All fancied up for the holidays, these boast all the perfectly-crisp-on-the-outside-tender-on-the-inside awesomeness of traditional potato latkes as well as a few surprises.
Recipes from Modern Jewish Cooking
From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Tomato Soup with Chickpeas and Spinach
So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.
Braised Brisket with Red Wine and Honey
Sweet and tangy and fall-apart tender. That’s what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.