A budget-friendly take on this traditional Ashkenazic dish.
The past few weeks in the Nosh Pit have been filled with meaty stews and soups, like Chicken and Dumplings, and Mini Meatball Soup. I suppose that’s because in my mind winter=hearty foods=meat. But I’m here this week to disprove myself! Because hearty dishes can in fact be made for vegetarians, vegans, pescatarians – you name it.
One of my favorite things to do is flip through cookbooks. Especially ones with photos. And the first things I always flag are desserts I can make without having to leave the house. A recipe where every ingredient is already in my cupboard/fridge/secret snack hiding spot.
The Nosh Pit: A Southern comfort food that seems awfully familiar.
This is the second week in a row I’m sharing a recipe for a soup or stew, and I won’t apologize. As I write this, weather.com informs me it is a sunny 25° F outside the office – with a wind chill factor of 14°. What – did you expect me to go outside and check?
According to clinical psychologist Esther Altmann, writing on the MyJewishLearning website, "Anorexia and bulimia are most prevalent within upwardly mobile demographic groups, and are amongst the most emotionally and physically devastating disorders affecting young Jewish women. The Jewish community has become increasingly aware that eating disorders are a serious health concern and, in some cases, a life threatening condition."
Nosh Pit: A hearty, family friendly soup - in an hour!
Every few weeks I seem to get up on my soapbox here at the Nosh Pit (which is more likely to be a vegetable crate) and sell you on the merits of soup. I think by now I should be preaching to the choir – soup, soup soup – and all the more so if it’s a one-bowl, protein-veggies-carbs dinner.
Spice up a grain salad with tropical fruit and toasted seeds.
Most recipes I create start with one thing: opening up my kitchen cupboards and staring listlessly inside. Then I turn to the fridge, and after contemplating various containers of leftovers, I regroup in my mind with what I want to make, what I have and what I need to buy.
Some things are just meant to be together. Hot chocolate and marshmallows. Macaroni and cheese. French fries and ketchup. And while I frequently break all of these food regulations, there is one I try to create as much as possible: peanut butter and chocolate.
I’m certainly not alone in my love for all things Reese’s-inspired. In fact, I brought a batch of these incredible brownies to the office when former staff writer Sharon Udasin left to move to Israel. She was always asking for this combination, and I was happy to oblige.
A brightly-colored twist on the classic winter comfort food.
Piping-hot food is one of the things that keep me going until…April. And since the cold, icy days of winter seem to require double the energy to get through, it helps to eat something that’s hearty and filling as well. This recipe is interesting in that it straddles the line between what I think of as “girl food” and heavier, more substantial dishes.