Fridge Files: Mile End 

At home with Noah and Rae Bernamoff 

| New York City   Cooking | Tressa Eaton

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Last week, we gleefully blasted through the menu at the new Mile End Sandwich in Noho.

We said yes to a breakfast burger ($12) made with a fat veal-sausage patty stacked with an egg, apple butter and maple syrup on a cottony English muffin. We muttered please-and-thank-you to chicken salad that came on fluffy schmaltz-toasted challah ($10).

It was all glorious until it was finished.

Now it's time for a second helping: Noah and Rae Bernamoff's book, The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen ($27.50; preorder here).

The book won't be released until September, but in the meantime, we took a look into the pair's home fridge and pantry to tide ourselves over.

Click through our slide show for a tour of the couple's essential ingredients and tools, from David's Tea to Japanese pottery and food gifts from other Brooklyn food mavens.

Noah and Rae also gave us an exclusive sneak-peek recipe for their smoked-meat hash. With a jumble of potatoes, onions and smoked meat heaped together under runny fried eggs, it's an anytime-is-right dish that the best home cooking turns on.

Mile End Sandwich, 53 Bond St. (at the Bowery); 212-529-2990 or mileenddeli.com

Make Mile End's Smoked-Meat Hash
Take a Tour of Noah and Rae's Home Kitchen
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Mile End Sandwich 53 Bond St. New York NY 10012 212-529-2990
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