Chavie’s Cholent

Water Challah

Roasted Garlic

Sweet Garlic Confit

Cashew Dukkah

Roasted Cabbage with Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

Roasted Eggplant Dukkah Salad

Dukkah Challah Croutons

Kale Sweet Potato Salad

Ikra Eggplant

Babaganoush

Mediterranean-Style Eggplant Carpaccio

Italian-Style Eggplant Carpaccio

Three Ways to Roast a Whole Eggplant

Gefilte Fish “Crab” Cakes

Old Bay Mayo

Ketchup-Mushroom Gefilte Fish

Spiced Mahi Mahi with Tangy Slaw

Reena’s Spice Rub

Roasted Garlic Aioli

Tangy Slaw

Cashew Harissa Pesto

Celeriac Soup with Parsley Oil and Toasted Almonds

Tandoori Chicken

Spiced Roasted Potatoes

Lemon, Ginger and Honey Tea

Spiced Chicken

Oyster Steak

Roasted Portobello Mushrooms

Cherry Tomato Salad

Herbed Quinoa Salad

Yemenite-Style Cholent

Beet Magic Chicken Soup

Wintertime Barbecue Chicken

Homemade Barbecue Rub

Homemade Barbecue Sauce

Spinach Artichoke Chicken and Rice Bake

Garlic-and-Herb-Crusted Shoulder Roast

Black and White Chocolate Cherry Mandelbrot

Coffee Cake

Marble Loaf Cake

Almond and Oat Lace Cookies

Poppy Seed Straws

Apricot Chocolate Squares

Deli Sandwich Salad

Creamy Banana Pepper Dressing

Sourdough Breadcrumbs

This issue addresses the challenge of crafting a new Shabbos menu each week, starting with classic dishes like challah and cholent, with fresh twists. It also explores modern, dynamic takes on Shabbos meals, featuring impactful yet accessible recipes and tablescapes. Additionally, the issue delves into diverse Shabbos experiences from around the world, emphasizing the unifying power of this tradition across different cultures and identities.

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