August 14, 2017

There are few vegetables I like as much as roasted carrots, and these roasted carrots are easily my go-to of the moment. They're quick and casual enough for a weeknight, but easily hold their own at a dinner party. The natural sweetness of the carrots and the smokiness of the paprika paired with the creamy and lemony tahini packs a punch that is both fresh and warm. The recipe serves two but easily doubles, triples, quadruples....the limit does not exist.

Serves 2 as a side. 


1 bunches carrots, stems on (I like tricolor, if you can find them)

2 tablespoons olive oil

1/2 tablespoon cumin

2 teaspoons smoked paprika

1 teaspoon coriander

1/2 teaspoon red pepper flakes 

1/2 teaspoon garlic powder 

1/4 cup good quality tahini paste 

1/4 cup lukewarm water

juice of one lemon

salt to taste 

1. Preheat oven to 450 degrees Fahrenheit

2. Peel and trim the carrots, leaving about 1/4 inch of the carrot top on. (You can reserve the carrot tops for garnish or use in place of parsley in anothe...

August 11, 2017

To me, eggplant is really the quintessential Israeli vegetable. It's in just about everything, and I could probably come up with about 20 different ways to do it, but this time around I was looking for something inspired. I headed to the grocery store with nothing in mind besides eggplant and I got back to the my kitchen with this delicious sautéed eggplant in an amazing spicy tomato sauce. This eggplant dish must have filled some kind of void for others as well; I made this in my Instagram stories and several people messaged me they were making it that night! Here is the official recipe. I hope you'll enjoy. 

Serves 4 as a side 


1 medium eggplant

1 red or yellow bell pepper

3 tablespoons tomato paste 

1 cup warm water 

3 tablespoons olive oil, separated

3 cloves garlic, minced

2 teaspoons oregano

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon coriander

1 1/2 teaspoons harissa paste 

1/4 cup parsley


1. Cut eggplant in to a thick dice and place on a paper-towel lined plate an...

August 9, 2017

I'm admittedly not a huge fan of fish and don't cook it much, but salmon is the exception to that rule. It's much more flavorful than your average sea creature - that is if you do it right. I've had conversations with friends who are dumbfounded by the complexity of cooking salmon. Why is it dry? Why is it undercooked? Why isn't the skin crispy? It can be a bit temperamental, but you have my word: follow the steps below and you will get perfect crispy skin salmon.

PS: this is a guide, not a recipe. I find salmon delicious with just a fresh lemon squeeze and some Maldon salt, but use whatever marinade, spices or acid you prefer. 

1)Dry your salmon: You know that ol' expression about oil and water? Yeah, well it comes in to play here. If your salmon is wet (and they come wet - it's nothing that you've done!) two things will happen. A) Oil will splatter everywhere and B) your skin won't be crispy. I like to pat them really well with paper towels. This sometimes means using a couple differen...

August 7, 2017

Traditionally, Milanese is a technique used in Italian cooking where a protein is coated in flour or breadcrumbs and pan fried. I wanted to make this Chicken Milanese for my Italian food loving husband, but I couldn't justify eating fried food, so I came up with this healthier version, a baked Chicken Milanese. By preheating the pan, I was able to get the chicken crunchy like the traiditonally fried version but still managed to cut out hundreds of calories. My husband now asks for this at least once a week.

A few notes:

1) The balsamic glaze will stink up your kitchen for a little bit, consider yourself forewarned. If you're not offended by the acidity of plain balsamic, you can skip the glaze and just use some high-quality balsamic vinegar on the salad. The glaze is a lot sweeter, less acidic, and generally more palatable, so I recommend it. 

2) I also recommend using Panko breadcrumbs. You can use regular breadcrumbs as well; they are actually easier to adhere to the chicken,...

August 3, 2017

Every time I have my mother in law over for dinner she marvels at how much I can do in my "tiny kitchen." The truth is I've lived in New York City my entire adult life and I've never even realized that my kitchen was tiny.  A small space does pose a bit more of a challenge, but it's not impossible so long as you're strategic. With that, I bring you 4 of my tricks for making entertaining in a small kitchen easy peasy, lemon squeezy. 

The tiny kitchen in question:

1) Wear black, and if you don't wear black, wear something you don't care about ruining. In close quarters, stains happen easily. Oil splatters, in particular, have taken many a beloved shirt from me. My #1 rule for entertaining, particularly in a small kitchen, is to wear something you don't mind staining. Black is safe as it doesn't soil easily, but if you're averse to black I would recommend not wearing your very favorite, brand new, very expensive top. Save it for when someone else is doing the cleaning....

August 2, 2017

I first came across the idea for a vegan cookie dough on Facebook, in one of those Tasty videos. I was intrigued, so I tried it but didn't like the recipe. I did some soul searching on cookie dough, toyed around with the recipe a bit and I really like what I've come up with. It's cashew based and you can definitely taste the cashews but this is a much healthier alternative to the real stuff. Bonus: it's no bake and definitely will be a hit with kids (if you don't finish it first.) 

Makes about 2 cups


2 cups raw unsalted cashews

4 cups boiling water 

2 tbsp. vanilla bean paste 

1 tbsp. agave (or your preferred sweetener)

4 tbsp. non-dairy butter 

toppings to your liking; I used rainbow sprinkles,  vegan chocolate chips & vanilla chips 

1. Soak cashews in boiling water for 2 hours.

2. Drain cashews and place in a food processor. Process until the cashews are completely broken down.

3. Add the remaining ingredients besides the toppings to the food processor and process until nice a...

July 31, 2017

Welcome to Noshpitality! 

I'm Michal, and I'll be your host for this evening, and hopefully, many more evenings to come. 

Noshpitality was born out of a boring desk job, and a passion outside the office - namely, food (nosh) and hospitality. 

Despite not having any actual children, I believe I was born a Jewish mother. Since college, I've had a strong passion for food and cooking and found myself constantly shoving my homemade treats down people's throats, all the while refusing my own mother and grandmother's advances. How's that for multi-tasking?

I started posting photos of my creations on Instagram and after many DM's, requests for recipes and requests for more content, a website where my posts could live felt like the logical next step. 

So with pride, I bring to you my very first born, my website. My hope is that Noshpitality becomes a place where you can come to seek inspiration and guidance. Whether it be what to make for dinner, tips and tric...

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

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