We asked Esther Deutsch what her family loves and what her fans love…and two favorites are simply perfect for Yom Tov.


BCP: What is your family’s favorite recipe?

Choosing one family favorite recipe is like choosing a favorite song. Mission impossiblethere are too many we enjoy!

Here are some of our family favorites that we never tire from:

Roasted Corn and Sausage Soup

Scallion Quinoa Patties with Lemon Garlic Paprika Aioli

Cola Rack of Flanken

Standing Rib Roast

Skirt Steak Spring Rolls

One-Pot Chicken Dinner

Chicken Fire Poppers

Coconut Tilapia

Fudge Marble Bundt Cake

Apple Cranberry Blueberry Crisp


BCP: What recipe do you think is the most popular from your cookbook?

Again, impossible to choose one. Let’s do three. The Scallion Quinoa Patties, Twenty-Garlic-Clove Standing Rib Roast or the Cola Rack Of Flanken.


BCP: Is there a dish you make that’s not really a recipe but you make all the time? Something that your family loves but you couldn’t put in a cookbook because it’s either embarrassingly simple and/or uses ready-made or store-bought ingredients?

I buy Jack’s Gourmet Kosher BBQ Pulled Beef Brisket and serve it hot and shredded on the Scallion Quinoa Patties. Drizzle with spicy mayo…it’s delicious. It’s practically a meal all its own and makes for a hearty and beautiful appetizer.


Scallion Quinoa Patties with Lemon Garlic Paprika Aioli 

Creating the best recipe for quinoa presented a serious challenge. Quinoa is so healthy and good for you, and you know you should like it, but perhaps you’ve tired enough variations of quinoa to assume that it just doesn’t do it for you.

Not anymore, i was very demanding in my quest for the best quinoa recipes and my efforts have paid off. This recipe will change how you feel about quinoaguaranteed.

Scallion Quinoa Patties with Lemon Garlic Paprika Aioli
Serves: 10-12 patties
  • Quinoa Patties:
  • 2 ½ cups cooked quinoa
  • 4 eggs
  • 1 cup flavored cornflake crumbs
  • 1 ¼ teaspoons kosher salt or sea salt
  • 4 garlic cloves, minced
  • 1 cup scallions or chives, thinly sliced
  • Fresh black pepper
  • Oil, for frying
  • Aioli:
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 5 garlic cloves, minced
  • 1 tablespoon water
  • ½ teaspoon paprika
  1. To prepare the aioli. In a small bowl combine the aioli ingredients.
  2. To prepare the patties: in a medium bowl, combine the quinoa, eggs, cornflake crumbs, salt, garlic, scallions or chives, and black pepper.
  3. In a skillet, heat the oil over medium heat. Form the quinoa mixture into patties and fry in the oil until golden and crispy, about 5 minutes per side. Serve warm or at room temperature with the aioli spooned on top.


Rack of Flanken with Cola Marinade and Coffee Barbeque Sauce

When I’m entertaining guests for the first time, this is one of the dishes that makes its way onto the menu. Its foolproof and it always brings rave reviews.

No matter what recipe you’re experimenting with, the key to transforming a rack of ribs (or in this case, flanken) into a juice “fall-off-the-bone” dish is to bake it “low and slow.” This recipe entails baking the flanken for at least four hours to get the meat soft and succulent.

Rack of flanken is a speciality cut, so you’ll to ask your butcher to prepare it for you in advance. If you don’t have flanken, this recipe works equally well with any other meaty rack of ribs.

The meat is marinated in cola overnight, so have in mind that you’ll have to begin preparing this recipe in advance. Don’t use diet cola for the marinade since it’s the sugar and phosphonic acid in regular cola that works wonders in tenderizing the meat.


Rack of Flanken with Cola Marinade and Coffee Barbeque Sauce
Serves: 6
  • 1 5-bone rack of flanken (6-8 lbs)
  • 1 bottle (1 liter) Coca-cola
  • Kosher salt
  • Fresh black pepper
  • 8 garlic cloves, sliced
  • Coffee Barbeque Sauce:
  • 1 cup chili sauce
  • ½ cup brown sugar
  • ⅔ cup honey
  • 4 tablespoons worcheshire sauce
  • 2 tablespoons lite soy sauce
  • 2 garlic cloves , minced
  • 1 tablespoon liquid smoke
  • 1 tablespoon Dijon mustard
  • 1 teaspoon coffee, dissolved in several drops of hot water
  • 2 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh black pepper
  1. Place the flanken and the cola in a large heavy duty bag and marinate overnight in the refrigerator.
  2. Preheat the oven to 325F. Remove the flanken from the marinade and transfer it into a large baking pan. Season with salt and pepper and sprinkle with sliced garlic cloves.
  3. Prepare the coffee barbeque sauce. In a bowl, whisk all the sauce ingredients until well combined. Pour half the sauce over the ribs, reserving the rest.
  4. Cover the ribs tightly and bake until the meat is fork tender, at least four hours. Pour the remaining sauce over the ribs and bake uncovered for 30 minutes longer. Serve warm.



About Esther Deutsch:

ESTHER DEUTSCH is a New York–based food stylist, columnist, and recipe developer. She is a former food editor of AMI magazine and the author of CHIC MADE SIMPLE which features her most celebrated recipes. What renders Esther’s recipes so successful is her unmistakable signature: food that’s super easy to prepare, but always delicious, impressive, and imaginative.

Esther is a self-taught cook who has never taken a single culinary class. If she can do it, so can you—effortlessly.


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