The Seasonal Jewish Kitchen: A Fresh Take on Tradition by Amelia Saltsman

  • Basic white rice, Sephardic style (page 21)

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  • Roasted carrot and sweet potato tzimmes

    • blintz on September 13, 2015

      Made this tonight for the new year, and it's delicious. Instead of prunes or plums I added cranberries. And because the farmer's market had fennel, I roasted some separately and then added that at the end along with some urfa pepper to counteract the general sweetness. We'll have this again at Thanksgiving!

  • Syrian lemon chicken fricassee (Hamut)

    • Rutikazooty on September 28, 2020

      Made this for erev yom kippur. It is so much more than the sum of its parts. Loved the lemony mint and how it blended with tomato sauce. I'd cook chicken less than written in recipe next time.

  • Raquel's rice and fideo

    • Rutikazooty on September 28, 2020

      I made this for Erev Yom Kippur. It was good with the chicken. Next time, I'd add more of the short pasta I used (from Persian market) and the green lentils which I didn't use this time.

  • Roasted autumn fruit

    • blintz on October 16, 2016

      This was fabulous! What a great concept! I couldn't find fresh figs and was worried the rather unripe pears would take longer than the apples and concord grapes, but it all worked out. Next time I might use white wine instead of red because some of the fruit was oddly colored. Served it with pound cake and vanilla ice cream but it would be fine by itself or with some creme fraiche.

  • Schmaltz-roasted potatoes

    • Barb_N on December 25, 2015

      I used olive oil instead of schmaltz, which I don't keep around. The technique is key, as the ingredients are very simple. Par-boiling floury potaroes then drying them in the hot pan before roasting makes these to-die-for.

  • Spring greens sauté

    • Barb_N on April 06, 2026

      This is a sauté of green vegetables but no leafy greens. It is simple and adaptable but is so much more than the sum of its parts. The presentation with slicing the veg made all the differene. It was the star of the meal.

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  • ISBN 10 145491436X
  • ISBN 13 9781454914365
  • Published Aug 18 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Sterling Publishing Co Inc
  • Imprint Sterling

Publishers Text

Here, at last, is a fresh, new way to think about Jewish food. In "The Seasonal Jewish Kitchen," Amelia Saltsman takes us far beyond deli meats and chicken soup to explore a universally appealing world of flavors ideal for modern meals. She traces the delicious roots of Jewish cooking from ancient times all the way to today's focus on seasonality and sustainability, and also showcases the truly global nature of Jewish cuisine--including Eastern Mediterranean fare--which evolved as migrants and immigrants encountered the local ingredients in their new homes. Amelia draws on her own rich food history in a warmly personal cookbook filled with her trademark seasonal spins on beloved favorites, such as Apple, Pear, and Concord Grape Galette in Rye Pastry; Sweet Potato and Butternut Squash Mini-Latkes with Smoky Harissa and Labneh; and Roast Chicken with Tangerines, Green Olives, and Silan. She offers new ideas for old-world ingredients, such as buckwheat, home-cured herring, and "gribenes" (poultry cracklings), and brings us elegantly simple, timeless classics, including a pristine chicken soup. Inspired by the Jewish lunar calendar, Amelia divides the book into six market- driven micro-seasons that highlight the deep connection of Jewish traditions to the year's cycles. This is Jewish cooking for everyone!

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