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3 essential recipes from Jake Cohen’s new ‘Jew-ish’ cookbook
Try roasted chicken matzo ball soup, black and white chocolate chip cookies, and savory babka.
Black and white cookies in Jew-Ish: a Cookbook by Jake Cohen(Matt Taylor-Gross )
By Karen Elizabeth Watts
If you are one of the 330k-plus followers on Jake Cohen’s Instagram, you already know his first book is a testament to the constant evolution of Jewish food. While some recipes are traditional, many are a modern twist that make the dish unique.
Jake’s headnotes in the cookbook,
Jew-ish: A Cookbook: Reinvented Recipes From A Modern Mensch (Houghton Mifflin Harcourt, $30), provide witty insight and personal commentary. The fascinating intro reminds readers to “actively exercise gratitude, to strengthen and build our community,” and eat! Hosting Shabbat offered Jake that opportunity.
Encina chef Matt Balke shares his vegan recipe for a twist on falafel
The Black-Eyed Pea Fritters are delicious served in a sandwich or on their own.
Black-Eyed Pea Fritters at Encina(Kathy Tran)
In July 2019, Matt Balke sat on a terrace at Ashford Castle with a glass of Oban 14 in his hand and his girlfriend Corey McCombs by his side. The castle, located in West Ireland, was built in 1228, and then many years later became the home of the Guinness family. In 1939, it was turned into a hotel. It’s still a hotel. One that serves single malt Scotch whisky to Dallas chefs who are on vacation.