Recipes Blog

Recipe for Cheese Blintzes with Blueberry Sauce from Zabar’s: A Family Story, with Recipes by Lori Zabar

Cookbook review by Tracey Zabar

Grandma Lilly Zabar left me an enormous pile of dessert dishes and ice cream bowls. Every Sunday, my large and still growing family gathers around the table for lunch, and we fill those dishes with dessert, often birthday cake, Lilly’s blintzes, or my cookies. Whenever Lori Zabar shared a meal with us, she would reminisce about her summer birthdays, celebrated with cake in those very dishes. 

We lost our dear Lori a few months ago, but she left us with countless memories of her smile and her laughter, and this book, her memoir of the Zabar family and the store. We will miss her forever.

Portrait of Louis & Lillian Zabar

From Zabar’s: A Family Story, with Recipes by Lori Zabar. Copyright © 2022 by Lori Zabar. Excerpted by permission of Schocken, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Enter the Giveaway of: Zabar’s: A Family Story, with Recipes by Lori Zabar on Instagram (Beginning on Sunday, 5/8 - check back then!)
You can also enter by emailing [email protected]

 

Click on the book cover to buy:



Click to shop Zabar's Blintz:

Click to shop Zabar's Blueberry Preserves:

Latkes with Nova Brunch

This dish looks impressive yet making it is impressively easy! If you want to whip up something that takes no time, this is the recipe for you!

Honoring Harold Horowytz Zabar’s Deli Maestro!

Harold Horowytz made a mean sandwich. An amazing sandwich. The kind customers would send us emails about, would rave to their friends about, the kind you could easily share for lunch.

Harold’s recipe for Zabar's Hot Pastrami Sandwich - At Home! appears in our spring catalog, along with a dedication to Harold. Thank you for all the years and wonderful memories, Harold!

Harold's recipe for
Zabar's Hot Pastrami Sandwich - At Home!

by Harold Horowytz

Serves 1

Ingredients 

Zabar’s sliced pastrami
Zabar’s sourdough rye bread
Zabar's deli mustard

Optional Ingredients

Sliced Swiss cheese
Russian dressing
Pickle on the side

Preparation

1. Warm your Zabar’s sliced pastrami in a double boiler. Heat until just warm. Do not heat in an oven or microwave. Do not over-cook.

2. Cut two ½" slices of Zabar’s rye bread.

3. Spread a generous amount of Zabar’s mustard on one or both slices. (Alternatively, spread one with mustard and the other with Russian dressing.)

4. Pile on the warmed pastrami!

5. Add a few slices of Swiss cheese (optional).

6. Top with second slice of bread and DEVOUR!

Want to change it up? Zabar’s corned beef can be substituted for pastrami.

TIP!
No double-boiler? No problem! Put 1" of water in a pot, and stack a smaller pot on top. Add pastrami to the top pot, heat water and voila!

 

Deviled Eggs with Salmon Caviar

From Tiffany Ludwig

Looking for something to do with a bunch of hard boiled eggs? We have the perfect thing! Deviled Eggs. They're delicious, creamy, inviting snacks, easy entertaining appetizers and not at all hard to make! We use a few Zabar's ingredients in ours. Feel free to make this recipe your own.

Grandma Bertha’s Sunday Tuna Casserole

by Andrea Watman

With great sorrow and deepest affection, Zabar's announces the passing of our creative director, Andrea Watman. Read Andrea's obituary. We're republishing her wonderful and popular recipe and story for "Grandma Bertha's Sunda Tuna Casserole". We miss you Andrea.

My sister Joy and I spent summers with our grandparents in Long Beach, NY. We had a four bedroom bungalow on Georgia Avenue (four bedrooms, an indoor toilet, outside shower, no closets and just a few termites).

It was in that kitchen I learned to cook by watching my Grandma make dinner. Sunday’s were always exciting. Our relatives would journey out to “the beach” from the Bronx – actually they never went to the beach, but they did breath in the ocean air.

Now – most families would barbecue – but not at my house. My grandmother hated the barbecue – it was never clean enough, she hated the flavor or the charcoal and lighter fluid and yes, she knew sooner or later we would set the house on fire.

She would crack out the Kraft Macaroni & Cheese Dinner, in the trusted blue box, and make the best Tuna Casserole ever. She baked it in the afternoon so that the kitchen would cool before we ate. She would slice cucumbers and fresh tomatoes – and dinner was served.

I no longer use the blue box – but this is her recipe, just slightly updated.

Enjoy!

A collection of our Passover Recipes

Enjoy these time-tested Passover favorites.

Passover Brittles Recipe

Passover Matzoh Brie (Fried Matzoh)

Passover Matzoh Balls

Passover Moroccan Charoset "Truffles"

Almond & Olive Oil Tuile Cookies

Olga's Baked Brie

from Olga Dominguez

There is nothing more delicious as a rich creamy Baked Brie.

This recipe comes from Olga, our Cheese Buyer. It is fairly easy to make and it is perfect for serving to company with French bread and a glass of wine.

Enjoy!

P.S. Here's a post detailing the process in pictures!

Avocado in Vegetable Consomme

By Chef Boris 

Hot weather ... cold soups!

Because the summer has been so hot I have been making new, hopefully delicious, cold soups. Avocado in Vegetable Consomme is one of my favorites.

It is rich, creamy and nutritious.
I hope you'll give it a try.

Just remember - if you're going to be shopping in Zabar's please stop by and say hello, or email me at [email protected]

 

Simple Chicken Soup (a.k.a. Jewish Penicillin)

A recipe from Andrea Watman

My sister Joy is the chicken soup Queen. As a matter of fact she credits her marriage to a pot of chicken soup. Ok it’s along story, but the short version is that shortly after they meet, her future husband got the flu. She made him a pot of chicken soup and as they say the rest is history. So be careful – this is a magical recipe, it cures many ills and just may lead to love!

Her soup is made without flanken – but adding the flanken makes a richer soup and the added bonus is you get to eat the flanken (serve with white horseradish, yum!).

 

Passover Matzoh Brei (Fried Matzoh)

Passover Matzoh Brei (Fried Matzoh)
by Andrea Watman

Matzoh brei is delicious as a midnight snack or when served for brunch or breakfast.

At my house we serve it with applesauce on the side – but you can serve it sprinkled with cinnamon-sugar, or accompanied by orange marmalade.

Don’t worry about leftovers, if there are any – just wrap them in plastic wrap and microwave when hunger hits.