• Mamakip on March 30, 2021

  French Onion Brisket A keeper - permanent addition to the holiday table - It was an easy make ahead with deep flavor. Adding Calvados is a genius touch.

Notes about Recipes in this book

• Everything bagel galette

  • Jane on September 27, 2021

    This would be fabulous for an entertaining brunch but I made it all for me (to be eaten over several breakfasts and lunches). It's my favorite bagel filling in tart form. In case you are wondering the dough is a flaky pastry not bagel-like at all - the title comes from Everything bagel seasoning. It's not at all hard to do and the result really is wonderful.

  • Kinhawaii on November 04, 2021

    Delicious! Halved the dough & ended up with a 10-11” galette. Couldn’t find heirloom tomatoes in November so used plum tomatoes.

  • pattyatbryce on January 23, 2022

    For just 2 of us, I'd make a half recipe next time. And there definitely be a next time. Really yummy.

• Citrus and poppy seed pancakes

  • Melissa_427 on February 13, 2022

    Really delicious! I was a little unsure about the citrus cream but it was a lovely addition!

• Potato-leek bourekas

  • darcie_b on March 29, 2022

    If you use purchased puff pastry, this comes together quickly and will satisfy the carb lovers in your house.

  • Pandan on June 23, 2024

    Made these with already cooked potatoes and frozen leeks. Reduced the milk, otherwise the filling would have gotten too soggy. I used butter puff pastry from the fridge section and just cut it up into rectangles (not exactly as described in the book). Sprinkled sesame and nigella seeds on top.

• Chicken schnitzel fingers

  • juliet_496g8u on March 27, 2026

    Lovely. I used chicken tenderloin. Didn't pound them into schnitzels. Sprayed with olive oil. And baked in the oven (180 for 15 to 20 mins).

• Russian nachos

  • juliet_496g8u on March 27, 2026

    Very fun! The ultimate chips.

• Little gem salad with pickled celery and tahini dressing

  • GingerFoodLovers on September 17, 2023

    A beautifully composed and deliciously complex salad! We often have to substitute baby heads of romaine when we cannot find the little gems. The earthy, nuttiness of the tahini pairs perfectly with the pickled celery.

  • GinaRhodes on June 12, 2025

    A solid recipe where the dressing is the star of the show.

• Soy-glazed chicken salad

  • kbrooks on June 25, 2024

    This is delicious. All the different ingredients made each bite unique. I used peanut oil for a bit more Asian flavor and increased the rice vinegar a bit for a little more zing.

  • GinaRhodes on October 09, 2025

    Quite tasty and made a massive portion. I skipped the sesame sticks because I didn’t think they’d keep well but we didn’t miss them.

• Date-roasted Brussels sprouts

  • hirsheys on September 24, 2025

    Made this for Rosh Hashanah, with a few revisions due to oven and ingredient constraints - we loved it, even with the edits! Used a combo of veg and olive oil instead of coconut, and medjool instead of deglet noor. Also roasted at 375 for about 20-25 mins, then mixed in the dates and date syrup and cranked the heat up (once the chicken was out) for about 10 minutes at the end. We were big fans - definitely would make again.

• Roasted cauliflower with pistachios and golden raisins

  • juliet_496g8u on March 27, 2026

    Delicious! Will definitely make this again.

• Za’atar-roasted eggplant with tahini

  • tippi_dkityu on March 30, 2026

    Made it with regular eggplants. It’s fantastic and takes very little time to make. The energy to impressive appearance is a beautiful ratio. Going to add to my Shabbat dinner rotation. Easy peasy and delicious.

• Brown butter-rosemary mashed potatoes

  • morleigh10 on January 05, 2024

    These were incredible. The rosemary comes through perfectly and they were so creamy. We did end up using less of the sauce, so they wouldn't be as soupy.

• Sautéed asparagus with apricot and lemon

  • Melissa_427 on May 19, 2021

    Such a tasty surprise. I didn't have apricot preserves on hand so substituted peach preserves and that was sufficiently delicious!

  • kbrooks on March 01, 2025

    Like Melissa _427, I substituted peach preserves for the apricot. This was OK but not particularly interesting. Doubt I will make again.

• Pickle juice-braised cabbage

  • anne_xzj2j6 on April 23, 2026

    Delicious! I had a tiny 1lb cabbage so I used 1/3 of the rest of the ingredients. Turned out great!

• Fancy mushroom kasha varnishkes

  • bching on March 17, 2021

    This was a labor-intensive version of the dish and overwhelmed by the amount of pasta. No point in using fancy mushrooms if they have to compete with all the blandness.

• Cardamom-spiced pear noodle kugel

  • kbrooks on March 10, 2025

    Very easy to put together and, oh my!, yummy! Doesn't dry out like some kugels do - nice and creamy. Recipe doesn't say to peel the pears, so I didn't. Next time I will peel the pears, as we didn't like the texture of the peel in the dish.

• Persian beef, herb, and kidney bean stew (Khoresh-e ghormeh sabzi)

  • darcie_b on December 02, 2021

    The fenugreek makes this dish - unexpected but delicious.

• French onion brisket

  • Melissa_427 on April 08, 2026

    Prepared on Saturday, served for Easter. No complaints. 10/10 do recommend.

• Iraqi roasted salmon with tomato and lemon

  • jenburkholder on January 08, 2024

    I was really excited to make this given his write-up in the headnotes, but found it to be only okay. The topping was thick, didn't spread well, and to me didn't improve the normal salmon flavor. Would not repeat.

  • GingerFoodLovers on June 17, 2024

    This is one of our favorite ways to make salmon. The topping is intensely flavorful, sharp, and "deep"--a great complement to the fattyness of the salmon. If the topping seems too thick to spread, add a little water, oil, or lemon juice, any of which will help thin it out and will bake away in the last step.

  • delonwheels on May 19, 2025

    I wanted to love this but the spread was not very good. It was so thick it wouldn't spread and the flavor was unpleasant. The seasonings are great but the tomato paste is... pasty. I like what tomato paste adds to sauces but on its own there's just something off-putting about the texture and flavor. It needed to be diluted. I think if the sauces can be fixed this will be a great recipe though. Next time I'll try mixing in some crushed fresh tomatoes to thin it out.

• You can go your own way: babka edition

  • Melissa_427 on May 13, 2022

    I've been wanting to make babka for years and no wonder... it's delicious and stunning in presentation. I did the chocolate-tahini filling. There was more than enough so I polished a little off by the spoonful. This makes two loaves, so I opted to put one in the freezer for later since there are only two of us, can't wait to have another loaf of this stunning and delicious bread!

  • cookingbychapter on April 11, 2026

    This is good! I used a milk chocolate spread and added a simple syrup glaze. Halved to make one loaf.

• Salted chocolate-cardamom cookies

  • darcie_b on March 29, 2022

    Delicious cookies - the cardamom was subtle, and the olive oil complemented all the other flavors well. If you want the cookies chewy, watch the baking time and don't go too far.

• Sour cherry rice pudding

  • sayeater on July 10, 2022

    Liked the combination of flavors and textures. The rice pudding was already thick before adding the cornstarch slurry so I debated adding it but did anyway. After it cooled it had the consistency of cooked rice so definitely needs milk to thin out leftovers. Next time would leave it out. Pistachios added a nice crunch and flavor so don't skip. Overall a worthy use of the small precious amount of local sour cherries I was able to get a hold of.

• Apples and honey upside-down cake

  • kbrooks on March 12, 2025

    Wowza! Delicious, moist, caramel, amazing taste! Be forewarned, lots of steps/ingredients/bowls. Worth all the effort and time! Will definitely make again.

• Eat Your Books

  Brilliant, fun, delicious, "jew-ish" and a keeper.

  Full review