My Miso-Glazed Black Cod From Geila Hocherman and Arthur Boehm’s Kosher Revolution. Serves 6. New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on

Dazzling, richly colored, sensual photography; memory-fueled anecdotal asides; recipes that promise mouthwatering results—no matter the attraction, we all love cookbooks. From the hardcover, coffee-table tomes

Looking for culinary inspiration this Passover, for Seder meals and every day? These recipes from our popular Hadassah Jewish Holiday Cookbook marry traditional Passover dishes and techniques