Jewish Recipes Fusion Recipes

"I do not pretend to be a professional chef. When I consider a new recipe, one of the most important things to me is whether the recipe’s directions are clear and easy to follow. I have written the recipes in this cookbook so that “even a rabbi could follow them.” I hope you will enjoy these dishes. I also hope, when you prepare them for your friends or family, that you will derive as much pleasure as I have by sharing them with you."

-Rabbi Michael Sternfield

April 14, 2010 By Rabbi Michael Sternfield

Simple & Delicious Brisket Recipe

This delicious brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.

April 2, 2010 By Rabbi Michael Sternfield

Matzah Chilaquiles Recipe

Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Spanish chilaquiles. It may even be an improvement over corn tortillas.

December 18, 2009 By Rabbi Michael Sternfield

Chicken Supremes with Tapenade and Mushroom Sauce

This delicious recipe comes courtesy of Manischewitz and Jacques Pepin.

December 17, 2009 By Rabbi Michael Sternfield

Chicken Bouillabaisse Recipe

This recipe, made with chicken thighs (instead of fish), kielbasa sausage, and potatoes, gets its inspiration from the original and contains all its classic seasonings, including saffron, made from the pistils of crocus flowers.

August 12, 2009 By Rabbi Michael Sternfield

Bayou Borscht Recipe

This recipe is a variation on the traditional Jewish hot beef and vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.