Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Classics of Jewish culinary culture-such as latkes, matzoh balls, challah and hamantaschen-are updated with smart techniques and vibrant spices. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Others may may be more open-minded than I am! All of that said, I found the ricotta, spinach & onion filling to be delicious.įrom a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. It simply doesn't work & the whole thing ends up being a very stodgy mass as far as I'm concerned. I have now learned that I like matzo dry - preferably liberally buttered to compensate for same - & not as a faux pasta substitute. I love zucchini "zoodles" especially with pesto sauce but I would never confuse them with spaghetti. "Zoodles,"squash lasagna sheets," or slightly softened matzo are not a reasonable fascimile of pasta. But that said, this recipe confirms my basic belief that pasta is pasta & a beautiful thing, & one cannot substitute another creature for it. AND some/a lot of the fault for the results may lie with me as I was overly generous with the marina sauce, as well as the fresh mozzarella to make up for a lack of sufficient ricotta. You will know it’s ready when you can cut into it and you get a neat slice.I usually love Leah Koenig's recipes & find her to be extremely reliable.
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