Average Reviews:
(More customer reviews)I recently purchased this cookbook and find myself turning to it every day for easy, delicious dinners that fit the way I eat. I was drawn to the cookbook because it is written by Leah Koenig, who is an awesome food writer (check her out at [...]). I started reading her when she was writing Jew and the Carrot for Hazon [...], and I was drawn to her succinct, warm voice as a writer and the way in which she is redefining Jewish eating to include sustainable and simply delicious choices today. Without being preachy, Leah nudges readers to choose organic and local produce - at least sometimes. I think her shopping cart often looks similar to mine, meaning it includes trips to the farmer's market or picking up produce at the CSA - only what she makes is more delicious, and now I get to make it, too!
So far I have made a number of delicious dinners. Tonight I had the maple glazed chicken teriyaki, which comes together in 12 minutes once it's marinated overnight - pretty great for a weeknight meal. I had it with soba noodles, as suggested, and roasted broccoli rabe made with the ginger green bean recipe. Leah encourages readers to use ingredients that are in season, and that looked better than the green beans - and came out great. After dinner we had friends over for the brownies with pomegranate whipped cream, which was ingenious. A hit.
Sunday night was carmelized onion rice with orange ginger seitan and garlicky greens - amazing. I used the leftover carmelized onion rice last night and made seitan tomato stew. I gave some of this to a vegan friend who was feeling under the weather and he loved it. I also made the citrus cod, which was so pretty with lemon, lime and orange slices, with lemony asparagus, and another night my husband was delighted that I chose the cucumber and mint lamb salad.
I love that so far everything is easy, elegant, adaptable, clear, and uses readily available ingredients with just enough of a twist to keep things interesting. I appreciate that the recipes generally serve 4, which makes them easy to halve for us (we're newlyweds) or have company or leftovers. I am thinking of starting a cooking club with my office so we can rotate making more of the recipes - and so I get to try them all! I can't wait until I have more time on a weekend to try out more of the brunch and breakfast ideas. I recommend this cookbook to novice or experienced cooks, and agree with the introduction that a knife skills class is most helpful when working with a lot of produce. It would be a great gift for a newlywed couple or a great hostess gift, and it has plenty for omnivores, vegetarians, and lots for vegans.
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The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish KitchenThe Jewish love of eating extends far beyond the Shabbat and holiday tables to the every day. And while cholent and challah sate our appetites on Shabbat, and classics from brisket to latkes grace our holiday menus, what do we make for dinner on Monday night? Or prepare for Sunday brunch, or snack on in front of a movie? Here, America's leading Jewish women's organization, Hadassah, answers those culinary questions, sharing over 160 delicious, simple, kosher recipes that are destined to become family favorites. The recipes in this book span the culinary globe, combining iconic American and Jewish tastes with Mexican, Italian, French, Asian and Middle Eastern-inspired cuisine. They also celebrate the growing availability of fresh, seasonal produce and gourmet kosher ingredients, from artisanal cheese and chocolate to organic meat and poultry. Vegetarians and omnivores alike will be delighted to find a wide variety of breakfast, lunch and dinner dishes (not to mention snacks and cocktails) that cater directly to them. Focusing on freshness, flavor and no-fuss technique, The Hadassah Every Day Cookbook brings the flavors of the world—and the farm—to the kitchen.
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