September 9, 2012 – September 15, 2012

Mile End's Brussels Sprouts with Candied Walnuts and Apples

To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts. Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use the sweetener to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts. More

Easy Funnel Cake

At state fairs, funnel cakes are enormous, paper plate-sized affairs made by pouring batter from a funnel in a winding circular pattern over hot oil. This homemade version is simplified by using complete buttermilk pancake mix doctored up with a bit of sugar. More

Mile End's Tsimis

For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor. More

Peach and Plum Pie

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches. More

Tyler Florence's Peach, Mozzarella, and Crispy Prosciutto Salad

While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto. More

Mile End's Roast Beef with Pickled Horseradish

Anyone with any familiarity with the Mile End Deli knows that they take their smoked meat seriously. Noah and Rae Bernamoff offer detailed directions for re-creating their specialty in The Mile End Cookbook, but as a city-dweller who lacks a proper smoking set-up, I wanted to explore another one of their deli meats. Their Roast Beef is just as versatile as the smoked version, and the recipe couldn't be easier: season the roast, stick it in a hot, hot oven for 30 minutes or so, and then turn off the heat and let the meat cook through in the slowly cooling oven. More

Shepherd's Pie Sliders

While making a Shepherd's Pie isn't necessarily as difficult as tending sheep, it can be time consuming. Instead, consider the Shepherd's Pie Slider. The same seasoned lamb is at the core of this recipe, but instead of being sauteed, the meat is formed into patties and studded with thyme, rosemary, garlic, shallots, peas, and carrots. More

Coronation Chicken

A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year. More

Mile End's Knishes

More than just a fun-to-say word, knishes are emblematic of Jewish deli snacks. Their hearty nature and portable shape make for an easy, if heavy, snack on the go. The version at the Mile End Deli is a different shape than most: rolled into a log instead of shaped into a dumpling, transforming the knish into light(-er) fare. More

Buttery Bread Machine Loaf

The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more. More

Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce

To stretch this salad into a full meal, I immediately thought of lamb. Though I didn't have time to roast a whole leg of lamb (shame), I did have the eight minutes necessary to cook up these cute little lamb loin chops (which look like miniature t-bone steaks). The yogurt-lemon dressing with feta plays nicely with the lamb, while also adding some creamy and tart notes to the salad. More

Mile End's Gribenes and Schmaltz

Schmaltz is a useful cooking fat to keep around the house; for our Cook the Book feature this week, it is used in Soup Mandel and Knishes. Keep the resulting Gribenes (fried chicken skin crackling) for snacks while you're cooking or toss them in a salad. If you don't have extra chicken skin hanging around the kitchen, call a butcher shop ahead of time and have them reserve it for you. More

Mile End's Chicken Soup with Soup Mandel

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More