Tagged Nosher

(The Nosher via JTA) — I had never been much of a rugelach baker until this recipe. While I gravitated toward challah and babka, I always found store-bought rugelach to be a bit bland and disappointing. But to my great delight, rugelach are supremely easy to make. Most recipes… Read more »

Saffron rice with pine nuts is made all over the Middle East. Sometimes it is spiced with a little ground coriander, cinnamon and cumin, or flaked almonds are used instead of the pine nuts. Saffron rice is often served for Rosh Hashanah as the addition of raisins is said… Read more »

(The Nosher via JTA) — I first fell in love with adjaruli khatchapuri, also known as Georgian cheese bread or cheese boat, at Marani Restaurant in Queens, New York. This cheesy-carby deliciousness is basically all the comfort food you could possibly crave in one single dish: cheese, runny egg… Read more »

(The Nosher via JTA) — Kreplach seem like the kind of dish only your bubbe would make. Especially from scratch. And I always felt intimidated to even try it. You have to make the dough, make the filling and shape it just right. (Turns out, actually you don’t.) But… Read more »

(The Nosher via JTA) — I must have been about 6 or 7 years old, and I remember being eye level to my grandmother’s stove. I saw these white, round things frying up in oil. What I vividly remember was the distinct hole on the edge of these round… Read more »

Most of us need few excuses to make a batch of chocolate truffles, especially when coffee is involved. My take on chocolate espresso truffles combines a velvety chocolate base with just enough espresso flavor to give you your caffeine fix. The fact that this version is vegan, kosher for… Read more »

(The Nosher via JTA) — Schnitzel is one of my family’s favorite dishes throughout the entire year, but it is especially loved during Passover. With very small changes (as in, use matzah meal and almond flour instead of bread crumbs), this dish is 100 percent Passover-friendly. And it’s so satisfying… Read more »

(The Nosher via JTA) — I first tried raw vegan coconut cream pie years ago at Café Gratitude, one of the popular plant-based restaurants in Los Angeles. Café Gratitude is a quintessential healthy L.A. eatery. The menu features dishes with titles like “I am bountiful” and “I am cosmic”… Read more »

(The Nosher via JTA) — There is no substitute for eating a dish in its place of origin, preferably made in a home kitchen by hands that hold the muscle memory of thousands of meals. For me, a close second is stumbling across a recipe, trying it out, and… Read more »

(The Nosher via JTA) — Upside down cakes are one of my favorite types of cakes to make, mostly because they are an easy way to impress. In an upside down cake, the fruit is layered on the bottom of the pan along with sugar, and a simple, fluffy… Read more »

(The Nosher via JTA) — Guava, or guayaba in Spanish, is native to tropical areas such as Mexico, Central America, South America and the Caribbean. Because of its proximity and availability, the fruit is a part of many Latino cuisines. Guavas have a strong tropical fragrance and floral taste… Read more »

(The Nosher via JTA) — Let’s face it: There’s just something wonderfully soothing about seeing a steaming bowl of matzah ball soup with its pillowy-plump dumplings swimming in a bath of golden broth. This healing vegetarian matzah ball soup delivers all the “ah” of its traditional cousin with precisely… Read more »

(The Nosher via JTA) — This recipe needs very little introduction because it is just so decadent and delicious. Pumpkin challah. Cinnamon rolls. Sweet glaze. This is the autumn comfort food of your dreams. Or at least mine. You can use this method to make cinnamon rolls using any… Read more »

(The Nosher via JTA) — “Ladies can grill too!” is what I thought while watching the men tend to the grill at one of my favorite Middle Eastern eateries recently. But after years of owning a charcoal grill and by default having the husband maintain it, I figured it was about… Read more »