Although it seems like yesterday, in 2003 I reviewed “The Hadassah Holiday Cook-book,” now a dog-eared, sauce-stained and well-worn edition that is among my top 10. I refer to it for special holiday fare as well as simple Sunday night suppers, and can always find a recipe that pleases. How delighted I was to receive a copy of a new book, “The Hadassah Everyday Cookbook,” whose pages already are showing signs of use. Every bit as beautiful as its predecessor, it could earn a place on your coffee table as well as your kitchen book shelf.

The extraordinary color photos make the food jump off the page and definitely whet the appetite. The chapters are arranged pretty much the usual way: by course, from breakfast to sweets, with one departure called “Anytime Snacks, Nibbles and Drinks to Delight Guests or Curl Up With on the Couch.” Crispy toasted chickpeas are one of my favorites.

“The Hadassah Everyday Cookbook” offers something for everyone every day and the hints and techniques to turn out delicious, easy to prepare, kosher, contemporary meals. There are more than 200 recipes ranging from traditional to experimental. These recipes are from Hadassah members nationwide and some of the best kosher chefs in America.

A handy bonus is the kashrut index, which has columns for dairy, meat and parve. Every recipe is listed in the appropriate column.

Pomegranate Chicken

Serves 4

5 skinless, boneless chicken thighs

salt and pepper

3 Tbs. olive oil

1 large onion, diced

3⁄4 cup pistachios or walnuts, chopped

11⁄2 tsp. cinnamon

11⁄2 cups pomegranate juice

2 Tbs. honey

1⁄2 cup chopped mint or parsley

1⁄2 cup pomegranate seeds, for garnish

Season the chicken with salt and pepper to taste. In a large sauté pan heat the oil over medium heat.

Add chicken and cook, turning once until browned. Transfer chicken to a plate and keep warm.

Add the onion to the skillet and cook until caramelized, 4-5 minutes. Add the

pistachios and cinnamon and stir until the mixture becomes fragrant, about 2 minutes.

Return chicken to pan, add the pomegranate juice and honey and simmer about 10 minutes. Transfer chicken to a serving platter.

Continue cooking sauce, stirring occasionally until slightly thickened, about

3 minutes. Stir in the mint and pour sauce over chicken.

Garnish with pomegranate seeds.

Crispy Roasted Chickpeas

Makes 2 cups

15-oz. can chickpeas, rinsed, drained and thoroughly dried

1 Tbs. olive oil

1⁄2 tsp. salt

any of the following spices:chili powder, dried thyme, cumin, garlic powder, za’tar, paprika

Preheat oven to 400 degrees. Stir the chickpeas together with oil and desired spices to taste in a medium bowl.

Spread the chickpeas on a baking sheet and roast for 30-40 minutes, stirring twice during cooking time, until brown and crunchy.

Transfer baking sheet to a wire rack to cool. If desired, sprinkle with additional salt to taste. Best eaten fresh.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].