This cookbook makes eating your vegetables more fun.

I'm welcome A quick biteWhere we share smart, cool and quirky conversations with our favorite authors about their new cookbook and beyond.

If you're a fan of simple recipes, especially on Instagram, chances are you know Micah Siwa, the friendly chef who whips up banana boats, crunchy nuts, and latex (eight different ways, no less!). ) makes. The first time I met Micah in our studio kitchen, I got a side stitch from laughing so hard with him. Micah's energy is contagious and it's no wonder she inspires so many to cook with less stress and more joy.

Micah wrote a book! It's called “Nosh” and it celebrates classic Jewish recipes, many of which she has become vegetarian. For example, you must try the Celeriac “Pastrami” Sandwich and the Savory Pulled Mushroom and Tofu “Brisket,” the first recipe she tells you. There are also classics like fermented saffron and an everyday favorite, the cucumber salad that reminds him of his grandfather's pickles.

For this quick Q&A, I got to catch up with Micah—something I will never miss!

This interview has been edited for length and clarity.

If you could promote one kitchen appliance with your face on the packaging, which would it be?
My OXO Zester — I love it. It is by far the most used kitchen tool and one of the most versatile and compact things you can own. I use it to add a citrus zest to almost anything—grind garlic, add a dusting of Parmesan cheese, or grate nutmeg.

If you could ban one ingredient, which would it be?
I may be remiss for saying this, but I will ban minced garlic. Garlic is my favorite flavor, and there is no substitute for fresh. Minced garlic tastes strangely acidic and bitter.

What is your most used pan?
A cast iron skillet. I love Field Company if you want to splurge. I use my lodge cast iron pan that much! It works great on my veggies, I use it to make cinnamon rolls, and even make my favorite shakes. As long as you take care of it, it will pay off as a reliable friend in the kitchen. Also, I am strict with my kitchen appliances, and my cast iron has stood the test of time!

You're stranded on a deserted island and can only bring one kitchen tool.
I would bring a chef's knife, for obvious reasons. Whether it's chopping down trees, getting your friends out of the woods—I'm making my own Wilson!—fend off enemies, or cut coconuts…can't go wrong with a knife…right?

What do you always buy when you're on sale at the grocery store?
Bread flour when it's on sale, which isn't often. I like King Arthur, Arrowhead Mills, or Bob's Red Mill bread flour. This is my secret ingredient for the perfect challah, every time. Oh, and grain and grapes on sale. This stuff gets expensive!

What's one thing people would be surprised to know about you when it comes to cooking?
How nice It's my weekday meal. At the end of the day, I'm often too tired to cook. Again For dinner, my husband and I will have eggs and toast, pancakes, or a big salad. As a very new mom, my time is more limited than ever, and I don't often find time to cook for fun these days! As a chef, people often intimidate me into cooking, but pour me a bowl of cereal, let's have a good conversation, and I'm happy!

What's your midnight snack?
Dry cereal, preferably something sweet! I have my morning cereal to fuel me, and my nighttime cereal for breakfast — without the milk.

What's your most tainted cookbook?
My go-to cookbook is “Pleasures of Your Food Processor” by Noreen Glitz. My grandmother Eva inherited it, and she made notes on all the pages, crossed things out, and taped her recipes into the book. I don't use it for cooking, but I flip through it to remember it.

The first recipe anyone should make is from your cookbook.
Savory Pulled Mushroom and Tofu “Brisket”. It's delicious, full of umami flavor, and perfect for a holiday meal, on bread, or with mashed potatoes. It's a fun taker on Jewish fingers! I love how the tofu gets crispy, like the charred ends of a classic brisket.

What is one recipe you would teach your child to make himself?
I want my little guy to try making challah with me — it's such an important part of our tradition, and I can't wait to get my hands dirty with it.

Which cooking competition would you like to take part in?
I would be great at Chopped. If there's anyone who can make anything out of any fridge with difficulty, it's me! I spend a lot of time testing recipes for different projects and always end up with ingredients in my fridge that need to be used — and I use them all!

If you were a cocktail, spice or spice, which one would you be?
I will be paprika. In fact, when I was a kid, I wanted to change my name to Paprika — so glad I didn't! I can be sweet, smoky/fiery and bold, but like paprika can fit in as many places and spaces.

Buy a cookbook.: “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine”

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