When we wanted to find some seriously delicious recipes for Rosh Hashanah, the Jewish new year, I immediately reached out to Joan Nathan, the queen (not named Esther) of Jewish cooking in this country. My wife and I have repeatedly cooked for both of our families from three of Joan's cookbooks: Jewish Cooking in America, Jewish Holiday Cookbook, and The New American Cooking.
The finished dishes never fail to elicit oohs and ahhs, even from my brothers, who are certainly among the world's toughest lay food critics. Pay particular attention to Jim Cohen's Sephardic Brisket It will convince you that dried apricots and prunes are perfect complements to beef brisket. Are you listening, Texas?
- My Mother's Chicken Escarole Soup
- Matzo Balls
- Jim Cohen's Sephardic Brisket
- Plum Pie (Zwetschgenkuchen)