Russian Dressing

Yapchik

Shawarma Pulled Beef

Ropa Vieja

Fried Sweet Plantains

Basic Cholent

Kibbe Mushrooms

Crockpot Mechshi

Lahamagene Hamantashen

Yebra with Apricots

Tabbouleh

Basboosa (diamond shaped semolina cake with shira syrup)

Charred Eggplant with Beef Bacon Tomato Salsa

Onion – Herb Roasted Bone Marrow

Roasted Tomatoes

Roasted Garlic

Pastrami Flatbreads

Pretzel Bite Deli Skewers with Russian Dressing

Deli Potato Knish Sliders

Rib Steak with Chimichurri

Kishka Sausage Skewers

Candied Beef Bacon

Garlic Confit + Oil

Black Garlic Chicken with Herb Salad

Short Rib Fried Rice Kugel

Discover innovative twists on traditional kiddush fare in this issue, with recipes like herring with jalapeño pepper and lemon-caper studded bread, alongside reflections from famed writer Maira Kalman. Explore the essence of cholent with Miriam Pascal and delve into modern interpretations by event planner Heshy Jay and Chef Isaac Bernstein, while also finding inspiration for Purim mishloach manot and enjoying Jacqueline Elbaz’s Syrian feast and lachmagine hamantaschen.

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