Sheet Pan Ravioli

Whipped Ricotta

Whipped Ricotta Beet Salad

Whole Roasted Salmon

Kind of a Big Dill Salmon

Dill Sauce

Spicy Salmon Sushi Pizza

Salmon Burgers with Yogurt Sauce and Radicchio Salad

Yogurt Sauce

Radicchio Salad

Teriyaki Salmon Nachos

Crispy Salmon with Cabbage, Tomatoes and Frizzled Leeks

Asian Tahini Sauce

Classic Challah Dough

Tomato, Basil, Mozzarella Stuffed Challah

Sun-Dried Tomato Tapenade

Cheesy Spring Onion Tarragon Challah

Butter Challah

Crunchy Sweet Topping

Spanish Mackerel and Kiwi Sashimi

Strawberry Caprese

Kale Salad with Roasted Potatoes, Parmesan and Dried Cherries

Marinated Feta with Artichokes

Whole Roasted Cauliflower with Tahini, Pistachios and Dates

Caramelized Onion and Goat Cheese Quiche

Plum Pistachio Galette

White Chocolate Cheesecake with Raspberry and Lychee

Mustard Dill Sauce

Classic Caesar Salad with Challah Croutons

Caesar Dressing

Secret Sauce Eggplant Parmigiana

Spring Galette with Mushrooms, Asparagus and Kale

New York Cheesecake

Vegan Bolognese

Beet Carpaccio

Pan-Seared Red Snapper with Chili-Lime Compound Butter

Chili-Lime Compound Butter

Trout Almondine with Browned Butter

Perfect Pie Crust

Polenta

Mixed Citrus

Praline Crunch Whipped Cream

Boozy Berry Sauce

Salted Lotus Caramel Sauce

Candy Bar Stuffed Chocolate Chip Cookies

Stuffed Carrot Cake Cookies

Cookies and Cream Frozen Milkshake

Fleishigs Magazine embarked on a new journey with a dairy issue, facing challenges like adjusting kitchen equipment and page count. Despite the obstacles, the issue offers a diverse range of content, including modern Israeli spreads, American-style tables, food tutorials, dynamic stories and delicious recipes, prompting consideration for making it an annual event.

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Issue no 27

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