A plant-based dish—because in the biblical times they ate a mostly (80-percent) plant-based diet! We love this dish because it has all the foods we learned how to make the local way…
Ellen’s Falafel with Pickled Vegetables
About the Author
Chef Todd Gray and Ellen Kassoff Gray are co-owners of Equinox Restaurant and Harvest Moon Hospitality Group, which includes three other restaurants and two catering companies. They are co-authors of The New Jewish Table (St. Martin's Press, 2013).
Caramelized Cauliflower
This dish has been a signature at our restaurants for many years. These days there are many varieties of heirloom cauliflower available, like pointy Romanesco or mustard-colored and green cauliflower. Already…
Bourbon Pecan Tartlets
Chocolate Walnut Challah Bread Pudding with Jack Daniels Anglaise
Pear, Fig and Hazelnut Crisp
Matzo-Stuffed Cornish Game Hens
My mom always chose to cook Rock Cornish game hens instead of large chickens. They were perfect for our family—with the four of us (my brother, mom, dad and me)…
Whitefish Salad on Toasted Bagel with Havarti Cheese
I was introduced to smoked whitefish salad by Ellen’s father, Ed, at the local deli. Any salad slathered on a bagel and toasted with melted cheese all over it is…
Salad of Roasted Heirloom Beets with Capers and Pistachios
I just love the combination of red and golden yellow beets in salads, but you have to be careful to bake the two separately so the former don’t bleed into…
Challah Chestnut Bread Pudding
My son Harrison loves challah, so anything that can be made with challah makes him extremely happy and if he’s happy, so I am…and I’m always buying challah, but what…
Salt Cod Fritters
As a professional chef, I have certain tools of trade I need to have at home to create the restaurant-quality food guests expect when they come our house. Talk about…
