By COLlive reporter
“Best of Kosher” is a new cookbook that features some of the most popular kosher recipes from over 15 of favorite kosher cookbook authors published by ArtScroll / Mesorah Publications. You know their names and have been cooking from their books for years, but now they have pooled their talents to create a collection of the best of kosher cooking.
Authors participating include Chanie Apfelbaum, Between Carpools, Miriam Cohen (nee Pascal), Victoria Dwek, Susie Fishbein, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Danielle Renov, Daniella Silver, Leah Schapira, and Rorie Weisberg.
The book also provides background on the authors, their behind-the-scenes stories, and fun facts you didn’t know about them.
Best of Kosher features 130 recipes, including 45 brand-new ones, each beautifully photographed. Among the recipes are:
Honey-Lime Nut Salad by Rivky Kleiman
Crock-Pot Onion and Flanken Soup by Naomi Nachman
Yemenite Beef Soup by Susie Fishbein
Crispy Salmon Poppers by Danielle Renov
Sea Bass with Corn Cream by Victoria Dwek
Everything Bagel Tuna Patties by Chanie Apfelbaum
Crock-Pot Brown Sugar Beer Chicken by Miriam Pascal Cohen
Sweet Chili Chicken Sandwiches by Leah Schapira
Smoked Short Rib Tacos by Leah Schapira and Victoria Dwek
Skirt Steak with Tahini Herb Sauce by Daniella Silver
Maple Bourbon Brisket by Sina Mizrahi
One Pot No-Cream Fettuccine Alfredo by Between Carpools
Babka Straws by Chanie Apfelbaum
Irresistible Chocolate Pecan Bars by Renee Muller
Decadent Choco-Superfood Squares by Rorie Weisberg
“On behalf of all authors of this book we want to thank you, the readers, for inviting us in your homes over the years. You trusted us when it came time to feed and nurture your families,” says Leah Schapira, spokesperson for the book. “You helped bring along this new era of kosher cooking by being willing to open our cookbooks and try something new.”
“Where else do you see camaraderie in an industry where people — competitors in a way — are willing to come together to create a cookbook like this?” commented Susie Fishbein.
From finding the perfect recipe for a Shabbat dinner to holiday celebrations, Best of Kosher provides recipes for any occasion or holiday.
This fall, try this easy and delicious recipe:
Asian Big Bowl
By Susie Fishbein
Yield: 6 servings
I always had leftover chicken soup from Shabbos that no one would eat at any other time. By adding in fresh vegetables and the fun of ramen noodles, I suddenly had a fresh, new, weeknight meal in a bowl. And people loved this idea! They’ll either make extra chicken soup with the intention of having leftovers for an Asian Big Bowl, or they make the Asian Big Bowl on its own with purchased stock. It’s the type of dish that makes it onto a weekly repertoire, often on mine, too.
½ small head Napa cabbage, about ¾ pound
1 very small head bok choy
8 cups chicken stock
2 boneless, skinless chicken breast halves, sliced into very thin strips
¼ cup grated or shredded carrot
1 (2.8-oz) pkg ramen noodles (discard seasoning packet)
1 Tbsp mirin
2 Tbsp soy sauce
3 scallions, sliced very thin on the diagonal, for garnish
Thinly slice cabbage and bok choy. Set aside.
In a medium pot, bring chicken stock to a simmer over medium heat. Add chicken, carrots, cabbage, and bok choy. Simmer for 5 minutes.
Add ramen noodles; cook for 2 minutes. Remove from heat; stir in mirin and soy sauce.
Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.
Make ahead: If you need to prepare this dish in advance, don’t add the ramen noodles until 2 minutes before actual serving time; they will become mushy and the starch will cloud the soup.
Co-author tip: Chanie Apfelbaum prepares a version of this big bowl, swapping out the Napa cabbage and bok choy for green cabbage, canned Chinese vegetables, mushrooms, and snow peas.
BEST OF KOSHER: Iconic and New Recipes from Your Favorite Cookbook Authors
Photographed by Esti Waldman
Mesorah Publications Ltd.
November 15, 2022
Purchase at Jewish shops and on Amazon.com