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By Jayne Cohen
Published 2008
*Classic Hummus with Toasted Sesame-Cumin Matzohs
Either of the *Chopped Chicken Liver from the Rue des Rosiers
Any of the *Gefilte Fish recipes
*Esau’s Pottage (Red Lentil Soup)
*Classic Chicken Soup with *Fried Onion and Chicken Kreplach
*Lemon-Roasted Chicken
*Chicken Paprikash with Nockerl (Dumplings)
*Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)
*Roast Turkey with Challah Stuffing, Roasted Grape and Chestnut Gravy
Any of the *Brisket recipes
*Classic Sweet-and-Sour Stuffed Cabbage