Jake Cohen shares staple everything seasoning recipe from debut cookbook 'Jew-Ish'
Everything bagel seasoning has found a home in most pantries across the country, whether you are boiling and baking your own bagels or just looking to add the savory blend of flavors to other dishes. Its versatility makes it a must-have staple.
Culinary content creator and cookbook author Jake Cohen joined "Good Morning America" with a fresh application for the crunchy seasoning. He shared a simple recipe from "Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch."
Cohen told "GMA" that this seasoning is meant for more than just bagels.
First, he suggested adding it to a simple vinaigrette salad dressing that will rehydrate and awaken flavors in the dried garlic and onion.
For a main course application, Cohen said add it to a nice steak for "a Jewish version of a French" classic.
Plus, it can be sprinkled on top of sweet desserts like New York cheesecake or vanilla ice cream.
"Let's normalize adding savory ingredients to sweet dishes," he said. "Salty sweet is the best flavor combination there is, am I right?"
From New York City restaurants and food magazine test kitchens to his own apartment, Cohen brings a robust set of culinary skills to every table he sets.
Cohen celebrates the vibrant food and flavors from his Jewish heritage and introduces them to a modern audience with influences from other cultures, including inspiration from his husband’s Persian-Iraqi traditions.
Everything Seasoning
Ingredients
1/4 cup white sesame seeds, toasted
1/4 cup poppy seeds
3 tablespoons dried minced garlic
3 tablespoons dried minced onion
3 tablespoons flaky sea salt
1 tablespoon freshly ground black pepper
Directions
In a small airtight container, mix together the sesame seeds, poppy seeds, garlic, onion salt and pepper. Store at room temperature for up to one month.
"Jew-Ish" is on sale March 9 where all books are sold.
Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
