The term snowflake gets thrown around quite a bit, but I’m going to reference it in its most creative form: everyone has a unique makeup of talents and features that make them irreplaceable. Even people who seem to lead similar lives with similar interests obviously have differing qualities that set them apart. Those little nuances carry through to everything.

Take a “standard” Shabbos meal, for example. Even if the menu looks like a cookie cutter version of someone else’s, there are little things that mark it uniquely to its maker. The differences might be subtle, but what you do in your home and at your table makes it your signature meal.

We all have our own ways of making the basics — cholent, chopped liver, our kneitch on an apple crisp that we believe makes it stand apart. And maybe it’s a Jewish mother thing, but we all seem to want to share the wealth. We love sharing our opinions and knowledge and tips and recipes.

This week, we’re doing something different with our recipes. Miriam (Pascal) Cohen is sharing not just new recipes for a Shabbos-day meal, but also her whole approach to hosting guests in general — a real insider look at what Shabbos at Miriam’s is all about. Yes, it’s her signature style, but we’re pretty sure you’ll want to borrow an idea or two, and soon it will be part of the makeup of your signature too. After all, style evolves.

And if you like getting a taste of Miriam’s Shabbos, let us know who else’s table you’d like a seat at!

CHANIE NAYMAN
Food Editor, Family Table

The OG Sesame Chicken

• chicken cutlets
• egg, beaten
• cornflake crumbs
• sesame seeds
• 2 Tbsp soy sauce
• 8 oz (225 g) apricot jam

Slice chicken into chunks or strips. Dip into beaten egg and then cornflake crumbs mixed with sesame seeds at 1:1 ratio. Fry in hot oil, and drain on paper towels.

Heat jam and soy sauce over low heat until smooth. Coat cutlets in sauce.

Cool Storage Covers

I recently got hooked on these to use as covers for the glass bowls I put my dips in on Friday night. Then I can use the same bowls again on Shabbos day.

(Originally featured in Family Table, Issue 728)