Food

Sweet Potato and Chickpea Salad

A spiced curry dish with lots of fall flavors
12/30/2010 - 19:00
Editorial Assistant

For more from Amy Spiro's Nosh Pit, click here

Sweet Potato and Chickpea Salad. Photo by Amy Spiro

Quinoa with Raisins and Toasted Pine Nuts

A tasty and nutritious side dish to any meal.
12/22/2010 - 19:00
Editorial Assistant

Quinoa is known in many Ashkenazic Jewish households for one reason: Pesach. The healthy, sort-of-grain plant is actually a seed, and it is neither chametz (leavened) nor kitniyot (grains and legumes – including rice, peas and beans), meaning they can be used on the food-challenged holiday (according to most rabbis).

Quinoa with Raisins and Toasted Pine Nuts, Photo by Amy Spiro

Coronation Chicken Over Rice

A royal dish for your Shabbat table.
12/16/2010 - 19:00
Editorial Assistant

I have a secret to tell you: I’m a foreigner. Now, don’t call immigration just yet, I’m also a US citizen, but I was born in London.

Coronation chicken over rice. Photo: Amy Spiro

Potato Leek Soup

Keep warm with a hearty, filling dish.
12/09/2010 - 19:00
Editorial Assistant

I’m on a soup kick lately - from butternut squash to mushroom barley, and now potato leek. I can’t help it – just five minutes outdoors lately and I’m begging to wrap my hands around a steaming bowl of soup – if only to thaw them.

Luckily this potato leek soup serves an even better purpose than finger defrosting – it will heat you from the inside out as it fills you up.

Potato Leek Soup; picture by Amy Spiro

Curried Sweet Potato Latkes

A South Asian twist on the classic Chanukah treat.

12/02/2010 - 19:00
Editorial Assistant

I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes – if it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fill of the traditional potato pancake.

Curried Sweet Potato Latkes. Photo by Amy Spiro

Israeli Caterers Going ‘Healthy’

Want to go organic or vegan for a simcha? Now you can.
Israel Correspondent
11/29/2010 - 19:00

Jerusalem — Just a few years ago, finding an Israeli caterer who was prepared to make healthy simcha food was a time-consuming and sometimes impossible mission. More often than not, super-health-conscious clients either had to compromise or prepare the food themselves.

Today, as Israelis have become more aware of what they put in their bodies and AS demand for healthy foods has grown, so too have the options for health-food catering.

The young owner of Choose Life Catering in Jerusalem, is inspired by the famed Moosewood restaurant/commune in Ithaca, N.Y.

For Simcha Food, Less Is Suddenly More

Small entrée plates, mini desserts are new trends; dairy weddings on the rise, too.
Editorial Assistant
11/29/2010 - 19:00

When it comes to the food at kosher weddings, bar mitzvahs and catered events these days, small is, well, big. Small portions, that is.

“The biggest trend we’re seeing is small plates,” said Ellen Vaknine, vice president of sales at Esprit Events, a glatt-kosher caterer based in Manhattan. “Three small, entrée-type food items on a plate as the main dish,” so that guests can enjoy several different dishes at one time, Vaknine adds.

Guests at Justine Fisher and Rob Alloway’s wedding enjoyed a dairy dinner, which enabled them to have rich, decadent desserts.

Pumpkin Cupcakes

Extend Thanksgiving with a fall-flavored treat.

11/25/2010 - 19:00
Editorial Assistant

You might still be full from yesterday’s feast. But if there’s any room left in your stomach, and any pumpkin puree waiting around in the fridge, bake up these cupcakes and you won’t be disappointed. 

Pumpkin puree in a can is a pretty ubiquitous product, but I figured it would be way more fun to make it from scratch, so I lugged home a 5 pound pumpkin, sliced it up and roasted, scooped out and pureed the flesh. I can’t say I endorse making your own pumpkin puree as a time-saving method, but it was certainly an experience.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Butternut Squash Soup

11/18/2010 - 19:00
Editorial Assistant

Last week I shared a recipe for stuffed acorn squash, and this week I’m back with another way to enjoy one of fall’s greatest contributions to the dinner table – squash – with butternut squash soup.

When I was a kid, I was pretty much convinced that there was only one soup in existence: chicken soup. Thankfully today I’ve broadened my horizons a little, and developed a strong appreciation for sitting down to a steaming bowl of soup after a cold day. Especially one as easy and flavorful as this.

Photo by Amy Spiro

Stuffed Acorn Squash

Protein, carbs and veggies all in one cohesive dish.
11/10/2010 - 19:00
Editorial Assistant

I like the idea of a one-recipe dinner. Protein, carbs and veggies all in one cohesive dish.

The cute little acorn squash that are everywhere in the markets these days work as perfect “bowls” in this recipe, to fill with whatever your heart desires.

Squash are prolific this time of year, and there are dozens of varieties – butternut, spaghetti, delicata, buttercup, hubbard – even pumpkin is in the squash family. The acorn is sweet, but not as sweet as the butternut, and is usually a great size for feeding two people.

Stuffed Acorn Squash. Photo credit: Amy Spiro
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