The Nosh Pit

One-pot dishes

Get a hot meal on the table with little effort

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!

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

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.

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

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

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

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

Chocolate Cinnamon Bundt Cake

Whip up a fantastic dessert in 10 minutes

Online Jewish Week Columnist

I don't know about you but I'm often... fairly short on time. And as much as I love to bake, sometimes it has to take a backseat to work, class and whatever else life throws my way. But even when sleep is in short supply and my to do list is a mile long - and the only things crossed off are the ones I put on there after already finishing - there are quick and simple desserts I can make that still bring a wow factor.

Chocolate Cinnamon Bundt Cake. Photo by Amy Spiro

Butternut Squash and Chickpea Soup

Warm up from the inside out with a hot bowl of soup

Online Jewish Week Columnist

When it's the middle of winter, I don't want to go to the supermarket, and I want to enjoy something warm and hearty, I turn to one thing: soup. By simply rummaging through my fridge and pantry I usually manage to locate at least one vegetable (squash) one protein (chickpeas) and one grain (barley). Tada - soup! A quick simmer on the stove and you can be digging in to a satsifying bowl too.

Butternut squash and chickpea soup. Photo by Amy Spiro

Pumpkin Muffins

Bite in to a little slice of fall

Online Jewish Week Columnist

You may be able to buy canned pumpkin year round, but there is something about pumpkin desserts that just begs to be eaten this time of year. It's a little colder than fall, it's not quite the bitter freezing and constant snowfalls of winter. I've made these muffins from a whole pumpkin and I've made them from a can - and they taste just as delicious either way. And finishing them in 30 minutes instead of 4 hours is quite a perk.

Pumpkin Muffins. Photo by Amy Spiro
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