Chef Todd Gray married Ellen, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the locally acclaimed Equinox Restaurant.

In time for Passover, The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, with over 125 recipes that reinvent traditional Jewish cooking. Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of traditions—and meals—can be.

Their recipes and innovative approaches to Kosher cooking include:
• Yukon Gold and Sweet Potato Latkes
• Ellen’s Falafel with Pickled Vegetables and Minted Lemon Yogurt
• Equinox Truffled Macaroni and Cheese
• Matzo-Stuffed Cornish Game Hens
• Fig and Port Wine Blintzes
• Chocolate Hazelnut Rugelach