Chef Austin Zimmerman of Stopsky’s Delicatessen had the honor of cooking up an updated Passover Seder meal for an article in the March issue of Bon Appétit magazine. From the article:
“At the restaurant, we start with the standards,” he says, “then change the technique or ingredients to make a dish relevant to contemporary cooking.” Zimmerman does the same here, enlivening flanken-style short ribs with a flavor-packed chile paste, reimagining gefilte fish with whitefish that’s been smoked and fried, and giving macaroons a cool new look (and a welcome touch of lime zest). It’s enough to impress today’s chefs and bubbes alike.
Read the full article.