About Laura Frankel

Laura Frankel

Laura Frankel is the executive chef for Wolfgang Puck Kosher Catering at the Spertus Institute of Jewish Studies in Chicago. The former chef and founder of the Shallots restaurants, she has run restaurants in Chicago and New York and has taught cooking classes across the country. Frankel is the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes.

Roasted Parsnip and Jerusalem Artichoke Soup

Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.

  • Quick Glance
  • 45 M
  • 6 H
  • 2

Veal Ragout

For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.

  • Quick Glance
  • 1 H, 5 M
  • 5 H, 15 M
  • 1

Poached Fruit Compote

Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.

  • Quick Glance
  • 20 M
  • 2 H, 20 M
  • 0
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