From a lead­ing voice of the new gen­er­a­tion of young Jew­ish cooks who are rework­ing the food of their fore­bears, this take on the cui­sine of the dias­po­ra pays homage to tra­di­tion while reflect­ing the val­ues of the mod­ern-day food move­ment. Author Leah Koenig shares 175 recipes show­cas­ing hand­made, sea­son­al, veg­etable-for­ward dish­es. Clas­sics of Jew­ish culi­nary cul­ture — such as latkes, mat­zoh balls, chal­lah, and haman­taschen — are updat­ed with smart tech­niques and vibrant spices. Approach­able recipes for every­thing from soups to sweets go beyond the tra­di­tion­al, incor­po­rat­ing region­al influ­ences from North Africa to Cen­tral Europe. Fea­tur­ing hol­i­day menus and rich pho­tog­ra­phy, this col­lec­tion is at once a guide to estab­lish­ing tra­di­tions and a cel­e­bra­tion of the way we eat now.