Chocolate Brown Sugar Babka Recipe

By Gabi Moskowitz on The Nosher for MyJewishLearning.com

I don’t have much of a sweet tooth, so it’s rare that I get very excited about a dessert. But chocolate babka, a yeasted, eggy hybrid of brioche and challah, with a thick swirl of cinnamon and dark chocolate in the middle, is an exception. Though its origins are in Eastern Europe, every Jewish deli worth its (kosher) salt has a babka they swear is the best. Well guess what: this babka is in fact the best.

The recipe I’ve adapted it from is by my colleague Tori Avey. When she posted this recipe on her blog last May, I immediately tried it, and found it to be extraordinary. Since then, it’s become my go-to dairy dessert. I’ve tinkered with it a bit, as we food writers are wont to do, and have made a few adjustments and additions that suit my taste. The sweet all-butter egg dough is made with brown sugar instead of white, which yields a rich caramel flavor that goes very nicely with the chocolate-cinnamon mixture, and the streusel top gets a light sprinkling of flaky, crunchy sea salt, which makes the flavor of the rich chocolate pop like crazy. It’s to die for.

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Mujaderra

Lentil and rice pilaf with browned onions

By Victoria Sutton for MyJewishLearning.com

Mujaderra (Mujadara), a hearty and satisfying lentil and rice pilaf, has for centuries been a staple in the Middle-Eastern diet, as well as in the cuisine of Jews around the world with Middle-Eastern heritage. Nutritious, a good source of protein, and inexpensive to prepare, Mujaderra was often referred to as “poor people’s” fare. It now has a place on restaurant menus from Egypt to Israel to the U.S.According to some Semitic traditions, Mujaderra is the “red, red pottage” that enticed the famished Esau to sell his birthright in exchange for a portion (Genesis 25:30). A difference of opinion persists as to whether this biblical lentil pottage was in fact Mujaderra, or another of the age-old lentil dishes popular in the region. What is clear is that recipes of this kind have been essential to Levantine cultures since Neolithic times, when lentils became one of the first farmed crops.

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Butternut Squash and Sage Challah

By Shannon Sarna on The Nosher for MyJewishLearning.com

In the category of autumn challah flavors there is pumpkin challah and even sweet potato challah. But I wanted to try my hand at combing another favorite fall flavor into challah bread: butternut squash and fresh sage.

Admittedly I was a bit nervous to see how the addition of butternut squash would affect the challah. I have made pumpkin challah many times, but never before had I added butternut squash.  I am happy to report that not only is consistency of this dough just perfect, but the color is beautiful and the taste even more incredible.

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Israeli Couscous Stuffed Acorn Squash

By Shannon Sarna on The Nosher for MyJewishLearning.com

It’s autumn, and sure, we all love pumpkin. But there are also an array of other squash and seasonal veggies that are pretty exciting too, including the adorable acorn squash.

Growing up my dad would prepare acorn squash in a very simple way: cut in half and roasted with butter and maple syrup. Nothing bad about that.

But I have been searching for other ways to prepare the cute squash. Finally a few weeks ago I came across this recipe for Orzo and Cheese Baked in Acorn Squash and I thought: ok, I have to make this! Not only is it cheesy and easy, but making a stuffed dish during Sukkot was also Jewishly appropriate.

I didn’t have orzo, but I did have Israeli couscous, a favorite ingredient. I also wanted to get in a little extra vegetables in this dish, so I added some onion and pepper. Want to make this healthier? You could substitute whole wheat couscous, quinoa and even add some lentils.

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