Recipes

Beating the Leafy Green Blues: Confetti Corn Salad

Confetti Corn Salad. Photo Credit: Amy Spiro
10/20/2010
Amy Spiro
Editorial Assistant

For some people, salad is a dirty word. Images of limp, overdressed greens have put many people off the idea entirely. But when I make a salad, I like to banish the lettuce (or spinach, arugula, bok choy) entirely, and let the mix-ins shine, like in this confetti corn salad. By getting rid of the leafy greens, the salad also stores much better and can be enjoyed over several days. You can make it Thursday night or Friday and it will sit perfectly in the fridge until Shabbos.

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The Nosh Pit: Chunky Mushroom Barley Soup

Chunky Mushroom Barley Soup. Photo Credit: Amy Spiro
10/15/2010
Amy Spiro
Editorial Assistant

The first time I ever made this soup was in a tiny Manhattan apartment for an improvised Super Bowl party - the kind where you mute the game and avidly watch the commercials.

It was a frigid February, and I figured a hearty bowl of soup would be perfect for my small gathering.

But as I hunted around my closet-sized kitchen, I realized I had no saucepan even close to big enough for this recipe. I was disheartened, until I spied my crockpot in a closet. Suddenly, all was well again with the world.

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The Nosh Pit: Zucchini Galette with Caramelized Onions

10/08/2010
Amy Spiro
Editorial Intern

As the weather is beginning to cool I'm desperately trying to hold on to the last vestiges of summer. I know that before long I'll be stepping in slush puddles at the curb, wearing four pairs of socks and pulling my gloves on and off every time I get an e-mail.

So in an effort to delay that as long as possible, I'm still cooking with summer ingredients, like in this Zucchini Galette. Galette is a fancy (and French) word for a free-form tart, and you can make them savory or sweet - filled with apples, berries - even chocolate - or tomatoes, cheese and squash.

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