There's nothing wrong with fiddling with family heirloom recipes, according to brothers and chefs Max and Eli Sussman. Dishes they grew up with—Mom's home-cured gefilte fish, the seemingly unimprovable hash browns and more—get a modern upgrade in the duo's fourth cookbook. They layer gefilte fish into terrine and turn those pan-fried potatoes into a brilliant egg-bacon-hash brown sandwich, giving comfort foods cheffy improvements honed after years of working in restaurant kitchens separately (and soon together in their upcoming NYC restaurant).

More of spring's best new cookbooks right this way.

Price: $25