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

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

Pretzel-Crusted Honey Mustard Chicken

11/04/2010 - 20:00
Editorial Assistant

When I told one of my co-workers that I was starting a recipe column, she had two words for me.

“Main courses.”

“What?” I asked.

“Main courses,” she said, that’s what people need, more main course ideas!”

Well, I’m more than happy to oblige with this recipe for pretzel-crusted honey mustard chicken.

Apple Spice Cake with Brown Sugar Meringue

10/28/2010 - 20:00
Editorial Assistant

Summer is undoubtedly the best season for fruit desserts. Crumbles, cobblers, pies, buckles, made with the best peaches, strawberries and raspberries of the crop. But fall is still a great baking season, with apples, pears, squash and pumpkins overflowing in every market.

From The Nosh Pit

A zucchini galette with carmelized onions evokes summer.
10/07/2010 - 20:00
Editorial Intern

As the weather is beginning to cool I'm desperately trying to hold on to the last vestiges of summer. I know that before long I'll be stepping in slush puddles at the curb, wearing four pairs of socks and pulling my gloves on and off every time I get an e-mail.

So in an effort to delay that as long as possible, I'm still cooking with summer ingredients, like in this Zucchini Galette. Galette is a fancy (and French) word for a free-form tart, and you can make them savory or sweet - filled with apples, berries - even chocolate - or tomatoes, cheese and squash.

Zucchini Galette with Caramelized Onions. Photo Credit: Amy Spiro
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