Hundreds of thousands of home cooks regularly turn to food blogger Miriam Pascal to find recipes for food that is wholesome yet elegant, adventurous yet doable - and fun! The author of Something Sweet and founder of OvertimeCook.com, now shares a delicious collection of recipes for real life cooking, and for real people that her fans have been asking for. REAL LIFE KOSHER COOKING (Mesorah Publications/November 2017), features over 160 doable recipes home cooks will want to make again and again.

"I believe food is meant to be shared, to be enjoyed, and to inspire," Miriam says. "My hope with this book is that my recipes introduce you to new flavors, inspire you to try new ideas and recipes, but most of all, to become staples in your kitchen."

With Real Life Kosher Cooking Miriam shows home cook that you don't need hard-to-find ingredients or pricey equipment to make interesting food; all you need is a touch of passion, a dash of caring, and a hearty helping of creativity. Each of Miriam’s recipes are beautifully photographed and have easy-to-follow instructions. She also provides menu suggestions for family and special occasions; "Plan Ahead" and/or freezer tips for each recipe; Pesach substitutions guide; and a Comprehensive Index.

Recipes in REAL LIFE KOSHER COOKING have something for everyone, every taste, and any occasion. From Breakfast and Breads, Salads and Spreads, Appetizers and Snacks, to Soups and Stews, Meat and Poultry, Dairy and Meatless Mains, to Desserts and much more, REAL LIFE KOSHER COOKING covers all the bases. Recipes include:

"Real Life Kosher Cooking is full of recipes that I created for my family and friends, with an eye towards my readers. I want this cookbook to become as much a part of your life as it is a part of mine, frequently used and full of stained and flour covered pages."

Real Life Kosher Cooking: It's about creating delicious food for the life you live.

Miriam Pascal is the founder of OvertimeCook.com, one of the world’s leading destinations for kosher recipes, with hundreds of thousands of monthly visitors. A self-taught cook and baker, Miriam shares her passion for recipes, food, and photography on her website, as well as in her popular food column in Mishpacha Magazine’s Family Table. Her first book, the dessert cookbook Something Sweet, enhanced her reputation as the go-to source for easy-to-prepare, delicious kosher recipes. Miriam has garnered a large and loyal following of home cooks who appreciate her expertise and experience in creating simple, family-friendly recipes that fit the lifestyles of busy people who want to serve nutritious and delicious meals. Miriam’s work has been featured by numerous national magazines and other media.

1 (3-4 pound) pickled brisket, preferably second cut

¾ cup teriyaki sauce

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

2 Tablespoons honey

¼ cup brown sugar

½ inch fresh ginger, minced, OR 2 cubes frozen ginger

4 cloves garlic, minced

1. Preheat oven to 350°F.

2. Place meat in its bag of pickling liquid into a 9x13-inch (or larger, if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.

3. Meanwhile, prepare the glaze: Add glaze ingredients to a small bowl; whisk to combine.

4. Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake, uncovered, for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.

5. To serve, slice meat and spoon glaze/sauce over it.

6. Variation The method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pickled flavor of the meat. If you prefer a less-pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with Step 3.

Plan Ahead: Meat can be frozen in an airtight container. Reheat, covered, until heated through. For best results, freeze after Step 2. Defrost, glaze, and bake fresh.

1 (6-ounce) can tomato paste

1½ teaspoons kosher salt

1 teaspoon dried oregano

¼ teaspoon black pepper

2 cloves garlic, minced, OR 2 frozen garlic cubes

¼ cup olive oil

5 Idaho potatoes, cut into wedges

1. Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, whisk together tomato paste, salt, oregano, pepper, garlic, and olive oil until smooth. Add potato wedges; toss to coat in the tomato mixture.

3. Arrange potatoes in a single layer on prepared baking sheets.

4. Bake for 50-60 minutes, stirring halfway through, until the insides are soft and the outsides are crispy and caramelized.

Plan Ahead: These potatoes can be prepared up to two days ahead of time. Reheat, uncovered, in a single layer, until warmed through.