About Max and Eli Sussman

Max and Eli Sussman

Brothers Max and Eli Sussman are the authors of Freshman in the Kitchen and, most recently, This Is a Cookbook. Max is the chef de cuisine at Roberta’s in Brooklyn, NY, which received two stars from the New York Times during his tenure. He was also named one of the “30 Under 30: Food and Wine Stars to Watch” by ForbesEli is a line cook at Brooklyn’s Mile End Deli, which has been featured on “Best Of” lists in GQ and the Village Voice. He’s also the marketing director for Taste of the Nation NYC and has written for LAist and Williams-Sonoma. @SussmanBrothers

Maple syrup being poured over a monte cristo sandwich that is on a piece of parchment paper.

Monte Cristo Sandwich

Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.

Two chorizo breakfast tacos with potatoes, eggs, radish, chorizo, cilantro, and Cotija cheese on a white plate.

Chorizo Breakfast Tacos

It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.

A white oval platter filled with sliced duck à l’orange, topped with sliced scallions and jalapenos, and drizzled with sauce.

Duck à l’Orange

Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.

A fried egg sandwich cut in half on a white and blue plate with the knife resting in front.

Fried Egg Sandwich

Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this easy and oozy sandwich waiting in your kitchen.