A rapid-fire Q&A with cookbook author Micah Siva.
Micah wrote a cookbook!
It’s called “Nosh” and it celebrates classic Jewish recipes, many of which she turned vegetarian.
Simply Recipes / Photo Illustration by Wanda Abraham / Micah Siva
This interview has been edited for length and clarity.
Garlic is my favorite flavor, and there is no substitute for fresh.
Jarred garlic tastes weirdly acidic and bitter.
Whats your most-used pan?A cast-iron skillet.
I loveField Companyif you are looking to splurge.
I use myLodge cast iron panjust as much!
Plus, I’m rough on my kitchenware, and my cast iron has stood the test of time!
I like King Arthur, Arrowhead Mills, or Bob’s Red Mill bread flour.
It is my secret ingredient for perfectchallah, every single time.
Oh, and cereal and grapes on sale.
This stuff gets expensive!
Whats your go-to midnight snack?Dry cereal, preferably something a little sweet!
I have my morning cereals that fuel me, and my night cereals for snackingwithout milk.
I don’t use it to cook per se, but I flip through it to remember her.
The first recipe someone should make from your cookbook.The Savory Pulled Mushroom and Tofu “Brisket”.
It is such a fun take on the Jewish brisket!
I love how the tofu gets crispy, like the burnt ends of a classic brisket.
Which cooking competition show would you want to compete in?I’d be great at Chopped.
If there’s anyone who can make something with odds and ends from any fridge, it is me!
BUY THE COOKBOOK: “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine”
