A family of foodies: Marc Sussman, Eli Sussman, Lynne Avadenka and Max Sussman at home in Huntington Woods. Kitchen from page 8 quickly. After he graduated, he moved to Los Angeles and worked in advertis- ing for five years. When he decided he wanted to return to cooking, Max con- vinced him to move to New York where he quickly found a job as prep cook at Mile End Deli. Within a few years, he was executive chef, running two restau- rants in Manhattan and Brooklyn. Eli was a James Beard Awards semi- finalist for Rising Star Chef of the Year and was one of Zagat New York's "30 Modern Takes On Traditional Fare Get in on Talmer Bank and Trust's Spring CD Special, and you'll be seeing green. Stop by any of our banking locations, and Minimum deposit of just $1,000. take advantage of this great limited-time offer! *Annual Percentage Yield (APY) of 1.00% is accurate as of March 30, 2015. The minimum balance to open a CD and earn the advertised APY is $1,000, which must be deposited in a single transaction. Maximum allowable deposit is $1,000,000 per customer. Offer applies to personal accounts only and may be discontinued at any time. Deposits must be new money (funds not currently on deposit at Talmer Bank and Trust). A penalty may be imposed for early withdrawals. At maturity, the CD will automatically renew at the rate in effect on that date, unless you instruct us otherwise. Visit www. talmerbank.com for current rates, terms and account requirements. 800.456.1500 I www.talmerbank.com 10 aril 30 • 2015 JN Max and Eli Sussman recommended two recipes in particular from their new book, Classic Recipes for Modern People. The Brisket & Potato Kugel recipe combines two Jewish classics, and the Detroit Greek Salad updates a classic from their hometown. BRISKET & POTATO KUGEL Brisket: 1 Tbs. extra-virgin olive oil 2 lb. beef brisket, cut into 1-inch pieces Pinch of kosher salt 1 yellow onion, finely diced 1 garlic clove, minced 1 tsp. firmly packed light brown sugar 1 Tbs. tomato paste 2 cups chicken stock Pinch of red pepper flakes Potatoes: 1 /3 cup vegetable oil Kosher salt 3 lb. russet potatoes, peeled and cut into 2-inch pieces 1 yellow onion, minced 7 large eggs, beaten 1 tsp. freshly ground pepper under 30." The Sussmans' first cookbook, Freshman in the Kitchen, was published in 2008 while they were still in college. "The point was to talk to an audience who had even less experience than we did. They wanted to cook, but didn't know anything about it:' Max said. "It was about as intro as you could get:' Eli added. "We actually talked about how to boil pasta" Their debut book was followed in Kitchen on page 12 Prepare brisket: In a wide pot, heat the olive oil over high heat. When the oil is very hot, add the brisket and salt and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium, add the onion, and saute until the onion is softened and cara- melized, about 7 minutes. Add the garlic, brown sugar and tomato paste and saute for 3 to 4 min- utes. Add the stock and red pepper flakes and bring to a simmer. Reduce the heat to low, cover, and simmer until the meat is falling apart and tender, 2 to 3 hours. Add water if the pan begins to dry. The meat should be just barely covered with liquid when it is ready. If there is too much liquid at the end, transfer the liquid to a small saucepan and simmer over medium- high heat until reduced. Set the brisket aside. Pour the vegetable oil into a 9- by 13-inch pan and place it in the oven. Preheat the oven to 375 degrees. Prepare potatoes: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 3 minutes. Drain in a colander and rinse under cold running water. Working in batches, pulse the pota- toes in a food processor, leaving them slightly chunky, with pieces no larger than 'A inch. (Be careful not to over- process or they will be gluey.) Transfer to a large bowl and add the onion, eggs, 1 Tbs. salt and the pepper. Remove the pan from the oven and spoon in half of the potato mixture, Modern Takes on page 12