The Modern Menu’s Take On Kosher Food

This interview was first published on The Jew and the Carrot blog at the Forward.

Kim Kushner

Kim Kushner (photo by Andrew Zuckerman)

Kim Kushner, author of the newly published “The Modern Menu,” hadn’t planned on writing a cookbook. It came about as a result of her cooking students’ constantly asking her to compile her recipes, like curried couscous salad, crunchy curry cauliflower with tahini and pomegranate, chicken with pumpkin, figs, and honey, and tequila London broil with mango chutney.

Kushner responded with a kosher cookbook with recipes for simple, flavorful dishes photographed in a stunningly simple, but highly appealing fashion. “The Modern Menu” is about food that highlights fresh ingredients and evokes a sense of home, warmth and hospitality.

This is very much in keeping with Kushner’s approach to cooking, which is greatly influenced by her growing up in her Israeli-Moroccan mother’s kitchen in Montreal. In the introduction to her book, Kushner recalls that her childhood home was always filled with guests for dinner and Shabbat and holiday meals.

The 32-year-old Kushner moved to New York 10 years ago, and after graduating from the Institute of Culinary Education, she developed recipes for several food magazines. She also worked as a private chef in people’s homes, and in 2008, she began teaching cooking classes, which is now her main focus. Kushner shared some thoughts about her cookbook, and about food in general.

 Click here to read the interview and a recipe.

© 2013 Renee Ghert-Zand. All rights reserved.

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