New Jewish Deli Cuisine

If a deli run for matzo ball soup or a pastrami sandwich sounds good to you, you'll love this trend: Chefs are adding cool new twists to classic Jewish dishes, and making them even tastier. Bubbe would approve!
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If a deli run for matzo ball soup or a pastrami sandwich sounds good to you, you'll love this trend: Chefs are adding cool new twists to classic Jewish dishes, and making them even tastier. Bubbe would approve!

Latke Reuben

Mega Bite: This behemoth is made to slice and share, but you can make minis, too!

Latke Reuben

Latke Reuben

Latke Power

The latke -- a crisp potato pancake that's a Hanukkah staple -- does double duty as bread in this spin on the classic Reuben sandwich. "It's a great way to bring together two of the most popular items on our menu," says David Weinstein, owner of Rye Delicatessen, Minneapolis, MN.

David Weinstein

Coffee-Braised Brisket

Make-ahead feast: Brisket is even better on Day 2. Cover and chill overnight. Before serving, reheat it for 45 minutes at 325 degrees.

Coffee-Braised Brisket

Brisket Basics

Brisket is traditionally Mom's territory, and Michael Solomonov, chef-owner of Zahav in Philadelphia, PA, pays tribute to his mother with this version. "Coffee-braised brisket was her winning dish," he says. Solomonov makes it his own by using strong Turkish coffee and spices like cumin and cardamom.

Michael Solomonov

Challah & Honey Bread Pudding with Custard Sauce

Sauce shortcut: If you're pressed for time, serve the pudding with whipped cream and honey

Challah & Honey Bread Pudding with Custard Sauce

Challah & Honey Bread Pudding with Custard Sauce

Bread Winner

Einat Admony's, chef-owner of Balaboosta in New York, NY, decadent bread pudding is inspired by honey cake, traditionally served on the Jewish New Year. It uses a loaf of challah as the fluffy base. "I like to surprise people by cooking what they don't expect," she says.

Einat Admony

Roasted Root Vegetable Tzimmes

Let's do brunch! Dice any leftovers and make veggie hash the next morning.

Roasted Root Vegetable Tzimmes

Roasted Root Vegetable Tzimmes

Hold the Meat

Ken Gordon's, chef-owner of Kenny & Zukes in Portland, OR, lighter take on tzimmes, a stick-to-your-ribs carrot dish typically made with prunes and beef, loses the meat and ups the fruit and veggies. How did he come up with it? "You fiddle," he says, "which is what cooking is all about."

Ken Gordon

Bonus Recipes from More Jewish Delis

Two more delicious delis have shared recipes for some crave-worthy comfort foods.

Matzo Ball Soup

Find them on our blog!

New Jewish Recipes

Craving more latke, brisket and matzo ball soup recipes?

Gigi's Apple Cake

Click here!