New Jewish Deli Cuisine
Mega Bite: This behemoth is made to slice and share, but you can make minis, too!
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.
Make-ahead feast: Brisket is even better on Day 2. Cover and chill overnight. Before serving, reheat it for 45 minutes at 325 degrees.
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.
Challah & Honey Bread Pudding with Custard Sauce
Sauce shortcut: If you're pressed for time, serve the pudding with whipped cream and honey
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.
Roasted Root Vegetable Tzimmes
Let's do brunch! Dice any leftovers and make veggie hash the next morning.
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."
Bonus Recipes from More Jewish Delis
Two more delicious delis have shared recipes for some crave-worthy comfort foods.
New Jewish Recipes
Craving more latke, brisket and matzo ball soup recipes?