Feast, indeed. Leah Koenig knows how to cook Jewish food. What I like about her new book, the latest in her “Little Book” series, called Little Book of Jewish Feasts, is that it teaches me that to say she knows how to cook Jewish food is like saying someone knows how to cook American food. Right away, I’d say, what part of America, North, South, East or West? In my family at The Cape, we often celebrate Easter with the freshest of fresh lobsters. How do they celebrate certain holidays in the Midwest or south? Food is often regional, no matter where you live, though some people have recipes that are passed down and that’s what they serve. (Those are the lucky people, if you ask me.)
• ON-DEMAND: Listen to Faith and Leah talk about the recipes in Little Book of Jewish Feasts •
After reading Leah’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. (Leah’s famous for reimagining traditional classics into something fresh yet familiar, so I know you’ll enjoy it).
— Faith
Feast on These Recipes from Little Book of Jewish Feasts. . .
Eggplant KuKu (Persian Frittata)
Pollo Fritto per Hanukkah (Fried Chicken for Hanukkah)
Balsamic and Brown Sugar Brisket
