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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Asparagus Quiche with a Spaghetti Squash Crust

Posted by A Cozy Kitchen in Step-by-Step Recipes

Is there anything more perfect and pretty for a Sunday brunch than quiche? Probably not. But let’s be honest, if you’re going for easy, making a quiche ain’t it. On most Sunday mornings—when I’m still trying to wake up—pastry dough isn’t something I want to deal with. So when I saw this recipe from Claire, I was definitely intrigued. This quiche’s crust isn’t made with a traditional pastry dough; instead it’s made using roasted spaghetti squash, making it not only a bit more fuss-free, but also healthier.

Let’s get started!

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The celebrated chef of Sqirl refreshes the Passover meal

by Naomi Pfefferman for JewishJournal

On a rainy Friday morning, the weather did not deter the devotees lined up outside Sqirl, Jessica Koslow’s nationally renowned cafe. Long lines are a staple at this tiny, vibrant Virgil Avenue storefront, located in a nondescript East Hollywood neighborhood not far from the hipper boulevards of Silver Lake. Inside, servers laden with colorful plates navigated the crowded space with the litheness of ballet dancers.

Despite serving only breakfast and lunch, Sqirl has amassed a cult following and myriad awards for dishes that meld flavors from North Africa, the Middle East and the Mediterranean — all prepared with farm-fresh California produce. Consider the Kokuho brown rice bowl, infused with sorrel pesto, preserved Meyer lemon, house-fermented hot sauce, watermelon radish and French sheep feta, then topped with a perfectly poached egg. Or the crispy rice salad flavored with lemongrass, mint, cilantro and ginger. Then there’s Koslow’s signature choice of some 35 seasonal jams she makes from scratch — including blood orange, Persian mulberry and elephant heart plum preserves.

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Passover Seder Menu by Austin Zimmerman of Stopsky's Deli

With Passover coming right up, we're featuring recipes from our Passover Spotlight Kit.  Enjoy this Passover Seder Menu by Austin Zimmerman of Stopsky's Deli as it appears in Bon Appetit.

Chile-Braised Short Ribs
Smoked Fish Fritters with Beet Vinaigrette
Lime-in-the-Coconut Macaroons

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SPINACH POTATO NEST BITES

With Passover less than a month away, we're featuring recipes from our Passover Spotlight Kit.  Enjoy this yummy recipe from May I Have That Recipe:

Ok people, pressure’s on. Time to wow the most important, most respected critic, ever: our mom.

Yep, our parents will be here exactly one week from today to spend Passover with us. Do we even need to tell you how excited we are about it? Being able to spend the Holidays with them is priceless. It’s almost like being a kid again. Waking up to the amazing smells coming from the kitchen. Sitting down for coffee, talking and laughing for no reason. Happy childhood memories. If that’s not what the Holidays are all about, I don’t know what is…

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Gefilte Fish Pate

With Passover less than a month away, we're featuring recipes from our Passover Spotlight Kit.  Enjoy this yummy recipe from Martha Stewart

A classic seder starter course, this fish pate is baked in a Bundt pan for an elegant result that is also tantalizingly tasty. Offer red and white horseradish on the side to offset any sweetness.

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Not Your Bubbe's Matzo Brei: Matzo Brei with Roasted Peppers, Olives & Parsley

From the Blog: Mango & Tomato

Happy Passover! I think of myself as a cultural Jew: I enjoy Jewish folklore, holiday traditions, and food, but don't visit a synagogue regularly, pray, or keep Kosher.

This past week, I picked up a box of matzo at Whole Foods and decided to make matzo brei for breakfast. Typically, matzo brei is made with eggs and a bit of seasoning. Many people I know use cinnamon and sugar, but that's not my cup of tea. My dad makes matzo brei with salt, pepper, dill, and a generous amount of oil for frying. I decided to come up with something a bit different and more filling: Not Your Bubbe's Matzo Brei: Matzo Brei with Roasted Peppers, Olives & Parsley.

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36 Mouthwatering Hamantaschen To Make This Purim

These recipes and more can be found in our Purim Holiday Spotlight Kit


With Purim starting Wednesday evening, there are so many hamentaschen variations these days. We've included hundreds in our Purim Holiday Spotlight Kit, in addition to these 36 from Buzzfeed. Among the mouth-watering choices:

Funfetti Cheesecake
S'mores
Eggroll
Taco
Pecan Pie
Speculoos...

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Sweet and Sour Meatballs Recipe

By Samantha Mattox in The Nosher for MyJewishLearning.com
Every Jewish home has a sweet and sour meatballs recipe. For some of us, it’s scribbled down on a soiled napkin. For others, it’s in our favorite kosher cookbook. And probably for most of us, it’s not written down anywhere but instead trapped in our grandmas’ heads.

That was the case for me, until a couple of years ago when my mom and I went on a mission to make a family cookbook. For hours, we trailed my grandma around the kitchen with measuring cups, paper, a pen, and lots of patience, and attempted to document one of our family’s favorite recipes.

We are so happy we did! It’s absolutely delicious. Tender meatballs, chicken wings (my family’s twist on the classic!), and that heavenly sweet and sour sauce.

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Sumac Chicken and Rice Recipe

By Danielle Oron in The Nosher for MyJewishLearning.com

If you’re like me, you will constantly ask yourself the same question every week: “What should I make for Shabbat this week?” I like changing things up from week to week but that’s not always easy to do since I get home only moments before dinnertime each Friday. When I know that it’s going to be a bit too late to make a nice Shabbat dinner, I make this go-to chicken and rice dish. It looks gorgeous, tastes incredible, comes together in no time, and you can make it all in one pan that goes straight into the oven. Could you really ask for more? Well, there is more…you can assemble this a day ahead of time and throw it in the oven when you get home. Yes, it is a Shabbat dream come true.

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Israeli Shabbat Menu

By Tamar Genger for The Joy of Kosher

Jacob leaves Beersheva following the theft of Esau’s birthright and spends a long, lonely night in the desert. Unsure about his future and fearful over his brother’s wrath, Jacob dreams of a ladder with angels rising and descending to earth. Jacob is reassured that Hashem is still with him and he will inherit the promises made to Isaac and Avraham.

Now that I am living in Beersheva I have some recent favorites, so this menu reflects my Beersheva favorites.

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Babka Is the New Bagel: The Jewish Dessert Hits the Big Time

Written by Julia Kramer and Julia Bainbridge for Bon Appetit

Babka is just like Taylor Swift during her country music period (bear with us here): a niche figure ready for the crossover to mainstream star. This is good news to anyone who’s been with this deli fixture since whatever the Jewish equivalent is of that song “Tim McGraw.” As die-hard fans know, babka could not be more suited for a mass audience. When made right, classic babka has a moist, buttery (not dry!) yeasted dough that’s somewhere between challah and coffee cake, which gets swirled with unseemly amounts of gooey chocolate, and is then tucked into a loaf pan, where it’s usually topped with crumbly streusel. (A cinnamon variety is also common, but as Seinfeld fans know, any version without chocolate is a “lesser babka.”)

Now bakers are giving babka its due—and upping the ante, using croissant dough, lacquering the top with a rich ganache, and even experimenting with ice cream sandwiches. Let’s call it babka’s big break.

Here are 5 inventive outcomes of the renaissance:

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Smoky Pasta with Peas and Greens

Smoky Pasta with Peas & Greens – Simple Vegetarian Pasta Dish with Smoked Paprika and Spices

from Tori Avey.com
This quick and simple vegetarian pasta dish has become a favorite in my house. I absolutely love cooking with smoked paprika, as you may have learned by now, and I figured – why not add it to pasta too? The smoky effect is somewhat like a vegetarian version of Pasta Carbonara. Add some onion, peas and a handful of greens and you’ve got yourself a tasty, colorful meal in no time at all. I think the peppery flavor of arugula works really well here, but spinach is also a nice twist. I’m always trying to work extra greens into my meals, and here they blend in nicely.

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Quick Spinach Egg Drop Soup

From EveryDayMaven.com

A comforting, healthy Vegetarian bowl of soup you can have ready in minutes!

Asian food is my comfort food. I grew up in a pretty urban part of a major city that had a bustling Chinatown and luckily spent many a meal exploring different cuisines and dishes there. Ask anyone who knows me, if you give me the choice to pick a restaurant out, it’s most likely going to be Chinese, Thai, Vietnamese, Mongolian, Korean or Japanese.

And I’ll almost always start the meal with a steaming bowl of soup.

While I’ve shared many, many Asian food recipes on here with you, I realized a couple of weeks ago, chin deep into my 17304398’th bowl of this Spinach Egg Drop soup that I’ve never shared this super easy, 5 minute soup recipe with you. This is healthy comfort food at its finest.

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Schnitzel Strips with Green Tahini Dip Recipe

By Danielle Oron in The Nosher for MyJewishLearning.com

Sports! I’m not really into them but I absolutely love the Superbowl. It’s a time for snacks, chips, dips, beer, and 12-foot subs. I’m usually the one hosting because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills it up and goes to sit in the living room to watch the game. I find that it’s so much easier to have finger foods for events like this so no one struggles to eat while sitting on the coach. No need for forks and knives!

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Salad of roasted eggplant

From TheYummyRecipesBlog

Usually, eggplant dishes contain a lot of fat. The same salad with grilled eggplant and fresh tomatoes – just a godsend!

INGREDIENTS:

3 eggplant pieces.
Tomatoes 3 pcs.
Red onion 1 piece.
1 clove garlic.
Lemon juice to taste.
Olive oil to taste.
A sprig of cilantro 1/4.
Black pepper to taste.
Salt to taste.

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Homemade Kosher Ramen Soup Recipe

By Shannon Sarna in The Nosher for MyJewishLearning.com    

A little over a year ago, I dragged my then 2-year-old daughter on a food adventure while in Los Angeles visiting my family.

“We are going to have noodle soup,” I told her. She just nodded and asked if we could get ice cream after.

I wasn’t sure how she would respond to ramen, but I was determined to check out a spot called Ramen Jinya in Studio City at the recommendation of another “foodie” friend, and figured kids like chicken soup, so how bad could it be?

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Bacon Goes Kosher

By Erik Ofgang for Tablet Magazine   

OK, it’s not technically bacon. It’s made from beef, or lamb, or turkey—or it could be vegetarian. But whatever’s in kosher imitation bacon, sales are sizzling.

Bacon—the unofficial poster child of non-kosher food—is hard to avoid these days. There are now bacon festivals around the country, and the flagship of forbidden food is found almost everywhere, from chocolates and ice cream to popcorn and high-end dishes, not to mention its traditional uses in classic fare like the BLT, club sandwich, and bacon burger. A few years ago, Top Chef winner Ilan Hall made headlines with his bacon-wrapped matzo balls.

The kosher world has not turned a blind eye to this craze. As bacon has boomed, kosher imitation bacon has increased in variety, quality, and religious acceptance.

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Challah Bread Pudding with Kahlua Cream Sauce

From ToriAvey.com 

Challah Bread Pudding Ingredients

    1 loaf plain (unseeded) challah bread- day old is okay
    1 cup chopped walnuts
    1 quart half and half
    6 eggs, beaten
    1 cup sugar
    1/2 cup light brown sugar
    2 tbsp melted butter
    2 tsp cinnamon
    1 1/2 tsp vanilla
    1/2 tsp nutmeg
    1/2 tsp salt
    2 cups raisins and/or chocolate chips (optional)

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