Todd Gray

Todd Gray is a five-time James Beard Award nominee. He graduated with honors from the Culinary Institute of America and has cooked with some of the nation's top chefs. Todd is the culinary director for Salamander Hotels and Resorts and The Ronald Reagan Building and International Trade Center. Both he and his wife Ellen co-own and operate Equinox and Muse at the Corcoran Gallery. The New Jewish Table is his first book.

Published in Authors

The New Jewish Table

The New Jewish Tableby Todd Gray and Ellen Kassoff Gray

The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouthwatering recipes that result from this flavorful union. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people’s traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C.

With over 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen’s Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

A celebration of the pleasures of cooking and the joy of sharing food with family, these updated Jewish favorites exemplify the message that chefs and home cooks have embraced: seasonal, local foods, prepared simply but with love and thought, are the best meals you can eat anywhere.

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Published in Cookbooks