Susie Fishbein, creator and esteemed author of the incredible Kosher By Design cookbook series, is back with her very personal and creative new book, titled Kosher by Design, Brings it Home. Susie presents fresh and exciting new recipes culled from her 15-year culinary journey. Kosher by Design Brings It Home offers 115 tempting international recipes accompanied by John Uher’s beautiful photos. Along with many poignant stories gleaned from her cooking demos, Susie shares the tantalizingly delicious recipes learned from the great chefs she encountered in Italy, France, Mexico, Israel, and across North America.
Susie has done more than bring fantastic flavors from her culinary adventures to your home, she has made new ingredients part of an easy repertoire for the at-home cook. I’ve been busy this week, trying the recipes, Sweet Potato Chestnut Soup, Provencal Wheatberry Salad, Israeli Spiced Chicken, Tuscan Square Roast (love this one!), just a delicious week of dinner here! Each recipe includes a photo, and Susie’s signature style of clear and easy to follow instructions.
GKC spoke to Susie this week and she graciously answered a few reader questions and two shared sneak peak recipes from the book, both Kosher for Passover too!
GKC Q ?: Susie you have an incredible series of books that are beloved. How has your cooking and entertaining evolved over the years of creating so many great recipes for your readers? ?
SUSIE: In the beginning of the series I felt that I would write recipes and sometimes they would start trends. I would get phone calls from crazed supermarket owners asking them why I hadn’t warned them that customers would be rushing in droves for certain current new ingredients and they couldn’t keep up. Today I feel like so many people cook with the trends. The kosher restaurants are right on point, cool, modern and hip. People are much more adventurous at home with spice palettes and in exploring different cuisines. Gone are the days of dumping duck sauce on chicken and calling it gourmet. Kosher cooks are really up-to-date. To directly answer your question , I see that in myself as well, I use ingredients today that I had not even heard of 10 years ago, and I write about what I am currently eating and craving. I tend towards healthier foods than when I started writing books.
GKC Q?: We love reading about your travels in this book and all the inspiration that came from those destinations. Are there any destinations and cuisines that are on your bucket list or “must get to” list?
SUSIE: To me, any new place is a possible culinary adventure. Even within this country, I always try to seek out ethnic markets in new places that I visit, even if they are not kosher. The sights, smells, menus, are all sources of inspiration. I always like seeing new places but I have to say I would return to Italy again and again and I certainly love leading culinary tours of Israel where it feels so much extra special to see cutting edge food.
GKC Q?: Everyone asks me this in my classes so I know they want to know this from Susie…, you are a busy working mom, whats your go to dinner? Go to shabbos recipe?
SUSIE: Any night that I am not giving a show, we sit down to family dinner. Until just now, I was always working on a new cookbook so my testings and experiments served double duty as dinner. These days I have the luxury of going through my old books and bringing back old favorites. But when I have a busy day I would say that a quick, healthy, easy standard is pesto salmon from the Teens and 20-Somethings book.