For me, February is prime comfort food month, so this Shabbat I’m thinking about yummy comfort foods I can serve to my guests.
Tomato soup is the consummate comfort food, but this recipe from Not Derby Pie looks exciting, even controversial. Can’t wait to try it.
I actually tried making this cheesy pull-apart bread from Beantown Baker last night for a friend and it was a huge success. I bet it would be amazing made with a challah and served with the soup.
Then I’m thinking this artichoke tart with polenta crust from the Wednesday chef, which looks decadent and divine.
Sweeten the New Year for The Nosher. From apple kugel to the perfect round challah, The Nosher helps you cook your way through the holidays. Donate today and help us keep the kitchen humming and the smiles coming.
For a side, I like these zucchini and carrot fritters I saw in The Kitchn. Like healthier latkes! And who doesn’t like latkes?
And then for dessert, these Dark Chocolate Brownies with Raspberry Goat Cheese Swirl have stolen my heart, and I don’t think I’ll be able to recover until I make them and wallow in them for a nice long time. Amiright?
Happy cooking!
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
