Cherry Gastrique

Parsnip Purée

Oven-Cured Duck Confit Legs

Duck Confit with Parsnip Purée and Cherry Gastrique

Mustard Dill Aioli

Cherry-Mustard

Pickled Shallots

Duck Confit Knishes 

Duck Confit Salad with Gnocchi and Pickled Shallots

Soft-Boiled Eggs

Pita Chips 

Tunisian Mezze Platter with Soft-Boiled Eggs and Pita Chips

Miso Polenta with Poached Eggs and Crispy Scallions

French Toast Eggs in a Hole

Soft “Magic Egg” with Salted Honey

Crispy Salami Potato Frittata

Jammy Egg Muffins 

Quick-Pickled Red Onions

Pickled Zucchini and Carrot Ribbons

Sweet and Sour Pickled Peaches

Zucchini Herb Challah

Herbed White Bean Dip

Basil Oil

Corn Soup with Basil Oil

Herbed Farro with Blistered Cherry Tomatoes

Charred Corn and Scallion Dip

Snap Pea and Radish Salad with Lemon Poppy Seed Vinaigrette

Grilled Chicken with Roasted Stone Fruit and Balsamic Glaze

Kale and Nectarine Salad with Pickled Onions and Tahini 

Frangipane

Plum Galette

Build-Your-Own Veggie Skewers

Peach Crumble Cups

Tomato Agua Fresca

Cucumber-Mint Mocktail

Roasted Grapes

Tahini Dressing

Our August issue is all about going back to the source, spotlighting Jewish-run farms across the country, sharing their stories, and mapping out itineraries so readers can explore these one-of-a-kind kosher destinations. In true Fleishigs fashion, we’re focused on “ungoogleable content” that builds community and highlights Jewish powerhouses in ways no other media does — because Jewish media matters now more than ever. Our travel feature, A Trip to Kosher Farms Around the United States, captures this spirit through encounters with farmers as diverse as their crops: regenerative livestock farmers in Georgia, organic produce growers in Maui, Michelin-level chicken breeders in New Jersey, and yogurt producers in upstate New York. While pop culture often flattens Jews into narrow stereotypes — the banker, the developer, the Hollywood producer — most Jewish lives look very different. These farmers defy the narrative entirely, revealing a Jewish life that is diverse, grounded, and deeply connected to the land. Some are reviving family traditions, others are finding Judaism through the soil, but all are reshaping what it means to eat with intention and live Jewish identity in unexpected, authentic ways. That same ethos flows into our recipes, like Grilled Chicken with Roasted Stone Fruit and Balsamic Glaze — a celebration of summer’s sweetest produce in a simple, weeknight-friendly dish that embodies our “simple gourmet” approach of turning pantry staples into something fresh and exciting.

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