July 16, 2018

Few things truly leave me speechless but fried goat cheese may be one of them, so, on that note, I'll keep this short.

Yes, this is a salad and yes, there are fruits in it. Clearly I'm not afraid of fruits in my salad and I really think you shouldn't be either. But if you are, I think grilled peaches may be the gateway drug. Like fine, I get it if you don't appreciate raw green apple mixing and mingling with your walnuts and your Swiss cheese but these peaches are GRILLED. Which means they are warm and that they are cooked and if you can put something on your grill (or in this case, a grill pan) well then IT'S PRACTICALLY SAVORY. I apologize for yelling and I also apologize for what may be flawed logic. In any event, this is my site and I can do whatever I want.

In all seriousness this salad speaks for itself. It's got sweet, it's got savory, it's got crunch, it's got avocado and frankly I'm not sure I've got anything left to give you after this. JK, there's a cake on my counter rig...

July 2, 2018

When it comes to cakes I tend to always make a very ...er, American cake. By that, I mean all the butter, sugar and flour a girl can handle. But after making my website's first birthday cake, I wanted something a bit different and maybe a bit lighter for Fourth of July. Taking a cue from the Italians, I opted for an olive oil based cake. Compared to the cake I would typically make, the flavors in this cake are a lot more subtle and nuanced. 

But, in American fashion, there is buttercream. The buttercream acts as a glue to hold the layers together. It can be really difficult to not get cakes to slide and move and being as Fourth of July can be a time when we bring cakes with us to events, I figured better not to risk it. Let's stick with what works, and what works is good ol' American buttercream. 

Speaking of American, let's talk red, white and blue. I used the berries here to bring in color and patriotism. I used a mix of all different berries, but feel free to use whatever you like. 


June 19, 2018

Gone are the days of Costco Smoked Salmon people! Welcome to your new life, where you officially cure your own salmon

What if I told you that curing your own salmon was easier than cooking salmon for dinner? For starters, you can't overcook it and it definitely takes a lot less prep time. Follow a few simple steps and you're on your way to amazing cured salmon. Have any questions? Just pop me an email over on the "About me" page. 

1. Start with a fresh piece of salmon - In the best case scenario, you'd start with fish you just purchased from the fish store. You can use frozen, but make sure it was frozen fresh. By that I mean don't use fish that you bought frozen or fish that sat in your fridge for a few days before you froze it. If you do use frozen, defrost it slowly in the fridge, not on the counter. Cured salmon is pretty close to raw fish, so you want to make sure you're working with good, clean product. Once the fish is defrosted, pat it nice and dry with a paper towel before getti...

June 14, 2018

8 ounces cow's milk feta 

3 tablespoons 2% fat greek yogurt or labneh 

2 tablespoons extra virgin olive oil 

zest of 1/4 lemon 

1/2 tablespoon smoked paprika

additional olive oil, sesame seeds, paprika and greens for garnish (optional) 

1. Combine all the ingredients in a food processor fitted with the S blade and process until completely smooth. 

2. Transfer to a bowl and drizzle with olive oil and sprinkle with any additional spices you might like. You can top with microgreens or chopped herbs of your choice. Serve with toasted baguette, pita, or crackers. 

June 10, 2018

I love a Nicoise Salad and will almost always order it when on the menu. But with so many variations it can be hard to find the *perfect* salad. For me, it's no anchovies (too salty,) not too many potatoes (otherwise why eat a salad,) the right dressing, runny eggs and either tuna in the can or raw seared tuna. If you're thinking to yourself, "She is so high maintenance" then good news - you're right! If I weren't picky with my food prep then I'd have almost nothing to bring to the table with this website. :) 

So what I've created is what I believe to be the perfect Nicoise Salad. 

Of course, your preferences may differ from mine. Maybe you're averse to canned tuna (fair,) or maybe you think runny yolks are weird (not fair at all, and also not true,) but the great thing about the Nicoise is that it's totally customizable. Use this as kind of a jumping off point and customize as you see fit. But whatever you do, don't skip the dressing. It's kind of amazing. 

For the salad: 

1 h...

June 7, 2018

Growing up an Ashkenaz (Eastern European) Jewish girl in Brooklyn, I was exposed to the small but mighty Syrian Jewish community. I learned to love a lot about the Syrian community but chief among them was the food. One of the better known Syrian dishes is Lachmajin,  which literally translates to meat pies, a perfect description for these sort of mini meat pizzas. Different cultures do lachmajins differently - some make a whole 12" crust, others use puff pastry in place of a pizza dough - but I've always gravitated towards the tanginess and the bite-sized nature of the Syrian variety. 

I recently saw a meme that said something along the lines of, "Welcome to your 30s where all carbohydrates are replaced with cauliflower." I think I may have been bit with this bug early. (Does that make me an old soul?) As much as I love lachmajin, consuming pizza dough and challah every Friday night just isn't sustainable for me at this point. Enter: the cauliflower crust lachmajin. 

The crust is f...

May 15, 2018

There are few things that excite me more than getting to the supermarket and seeing that the new Spring vegetables have arrived. Asparagus, ramps, fiddlehead ferns; you name it, I'm buying it. One of my favorite things about eating seasonally is that I get a chance to miss certain vegetables, and when I am finally "reintroduced" to these vegetables, I have a fresh take on them and that's when some of the best ideas are born. I love this salad because it's both light and hearty, fresh and warm, and most importantly makes great use of some of my favorite Spring vegetables. 

Serves 2 as a main or 4-6 as a side 


one 5 oz. box of arugula 

4 cherry belle radishes 

3 golden beets 

1/2 bunch asparagus 

1 ripe avocado 

4 tablespoons olive oil, divided 

juice of 1/2 lemon 

1 teaspoon sugar 

1 teaspoon oregano 

1 teaspoon garlic powder 

1/2 teaspoon salt + more to taste 

1. Preheat oven to 400°F. 

2. Peel and dice the beets and transfer to a baking dish. Season with 1/2 tablespoon olive oil and salt...

May 2, 2018

The first time I set out to make cheesecake I had no idea what I was doing. I actually had no idea what an intricate process it was. And thought my cheesecakes always tasted amazing, the first couple of times were an utter fail. 

As I've learned there's a lot that can go wrong. Again, we're dealing with cheese and sugar here, so they'll taste good. But making a cake that looks good is a little more nuanced. Luckily, I've made all the mistakes so you don't have to! After making said mistakes and doing a good amount of research I've learned a thing or two.

Here are my six big takeaways:

1. The water bath is a must (see steps 1-2)

2. Do not cook this on high heat. Generally, between 300-350°F is standard. And once the cake is in the oven do not change the temperature. 

3. Do not overmix the batter, particularly the eggs. Overmixing beats air into the batter which can cause the cake to crack. 

4. Don't open the door while you're baking, no matter how tempting. The wafts of air and temperature ch...

April 30, 2018

Mother's Day gifts are tough. How do buy a gift that accurately represents all your love and affection towards your mother? In short, you can't. But you can buy her some beautiful, some pragmatic and some even silly gifts. The good news is I've done the legwork so you don't have to. Here are some gifts for every type of mom, in every budget, all with shoppable links - just click the photos!

For the Enthusiastic Home Cook 

Maybe she just started to cook, or maybe she's been cooking forever. Either way, these are great kitchen items that are often missed in the wedding registry process. 

1. Kitchenaid Pasta Attachment - For many home cooks pasta is the last big feat. Make this year the year mom conquers homemade pasta. Bonus: you'll get to taste test.

2. Miyabi Chef's Knife - Recently I was cooking in my own mother's kitchen and I was shocked at how horrible her knives were. Every good home cook needs some real tools. If your mom hasn't bought knives since your friend sold her Cutco in high...

April 16, 2018

Looking to turn up your chocolate chip cookies? Well, you've come to the right place. 

As a rule, I'm not someone who loves chocolate chip cookies, but when I discovered this recipe from Cookies and Cups I was converted. They're soft, gooey, and the use of chunks in place of chips is brilliant. But in my quest for all things amazingly chocolatey, I decided to kick it up a notch and stuff them with hazelnut spread. Yes, you read that right. I stuff my chocolate chip cookies with more chocolate. Call me a chocoholic. Guilty as charged and after today, you might be too. 

To keep these dairy free I use margarine or Earth Balance in place of butter, dairy free Nocciolata (linked below) in place of Nutella and Enjoy Life Dairy Free Chocolate Chunks. 

Recipe below! 

Makes 2 dozen cookies 


10 oz. chocolate hazelnut spread (I like Nocciolata)

1 cup butter or margarine 

1 cup light brown sugar 

1/2 cup sugar 

2 eggs 

1 tbsp. vanilla 

1 tsp. baking powder 

1 tsp. kosher salt 

3 cups...

Please reload

Noshpitality is a website for all things home, cooking and entertaining, with a focus on healthy, Mediterranean inspired kosher style recipes. 

  • Facebook Social Icon
  • Instagram Icon
  • Pinterest Social Icon

Instagram Feed: