Most knishes are cloddish. Heavy, dense, dry. I am not saying that the cabbage knish made by Knish Nosh is featherweight. No, it is a mighty dumpling with significant gravity; but the cabbage is moist and luminous with pickly pepper zest – a beautiful contrast to the dough that encloses it. Even the less sprightly varieties Knish Nosh offers put typical deli knishes to shame. Baked each morning, they have a fresh crunch to their exterior, and whatever filling you choose, there is plenty of it (as opposed to the spinach knish we recently had at a famous Lower East Side knishery in which the few veins of vegetable were nearly as thin as dental floss). Broccoli and carrot/mushroom are particularly succulent; and the classic kasha and potato fillings are not so filling as they are overwhelmingly satisfying.