Korean Braised Top of the Rib

Bean Sprout Salad

Spicy Cucumber Salad

Sous Vide Top of the Rib

Baharat and Fig Braised Top of the Rib

Chicken Tikka

Quick Chana Masala

Roti

Indian-Style Tomato Soup

Mango Chutney

Gefilte Fish

Pretzel Challah

“Bacon” Honey Crumb Topping

Pull-Apart Pretzel-Wrapped Sausage Ring

Horseradish Honey Mustard

SIMANIM SALAD with Pomegranate Molasses Dressing

Pomegranate Molasses Dressing

SIMANIM STUFFED EGGPLANT with Black Eyed Pea Hummus

Black Eyed Pea Hummus

Simanim Tartare

Roasted Chestnut and Mushroom Soup

Honey-Chili Salmon

Seasonal Salad

Crispy Duck Breast with Root Vegetable Cream, Farro Risotto and Shaved Apples

Salted Caramel Apple Blondies

Seared Tuna Platter

Mensch's Babka

Apple Peach Galette

Roasted Garlic

Sweet Potato Croquettes

Roasted Garlic Stuffed Challah Method

Gefilte Fish - Sous Vide Method

Gefilte Fish - Instant Pot

Gefilte Fish - Stovetop

Gefilte Fish - Baking with water, Covered

Gefilte Fish - Baking without water, Uncovered

Gefilte Fish - Baking with mayonaise and breadcrubs, Uncovered

Our Yom Tov issue introduces new flavor profiles and updates on traditional classics, featuring an Indian feast by Eitan Bernath and a journey to India's rich Jewish history with Miriam Schreiber. Additionally, Kayla Kaye shares variations of pretzel challah, while Chanie Apfelbaum guest edits with recipes showcasing simanim. Our test kitchen explores the perfect gefilte fish primer and the performance of Betterine as a butter replacement.

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