New Jewish Deli Cuisine

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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!

By Jacquelynn Powers; Photography by Romulo Yanes

Ken Gordon
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."

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