Just in time for Hanukkah and the holidays – three new cookbooks have arrived from some of the foremost Jewish lady foodies out there:
Susie Fishbein’s 7th cookbook, “Kosher by Design Cooking Coach: Recipes, Tips and Techniques To Make Anyone a Better Cook” hit the bookshelves on October 23rd. The Forward has a great Q&A with her, and you can order the book on Amazon…maybe for that special someone who might need a little boost in the kitchen.
The much anticipated Smitten Kitchen Cookbook also came out recently – as well as Chef Paula Shoyer’s first cookbook, The Kosher Baker, featuring 160 dairy-less desserts. Fellow blogger and Nosher contributor Amy Kritzer recently reviewed The Kosher Baker for the Austin Chronicle.
In other Jewish-food related news, The New York Times seems to have a new-found love affair with the non-traditional kugel – in the past few weeks they have featured recipes for a Quinoa and Carrot Kugel, as well a Cabbage, Onion and Millet Kugel. They don’t sound like my first line of defense for Shabbat, but I am willing to give anything a try – the quinoa and carrot kugel could even be a great side dish for Passover.
And in Washington, DC yet another non-kosher, reinvent-the-Jewish-classics restaurant has opened called DGS Delicatessen, from Chef Barry Koslow. From what my friends in DC have said and are posting, the menu sounds awfully similar to some of the eateries that have come before DGS (Kutchers Tribeca, Jack’s Wife Frida…), particularly the babka bread pudding, dessert kugel and updated kreplach. But regardless….once again, I am excited to see that Jewish Food is truly having a moment. I am starting to feel almost like a trendsetter myself.
Each year the holiday season brings joy, stress, and increased eating as we get overloaded with Thanksgiving leftovers, and shlep from family dinners to other eating-centric, obligatory gatherings. And what – we’re supposed to just sip seltzer water in the corner!?
I don’t enjoy having to watch what I eat, or reducing the amount of butter (or oil) I cook with, but I do like quality recipes that don’t sacrifice on flavor. I have put together a few of my favorites, but more importantly, I want to hear about yours.
For our November cookbook giveaway, we want to hear about your favorite, lightened-up dishes! Post your recipes below and the most interesting, holiday-themed (lite) recipe will win a copy of Susie Fishbein’s Kosher By Design Lightens Up. I am counting on your creativity to help us all get through this holiday season without having to buy a new wardrobe!
Nosher-recommended lighter side recipes:
Crispy Baked ‘Fried’ Chicken (you can use soymilk with 1 Tablespoon of vinegar where this recipe calls for buttermilk)