A few weeks ago, we were honored to receive an advance copy of The New Yiddish Kitchen by Simone Miller and Jennifer Robins and yesterday, it officially published for the world to enjoy! While we’re not Jewish, we appreciate the delicious heritage the Jewish tradition has to offer.

That’s why we were thrilled to hear that Jennifer and Simone were publishing this book. We just knew they would do an absolutely brilliant job with it!

From Dill Pickle Deviled Eggs to Mustard and Chive Fish Cakes, from Pastrami to Challah—The New Yiddish Kitchen is full of flavor and fun! Each recipe we’ve had the pleasure of trying has been delicious. Plus, as you might expect, the photography is beautiful. To top it all off, like a bright red cherry on an ice cream sunday, the tips and tidbits from Simone and Jennifer’s bubbes that will have you grinning from ear to ear (not as if the food itself won’t already)!

The New Yiddish Kitchen isn’t merely re-creating Jewish favorites of old. It’s transforming the food landscape: making real food favorites of old literally allergen-safe for everyone. Oh, and did I mention bagels? Yes, I said BAGELS! Plain, Everything, Chocolate Chip, Bagel Dogs, and more! I feel like a little kid in a candy store.

We know you’re going to love this cookbook! To give you a little taste, we have permission to share a recipe with you—the first from the book we tried—Shakshuka. As much as I love the Chocolate Chip Bagels, this recipe is my favorite so far because it’s good for breakfast, lunch or dinner. Versatility for the win!

The New Yiddish Kitchen Cookbook Review

Now, make sure you read all the way to the bottom because you don’t want to miss your chance to win a copy of The New Yiddish Kitchen.


  • Servings: 4–6
  • Difficulty: medium
  • Print

3 Tbsp extra virgin olive oil, divided
1 small onion, cut into small dices
3 cloves garlic, sliced
2 bell peppers, cut into small dices
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne
1 Tbsp tomato paste
1/2 tsp salt
28 oz diced tomatoes, or 2 lbs fresh
4–6 eggs


1. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the onions and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and softened.

2. Add the garlic and peppers and sauté for another 3–4 minutes, until the garlic is golden brown.

3. Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.

4. Add the tomato paste and stir into the vegetables, cooking until it’s a brick red color, about 30 seconds to 1 minute.

5. Add the salt and diced tomatoes and stir, scraping up any browned bits that have stuck to the bottom.

6. Bring to a simmer and cook for 10 minutes, stirring occasionally.

7. Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it’s at a gentle simmer ad also the eggs to cook for 8 minutes.

8. Cover and cook for an additional 3–5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.

Can’t wait to get your hands into the bagel jar? Get yourself a copy of The New Yiddish Kitchen here!

Or, to enter our giveaway for a chance to win a free copy, simply share this post on social media and comment below telling us where you posted it. Open to all US residents. Closes next Wednesday, March 16, at midnight Eastern time.

Meanwhile, don’t forget to subscribe to our blog, if you haven’t already, using the “subscribe” button on the left-hand navigation. That will keep you up to date with all of the new material from me and Brent, including a new recipe each Wednesday.


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