Tagged the nosher

(JTA) — Are you stressing out about burning your latkes? Now there’s a quick way to assuage your fears. On Tuesday, The Nosher Jewish food site launched a hotline where readers can get all their latkes-related questions answered by Jewish food expert Shannon Sarna. Readers use their cellphone number… Read more »

This one pot paprika chicken is a take on my mom’s memorable paprika chicken recipe. I have very fond memories of cleaning the whole bird and then rubbing it down with loads of paprika for weeknight dinners. The spice gives a deep rich color and imparts a delicious smoky… Read more »

(The Nosher via JTA) – Babka is an Eastern European yeasted cake with deep Jewish roots and also great American popularity. One of babka’s most notorious moments was in an episode of “Seinfeld”:  Jerry and Elaine head to Royal Bakery to pick up babka for a dinner party, and… Read more »

(The Nosher via JTA) — These bourekas are a mix of New York Jewish and Middle Eastern Israeli food cultures. It sounds a little crazy, but it’s incredibly good: The flavorful seasoning blend, slightly sweet from the dried onion and garlic, balances out the salty, briny feta interior, and… Read more »

(The Nosher via JTA) — Here’s a comforting yet elevated Shabbat dish from chef Yehuda Sichel of Abe Fisher. Ingredients: 1 cup pearled barley 1 cup dried kidney beans 3/4 pound boneless short ribs, cut into 2-inch cubes 1/2 pound kosher salami, cut into 1/2-inch cubes 1 large yellow… Read more »

(The Nosher via JTA) — I recently fell in love with honey squash, a new variety of hearty winter squash bred specifically to be concentrated in flavor and adorable in appearance. OK, maybe it wasn’t specifically grown to be adorable, but the result nevertheless is the same. I found… Read more »

(The Nosher via JTA) — For generations, Jewish grandmothers have spent hours and hours chained to their stoves perfecting their family chicken soup recipes. The prevailing thought was that the longer the soup simmered, the more flavorful the result. Fortunately for the current generation, technology has created new ways… Read more »

(The Nosher via JTA) —  Like Italians with their tomato sauce, home cooks across North Africa and the Middle East are serious about their harissa. Each cook has his or her own special method for grinding the chiles and blending in oil, garlic and spices. That’s why our harissa… Read more »

(The Nosher via JTA) — Tabbouleh is a classic Middle Eastern salad made with bulgur, tomatoes and a high ratio of chopped fresh herbs. It’s easy to make, fresh, delicious and healthy, making it a much-beloved side dish around the world. Instead of classic bulgur, we wanted to try… Read more »

(The Nosher via JTA) — Avocado toast has been “trendy” for several years throughout the U.S. In fact, avocados have been so trendy, an entire avocado restaurant opened earlier this year in Brooklyn. And people are putting avocados in everything lately: brownies, salad dressing, even ice cream. After all,… Read more »

(The Nosher via JTA) — Stuffed peppers are a comfort food for both Americans and Israelis. But the two versions vary quite a bit in their spice profiles and methodology. American-style stuffed peppers are often topped with cheese, stuffed with corn, beans, rice and sometimes meat, and feature a… Read more »

(The Nosher via JTA) — Maamoul is a traditional small pastry from the Levant (the historical area between Syria in the north and Egypt in the south including Lebanon, Israel and Palestine). Muslims, Christians and Jews lived in the area alongside each other for over 1,500 years and shared… Read more »

(The Nosher via JTA) — “Leftover brisket” is something of an oxymoron, since traditional braised Ashkenazi brisket is usually the first thing to run out on most dinner tables. But at my little table of two, it’s rare that my husband and I can finish even the smallest of briskets by ourselves.… Read more »

Editor’s note: This article was updated on Aug. 29, thanks to a sharp-eyed reader who noticed inconsistencies between the ingredients list and the directions. (The Nosher via JTA) — Have you noticed that dill pickle-flavored dishes are everywhere lately? There’s dill pickle-brined chicken fingers and dill pickle bread from… Read more »

(The Nosher via JTA) — Quinoa and I have not always been friends. I much prefer rice and pasta over the hyped-up grain even though I know people love it. And what’s not to love: It’s gluten-free, packed with fiber and protein, and it’s even Passover-friendly. So since it’s… Read more »

(The Nosher via JTA) — I come from a family of hunters and gatherers, and the younger generations are no exception. My grandfather owned and operated a farm in Cuba, and to this day enjoys reaping what he sows. This love of farm-to-table delicacies doesn’t end in the garden,… Read more »

(The Nosher via JTA) — If a sweet pulled brisket married a can of baked beans, this dish would be their delicious baby. I love baked beans, right out of the can, all summer long for cookouts and backyard parties. It reminds me of my childhood, not to mention it’s… Read more »

(The Nosher via JTA) — I have a neighbor who makes the best cholent in New York, possibly in the tri-state area. (Sorry, Mom!) He makes it with beer, beef cheeks and a host of secret ingredients, and the result is a stew that tastes rich, spicy and almost like it… Read more »

(The Nosher via JTA) — I’m a cheese and dairy fanatic. So for obvious reasons my favorite holiday is Shavuot. This is when spring has sprung and my family makes a whole spread of cheese and dairy-filled foods and desserts. There is always a ton of different cheeses, spreads, breads,… Read more »

(The Nosher via JTA) — With Passover comes lots of cleaning, matzah eating, and potato peeling. I know, I know — potatoes get a bad rap during Passover because they’re one of the seemingly few things we can eat (and therefore are made very frequently during these eight days). But I say… Read more »