recipes

Cauliflower and Leek Tartlets

Mini pies and tarts aren’t just for dessert anymore.

05/13/2011
Editorial Assistant

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.

Cauliflower and Leek Tartlets. Photo: Amy Spiro

Whole Wheat Linguine with Chicken, Zucchini and Mushrooms

Asian-inspired dish for a weeknight dinner.

05/06/2011
Editorial Assistant

If you only looked at the ingredient list and ignored the instructions, you’d probably be lost.

While the components that make up any dish are obviously essential, it is the treatment of each ingredient that brings a recipe to new heights. That is certainly the case here.

Whole Wheat Linguine with Chicken, Zucchini and Mushrooms. Photo-Amy Spiro

Caramelized Onion Quiche

A cheesy, savory-sweet pie for a tasty brunch.

04/29/2011
Editorial Assistant
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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.

Caramelized Onion Quiche

Flourless Hazelnut Cake with Chocolate Ganache

A light, airy cake with a decadent filling.

04/22/2011
Editorial Assistant

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.

Flourless Hazelnut Cake with Chocolate Ganache. Photo by Amy Spiro

Two Passover Cookies That Will Delight

You’ll forget you can’t have flour with these delicious desserts.

04/14/2011
Editorial Assistant

Last week I shared some classic Nosh Pit recipes that are easily updatable for Passover. Chicken, salads, roasted vegetables – there are still so many things that are easy to prepare.

Passover cookies; photo by Amy Spiro

First-Ever Translation of Yiddish Cookbook Yields Old World Treasures, New World Advice

04/08/2011
JTA

TEL AVIV (JTA) -- When a rare volume of a 1914 cookbook written in Yiddish for American Jewish housewives came into the hands of Bracha Weingrod, the once popular but forgotten book began its long journey from dusty oblivion to celebrated translation.

The thick, worn copy of “Dos Familien Kokh-Bookh,” now newly translated by Weingrod as “The Yiddish Family Cookbook,” appears to be the only Yiddish cookbook now on the market.

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

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

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
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