AS: More and more people are learning with ArtScroll’s Wasserman Digital Initiative. Please tell us about it. ED: The Wasserman Digital Initiative is truly a revolutionary way to learn! In 2012 we released the first volume of Digital Berachos, and … Continue reading
When our ancestors were in the Wilderness, a month after the Exodus from Egypt, they faced a tomorrow with no food. Justifiably, they asked Moshe if he had taken them into the desert to starve to death. Hashem responded that … Continue reading
Here are some Chanukah numbers you should know. You can save 20%. On more than 2000 ArtScroll books. Including 12 great new books. Which means – there is something for absolutely everyone this Chanukah. So what’s new on the ArtScroll … Continue reading
AS: This is your 10th collection of stories. Wow! How do you keep them coming, so fresh, varied and new? RBP: Baruch Hashem I have had tremendous siyata di’Shmaya in finding great, inspirational stories. People are eager to share their … Continue reading
AS: You’ve written over twenty amazingly successful books for children, but this is the first where you focus on one specific person. Why did you choose Rebbetzin Henny Machlis? SB: Although I had never met Henny, I had heard so … Continue reading
When I’m speaking with Naomi Nachman, I can almost hear her enthusiasm jumping out over the phone lines! That same zest and passion — for cooking and food, for family and friends, for life! – jumps off every magnificent page of her new cookbook, Perfect Flavors: Creative, easy-to-prepare recipes inspired by my family and travels.
Recipe developer and cookbook author, cooking coach and caterer, Naomi is one busy lady. I caught up with her to discuss her travels, her recipes, and her new cookbook:
AS: So exciting – a brand new cookbook, Perfect Flavors! What are your thousands of eager fans going to find when they flip through those gorgeous pages?
NN: Exciting global recipes — but also tons of quick and easy practical family recipes. There are special recipes for Shabbos and chagim, and also weeknight dinners.
AS: Alaska, Vietnam, India: You’ve traveled all around the world. How have those travels influenced your cooking?
NN: Seeing what and how other cultures eat fascinates me. Going to local farmers markets, seeing seasonal veggies from across the globe and the US has influenced my flavor profiles.
AS: These recipes are inspired “by my family and my travels.” So where does the family come in?
NN: My family often travels with me and we love to go out to eat and they give me their input as feedback. There are reliable kosher restaurants in the most amazing places, and we love to try them out!
AS: How do you start developing a recipe? Where do you get ideas and how do you transform them into doable, successful recipes?
NN: When I travel to different places, I start by going to local food markets, and I also check out their street food. I spend time observing how local foods are made and what ingredients are used. I’ll often chat with the chefs. I then go home and research. Then I take the ideas to my kitchen with pen and paper and develop it into something kosher, delicious, and doable!
AS: Let’s give out some awards to some of the 130 recipes in Perfect Flavors. Most Elegant? Most Yummy? Easiest to Prep? And – Naomi’s Personal Favorite?
Most Elegant: Hoisin Duck with Mango and Rice Noodles
Easiest to Prep: Sweet Chili Salmon
Most Yummy and My Favorite: Everything! It’s my book!!
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Week after week, Jewish men are “maavir sidrah,” reading the text of the weekly parashah twice, and the text of Targum Onkelos once. This obligation is so important that the Gemara tells us that one who does so merits to … Continue reading