Moroccan Chickpea and Lemon Couscous Soup

From ToriAvey.com

Lick Your Plate: A Lip Smackin’ Book for Every Home Cook was written by two sisters, Julie Albert and Lisa Gnat. Their mission was to create a cookbook that would serve as a kitchen sidekick. I first learned about the book from their mother, who I’m working with on the Einstein Legacy Project. More on that project in a future post… it’s a truly exciting venture that I’m thrilled to be a part of. I started exploring Julie and Lisa’s cooking website, Bite Me More (gotta love the cheeky title!), and was so impressed by their sense of humor and their laid back approach to cooking. Julie and Lisa are ladies that would be welcome in any kitchen; they do a terrific job of presenting simple recipes in an easy, understandable way. The pages of Lick Your Plate are filled with recipes for everyone, no matter your level of cooking expertise. The ingredients can likely be found in your refrigerator and pantry at any given time and no special equipment is required. I also love that their recipes delve into all types of world cuisine. In one book we’re introduced to a colorful variety of “lip smackin'” dishes, from Easy Teriyaki Cocktail Meatballs to Fresh Tomato & Whipped Feta Polenta Crisps (yum!) to Baja Fish Taco Salad with Creamy Chipotle Dressing. There is no lack of variety here!

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Israeli 7-Layer Salad with Labne Poppyseed Dressing Recipe

By Aly Miller in The Nosher for MyJewishLearning.com

Finally, summer is within reach! Barbecues, Shabbat picnics, and backyard dinner parties are just around the corner, and that means it’s the perfect time to hone in on your salad game. That’s the way I see it, anyway–every picnic needs salad, so why not make it a showstopper?

This seven layer salad is far from the cheese, olives, and iceberg lettuce chopped salad from back in the day. Packed with fresh, local produce and Israeli flavors, this one’s bursting with texture in every bite. In short, it’s bound to be the main event

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How to Make Perfect Cheesecake 5 Ways

By Ronnie Fein in The Nosher for MyJewishLearning.com   

You know Shavuot is coming when you begin to see cheesecakes everywhere. Countless variations in the bakeries and supermarkets. Endless numbers of recipes in the media. Cheesecake is the iconic Shavuot dessert, as sacrosanct as a Hanukkah latke or Passover matzah ball.

Unfortunately, cheesecake is one of those deceptively simple recipes, the kind that requires some tips and techniques to get right. Also, not everyone agrees on what makes a cheesecake perfect. Some like it dense, others, fluffier. Purists say it should be simple, but lots of people prefer it fancy, with flavors, textures and toppings.

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Challah Baked Brie Recipe

By Shannon Sarna in The Nosher for MyJewishLearning.com    

I think you know by now that I will try to stuff challah with almost anything: meatballs, pesto, pastrami and even candy bars. So it just seemed silly that I had yet to try and stuff some challah with an entire wheel of cheese. It was time to tackle this unchartered territory.

But I guess it should come as no shock: challah wrapped around some brie is delicious, decadent and a great party appetizer, whether it’s for New Year’s Eve, an evening with friends and a case of wine or Shavuot.

Here are a few tips for executing this recipe.

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Chocolate, Halvah, and Tahini Swirl Buns Recipe

By Chaya Rappoport in The Nosher for MyJewishLearning.com   

I had my first proper halva experience at The Halva Kingdom in the Machane Yehuda Shuk in Jerusalem. I’d never really liked halva before that–the one or two times I’d tasted it, it always had a weird, crumbly texture and slightly bitter aftertaste. But in the shuk, surrounded by dozens of varieties of blocks of halva, I couldn’t resist trying the sample offered to me by the charming vendor.

You guys, it was so, so good! I was pleasantly shocked at how much I liked it. It had this unbelievably creamy, melt-in-your-mouth consistency and a satisfying richness. I bought two varieties–pistachio and coffee–to take home, and couldn’t resist nibbling on the candy the whole tram ride back.

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Sweet Potato and Coconut Soup with Za'atar GF Crackers

By Jamie Geller, joyofkosher.com

This soup will cook much faster if you cut your vegetables small, but if you have the time feel free to leave them large as you will be pureeing it anyway.

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Potato Crusted Spinach Frittata

From ToriAvey.com

I love that frittatas can be made with just about anything. As long as you have some fresh eggs and a few vegetables, you can make a frittata. Add some cheese and spices to make things even tastier. This potato crusted version came to me one night when I was trying to come up with a quick dinner. My stepdaughter loves all things potato. A few weeks ago I realized we had some leftover frozen hash browns– not enough for everyone to share, but I couldn’t let them go to waste. You all know I love a good breakfast for dinner and the idea just came to me – potato crusted frittata. It was so simple and such a quick success that I had to share it here. It’s sort of like an American riff on the Spanish tortilla de patatas… and with Passover right around the corner, it could make a terrific easy mid-week meal.

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