DECEMBER 21 • 2023 | 53
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n Marblespoon at Home, 
bestselling author Vera 
Newman — whose thou-
sands of fans turn to her 
for bold, unique and fam-
ily-friendly meal ideas — 
shares a brand-new collection 
of recipes you will absolutely 
love and, best of all, they are 
easy to make, with ingredients 
that you already have in your 
home.

In her classic style, these 
practical and unfussy recipes for 
weekday and holiday meals are 
geared for busy people.
“For me, a low-effort, high-re-
ward recipe needs to mean no 
fancy equipment is needed, pan-
try staples can be used, it comes 
together quickly, has lots of fla-

vor and is family- friendly,” 
Newman says. 
“Most recipes in my book 
follow that criteria because that’s 
what works for me and my 
lifestyle. I don’t have the time 
to spend hours in the kitchen 
every day. Supper needs to be 
on the table in under an hour 
from start to finish. 
“I create recipes for people 
just like me: busy mothers 
living in a fast-paced world, 
juggling so much while still 
trying to feed our families 
delicious and nourishing 
meals.”
Newman starts each chapter 
with a beautiful tablescape, a 
skill learned in high school that 
has stuck with her. 

 “I remember when I was in 
high school, my mom was a 
part of this weekly shiur with 
a large group of ladies, and 
they all took turns hosting,” she 
recalls. 
“We lived in Panama, and 
that means a 12-foot table full 
to the brim with delicacies, 
mini desserts, delicate pastries 
and gorgeous, colorful salads 
and fancy mini sandwiches, all 
served on the fanciest china. My 
mom would let me skip school 
to set the beautiful table with 
her. 
“When I started 

having children, I would 
make them the cutest birthday 
parties, full of fancy details and 
delicious food. Later, I became 
a party planner to fuel that 
passion. I want every single 
picture in the chapter divid-
ers to inspire my readers and 
let them feast their eyes with 
beauty.” 
In the cookbook, Newman 
says her favorite chapter is 
Weekend Suppers because she 
made those recipes the most 
often and they are delicious and 
practical. 
To purchase Marblespoon at 
Home, go to ArtScroll.com or a 
local Hebrew bookstore.
 

CRANBERRY-GLAZED 
CORNED BEEF

Ingredients:

1 (3-5 lb.) corned beef

½ cup water
 

Cranberry Glaze:

1 (16 oz.) can jellied cranberry 

sauce

½ cup brown sugar

¼ cup orange juice

1 Tbsp. Dijon mustard

Directions:
Preheat oven to 350 
degrees. Rinse corned beef 
under cold water to remove 
any pickling spices. Place 
into a 9- by 13-inch baking 
pan, fat side up; add water. 
In a medium bowl, com-
bine glaze ingredients. 
Spread half the mixture over 
beef. Cover tightly with foil. 
Bake for 3-3½ hours. 
Remove from the oven and 
discard the liquid. 
Turn the oven to broil. 
Pour the remaining glaze 
over the meat. Return to 
the oven and broil for 5-7 
minutes, until glaze begins 
to carmelize. 
Cool fully before slicing 
against grain. Serves 4-6. 
Tip: This dish freezes 
well. Defrost overnight in the 
refrigerator. To warm, simply 
cover and place in a 200- to 
250-degree oven until heat-
ed through. 

PASTRAMI FRIED RICE
Ingredients:

1½ cups jasmine rice, cooked (see 

note)

2 Tbsp. oil

1 Tbsp. sesame oil

¾ lb. cooked beef pastrami, 

 cubed, small (see note)

6 scallions, chopped (whites, 

 light greens, greens separated)

¼ cup soy sauce (see note)

½ tsp. black pepper

1 egg

FOOD
DINING IN

Vera Newman offers low-effort, 
high-reward recipes in her new 
cookbook. 

Marblespoon 
 at Home

ALL PHOTOS COURTESY MARBLESPOON AT HOME/ARTSCROLL

JN STAFF

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