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• by:
• Kancigor, Judy Bart

Here’s Grandma Sera Fritkin’s Russian Brisket, a must for Passover. The real, handmade Gefilte Fish--and Salmon Teriyaki. Shav--and Barry and Laura’s Miso Soup. Seventeen different kugels, including the undisputed king, Rita’s Special Kugel (“created long before cholesterol became a household word!”). Mama Hinda’s Challah. Kasha With or Without the Varnishkas. Tsimmes with a twist--try them Southwestern Chile-Stuffed. Glorious dishes from the Sephardic side of the family, like Moroccan Spicy Apricot Lamb Shanks and Malca’s Baba Ghanoush. And befitting the work of passionate cooks who will use any excuse to get together to eat, nearly half a book's worth of desserts: pies, cakes, cookies, bars, and a dozen cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganiot (Hanukkah jelly doughnuts).

Every recipe, a joy in the belly.