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Judy Zeidler provides a varied repertoire of ethnic dishes adapted to kosher dietary laws, with particular emphasis on Italian recipes, including a paper-thin frittata seasoned with sage. (She likes using fresh herbs.)

This home cooking features lighter food focused on vegetables, grains, fish, and poultry, though Zeidler does include meat recipes like Stir-Fry London Broil with Swiss Chard and Ginger. Dishes range from the simple inspiration of Coconut Sorbet to the sophisticated Swedish casserole of gravlax or smoked salmon and potatoes.

Friendly with many chefs around Los Angeles, Zeidler shares Michel Richard's recipe for chicken poached in a ziploc bag with wine and vegetables and a blissful Tiramisù from Drago Ristorante in Santa Monica, California.

Everyday dishes such as meat loaf, simple green beans, and cauliflower are not overlooked. Nor are traditional Jewish favorites. The sweet potato and noodle kugel, a pudding-like dish, and the flourless Hazelnut Sponge Cake for Passover are irresistible.

To reduce time spent in the kitchen and at the store, Zeidler recommends items to keep on hand in the pantry, the refrigerator, and the freezer. She also helps by interspersing advice among the recipes. You'll learn when to use lemon juice versus vinegar on salads, and what cuts of meat are kosher (flanken is, flank steak is not).

Zeidler delivers on her promise of 30-minute recipes. And whether you're a novice cook or an accomplished home chef, there's something to learn from her great tips and flavor combinations. --Dana Jacobi