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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For more even more Passover recipes, check out our Passover Holiday Spotlight Kit

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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