A new generation of Jewish chefs is putting a modern spin on their bubbes’ recipes, transforming foods like challah and pastrami into new, fancier dishes. Writes Sarah Efron: “While traditional Jewish spots such as Montreal’s famed Schwartz’s Deli and Toronto’s United Bakers Dairy Restaurant have been casual, affordable places, these new restaurants typically require reservations and are better suited to cocktails with friends or date nights than family-style dining.” We spoke with chefs who are embracing upscale Ashkenazi food and took a peek at their restaurants. Read more.

And hear me out: hot dogs, but make it with zucchini. Our recipe this week for grilled zucchini dogs might be divisive, but it’s a fun way to use up all that garden zucchini and put a vegetarian twist on a barbecue staple, too. Read more.

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