The Nosh Pit

A Classic Treat - At Home

Bring homemade oreos to your next event - and be the life of the party!

Jewish Week Online Columnist

For a long time Oreos were a no-go for kosher consumers. Its lard-filled filling was just not going to be on the table for most observant Jews. But in the mid 1990s Nabisco finally replaced the lard, rendering Oreos available for all Jews.

Ingredients
Ingredients: 
Cookie:
9 tablespoons butter or margarine, softened
2/3 cup sugar
1 egg yolk
1 1/4 cups (155 grams) all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
Filling:
2 tablespoons butter or margarine, softened
1 cup sifted confectioners’ sugar
2 tablespoons vegetable shortening
1 teaspoon vanilla

Pineapple-Mint Popsicles

An icy treat for your Memorial Day BBQ.

Jewish Week Online Columnist

Pineapple and mint is a super-common combo, but there's ample reason to revisit it: both flavors are bright, fresh and flavorful, and work together like magic. Now that the weather is (finally!) starting to heat up, a popsicle is the perfect treat to enjoy whatever you're up to this Memorial Day. Just make sure to prepare these the night before so they're fully frozen in time!

Ingredients
Ingredients: 
1/2 large pineapple, peeled, cored and cubed (about 3 cups)
Leaves from 3 fresh mint sprigs
1 cup powdered sugar
1 tablespoon lemon juice

Swiss Cinnamon Crisps

Enjoy the return to chametz with this fun, quick cookie.

Jewish Week Online Columnist

A friend recently told me that she loves my blog, but that she only makes the recipes that are easy and have a high yield. I get it; I happen to like spending time in the kitchen, but many people want to get in and out as quickly as possible.

Ingredients
Ingredients: 
For the Cookies:
1 cup (16 tablespoons/200g) butter or margarine, softened
1/2 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
Zest of 1 lemon (about 1 tablespoon)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon cinnamon
For the Cinnamon Topping:
1 egg
2 tablespoons milk (or substitute soy milk or orange juice)
1/4 cup sugar
1 tablespoon cinnamon

Fun for Breakfast

Incorporate apples into these crumbly, yummy muffins.

Jewish Week Online Columnist

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.

Ingredients
Ingredients: 
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!

06/21/2013
Online Jewish Week Columnist
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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.

06/14/2013
Online Jewish Week Columnist
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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.

06/07/2013
Online Jewish Week Columnist
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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.

05/31/2013
Online Jewish Week Columnist
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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.

05/24/2013
Online Jewish Week Columnist
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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.

05/16/2013
Online Jewish Week Columnist
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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
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