The Nosh Pit

Fun for Breakfast

Jewish Week Online Columnist

Incorporate apples into these crumbly, yummy muffins.

Cinnamony apple muffins aren't a brand-new idea, but they are a great way to use up all those apples you have lying around, and also a wonderful quick snack or breakfast to grab on the go. I made these with all-purpose flour, but you could use half white and half whole wheat to make them even healthier.

Food tags: 
For the muffins:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chopped apples
1 1/2 cups shredded apples
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping:
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter or margarine, softened

A Classic Israeli Breakfast

Try this quick and inexpensive dish for lunch or dinner, too!

Online Jewish Week Columnist
Story Includes Video: 

At pretty much any cafe you stop by in Jerusalem (and plenty of meat restaurants as well), you'll see shakshuka on the menu. It's a dish of North African origin that consists of eggs cooked in a spicy tomato sauce. Sounds simple? It is, but it's also delicious, cheap and great for breakfast, lunch or dinner.

Try shakshuka for breakfast, lunch or dinner. Amy Spiro

If Two Cookies Are Better Than One ...

Try a fun, playful cookie with a bright pop of flavor.

Online Jewish Week Columnist
Story Includes Video: 

When people find out I studied pastry and baking, they always ask if I also know how to cook. The answer is yes (I hope), and I like them both, but there's something compelling about the aesthetic appeal of baking that transcends cooking. And that is certainly evident in these gorgeous and adorable little cookies: Jam Trios.

Three distinct jam flavors meld together in this cute cookie. Amy Spiro

A Perfect Picnic Staple

Make this tangy potato salad for all your outdoor dining or Shabbat lunches.

Online Jewish Week Columnist
Story Includes Video: 

As the weather gets warmer and the days longer, you know it is time to start indulging in the ultimate summer pastime: picnics! And there's no question that potato salads are a picnic staple -- with good reason. This version lightens things up a little, with not too much mayonnaise and an extra punch of flavor from the vinegar -- both during and after the cooking.

A tangy potato salad is a great picnic side dish. Amy Spiro

Sweet, Summer, Strawberries

Bake berries down to a delicious jam in this buttery tart.

Online Jewish Week Columnist
Story Includes Video: 

It's that time of year, when beautiful strawberries and fruit pop up at supermarkets, with their glorious bright colors and luscious smells. Strawberries are one of my favorite fruits, and while they're just great on their own, they also bake down to a delicious jam in this buttery tart.

Fresh berries cook down to a gooey jam in this tart. Amy Spiro

Honey Mustard Roasted Cauliflower

Spruce up your vegetables with a sweet, tangy coating.

Online Jewish Week Columnist
Story Includes Video: 

I love cauliflower - raw in salads, sauteed in stir fries or roasted in the oven. A certain kosher cookbook a few years back brought the vegetable back into vogue with "popcorn caulifower" - florets roasted with oil and spices. This version brings it up another notch - dousing the cauliflower in honey and mustard before roasting it until the edges are cripsy.

Toss cauliflower with honey and mustard before baking for a sweet treat. Amy Spiro

A Classic French Pairing

Almonds and pears meld deliciously in this tasty tart.

Online Jewish Week Columnist
Story Includes Video: 

I talk about classic pairings a lot on this blog: peanut butter and chocolate is obviously my favorite, but macaroni and cheese, cinnamon and apples and many others are well known combinations. Pear and almond, especially in this classic French dish, is another one.

Pair sweet pears with buttery almonds in this classic tart. Amy Spiro

Turning Veggies Into Fries

As a healthy seasonal side, try crunchy, baked zucchini.

Online Jewish Week Columnist
Story Includes Video: 

Tis the season ... for zucchini. This is the time of year when every food magazine, blog and TV show starts talking about what to do with your "abundance of zucchini."

Healthy can be yummy. Amy Spiro

Pumpkin Year Round

A craving for Thanksgiving finds easy expression in spiced preserves and buttery, homemade dough.

Online Jewish Week Columnist
Story Includes Video: 

Pumpkin? In May? Sure, this sweet treat is associated more with fall and Thanksgiving than spring and fresh fruits. But pumpkin is really one of my favorite dessert flavorings, and with the canned stuff available year round, I can make it year round!

Canned pumpkin is underrated. Amy Spiro

Quinoa: Not Just For Passover

A nutty, nutritious salad features sweet potatoes, lentils and spice.

Online Jewish Week Columnist
Story Includes Video: 

Even though Passover is over, I'm sharing a quinoa recipe with all of you. Why?

Sweet potatoes and lentils are a nice accompaniment to red quinoa. Amy Spiro
Syndicate content