September Give-Away: The Prime Grill Cookbook

September Give-Away: The Prime Grill Cookbook

Have you caught your breath from the whirlwind that was Labor Day yet? With just a bit over three weeks before the start of Rosh Hashanah, it’s a ripe time for a cookbook give-away.

The Prime Grill Cookbook, Redefining the Kosher Experience is written by Prime owner Joey Allaham and executive chef, David Kolotkin. This eclectic group of recipes reveals some useful secrets about Prime’s favorite menu items.

Prime Grill has been rated New York City’s number one kosher restaurant by Zagat for the past eight years.

Think it’s all about Smoked BBQ Short Ribs and Texas Style Rib Eye? You’ll want to jump on the recipe for Sweet New Jersey Corn Flan with Sauteed Mushrooms while the local corn is still piled high at your farmers’ market.

Side dishes like Quinoa Cake “Latkes” and easy to prepare fish like Falafel Crusted Salmon attract the non-meat eaters at the table. Expect a host of dairy free desserts in addition to foundations for sauces, stocks and dressings in sections that round out this user friendly and creative collection of recipes.

Prime Grill executive chef, David Kolotkin, image courtesy of Pelican Publishing Company Inc.
Prime Grill executive chef, David Kolotkin, image courtesy of Pelican Publishing Company Inc.

We’re running this give-away with plenty of time before your holiday menu planning spins out of control (I can’t be the only one)!

Enter this contest by leaving a comment at the end of this post. We want to know what you find most challenging about preparing your Rosh HaShanah meals. Don’t find it challenging? Tell us what your family’s favorite dish is and why they love it.

This give-away contest ends at midnight on Sunday, September 7. Winner will be announced on September 8 on Kosher Like Me’s facebook page so please be sure we are friends there. Simply click here . Once you’re on the page, be sure to click “like” and “get notifications” so you don’t miss a thing.

Watch for one of my favorite Prime Grill recipes tomorrow. It may surprise you!



  1. What I find most challenging about preparing Rosh HaShanah meals is definitely the lunches. To find a tasty, colorful dish that even picky eaters (like my kids) will eat is hard. One of my favorites is Teriyaki chicken strips served over Lo Mein noodles, but some kids balk at eating bean sprouts and mushrooms. But like all mother, I keep trying! Love your new cookbook! Hatzlacha Raba!

  2. My biggest challenge in the last few years has been remembering to get the raisins into the challah. I’m not kidding, twice, I was asked (once the challot had been braided into the traditional circle “those look nice, when do the raisins go in?”)

  3. Since my oven has a 12hour cut off, everything that needs to baked must be done in advance. I make a delicious French roast that literally takes 10 minutes to put together, comes out soft as butter and can be reheated on the stove top. I also have a child allergic to most fruits and nuts so baking with fruit glazes is a no no in my house.

  4. I find I spend so much time preparing the simanim foods that I am rushing like crazy to prepare the main meal. And then- people are so full that they hardly eat anyway! So frustrating!

  5. Finding a good brisket recipe that everyone will like…some like “texas smoked brisket” some like old fashioned “grandma’s recipe brisket”…with only a handful of us…it’s wayyyyyy to much to make 2 of them…help!!

  6. Biggest challenge in making Rosh Hashanah is that there are so many choices of amazing recipes out there and not enough meals to fill all the inspirational delicious delights that I have come across. My family never gives me a hard time about trying new and interesting recipes and to me that is my challenge of narrowing the menu down.

  7. My favorite yet challenging part of preparing for Rosh Hashana is making the strudel. Mixing and kneading the dough in an old Pyrex bowl and wooden spoon, then rolling and stretching it until it’s paper-thin on the floured tablecloth on the kitchen table. Finally filling it with the honey, apple and nut mixture, gently rolling the overstuffed log, and getting it on the cookie sheet in one piece. One last brush with melted butter, and a gentle sprinkle of cinnamon sugar and it’s time for the oven to do its magic. Forty five minutes later one bite brings back the memories of my Bubbe and Mother doing the same thing in the same way. I know then Hashem has blessed me and my loving family and has granted us a sweet Yom Tov!!!

  8. I love menu planning, it actually relaxes me and helps me stay focused… I always make stuffed cabbage for rosh hashana because it’s what my grandmother always made… that and brisket!

  9. Biggest Rosh Hashanah challenge? Keeping the menu relevant….delicious, healthy with a nod to tradition, sustainably sourced and also meaningful. Lately, ability to transport easily is important as well. Our traditions of 20 plus years are changing and being together takes priority!

  10. Oi! The biggest Rosh Hashanah challenge is getting everyone to dinner at the same time ( 6 adults and 5 kids) and doing cleanup so we can get to services. Who am I kidding! Most of the time only some of us make it. It’s a madhouse at my house.

  11. One of my favorite childhood memories is going to Block Parties in South Philly! Whenever a neighbor was having financial trouble (& the neighbors knew), there was a block party to help raise funds. There were games of chance, kids games, but most of all FABULOUS FOOD for sale! My favorite was Liver Kinish! If it was summer time, there was no liver, but they sold potato Knish, & that was almost as good!

  12. Most challenging for me is getting all the “blessings” dishes prepared. The leek, the squash, the rimon… those dreaded rimon! So I usually get my mother-in-law to help out with those parts! 🙂

  13. I usually take requests as to what each person would like to eat at dinner. Then the list is narrowed down to a reasonable amount. One thing i do enjoy making and everyone seems to like is my mothers recipe for a baked side dish that calls for sweet potatoes cut into quarters or at least large pieces, brown sugar, whole cranberry sauce and a few other items. It is a no fail recipe which certainly makes life easier in preparation and tastes wonderful. Thank you for this opportunity.

  14. The hardest thing about cooking for the Holidays is that some of my guests have allergies and some just have food aversions. Tsimmes seems to be universally eaten by everyone–I use sweet potatoes, carrots, and prunes in my recipe.

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