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.
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.
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.
All year long, I've been offering up soups, salads, entrees and desserts that are easy and delicious. With Passover coming up soon, Jewish cooks everywhere are in a panic, looking for recipes and ideas that work for the week-long holiday. Well, look no further. Here are seven Nosh Pit recipes that are perfect for Passover, with little or no changes made at all. Plus, stick around until the end and I'll share a recipe for something that will become a Passover (and year round) staple.