In her latest cookbook, Rose’s Baking Basics, Rose Levy Beranbaum has done something rare in a cookbook: she’s found a way to present her recipes for both novice bakers and experienced home bakers, plus people like me—terrified bakers.
After reading Leah Koenig’s Little Book of Jewish Feasts, I learned that the Jewish people, depending on where they’re from, often feast in the tradition of that region. In her wonderful book you’ll find recipes as Persian Jews make them, what Ashkenazi Jews make; recipes as Greek and Syrian Jews celebrate. And of course, there’s Leah’s recipe for the iconic American Jewish celebratory dish—brisket.
This 2014 Tempranillo from Spain, at about $20 a bottle, sings with cherry, a touch of rough hewn oak, and a whisper of raisin.
Julia Turshen’s Now & Again includes 125 approachable recipes to make now, and countless ways to turn them into completely different meals later.
The bing cherry notes in Shooting Star’s red Zinfandel make it festive and compatible with just about anything you might have on the holiday table—from turkey to latkes—but it’s also a friendly sipper on its own.