Friday Evening Dinners

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

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*Classic Challah

*Chopped Chicken Liver from the Rue des Rosiers, *Grated Black Radish and Endive Salad in Shallot Vinaigrette

or

*Pastrami-Style Salmon with chopped onion, capers, and lemon slices

*Moroccan Fish with Chickpeas and Saffron-Lime Aioli

or

*Coffee-Spiced Pot Roast with Kasha Kreplach and Toasted Garlic Challah Crumbs

or

*Chicken Paprikash with Nockerl (Dumplings)

Fresh steamed spinach dressed with extra virgin olive oil and lemon juice

*Moroccan-Flavored Carrot Kugel

Ripe Comice or Bartlett pears with toasted walnuts