Since the figs are baked whole, they turn jammy and sweet inside, and every bite of tender cake is met with a taste of that figgy goodness. 

The first time I had Rosh Hashanah honey cake (and the next several therafter), I was not impressed. So often, it had a dry, crumbly texture, and a cloying aftertaste. This never seemed right to me, especially for a dessert intended to symbolize the sweetness of a new year.

This year, I have decided, our Rosh Hashanah dinner is going to be the most delicious yet. I have the sauce for my Jalapeño-Honey Chicken all ready to go, and my Olive Oil Challah dough has been prepared and needs only to be braided into a sweet, round loaf, and baked to golden-brown perfection. With a meal that good, there's no way I'm finishing things off with a crappy, dry cake, tradition or not.

I made this cake crazy moist with eggs, oil and a healthy dose of unsweetened applesauce. Just to make sure that every bite is rich and sweet and flavorful, I plopped fresh figs (Black Mission ones make for a dramatic presentation) into the cake batter (I left the stems in for a little extra drama).

Finally, I topped the whole thing with chopped almonds, which toast up gorgeously in the oven as the cake bakes.

Since the figs are baked whole, they turn jammy and sweet inside, and every bite of tender cake is met with a taste of that figgy goodness. This is a perfect end to any Fall meal, and would be amazing with a scoop of vanilla ice cream alongside. That said, you could probably also get away with serving this with coffee and calling it breakfast. 

However you serve it, if you're celebrating Rosh Hashanah tonight, I hope your new year is delicious and sweet and a little bit quirky--just like this cake.

Though I have been out of school for many years, I still feel the promise of things to come when, toward the end of the summer, the nights start to cool down and the leaves on trees crinkle and fade from green to orangey-brown. Kids everywhere head to office supply stores with their parents to buy new pencils, notebooks, and binders (or, more likely, iPads, iPhones, and laptops), to fill their backpacks (which, if they are anything like I was, are already personalized with white-out, silver Sharpie, and buttons stamped with contrarian statements). 

And then there's lunch.

It's been a long while since I've packed a school lunch for myself, and it will be a little while yet before I pack one for my own future little ones (sorry mom--hang in there!), but I have had a handful of nanny gigs over the years, which required me to make bag lunches, and Evan and I picnic nearly every weekend in our beloved Dolores Park. In other words, I know a few things about making food that is easy to throw together and still tastes good after sitting in a bag (most likely unrefrigerated) for at least 3 hours.

So parents, kids old enough to pack their own lunches, and anyone else who brings a lunch to work or school, take a deep breath. This is easier than you think. You've got this in the bag.

Rule #1: Consider a reusable bag/box. If you're not already doing this, you should be. Not only are reusable lunch bags and boxes better for the environment, if they are insulated, they keep your food colder (or hotter, depending on the temperature when you pack it) than a regular paper bag. Got a big kid who thinks lunch boxes are lame? Send them to school with this reusable "paper bag".

Rule #2: Leftovers, Leftovers, Leftovers! The absolute first place you should look when you have the 9 PM "Oh damn, I forgot to make my kid's lunch!" panic is whatever you ate for dinner. First of all, if your kids ate it for dinner, they probably enjoyed it, so it will likely go over well for lunch the next day. Secondly, it's a helpful way to clean out your fridge. Either pack leftovers in thermoses or other sealable tupperware containers, or repurpose them. If this works for you, consider planning ahead just a smidge, and make a little bit extra dinner so you have leftovers ready to go for the next day.

Slice leftover grilled or roasted meats and layer them into a sandwich (see below for notes on sandwich making) with vegetables, cheese, pesto, mayonnaise, etc. Or wrap them in flatbread, pita, or a large tortilla. Think of your leftovers as a handy shortcut to lunchmaking. 

 Rule 3: One Good Sandwich. Sandwiches tend to be the first thing we think of for school and work lunches, mostly because they are an all-encompassing meal in one handy package. But a little bit of thought is required if you want to make a really good one. Good, sturdy bread, firstly, is imperative. You want something that will be able to hold wet or semi-wet ingredients for a few hours without falling apart. Think thick sourdough, cut from a bakery loaf, dense whole wheat bread (which is also digested more slowly, which helps combat that after-lunch need for a nap), or a roll. Toasting sliced bread is also a great way to ensure it stays intact until lunch time. And if you are making lunch for a gluten-free eater, buy a rice-based gluten-free bread and be sure to toast it before building your sandwich. 

Keep sandwich ingredients minimal. I recommend sticking to 2 or 3 components, maximum. Think: salami, mozzarella, basil, or egg salad and tomato. 

You might also consider a make-your-own-sandwich kit for bigger kids or adults. Send a split roll, packets of mayonnaise and mustard (grab extra the next time you are at the deli) and sandwich fillings like sliced meats, tofu, tuna salad, tomatoes, and/or lettuce. Lunchers can have fun constructing their own sandwiches at school/work, and they can choose to eat it closed or open-faced.

Rule 4: Always Pack a Couple of Snacks: Depending on how hungry your luncher gets, make sure there are plenty of snacks in their bag. Sliced or cubed cheese (or packaged cheese sticks or Babybel rounds), whole or sliced fruit and vegetables (hint: if your luncher likes sliced carrots, celery, radishes, and/or jicama sticks, cut up a bunch and keep them in the fridge in an airtight container with cold water--they'll stay crisp all week and will be ready to pack or snack on whenever you need them), raw or toasted nuts, and/or crackers (go for healthier, whole-grain ones). 

Rule 5: Don't forget something sweet. A little something sweet is such a nice way to round out a meal. And no, it doesn't need to be super sugary and unhealthy. Consider a ripe piece of fruit, a small square of dark chocolate, an oatmeal cookie, or a handful of chocolate-covered almonds.

Bonus Rule: Ask for feedback! If your luncher is coming home with a half-eaten lunch, or throwing (or trading) some of their food away, find out why and adjust as needed (within reason, of course). Kids are prone to changing their tastes periodically, so don't be afraid to try things multiple times. And if your kids are old enough, consider asking them to help make their own lunches. In my experience, when kids participate in preparing food, they are approximately eight million times more likely to eat it. 

Now it's your turn! What are your lunch-packing secrets? Tell me in the comments!

This challah is incredible on its own, but my favorite way to serve it is sliced and toasted, and topped with a generous layer of ripe avocado, a drizzle of olive oil, sea salt and cracked pepper. 

The last 2 weeks have been insanely busy. As the premiere of Young & Hungry creeps closer (June 25 at 8/7 Central on ABC Family -- set your DVR!), there is so much to do to get ready. Most recently, that has included shooting a web series cooking with the cast.

Check it out: that's me cooking with Rex Lee, of Entourage fame! 

 

But all that excitement has also meant a lot of time spent away from my cozy little San Francisco kitchen, and whenever I've been away from home for an extended period of time, the first thing I want to do when I get back is make challah.

OK, that's not exactly true. The very first thing I want to do is see Evan. But after that, I want to make challah. Warm homemade challah for Shabbat dinner, to be repurposed the next day as French toast or panzanella. Making challah centers me. It takes some time, so it forces me to carve out at least a couple of hours to devote to this special task. As I mix the eggs and flour and oil, and knead the dough, my worries melt away and I shift my focus to the weekend ahead.

Tonight, I'm switching things up and, instead of my usual Olive Oil Challah, I'm making this heartier, healthier whole wheat challah, made with honey rather than sugar. I like to use dark amber honey to really emphasize that component of the flavor. The combination of the honey and nutty stone-ground whole wheat flour yields a rich brown dough.

Additionally, while most challah recipes call for canola or vegetable oil, I generally prefer the flavor of extra virgin olive oil. Not only is it a healthier fat, but the flavor survives the baking process and adds much depth to the finished product.

This challah is incredible on its own, but my favorite way to serve it is sliced and toasted, and topped with a generous layer of ripe avocado, a drizzle of olive oil, sea salt and cracked pepper. 

Of all reasons I've heard from people for why they don't cook, perhaps the the most common one is that they're a party of one.

"It's just me," they'll say. "Why should I bother when there's no one else eating with me? I can get takeout delivered to my door, and not have to do any prep or wash any dishes." Or worse, they'll make the case for a microwaved frozen dinner.

There is, of course, a litany of reasons why cooking for oneself is a good thing to do: it's healthier and more cost-effective than the aforementioned options; when you control what goes into your food, you control what goes into your body. Fresh ingredients are not only healthier, but also usually cheaper than take-out or frozen meals. Those are valid points. But they're not the main reason I do it.

For me, cooking for myself is one of the most deliciously indulgent, deeply satisfying pleasures available. It's "me time" in the best possible sense: I get to cook exactly what I feel like eating. I can season my food precisely to my liking. I get to take my time chopping, basting and roasting, not worrying about anyone else's schedule or level of hangry-ness. I can sip wine while I stir, and listen to whatever music I please. I can set a beautiful table and enjoy my dinner formally, or I can eat on the couch, while I watch Law & Order: SVU--it's totally up to me. After dinner, I can sit at the table and read for an hour, or, if I feel like it, I can abandon the dishes and go take a bath.

Don't get me wrong, I love cooking for others. Most nights, I cook dinner for Evan, and it's my favorite part of the day. But, on the nights we don't eat together, I relish my time in the kitchen alone. The importance of the quality of my dinner doesn't diminish because I'm the only one eating it.

I hope to have a family someday, and I hope to cook them incredible food every night. But I also hope that, occasionally, I'll find myself on my own for dinner. I'll pour myself a glass of Pinot, turn on some Smokey Robinson, and chop, stir, and nurture my body and soul with a special meal made just for me.

Why wouldn't I bother?

One of the most gratifying things about being a food blogger is hearing from a reader that my blog helped solve a problem. Whether it's that someone needed the perfect dish to bring to a party and found the winning recipe on my site, or a reader who previously felt he or she didn't have the skills or money necessary to cook well at home, and then found recipes on BrokeAss Gourmet to overcome that, I get all warm and fuzzy when I hear I was able to make a difference in someone's culinary life.

In that spirit, I'm excited to introduce to you a new feature here on BrokeAss Gourmet: #DearBrokeAss, wherein I attempt to help solve your food and cooking dilemmas. Read on for some of the queries I received this week.

Got questions? I want to help you out! Email gabi@brokeassgourmet.com, or Tweet them to me with the hashtag #DearBrokeAss. 

Dear BrokeAss,

I'm trying to follow the Paleo diet but I keep struggling with lunch options. Sandwiches, burritos and wraps are so easy to make in the morning when I'm rushing out the door, whereas paleo bag lunch options seem daunting. What is an easy-to-make, Paleo lunch option that I can pack for work?

- Jeremy in San Francisco

Dear Jeremy,

I totally relate. The truth is, if you're on any diet that minimizes refined carbohydrates, your grab-and-go options become seriously diminished. Cut out all grains, as on the Paleo diet, and you're looking at even fewer options. But don't worry, there is hope.

One of my favorite low-carb, grain-free substitutes for bread or tortillas is nori seaweed, the kind used to make sushi. It can be found in nearly all grocery stores, usually near the soy sauce.

I fill it with all kinds of things, like cooked fish, leftover grilled chicken or beef, vegetables and avocado. It's especially good rolled around kimchee, beef and avocado. 

You might also consider roasting a whole chicken on Sunday night and taking pieces of it, along with a container of mixed greens to work for healthy, tasty low-carb salads throughout the week. The key here is just a little bit of planning and shopping at the beginning of the week. Get that done, and then you'll be set for a week of easy, healthy, good-tasting lunches. 

                                                      *** 

Dear BrokeAss,

Green smoothies cost like $10 at my local juice shop, so I tried making one at home and it was bitter and super chunky! Eating your smoothie is no fun, and eating a not-good-tasting one is even less cool. What gives? How can I make healthy green smoothies that taste good and are actually smooth?

- Helen in Brooklyn

Dear Helen,

I love green smoothies! Such a delicious way to get lots of healthy greens into your diet, especially if the rest of the day's eating has been less than stellar. But yeah, $10 is pretty steep for a beverage, especially considering you can make it at home for a lot less.

The key to combatting the bitter flavor is to balance out bitter greens like chard or kale with a little bit of sweet fruit. I like blueberries and banana (the latter of which helps yield a creamy smoothie texture as well).

And for a really smooth smoothie, you're going to need to let your blender work hard. I start by combining about 2 cups of roughly chopped kale or chard (leaving the stems on is fine) and 1 cup liquid (I like almond or coconut milks, but juice, water, soy or regular milk will work too) and let it blend for at least 30 seconds. 

Then I add my fruits one at a time, and blend thoroughly to ensure a super creamy consistency. I also taste as I go, and adjust the texture using more liquid as needed. You might also consider getting a cool to-go cup (I like this one, from Aladdin) since smoothies are so great for taking on the run.

                          

                                                       ***  

Dear BrokeAss,

My husband and I are mediocre cooks at best. This wouldn't be a big deal, except for the fact that our two children are extremely picky eaters, and we are losing our minds attempting to get them to eat any vegetables other than mashed potatoes. Any tips for convincing our 4 and 6 year-old kids that there is good food beyond boxed mac and cheese? Family dinners at our house are starting to get ugly.

- Jessica in Minneapolis 

Dear Jessica,

Ugh, how challenging. I'm sorry you're dealing with that! But alas, as you probably know, it's fairly typical for children to be picky and vegetable-averse. Most of them eventually grow out of it.

Meanwhile, it sounds like your problem needs 2 solutions for 2 separate but related issues: one for the immediate (how can you get vegetables into your kids' diet without a fight tonight?) and one for the future (how can you help your kids become people who elect to eat vegetables for the rest of their lives?). 

My first piece of advice is to look at foods they already eat that you might be able to sneak vegetables into. You mentioned they love mac and cheese, so perhaps your plan of attack for dinner tonight should be homemade mac and cheese made with whole wheat pasta and some unsweetened, pureed pumpkin added to the cheese sauce. They'll never know it's there, and pumpkin is a great source of Vitamins A, C and E, as well as fiber.

From there, try making pizza at home with lycopene-rich tomato sauce and veggie toppings.

My second piece of advice is to include them, as much as possible, in your family's food preparation process. Take them to the grocery store and let them pick out a few foods (including vegetables) for you to eat together. Include them in your menu-planning. Let them help you measure, stir and taste as you cook. Often, when they helped make the meal, even the most stubborn of children will willingly try a taste. It may be a slow-going process, but it's a worthwhile one. Good luck!    

Got tips to add? Share 'em in the comments!