Sino Lamb Ribs

Sumac Spiced Lamb Ribs with Peach Barbecue Sauce

Slow-Roasted Lamb Riblets

Lamb Belly “Porchetta”

Zesty Lemon Drop Martini

Avocado Egg Rolls with Tangy Dipping Sauce

Skillet Ribeye with Confit Garlic and Vine Tomatoes

15-Hour Potatoes

Warmed Baguette with Oil and Maldon Salt

Family-Style Chocolate Molten Cake

Nana Tea

Hot and Sour Soup

Jasmine Tea

Vegetable Fried Rice

Beef and Broccoli

Chicken Lo Mein

Sweet Orange Slices

Lachmania Schnitzel Sandwich

Sheet Pan Matbucha

Roasted Eggplant

Super Crispy Schnitzel

Yemenite Soup

Hilbeh

Schug

Shortcut Hummus

Stewed Chickpeas

One Bowl Lachmaniot

Lachuch

Fluffy Pita

Duck Breast with Raspberry Mostarda

Shortcut Raspberry Mostarda

Tuna Saku with Tomatillo Jalapeño Jam

Lenny's Cauliflower

Green Tahini

Tuna Pizzette

Spicy Mayo

Mandarin Shortbread Eclair with Earl Grey Pastry Cream and Grapefruit Curd

Portuguese Rice Bowl

Pan-Roasted Corn

Chimichurri

Pico de Gallo

The Greeky

Creamy Balsamic Dressing

Izzy’s Sweet Potato

Moo Shu Chicken

Lenny’s Crunchwrap

Negroni San

Lychee Nikkei

Torched Salmon Nikkei Ceviche

Yuzu Leche de Tigre

Rajasthani Khade Ma Sale Ka Murgh Stir-Fried Chicken with Whole Spices & Green Chillies

Michelle Bernstein’s Fried Chicken and Watermelon Greek Salad

Watermelon Greek Salad

S’mores Spring Rolls

Banana Spring Rolls

Chocolate Ganache

Baklava Spring Rolls

This issue expresses gratitude for the resilience of restaurants during the pandemic and reflects on the growth of the kosher restaurant industry in 2021, highlighting Sen Sakana, a new restaurant bringing Nikkei cuisine to the kosher market. Recognizing the challenges of accessing diverse kosher dining options, the issue offers two restaurant-style meals for home cooking and explores emerging restaurant trends, including online ordering and dessert menu evolution, while also providing tips for successful food crawls and sharing new recipes.

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