Community Cookbook

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Edith Cohen's Eggplant Salad

Bake a large eggplant until soft

peel & chop

Grate medium onion

Chop medium green pepper

Some coarse salt

1/4 cup vinegar

1/8 cup vegetable oil

1/4 cup chopped olives and/or tomato

Mix and chill

Braised Black Lentils....  from Gail

  • Prep   15 m

  • Cook  45 m

  • Ready In  1 h   Recipe By:Chef John


  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1/2 cup diced onion

  • 1/2 cup diced carrot

  • 1/2 cup diced celery

  • salt to taste


  • 6 sprigs fresh thyme

  • ground black pepper to taste

  • 1 cup beluga lentils

  • 1 3/4 cups chicken stock

  • 1 tablespoon champagne vinegar

  • 2 tablespoons chopped Italian parsley


  1. Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is

  2. translucent, about 10 minutes.

  3. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.

  4. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes.

  5. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.


Matzo Ball Pho


For the broth:

2 medium unpeeled yellow onions, halved

1 large 4”-5” piece of ginger, cut in half lengthwise

5 quarts cold water

1 4- to 5-pound chicken, cut into parts

1/2 pound chicken wings

2 teaspoons kosher salt, or to taste

1 tablespoon rock or raw (Turbinado) sugar

1 cinnamon stick

2 star anise

1 teaspoon whole coriander seeds

2 tablespoons fish sauce or tamari

1 small white onion, thinly sliced

4 scallions, thinly sliced


For the matzah balls:

1 cup matzah meal

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

4 large eggs, beaten

1/4 cup oil (vegetable or safflower)

1/4 cup minced scallion


For the toppings:

1 large bunch of fresh Thai basil

2-3 limes cut into wedges

3 cups mung bean sprouts

2 Fresno chilies or jalapenos, sliced thin

Hoisin sauce, to taste

Sambal oelek (garlic chili sauce), to taste

Sriracha, to taste



To make the broth:

Char onions and ginger under a broiler for 8-10 minutes or by charring them over a gas flame on your stovetop for a few minutes on each side.


They should be charred but still firm. Once charred, remove the skin from the onion. Rinse the onion and ginger, and use a knife to scrape off excess

charred bits to prevent your broth from getting murky. Cut your chicken into parts, separating the breasts, legs, wings and backbone to ensure that your

chicken cooks evenly and that the breasts will not become dry or tough when simmered.

In a small skillet over medium heat, toast the cinnamon, anise and coriander until lightly browned, about 2-3 minutes. Be careful not to burn the spices.

Add the onion, ginger and chicken to a large pot filled with 5 quarts of water and bring to a simmer; skim the impurities as they rise to the top. After

20 minutes of simmering, or once they are cooked through, remove the chicken breasts and cool. Add the toasted spices, salt and sugar to the pot.

Continue to gently simmer the mixture for 1 hour.

Remove the remaining chicken parts and strain the liquid through a sieve. Bring the liquid back to a simmer for another 20-30 minutes, or until the

liquid has reduced by about a quarter. Meanwhile, shred the chicken meat and reserve. Once reduced, turn off the heat and add fish sauce or tamari to broth.


To make the matzah balls:

While the soup is simmering, whisk together the matzah meal, salt, baking powder and baking soda. Add the beaten egg and oil. Add the scallions.

Mix together until just combined. Refrigerate for at least 30 minutes. Form into even-sized balls of any size. Bring a large pot of water to a boil.

Lower to a simmer and gently drop the matzah balls into the water. Cover and simmer for 30 minutes.


To serve the matzah ball pho:

Add the shredded chicken, raw sliced onion and scallions to a bowl. Ladle hot broth into the bowl. Add the matzah balls. Serve along with basil,

bean sprouts, lime wedges, hoisin and hot sauces. Allow people to garnish their pho to their liking.


Sonya Sanford is a chef, food stylist and writer. (