of those categories, this cake is for you.

Flourless Hazelnut Cake with Chocolate Ganache. Photo by Amy Spiro

Two Passover Cookies That Will Delight

You’ll forget you can’t have flour with these delicious desserts.

04/14/2011
Editorial Assistant

Last week I shared some classic Nosh Pit recipes that are easily updatable for Passover. Chicken, salads, roasted vegetables – there are still so many things that are easy to prepare.

Passover cookies; photo by Amy Spiro

Passover 5771

A Jewish Week Special Section - The Taste of Freedom: Passover 5771

04/05/2011

Passover 5771: Retelling the Story, Haggadah publishing trends, tweeting the seder, keeping the second seder fresh.

 

Passover 5771

To Every Food There Is A Season

Jewish eating connects us, literally, to our roots in the land.

04/05/2011

It was on a trip to the Sinai many years ago around the time of Shavuot that my eyes were opened to the fascinating cycles of the year. Kids and lambs were everywhere, nursing from their mothers. Bedouins were busy making cheese from the leftover milk, which they later dried and salted to save for the long winter when little milk would be available. Little tufts of green herbs — what we would call weeds — peeked out through the earth, to be consumed by the animals and people in the area. In the desert where so little grows, life is so deeply appreciated when it finally appears.

Israel, c. 1955. Courtesy of the American Jewish Joint Distribution Committee .
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