Disclosure: Artscroll supplied me with a review copy of Every Day Secret Restaurant Recipes. Opinions expressed are my own.
For those of you who loved Secret Restaurant Recipes, there is good news: Artscroll has just released Everyday Secret Restaurant Recipes. It is an even bigger, wider ranging cookbook than its predecessor, jam packed with lots more recipes from a much larger number of restaurants. The new book repeats the original’s successful concept of dishes from popular kosher restaurants with a side order of chef tricks and tips.
While the first book had lots of special occasion recipes, the twist of the new book is that the recipes are more down-to-earth. The authors, Leah Schapira and Victoria Dwek said their readers asked for “more casual recipes that work for everyday meals (or easier recipes that can also work for special occasions!).”
There is plenty here for home cooks looking to try a new technique or trend. Authentic smokehouse BBQ is an important trend, the authors say, and they explain how to home-smoke using a regular grill. A pizza recipe uses the interesting technique of par-baking the crust before adding the toppings, which is a great do-ahead trick.
If you are thinking ahead to Chanukah, there are quite a few recipes here that call for deep-frying and that would work for a party: Avocado Egg Rolls, Kani Poppers, Champignon Crispy Rolls, Broccoli Nuggets, Buffalo Cauliflower, Tater Poppers and Churros with Strawberry-Ginger Coulis (a perfect Chanukah dessert). If you like to make rugelach for Chanukah, there is a recipe for Chocolate Rugelach from Zak the Baker.
Everyday Secret Restaurant Recipes makes for great armchair travel, with fascinating descriptions of kosher restaurants across the United States, Israel and beyond. The book covers an impressive 100 restaurants from 11 countries, spanning 5 continents. And the range of places covered is broad, too, encompassing high-end restaurants, cafes, pizzerias, fish grills, falafel spots, sushi bars, burger bars, delis, sandwich shops, BBQ joints, steakhouses, bakeries and gourmet take-out places.
I worked my way through 22 of the approximately 104 recipes in the book. The soups and salads were all excellent (especially the Harvest Salad from Pantry in Toronto) and the Par-Baked Pizza (from Brooklyn Pizza in Uruguay) worked brilliantly. The Dilled Salmon with zucchini and bell peppers (from Mocha Bleu in Teaneck) was delicious, super easy and had the added benefit of being a main dish and side dish all-in-one. The Gong Bao Chicken (from the Chabad restaurant Dini’s in Beijing) worked out really well made with tofu instead of chicken. The Peanut Butter Sundaes (molten chocolate cakes topped with ice cream and peanut butter sauce, from Glatt-A-La-Carte) were easy enough to make on a weeknight and a delicious twist on the usual lava cake.