46 PASTA DINNERS READY IN 30 MINUTES OR LESS
Jamie Geller for JoyofKosher
If you love pasta as much as us then you will love this selection of 46 pastas you can make in 30 minutes or less any day of the week.
Pasta for a month anyone?
Check out 46 quick pasta dinners perfect for busy nights.
Savory Herb and Cheese Rugelach
By Samantha Ferraro for littleferrarokitchen.com
November usually commences the rugelach baking and I have to admit, I am pretty darn good at it. Even the LA Times said I did a snazzy job!
Usually I play around with sweeter flavors of rugelach, such as my traditional Cherry-Pistachio rugelach (I make that every year) or my other seasonal favorite, pumpkin and candied pecan rugelach, but this time my savory tooth was taking over and what did I do…ditched the sugar!
Yet Another Way to Eat Your Spinach
By Yotam Ottolenghi for The New York Times
A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.
Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for hours in a generous quantity of oil. The spinach — Swiss chard is often used as well — loses all its water, and very slowly fries in the oil, resulting in a small amount of greasy paste as black as crude oil, which is used to flavor all kinds of soups and stews.