Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table by Jeremy Salamon and Casey Elsass

  • Dressed deviled eggs (page 14)

    from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table Second Generation by Jeremy Salamon and Casey Elsass

    • Categories: Egg dishes; Side dish; Snacks; Vegetarian
    • Ingredients: eggs; Japanese mayonnaise; flaky sea salt; topping of your choice
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Notes about Recipes in this book

  • Caraway Pullman

    • kbrooks on January 30, 2026

      Outstanding bread! Great as is, toasted or for sandwich. Will definitely make again.

  • Chilled sorrel soup

    • cwlittlemisspiemaker on May 20, 2026

      The lemony flavor of the sorrel is balanced out nicely with the cream.

  • Good ol'-fashioned chicken paprikash

    • Lepa on February 17, 2025

      This was good. My kids complained about the bones in the chicken but loved eating the sauce with buttered egg noodles.

    • Bessp on January 31, 2026

      Delicious, hearty meal. I served with steamed broccoli and roasted potatoes. I forgot to sear the chicken thighs before braising them, but it turned out well anyway. I added a bit of butter to the sauce for body.

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  • ISBN 10 0063317230
  • ISBN 13 9780063317239
  • Linked ISBNs
  • Published Sep 17 2024
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Harvest

Publishers Text

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook. Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

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