Food & Wine

Beating the Leafy Green Blues: Confetti Corn Salad

10/20/2010
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.

Confetti Corn Salad. Photo Credit: Amy Spiro

The Nosh Pit: Chunky Mushroom Barley Soup

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

10/15/2010
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.

Chunky Mushroom Barley Soup. Photo Credit: Amy Spiro

From The Nosh Pit

A zucchini galette with carmelized onions evokes summer.

10/08/2010
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.

Zucchini Galette with Caramelized Onions. Photo Credit: Amy Spiro

The Festival of Lite

12/04/2009
Editorial Intern

Chanukah foods don’t exactly bring healthy images to mind. In Israel, this time of year every bakery in town is serving up trays and trays of sufganiyot, doughnuts with your choice of jelly, caramel or even chocolate filling.
But as people worry about their waistlines and calorie counts, indulging in a fried delicacy for eight nights may not be the best idea.

This Chanukah, you can choose healthier baked doughnut “muffins,” left, or the full-fat fried version, above.

From New Grapes, An Ancient Vocation

Special To The Jewish Week
03/02/2010

At one time, the two-word phrase “Israeli wine” was synonymous with the sweet, sacramental wines that were ubiquitous in Jewish homes around the world. But in the early 1980s, the quality of Israel’s wines began to improve, the number of commercial wineries increased and the Israeli wine revolution was under way.

The Height Of Pessimism

10/12/2007
Israel Correspondent

Jerusalem — The bus and highway billboards are, well, explosive.

In the first signs of life from the settler movement since the disengagement from Gaza two years ago, the notices — which signal the Yesha Council of Jewish settlements disgust at next month’s planned summit between Israeli Prime Minister Ehud Olmert and Palestinian President Mahmoud Abbas (Abu Mazen) — insist that “The Agreement between Olmert and ‘Abu Bluff’ Will Explode in Our Faces.”

A Warming Spirit For Winter

12/10/2008
Special To The Jewish Week

At first glance, one would not expect to find a connection between Charlemagne, the eighth-century King of the Franks and Holy Roman Emperor, and the humble apple. Though best known for his empire building — and indeed, during his long reign Charlemagne perhaps spent more time in the field of battle than among his French subjects — the welfare of his native France was always a special concern for the Emperor. Many of his ordinances have had a profound and lasting effect on the French people.

A Little Sparkle For A Tough Year

12/22/2009

2009 has certainly been a memorable year of highs and lows:  From the inauguration of our first African-American president to a deepening recession that led to the highest level of unemployment in a generation; from the Yankees’ World Series win to the Madoff scandal losses. At the end of such a tumultuous year, I for one, plan to sit back and relax with a nice glass of wine. And times such as these, ideally, call for Champagne.

Great Grapes For ‘09

01/26/2010
Special To The Jewish Week

For a wine critic, the first column of a new year is often a good opportunity to remember the best — and try to forget the worst — wines tasted in the previous year. While it is impossible to taste all of the more than 1,300 kosher wines produced around the world, the past year has given me the opportunity to taste some truly splendid wines, from bold Napa Valley reds to bubbly bruts made in the heart of Champagne. So for this month’s Fruit of The Vine, what follows is my Top Ten list for 2009.

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