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).
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 delicious from being caramelized, it is paired here with almonds and raisins.
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) each getting a whole bird. Cornish hens have gotten a bad rap for some reason; you never see them in restaurants anymore. Too bad, because…
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 a winner in Ed’s book and who could argue? The whitefish salad you buy in a store is usually over mixed and too mayonnaise-y—and you…
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 the latter. It doesn’t affect the taste if they do, just the appearance, so try not to let the salad sit very long after you’ve…
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 we don’t eat gets stale. Bread pudding is the perfect way to use the leftover bread so it’s not wasted, and challah works well because…
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 a busman’s holiday! My deep fryer one of those tools I can’t do without, whether catering, at the restaurant or at home. I love Chanukah because…
We Kassoffs love our kugels! It’s one of those things that is just part of a Jewish upbringing. My grandmother had a knack for making it just right so that the wide noodles and cheese melded into fluffiness with raisins suspended all the way through it. In my mother’s kugel, the raisins always made their…
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