Mini pies and tarts aren’t just for dessert anymore.
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.
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.
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.
Adapting year-round recipes for the food-challenging holiday - plus an extra surprise.
All year long, I've been offering up soups, salads, entrees and desserts that are easy and delicious. With Passover coming up soon, Jewish cooks everywhere are in a panic, looking for recipes and ideas that work for the week-long holiday. Well, look no further. Here are seven Nosh Pit recipes that are perfect for Passover, with little or no changes made at all. Plus, stick around until the end and I'll share a recipe for something that will become a Passover (and year round) staple.
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.
“What are wheat berries?” you may be thinking. The truth is, they’re exactly what they sound like: the hard, round kernels of the wheat plant. When cooked, they’re a nice, chewy and healthy alternative to rice or barley.
There are many different varieties of wheat berries – hard and soft, red and white, and they all have slightly different cooking times, so consult the package you buy. They will likely be labeled as “wheat berries” or “whole grain wheat” in the store.
One last nourishing dish for the vestiges of winter.
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.
It’s that time of year again, when costumes, alcohol and fun-size candy bars are plentiful. And what would a Jewish holiday be without a signature dessert? Of course the hamataschen will be in high demand next weekend, so I set out to create some exciting variations. Don’t get me wrong – I like a raspberry or apricot hamataschen as much as the next guy, but sometimes even a classic can be improved.