Notes about Recipes in this book

• Smoked meat

  • twoyolks on October 14, 2013

    I didn't make this with a single whole brisket but used two brisket flats instead. I smoked it with hickory instead of oak (all I had available). Also, I forgot to add the spice rub until after smoking it. There was a small part of the center of one of the brisket pieces that did not cure completely. The predominant flavor ended up being that of the mustard seed. Based on the amount of effort required, I did not find the end result worth it.

• Cranberry sauce

  • twoyolks on October 14, 2013

    The cranberry sauce was extremely tart. I did like the idea of pureeing part of the cooked cranberries to create a smoother sauce. The ingredient list is poorly ordered as the orange juice and orange zest are at different parts of the list which lead to me trying to zest an orange I had already juiced.

• Applesauce

  • twoyolks on September 26, 2013

    I used McIntosh apples and this recipe made an extremely tart applesauce. That does let it work better with savory foods.

• Blintzes

  • laurenlangston on July 09, 2016

    Everything about this recipe is wonderful except the yield -- this amount of batter made 11 crepes, 12 if you count the first throwaway one. I didn't end up using much more than half a stick of butter to cook them, so I'd say you can get away with using one teaspoon instead of two for each. For fruit on top I poured a cup or so of sour cherry preserves into the pan after I'd fried the blintzes, to heat it up. This was the right thing to do.

• Brussels sprouts

  • twoyolks on December 30, 2012

    The best part about these are the Brussels sprouts. The apples and the walnuts are fun by the gorges but they don't really integrate with the Brussels sprouts into a cohesive dish. The sweetness from the apples and to honey overpowers the flavor of the Brussels sprouts. The instructions for roasting the Brussels sprouts do produce a very nice result.

• Rye bread

  • twoyolks on October 14, 2013

    Asa note, I baked the bread in a loaf pan instead of free form as the recipe calls for. There's almost no rye flavor in the bread at all. The only flavor that indicates rye bread is the caraway seeds.

• Challah

  • twoyolks on October 15, 2018

    In a not particularly warm kitchen, this rose extremely quickly. In a loaf pan, the oven spring made the bread look comically too tall and didn't bake quite all the way. The flavor was rich if a bit one note.

• Epicurious

  The collective effort in making Mile End a success and passion that drives the endeavor is evident in the pages, and one that's worth emulating at home.

  Full review

• Joy the Baker

  Think: ultimate jewish comfort food meets amazing photography and great design

  Full review

• Food & Wine by Naomi Duguid

  Rae and Noah’s confident, good-humored yet respectful presentation of Jewish comfort food, often tweaked to be livelier-tasting or just brought up to date, is very special.

  Full review

• Serious Eats

  ...an impressively comprehensive cookbook on everything from the restaurant's famous Montreal-style smoked meat and belly-warming chicken soup to DIY sour pickles and rye bread.

  Full review