Jake Cohen didn’t care much about Jewish food when he went to culinary school and worked in high end restaurants. But when he met his future husband, Jake was introduced to the Middle Eastern Jewish recipes of his in-laws, like tahdig and kubbeh. Soon, he was mining his own family’s Eastern European Jewish recipes, and putting his spin on matzo ball soup and kasha varnishkes. Earlier this year Jake published his first cookbook, Jew-ish: Reinvented Recipes From A Modern Mensch, and he’s become a social media star. Ahead of Rosh Hashanah (the Jewish New Year), Dan and Jake talk about the controversial ingredient Jake adds to tahdig, whether Rosh Hashanah brisket is overhyped, and why personality is so important in online food videos. //

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