Discover a new way of eating and drinking from California vintners Jeff and Jodie Morgan’s newest cookbook: The Covenant Kitchen, Food and Wine for the New Jewish Table (Schocken/OU Press).
The Morgans’ international outlook has given them a fresh, new Jewish culinary perspective. Jeff is a former instructor at the Culinary Institute of America and ex-West Coast editor for Wine Spectator Magazine; Jodie is the former Executive Director of the American Institute of Food and Wine (AIWF). Together, this dynamic culinary couple offers a broad array of suggestions for Passover as they put a new twist on old favorites, with dishes like Flanken Pot au Feu, Gefilte Quenelles and Braised Tuna with Ratatouille.
These wine pros will also teach you in a flash, everything you need to know about food and wine pairing, and every recipe is paired with a varied selection of wines. All recipes are designed with a kosher kitchen in mind as well.