Laural Frankel doesn’t believe you should pull out “standards” every time a Yom Tov rolls around. “Gefilte fish is outdated,” she says, “and you shouldn’t have to resort to canned or frozen product. Make your own homemade dishes using fresh ingredients.” You certainly won’t find anything processed or old-hat in her cookbook “Jewish Cooking for All Seasons,” which draws on flavors from the Middle East, the Mediterranean, Mexico and beyond. And if you live in the Windy City, you can taste her fresh, exotic fare firsthand. Laura’s currently the executive chef at Wolfgang Puck’s first kosher venue at Chicago’s Spertus Institute of Jewish Studies. She is also the former chef and founder of Shallots, one of the top restaurants in Chicago and one of the best kosher restaurants in the United States, which had a branch in Manhattan. Unable to find a restaurant serving quality kosher cooking, she opened Shallots New York in 1999, which she ran for three years before becoming executive chef and co-owner of Shallots in Skokie, Illinois. Before committing herself to her culinary passion, she played both alto and baritone saxophone professionally in several Chicagoland big bands. Now we’re happy to toot her horn. Check out Laura’s column, Frankel’s File, a cooking Jewtorial. And log on to BFruitfull.com regularly to find what she’s cooking next.