jewish cooking

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 .

Sesame Chicken Nuggets

03/31/2011
Editorial Assistant

Is it Pesach yet? For all the build up I've been hearing, you'd think it started tomorrow. Thankfully, we still have two more weeks to indulge in all the flour-laden goodness we can.

So this week I'll share a fun and kid-friendly recipe that you can still enjoy for the next fortnight. For the next few weeks I'll show you some great Pesach recipes for your holiday, plus ways to adapt existing recipes without losing any flavor.

Sesame Chicken Nuggets. Photo by Amy Spiro

Wheatberry, Sweet Potato and Pomegranate Salad

A colorful, textural and sweet side dish.

03/25/2011
Editorial Assistant


“What are wheat berries?” you may be thinking. The truth is, they’re exactly what they sound like: the hard, round kernels of the wheat plant. When cooked, they’re a nice, chewy and healthy alternative to rice or barley.

There are many different varieties of wheat berries – hard and soft, red and white, and they all have slightly different cooking times, so consult the package you buy. They will likely be labeled as “wheat berries” or “whole grain wheat” in the store.

Wheatberry, Sweet Potato and Pomegranate Salad. Photo by Amy Spiro

Hearty Beef Stew

One last nourishing dish for the vestiges of winter.

03/13/2011
Editorial Assistant

I can just feel a few hints of spring slowly approaching, but with a few cold, cold nights still on the horizon, it’s time for one last delicious and filling stew.

This beef stew is really a catch-all for leftover produce in your house – I definitely threw in some things that were hanging around the fridge, and you can do the same. It would certainly be nice with sweet potatoes instead of the regular kind, or additions of celery and corn.

Hearty Beef Stew. Photo by Amy Spiro

Spinach and Sweet Potato Stuffed Chicken

Impress your guests with this jewel-toned chicken dish.

03/01/2011
Editorial Assistant

I mostly like this recipe because it makes a really great impression. Your guests will slice in to their chicken breast and be treated to a jewel-colored filling of sweet potatoes and spinach, which also happens to be pretty delicious.

Spinach and Sweet Potato Stuffed Chicken. Photo by Amy Spiro

Vegetarian Stuffed Cabbage

A budget-friendly take on this traditional Ashkenazic dish.

02/21/2011
Editorial Assistant

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.

Vegetarian Stuffed Cabbage. Photo by Amy Spiro

Raspberry Linzertorte

Serve up a beautiful slice at your Shabbat table.

02/18/2011
Editorial Assistant

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.

Raspberry Linzertorte. Photo by Amy Spiro

Chicken and Dumplings

The Nosh Pit: A Southern comfort food that seems awfully familiar.

02/11/2011
Editorial Assistant

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?

Chicken and Dumplings

Mini Meatball Soup

Nosh Pit: A hearty, family friendly soup - in an hour!

02/01/2011
Editorial Assistant

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.

Mini meatball soup; photo by Amy Spiro

Toasted Couscous with Chicken and Mango

Spice up a grain salad with tropical fruit and toasted seeds.

01/28/2011
Editorial Assistant

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.

Toasted Couscous with Chicken and Mango. Photo by Amy Spiro
Syndicate content