Arthurs’ Reimagined Jewish Recipes: A Taste of Tradition with a Twist
Montreal’s beloved Arthurs Nosh Bar is bringing the flavors of home—and a whole lot of nostalgia—straight to your kitchen. Co-owners Raegan Steinberg and Alexander Cohen, with writer Evelyne Eng, have packed their new cookbook, Arthurs: Home of the Nosh, with over 115 recipes that celebrate Jewish heritage with a modern, creative spin. Today, we’re diving into three standout dishes: challah French toast, smoked salmon panzanella salad, and cheese blintzes.
The Story Behind Arthurs
Raegan Steinberg opened Arthurs Nosh Bar in 2016 as a heartfelt tribute to her late father, Arthur Steinberg. Alongside her husband, executive chef Alexander Cohen, she has transformed a simple luncheonette into a Montreal hotspot where locals—and even visiting celebrities—queue up for a taste of “reimagined” Jewish comfort food. The couple’s roots shine through every dish: Raegan’s Romanian-Russian-Ashkenazi background and Cohen’s Moroccan-Spanish-Sephardic heritage blend together in a menu that’s both familiar and fresh.
Nine years later, with three restaurants under their belt and a new cookbook, Raegan and Cohen continue to honor Arthur’s legacy. “I feel like maybe that was my life’s purpose,” Raegan reflects. “I never thought I would lose my dad, and that really shifted my whole life.” Cooking became her way of healing, and today, she oversees business development while celebrating the joy of food, creativity, and community.
The Cookbook: Honest, Humble, and Full of Heart
Arthurs: Home of the Nosh isn’t just a collection of recipes—it’s a story of family, resilience, and the realities of restaurant life. Raegan and Cohen share the sacrifices behind the scenes and the humor that keeps them going. The book features everything from breakfast and brunch to soups, salads, sandwiches, deli classics, Shabbat meals, drinks, and desserts. Expect detailed instructions for making staples like smoked salmon, gravlax, and beef bacon from scratch.
Cohen’s recipes are anything but basic. Take the granola, for example: it’s a multi-step process that’s worth every minute. “I hate to say it, but usually he’s right,” Raegan laughs. “It doesn’t come out the same when you skip the step. Maybe some of it, a regular person might not notice, but I think that’s what elevated our simple food, was these little extra details.”
Three Must-Try Recipes
Challah French Toast
Start your day with a classic, elevated. Thick slices of challah soak in a rich custard of egg yolks, sugar, cream, milk, honey, and vanilla, then fry up golden and fluffy. The secret? Let the bread stale overnight for the perfect texture. Finish in the oven for a light, bouncy bite that’s pure comfort.
Smoked Salmon Panzanella Salad
This salad is a showstopper. Toasted sesame bagel pieces mingle with Cascabella peppers, Bulgarian feta, Vidalia onion, pickled mustard seeds, avocado, cherry tomatoes, cucumber, and white nectarine. A drizzle of white balsamic vinaigrette and a dollop of sour cream bring it all together, while smoked salmon drapes elegantly over the top. Garnish with fresh dill and enjoy.
Cheese Blintzes
For a taste of tradition, try these cheese-filled crêpes. The filling—ricotta, cottage cheese, cream cheese, egg, and powdered sugar—is smooth and velvety, thanks to an overnight strain. The crêpes are tender and golden, fried in clarified butter for extra richness. Serve with jam, fresh fruit, sweetened sour cream, and a sprinkle of crumbled meringue for a truly indulgent treat.
Bringing Arthurs Home
Whether you’re a seasoned cook or a kitchen newbie, these recipes invite you to explore Jewish cuisine in a whole new way. With stories, tips, and a dash of humor, Arthurs: Home of the Nosh is more than a cookbook—it’s an invitation to gather, share, and savor the flavors of family.
