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Sample recipes from 2nd Avenue Deli Cookbook

Chopped Liver

Chopped liver, like pâté de foie gras, dates from medieval Strasbourg, where both were originally created from goose livers raised by Jew...

(1 Votes)

Egg Salad with Onions and Mushrooms

Though you probably think of egg salad as archetypally American, Jews have been eating a mix of chopped egg, onion, and schmaltz for cent...

(1 Votes)

Chicken Soup

(1 Votes)

Matzo Balls

Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

(1 Votes)

Brisket

This cut of beef, taken from the front breast section, is a traditional holiday meat. It requires long, slow cooking to become a richly f...

(1 Votes)

Gefilte Fish

Gefilte fish, today a prized delicacy, dates from the late Middle Ages in Germany, where it was conceived as a fish stretcher—an ancient ...

(1 Votes)

Mashed Potatoes

The Deli’s mashed potatoes aren’t very complicated. Each pound of potatoes serves about 3 people.

(1 Votes)

Meat and Potato Knishes

These Deli knishes (a variation on the real thing, since theyre not wrapped in pastry) are substantial enough to make complete meals in ...

(1 Votes)

Cream Cheese Rugalach

This is one of our favorite pareve desserts, because it tastes just as good as the version using dairy products. If you’d like to make th...

(1 Votes)

Hamantaschen

On Purim—which celebrates the victory of the Persian Jews over their enemy and King Ahasuerus’s chief adviser, Haman—Jews eat a triangula...

(1 Votes)
Other cookbooks by the authors

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