MomFood:  the dishes that make your family feel loved and cared for, the dishes steeped in tradition and memory. You don't need a huge repertoire- just twenty or so recipes that you have perfected over time, that have become your family's treasured favorites.
These cookbooks contain some of my MomFood favorites. And when I'm looking for fresh inspiration, these are my go-to sources. 

Plenty, Yotam Ottolenghi, 2011, Chronicle Books: Am I obsessed with Ottolenghi recipes? YES. This all-vegetarian cookbook was my first foray into the dazzling creativity of this master chef. Be sure to try:

  • Spicy Moroccan Carrot Salad
  • Eggplant With Buttermilk Sauce
  • Sweet winter slaw (everyone LOVES this!)
  • Shakshuka
  • Very Full Tart

 

Ottolenghi, The Cookbook, Yotam Ottolenghi and Sami Tamimi, Ten Speed Press, 2008:

  • Marinated Turkey Breast with Cumin, Coriander, and White Wine
  • Roast Chicken with Saffron, Hazelnuts and Honey
  • Fennel, Cherry Tomato, and Crumble Gratin

Check out my cookbook review here

Jerusalem, A Cookbook, Yotam Ottolenghi and Sami Tamimi, Ten Speed Press, 2012:

Every time I open this book, filled with jaw dropping photos of Jerusalem, I am torn between cooking and hopping on the next flight to Israel! 

  • Baby Spinach Salad With Dates and Almonds
  • Salmon Steaks in Chraimeh Sauce (I make this at least once a month)
  • Roasted Chicken with Clementines and Arak
  • Chermoula Eggplant with Bulgur and Yogurt

Check out my interview with the warm and gracious master chef himself!

The Foods of Israel Today, Joan Nathan, Alfred A. Knopf, 2001: 

The stories, photos, and history are as compelling as the recipes. Truly a cookbook that you can read!

  • Jaffa Orange-Ginger Chicken with Baharat (I've made this many times for Rosh Hashanah)
  • Moroccan Brisket with Olives, Tomatoes, Onions, and Preserved Lemons

The Kosher Palette, Joseph Kushner Hebrew Academy, 2000:

  • Tri-Colored Vegetable Souffle 
  • Pecan Noodle Ring (the yummiest noodle kugel and pareve too!)
  • Pan-Seared Salmon with Ginger-Shiitake Cream Sauce

Zahav, A World of Israeli Cooking, Michael Solomon and Steven Cook, Houghton Mifflin Harcourt, 2015:

Another book that combines stunning photography, a riveting personal story, and sensational recipes.

  • Twice-Cooked Eggplant
  • Brussels sprouts with Feta

The Silver Palate, Julee Rosso and Sheila Lukins, Workman Publishing, 1982:

  • Chicken Marbella (the iconic dish originated here)
  • Aioli Platter
  • Carrot Cake (my son-in-law's annual choice for his birthday cake)