The Nosh Pit

Craft the Perfect Challah

Best tips and tricks for the ideal loaf

02/23/2012
Online Jewish Week Columnist

Most people have their favorite recipe. Whether it’s been passed down for generations, found in the back of a well-thumbed (and well-stained) cookbook or received from a friend just last month, challah recipes are not hard to come by.

Challah. Photo by Amy Spiro

Exotic Mushroom Soup

Try out some new varieties in this piping-hot dish.

02/17/2012
Online Jewish Week Columnist

I've come to realize that mushrooms tend to be a polarizing food. Most people I know (anecdotal evidence, of course) either love or hate them. Well I fall strongly in the former camp, and I will put mushrooms in just about anything - pasta, chicken, salad - I'm working on a mushroom dessert.

Exotic Mushroom Soup. Photo by Amy Spiro

General Tso Stir Fry

Enjoy a classic Chinese takeout dish in your own home.

02/10/2012
Online Jewish Week Columnist

There's a well-documented and much touted link between Jews and Chinese food, that has its roots in the turn of the century but is still discussed today. And while I love picking up some egg rolls and sweet and sour chicken, there's no reason you can't enjoy some Chinese favorites in your own kitchen. There are several components to this dish that come together at the end, but they're all fairly simple, and the result is seriously delicious. This is a pretty mild version of the dish, with no hot peppers - feel free to play up the flavors as you wish.

General Tso Stir Fry. Photo by Amy Spiro

One-pot dishes

Get a hot meal on the table with little effort

02/02/2012
Online Jewish Week Columnist

Lately it seems like I don't have a free minute and it's hard to spend a whole lot of time in the kitchen. But I still like to have a hot, hearty meal and the end of each day - here are a few ways to accomplish that with minimal time.

Some can be whipped up in an instant, while others need to be thrown together and simmered for a while, but either way you keep your time in your kitchen to a minimum and your flavor to a maximum.

One-pot meals. Photos by Amy Spiro

Hot molten chocolate cakes

Stay warm this winter with a hot dessert!

01/26/2012
Online Jewish Week Columnist

It's a favorite on restaurant menus around the country - the hot molten chocolate cake, sturdy on the outside, and filled with a flowing, irresistible chocolatey center. But surprisingly, they're a cinch to make at home, and you don't need any special tools or ingredients to make it happen.

They key to the gooey centers is simply baking the cakes until they're just set on the outside, while the inside remains a bit jiggly and unset.

Hot molten chocolate cakes. Photos by Amy Spiro

Curried Rice Salad

A colorful, flavor-filled side dish to adorn any table

01/20/2012
Jewish Week Online Columnist

Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.

Curried rice salad.

Lemon Curd Linzer Torte

Enjoy a seasonal citrus dessert that will wake up your taste buds.

01/12/2012
Online Jewish Week Columnist

I love lemon desserts. Given a choice between chocolate and lemon, I'd go with lemon 3 times out of 5 (not based on scientific data). And in the winter months, when fresh fruit isn't always all it's cracked up to be, lemons will continue to wow with a pop of flavor.

Lemon Curd Linzer Torte. Photo by Amy Spiro

Souper Soups

Have a whole variety of tasty, steaming soups on your table

01/05/2012
Online Jewish Week Columnist

There's nothing quite like a steaming bowl of soup on a freezing winter day. And while chicken soup is known as the "Jewish penicillin" don't limit yourself to a nice bowl of broth, when there are so many other options out there to experiment with.

Sometimes simple is the best, like this mushroom barley soup, which is rich, hearty and easy to make.

Enjoy some super soups! Photos by Amy Spiro

Cookie Dough-Filled Brownie Cups

Indulge in a delicious, over-the-top confection

12/29/2011
Online Jewish Week Columnist

If you pay attention to my little corner of the internet, you'll notice that I often make things that some other people frown on. Things like tofu. Quinoa. Spinach and lentils. "Healthy" things. Well, this post here is about to undo all of that.

Cookie Dough-Filled Brownie Cups

Zucchini Latkes

Celebrate Chanukah with these low-carb treats

12/22/2011
Online Jewish Week Columnist

Chanukah Sameach! Here in Israel, Chanukah is - obviously - celebrated in a big way. Almost every storefront, restaurant and shop displays a menorah in the window, every bakery, coffee shop and restaurant sells sufganiyot and many add latkes to the menu for the eight-day holiday.

Zucchini Latkes. Photo by Amy Spiro
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