I know there are some Nutella haters out there, but I think we can all agree those people are nuts. Ha, get it?! Anyways, I am a firm believer that Nutella is the perfect food and it goes on just about anything. Pair it with fruit, top some toast with it or add it to your favorite Jewish baked goods.
Who wants a delicious buttery-tasting scone that is vegan, takes under 10 minutes to prepare and is loaded with nutrition? I’ll take a dozen, thanks.
The smell of ooey gooey cinnamon rolls is likely one of the most intoxicating smells on earth. Butter, cinnamon, sugar and dough make a sinful combination of flavors and smells.
Summer Sundays are for yogurt parfait and long walks in the sun. But once the leaves start falling and the cozy sweaters are unpacked, it’s time to hunker down with pumpkin bread, pancakes and French toast on lazy, snuggly Sundays. After all, evolution says you need those extra calories for survival.
The pumpkin-spice latte is back, and it has us thinking…if we were in charge of coffee trends, what over-the-top flavored coffee drinks might we dream up (and actually enjoy!)? How about some Nosher-inspired lattes? Jewish desserts and coffee are already perfect pairings, so why not take it one step further?
I was first introduced to malawah, a flaky, slightly sweet and buttery Yemenite bread, by my husband who loved making it as a late-night (usually post-drinking) snack, a habit he picked up from his time in Israel. As Leah Hadad writes in Jewish Food Experience, it was brought over to Israel by Yemenite Jews and became popular, cropping up in a variety of sweet and savory dishes. Kosher in the Kitsch’s Nina Safar even makes a savory hamantaschen using malawah.
The last time I was in Israel a friend brought us to La Gaterie in Tel Aviv, a tiny bake shop where enormous, flaky croissants would get sliced in half and stuffed with the fillings of your choice: anything from Nutella to brie and honey to ham and cheese. (Yes, ham in Israel.)
If you’ve traveled to Israel then you know that the absolute best part of eating at an Israeli restaurant or hotel is the Israeli breakfast. Forget pancakes or heaps of toast and bacon – Israelis know how to put on a beautiful and super fresh breakfast spread. My favorites are always the array of fresh cheeses, seeded breads, fresh chopped salatim (salads) and labne.
Have you ever made gravlax? If you have, then you know how easy and simple it is. And if you haven’t yet, be prepared to get excited. This is going to be your new way to impress guests at brunch, lunch and even cocktail parties.