Have you ever tried dessert hummus? That’s right – a sweet hummus. No, it’s not exactly traditional, but it is as simple as making classic hummus. Instead of savory ingredients like garlic, tahini and cumin, you add dates, maple syrup and even cocoa powder.
If a fried macaroni and cheese ball met a zeppoli and then converted to Judaism, their baby would be one of these fried kugel balls. They are sweet, gooey, crunchy on the outside with just a slight bit of saltiness that I think is pretty divine. I recommend topping with a light dusting of powdered sugar for an over-the-top touch.
Bourekas are a Sephardi, and more specifically Turkish, treat coming from the word borek which means pie. They are often made with phyllo dough and can be shaped in a variety of ways. In Turkey they are formed into circles. But in Israel they are formed into small, hand-held pies akin to empanadas. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese.
If you are looking for a light, healthy appetizer to brighten your Sukkot table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. “All the ‘gusto’ without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz Beer and my 11-year-old, culinary skills.
There are so many different ways to enjoy hummus, and I must admit, I usually love them all – I grew up in Israel! And equal to my love of hummus is my love of Asian flavors. I even made sushi latkes last year for Hanukkah, which were a huge hit. This Asian-inspired green pea hummus is a marriage of my two passions for interesting hummus varieties and Asian influences.
You know those people who get sick of eating French fries or potatoes? Yeah, I am not one of them. And I especially love tater tots. I don’t know what it is about them that gets me so excited, but it’s like an addiction. I should also say, I equally love high end homemade tots and the plain old frozen ones from Trader Joe’s. They are crunchy, creamy, crispy and cute. And I can’t get enough.
Wow, do I love chips. Any kind of salty, crunchy chips really will do. And especially potato chips. They are my kryptonite and I almost never buy them. But I am a “nosher,” as my grandma would say, and so I like to have things to crunch around the house.
By the end of Passover week, I want to stick my head inside a loaf of bread and eat my way out. I have Garfield-esque dreams of scarfing a lasagna in one fell swoop washed down with a pizza. And those fantasies inspired this indulgent and fun Passover-friendly recipe.
If you are anything like me, you have no idea who is playing in the Super Bowl. Yet again. But you probably have a good idea what you are going to be making for the party, right?
My general approach to cooking kosher and vegetarian food is to focus on celebrating what is not restricted, as opposed to attempting to make a “fake” version of something. Veggie burgers, for example, often get this wrong. Don’t try to convince me I’m eating beef if what is on my burger bun is vegetarian. Rather, let the legumes and vegetables that came together to make this patty shine! Distract me from what is not really there by showing me what is, in all its glory.