This cookbook’s food is fun and creative, with recipes extremely crowd-pleasing and party friendly. Enjoy this recipe from the book for lamb ribs with touches of honey and lavender.
When a cookbook’s introduction tells you to “crank up the Stairway to Heaven, pop on some Ray-Bans, strip down to your underwear and socks, and slide into the kitchen,” you know you’re in for some fun.
Back with their fourth cookbook, Classic Recipes for Modern People, Brooklyn-based chefs (and brothers) Max and Eli Sussman take on beloved classic dishes, re-imagining them with a modern twist while bringing the same irresistible high energy and humor that imbued their previous titles. They tell us that recipes “should be ever expanding and evolving. We believe that a dish—no matter how classic and iconic—has the ability to morph into something new and fantastic.”
All the flavors you crave and remember are still there, but just heightened, bolder, bigger. The results are recipes that are adventurous yet doable, fresh and modern yet shaded with comforting nostalgia. With dishes “reinvented, re-jiggered, reordered, and re-created,” this means a classic TV dinner of ketchup-topped meat loaf and mash becomes Lamb Meat Loaf with Curried Potatoes, tuna casserole turns into Linguine Tonnato, and their Franks ‘N’ Beans becomes creamy white beans, sweet caramelized onions, spicy chorizo, and even kale, with no chopped-up hot dogs in sight.
Mining from their own childhood growing up outside of Detroit with their “vegetable-loving, always-cooking-from scratch,” junk-food-free parents, also means contemporized classics that are more veggie-forward and Jewish-influenced, including Crispy Artichokes with Miso Aioli, Salmon with Chermoula & Sautéed Vegetables, and dishes like a crispy layered Brisket & Potato Kugel and a “Gefilte” Fish Terrine that seems just as much at home at a French bistro as it would on a Passover table.
Crowdsourcing from friends and their diverse childhood food memories yields dishes like an Italian Sunday Pasta any nonna would be proud of and Arroz Con Pollo re-imagined into breaded, deep-fried balls, arancini-style.
CLASSICS IN THE MAKING
The Sussmans even delve into “Future Classics,” as in “spankin’-new Sussman bros dishes that one day will be classics,” where we get a collision of bold, brash flavors in recipes like sticky-hot-sweet Lamb Ribs with Hot Honey & Lavender (recipe follows) and the ingenious Corn Bread & Brisket Patty Melt. If we learn anything from the Sussman brothers’ raucous headnotes, it’s that they sure know how to have fun—and eat fantastically as well.
We’ve included a recipe from the book that’s ideal for serving while watching the game, as part of a party theme for hosting an 5-star menu for sports fans.
Lamb Ribs with Hot Honey and Lavender
2 large shallots, roughly chopped
4 garlic cloves
2-inch (5-cm) piece fresh ginger, peeled and roughly chopped
1 TB extra-virgin olive oil
1/2 cup (6 oz/185 g) honey
2 1/2 TB kosher salt
1 TB freshly ground white pepper
1–2 tsp cayenne pepper (depending how hot you like the ribs)
1/2 tsp dried lavender
2 racks lamb ribs, about 2 lb (1 kg) total weight
Fresh mint for garnish
Preheat the oven to 425°F (220°C).
In a bowl, toss together the shallots, garlic, ginger, and olive oil. Spread in a single layer on a baking sheet and roast until browned, 15—20 minutes. Reduce the oven temperature to 250°F (120°C).
Let the shallot mixture cool slightly. Transfer to a food processor, add the honey, salt, white pepper, cayenne, and lavender, and purée until smooth.
Rub the honey mixture evenly on the lamb racks. Place the racks, meaty side up, on a wire rack set on a rimmed baking sheet. Roast until tender, 3—4 hours. Remove from the oven, cut the ribs apart, and eat immediately. Or let the racks cool, scrape off the excess rub, and rewarm the racks under the broiler or over a hot grill until the outside is crispy and the inside is warm, then cut apart just before serving. Garnish with the mint and serve right away.
Classic Recipes for Modern People by Max and Eli Sussman (March 2015; Publisher: Olive Press; Photographer: Erin Kunkel