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For New York chef and restaurateur Jeffrey Nathan, Sukkot is a time to practice what he preaches in his new book, "Jeff Nathan's Family Suppers: More Than 125 Simple Kosher Recipes."
When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf, little did he know his destiny was a 375-seat upscale kosher restaurant in Manhattan's garment district named Abigael's.