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

March 7, 2009 By Rabbi Michael Sternfield

South African Kebabs Recipe

This sosaties kebab recipe is a multi-day project, in that the ingredients require marinating for 2 or 3 days, which gives it such a wonderful flavor. Still, this is an easy recipe and a sure pleaser. It just takes a little planning.

February 28, 2009 By Rabbi Michael Sternfield

Risotto con Regagli Recipe

The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto.

February 15, 2009 By Rabbi Michael Sternfield

Apple Pie Recipe

This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.

February 5, 2009 By Rabbi Michael Sternfield

Braised Lamb Shanks Recipe

Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.

January 25, 2009 By Rabbi Michael Sternfield

Lamb Shank Tagine Recipe

This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.