jewish cooking

Peanut Butter-Swirled Brownies

A fudgy, gooey, heavenly treat.

01/21/2011
Editorial Assistant

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.

Peanut Butter-Swirled Brownies. Photo by Amy Spiro

Butternut Squash Lasagna

A brightly-colored twist on the classic winter comfort food.

01/10/2011
Editorial Assistant

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.

Butternut Squash Lasagna. Photo by Amy Spiro

Beef, Leek and Barley Soup

A hearty, simple recipe after a day of shoveling snow…or sitting in shul.

01/03/2011
Editorial Assistant

A steaming bowl of soup is the ultimate cliché for a snowy day – but for good reason. Especially a soup like this – where the ingredients need nothing more than to be mixed together and spend some time over a flame to be transformed into an incredible dinner.

It evokes the oft-repeated catchphrase of the infomercials for the Showtime Rotisserie oven – “set it, and forget it!” I hope I’m not the only one able to recall “As Seen on TV products” from 10 years ago.

Beef, Leek and Barley Soup. Photo by Amy Spiro

Sweet Potato and Chickpea Salad

A spiced curry dish with lots of fall flavors

12/31/2010
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.

12/23/2010
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.

12/17/2010
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.

12/10/2010
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

Kosher Couscous: Or, How Paris Got Its Jews Back

The publishing trend of telling history through food may be approaching its end. In any event, Mark Kurlansky pretty much has the genre cornered, telling history through oysters, cod and salt.

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