By Laura Allen

Insert: Cookbook cover, L-R: Jody Eddy and Alexander Rapaport speaking at a farm convention in Ohio 2014

Jody Eddy’s new cookbook, Elysian Kitchens, offers readers a unique, if unconventional, culinary journey through religiously inspired food traditions. While this book includes recipes from various religions and is not exclusively kosher, one chapter highlights Jewish recipes and stories that will resonate with readers interested in exploring the cultural and spiritual roots of Jewish cooking. Published by Norton, Elysian Kitchens invites readers into the world of food traditions of sacred places, featuring Masbia Soup Kitchen Network and the kosher restaurant Yapchik for the Jewish portion.

Eddy and Alexander Rapaport, Executive Director of Masbia, first met in 2014 at Farmer Lee Jones‘ farm in Ohio, where Eddy was consulting for The Chef’s Garden Roots Conference. After Masbia was featured in People Magazine, Eddy encouraged the conference organizers to invite Rapaport to speak, recognizing Masbia’s unique approach to food rescue and charitable work in New York. This initial connection laid the foundation for their collaboration on Elysian Kitchens.

Alexander Rapaport, ED of Masbia Soup Kitchen Network, & Farmer Lee Jones waving while riding a tractor at The Chef’s Garden 2021

For her exploration of Jewish food, Eddy visited Masbia in Flatbush, where she observed the dynamic nature of the kitchen as it turns random food donations into nourishing meals for those in need. Rapaport shared insights into the charity’s approach, describing how the organization’s “hand-to-mouth” operation depends on donations, creativity, and the dedication of staff like Chef Ruben Diaz. Eddy includes several quotes from Rapaport, whose personal reflections highlight Masbia’s mission to serve the community with respect and dignity. “The biggest success we can have is when a family finishes their meal and, instead of rushing off, they sit with the kids and help them with their homework right at the table. That’s when we know they feel respected and loved,” Rapaport is quoted in the book.

Chef Ruben Diaz during an end-of-day food rescue at the Union Square Greenmarket to feed the needy at Masbia

Recognizing that Masbia’s menu constantly adapts to donations, Eddy sought more structured recipes at Yapchik, a kosher Shabbos-food restaurant in Lakewood, NJ, run by Rapaport’s brother, Chef Berish Rapaport. In Yapchik’s kitchen, Eddy experienced the warmth of traditional Shabbos preparations. Chef Berish shared his secrets for cholent, kugel, and other classic Shabbos foods, showcasing the artistry and care that goes into every dish. A standout moment was Eddy’s tasting of Yapchik’s famous corned beef sandwich, which inspired a recipe in the book and included a photo of the Rapaport brothers.

Chef Berish Rapaport with a Roasted Turkey Garnished with Orange Slices in the Yapchik Kitchen

The Jewish section of Elysian Kitchens features nine recipes centered on Shabbos and Yom Tov meals: Potato Kugel, Cholent, Corned Beef Sandwiches with Sauerkraut, Smoked Salmon Spread, Tzimmes, Pickled Beets and Onions, Matzo Ball Soup, Green Shabbat Dip, and Potato Latkes. Most of these recipes were inspired by Chef Berish’s creations, highlighting the comfort and depth of Jewish cuisine.

In addition to recipes, Eddy includes touching stories that bring readers closer to the cultural essence of Jewish cooking. Two Holocaust-era stories from Alexander Rapaport’s grandmothers, Miriam Leah Rapaport and Rivkah Brauner capture the resilience and importance of Jewish food traditions in times of hardship. Eddy also visited the home of Mrs. Kleinman, who prepares kugel each week for the Tisch of the Kosov Rebbe. Passed down from the Rebbe’s family, this kugel represents the dedication to tradition that characterizes Jewish communal meals, where each dish is rich with meaning and memory.

Kosov Rebbe, Rabbi Shraga Feivish Hager Z”l, with large round kugel during the tish for Log Beomer 2022

Elysian Kitchens is not a kosher cookbook, yet it offers a thoughtful exploration of Jewish food and its spiritual roots. Eddy’s respectful and attentive approach to Masbia, Yapchik, and other Jewish cultural symbols gives readers a meaningful glimpse into Jewish food traditions, highlighting the power of food to connect, comfort, and sustain.

Non-Kosher Cookbook Elysian Kitchens Cover Photo Published by Norton. Photo via Amazon

Holocaust survivor Miriam Leah Rapaport with grandson. Alexander Rapaport of Masbia, cooking huge pots of food late at night for victims of Hurricane Sandy in November 2012

Alexander Rapaport, ED of Masbia Soup Kitchen Network, with Farmer Lee Jones author of The Chef’s Garden Cookbook 2021

Farmer Lee Jones of The Chef’s Garden with Tzitis and Alexander Rapaport of Masbia with the red bow tie at Conference in Ohio 2014

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