Thursday, March 28, 2024 -
Print Edition

Jewish culinary bible collects global flavors, techniques

soon as I saw the first recipe in this book I was hooked. Good friends of mine have a Passover tradition. As part of the karpas stage, they serve eggs that have been cooked overnight. The oval rounds are stained brown from the onion skins, while still yellow yolks are unbelievably creamy. I always looked forward to these during the years that I spent the seder in their home. Replicating them was a different story. Not keen to leave the oven on overnight, I’ve been searching, unsuccessfully, for a slow cooker version. Voila! First recipe in Leah Koenig’s The Jewish Cookbook (Phaidon, 2019): “Heuvos Hamindos,” made in a slow cooker. One may think, “Another Jewish cookbook?” and one may be right. However, what Koenig does […]
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