The Nosh Pit

Quadruple Berry Pie

07/21/2011 - 20:00
Jewish Week Online Columnist

Crispy Tofu Salad

Convert even the biggest skeptic in to a soy lover.
07/12/2011 - 20:00
Online Jewish Week Columnist

Tofu gets a pretty bad rap from many people. In fact, there may be some loyal Nosh Pit readers who abandon ship after I even mention the word. But the truth is, when it is prepared well, tofu can be a delicious and healthy addition to any meal.

Crispy Tofu Salad. Image by Amy Spiro

Leek and Mushroom Smothered Chicken

Two of my favorite foods become a savory sauce.

07/06/2011 - 20:00
Editorial Assistant

Every member of my family – like most, I’m sure - has their own food likes and dislikes. For the most part we accommodate the major ones (although when you’re the one cooking you get more say!) but sometimes requests are ignored. One family member hates (among other things) mushrooms and leeks, which happen to be two of my favorite foods. So I took the opportunity when he was away one weekend to create a dish that would never fly when he’s around.

Leek and Mushroom Smothered Chicken. Photo by Amy Spiro

Sweet Potato and Potato Gratin

A colorful, pareve alternative to the French classic.
06/29/2011 - 20:00
Editorial Assistant

Potato Gratin is a traditional French dish, which is often laden down with cheese and heavy cream. This makes it both on the unhealthy side, and unsuitable for serving alongside meat dishes in a kosher home.

Potato and Sweet Potato Gratin. Photo by Amy Spiro

Summer Fruit Soup

Enjoy fresh summer produce for appetizer or dessert.

06/22/2011 - 20:00
Editorial Assistant

It’s official: summer is here. As if the 90-degree plus temperature, buzzing mosquitoes are hordes of children out of school wasn’t clue enough. And while I am certainly still a fan of cakes, cookies, brownies and pies, it can be nice not to turn on the oven for dessert.

Summer Fruit Soup. Photo by Amy Spiro

Sesame Green Beans

A tasty way to enjoy your veggies.
06/15/2011 - 20:00
Editorial Assistant

Through a series of misunderstanding and miscommunications, I came to be in possession of a whole lot of sesame seeds. Enough sesame seeds to top two loaves of challah a week for about 10 years. So needless to say, I’ve been looking for some ways to use up my bounty. I made a head start with the sesame chicken nuggets as well as the turkey burgers.

Sesame Green Beans. Photo by Amy Spiro

Turkey Burger Pitas with Honey Mustard

A fresh and fun weeknight dinner.
06/09/2011 - 20:00
Editorial Assistant

I managed to spend almost 2 weeks in Israel recently without eating a single falafel ball. I’ve never been a huge fan of the fried treats, despite my great affinity to chickpeas in other forms. But pita bread? That’s another story entirely. I’m more than happy to use fluffy, warm pitas to scoop up hummus, or mop up my plate after indulging in sautéed mushrooms and onions, or ravioli in a sweet potato sauce.

Turkey Burger Pitas. Photo by Amy Spiro

Red Velvet Cupcakes With Cream Cheese Frosting

A dairy treat for Shavuot or year round.

06/02/2011 - 20:00
Editorial Assistant

I tend to stick to pareve desserts for most of the year – it’s just easier when it comes to Shabbat meals and often during the week.

But Shavuot – that is the time to dream of rich cheesecakes, sweet blintzes and decadent danishes. I certainly have grand cheesecake plans for this year, it is also nice to indulge in a touch of dairy desserts without going overboard. These red velvet cupcakes, with a sweet and creamy frosting, hit the spot.

Red Velvet Cupcakes with Cream Cheese Frosting. Photo - Amy Spiro

Chana Masala with Lentils

Use traditional Indian spices to brighten your palate.
05/26/2011 - 20:00
Editorial Assistant

I’ve shared some dishes with Indian flavors in the past: in a salad dressing, a chicken dish and even some latkes for Chanukah.

Chana Masala with Lentils. Photo by Amy Spiro

Gooey Cinnamon Buns

Conquer any fears of yeast with these delicious treats.
05/19/2011 - 20:00
Editorial Assistant

I have a few fears in my life. Spiders. Cockroaches. Ants. Flies. Ladybugs. Being in the same room as any of the above. And for the longest time, there was another thing on that list: yeast.

Baking with yeast terrified me, the "will it rise" question taunting me from underneath the covered bowl set in the corner of the kitchen. Will I put in all this work - mixing and kneading and rolling - to end up with a flat, inedible bread?

Conquer any fears of yeast with these delicious treats. Photo by Amy Spiro
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