How to make Elaine’s big salad and other iconic dishes from ‘Seinfeld: The Official Cookbook’

Seinfeld superfans can probably recall a handful of hilarious and classic food moments from the hit sitcom. From “No Soup For You” to Newman’s daydreams of Kramer as a roast turkey, fans can recreate many of these iconic dishes in their own kitchens.

Authored by food writer Julie Tremaine and talk show host Brendan Kirby, Seinfeld: The Official Cookbook features more than 60 recipes inspired by The Show About Nothing.

It may not yet be time for Festivus — the made-up holiday before Christmas Frank Costanza concocted in episode 10 of Season 9 — but it doesn’t need a reason for dishes like Elaine’s Big Salad or Yev’s Broccoli Soup.

Check out a few recipes from the new cookbook below.

Yev’s Chicken Broccoli Soup

Preparation time: 15 minutes

Cooking time: 45 minutes

Yield: 6-8 servings

ingredients

2 tablespoons unsalted butter

1 medium onion, chopped

2 large carrots, chopped

2 cups broccoli, finely chopped

6 cups chicken broth

2 cups cooked chicken, shredded

1 teaspoon kosher salt

1 teaspoon pepper

1 cup cream or milk

2 cups shredded sharp cheddar

directions

In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent, about 8 minutes.

Add carrots and broccoli. Cook for another 5 minutes until the vegetables are soft.

Add the broth, shredded chicken, salt and pepper. Simmer for 20 minutes.

While the soup is cooking, heat the heavy cream and cheddar cheese in a small saucepan over medium-high heat, stirring frequently, until the cheese is melted and the mixture is smooth. Pour the cheese mixture into the soup.

Simmer for another 10 minutes and season to taste. Serve hot.

Elaine’s big salad

Preparation time: 15 minutesMakes 2 servings

“‘Tomatoes like volleyballs?’ They might work. Elaine’s favorite is sure to please the salad lover in your life. This is so much better than two small salads Hildy offers. No comparison,” the cookbook reads.

For the dressingJuice of 1 small lemon1 1/2 tablespoons Dijon mustard 1/4 cup extra virgin olive oil3/4 teaspoon sea salt1/2 teaspoon pepper

For the salad1 large iceberg lettuce, chopped1 ripe avocado2 hard boiled eggs4 strips of cooked bacon, crumbled 1 cup shredded cooked chicken 1/2 cup grape tomatoes, halved 1/2 cup crumbled blue cheese

directions

To make the dressing: Place all the ingredients in a small mixing bowl and whisk vigorously to emulsify. Adjust the spices to taste. Depending on how flavorful your olive oil is, you may want to add more lemon juice. Put aside.

Preparing the Salad: Divide the lettuce evenly between two large salad bowls.

Using a paring knife, make a vertical cut around the outside of the avocado, stopping when you hit the large pit inside. Pull the halves apart and discard the core. With the flesh still in the skin, slice the avocado flesh, then scoop it out with a large spoon. Put aside.

Peel and quarter the hard-boiled eggs. Put aside.

Divide the salad toppings in half and arrange them in the two salads so each is presented separately on the salad: allocate separate sections for avocado slices, bacon crumbles, shredded chicken, eggs, tomatoes, and blue cheese.

Garnish each salad with dressing and serve.

Turkey’s butter shave

Preparation time: 15 minutesCooking time: 4-5 hours plus 30 minutes rest timeYield: 8-12 servings

“‘Stick a fork in me, Jerry. I’m done.’ The deliciousness of this bird and all the trimmings will have you counting like Kramer,” the recipe reads. “We advise against eating it in the hot sun on the roof and definitely NOT with Newman around. He can’t control himself.”

ingredients1/2 cup (1 stick) unsalted butter, softened1 cup grated parmesan cheese1/2 cup finely chopped mixed fresh herbs (like parsley, thyme, oregano, and rosemary)4 garlic cloves, chopped 1 teaspoon kosher salt 1 teaspoon pepper18 to 20 pounds whole turkey, cleaned and stuffed if desired

directions

Preheat oven to 325 F.

Unwrap the turkey and remove the neck and giblets from the cavity. Rinse the bird inside and out and pat dry.

In a medium mixing bowl, combine butter, cheese, herbs, garlic, salt and pepper.

Tie the turkey and place in a skillet. Rub the butter mixture all over the turkey, including under the skin if desired.

Cover the turkey and roast about 20 minutes per pound if stuffed and 15 minutes per pound if not, until the temperature at the thickest part of the leg reads 165 F. Baste the turkey in its juices occasionally during the roast and cover the turkey for the last 20 to 30 minutes of cooking.

Remove from the oven and let rest for 30 minutes before slicing.

Seinfeld: The Official Cookbook published by Insight Editions © 2022 Castle Rock Entertainment. SEINFELD and all related marks and elements © & TM Castle Rock Entertainment. WB SHIELD: © & TM WBEI. (s22)