To us, the food we eat on Shabbat Nachamu needs to be extra special. So it’s no surprise that your traditional Shabbat recipes, like chicken soup and potato kugel, won’t be on this list.

Switch things up and try the sizzling steak salad, meatball wellingtons or coffee-rubbed roast. And for dessert, you can’t go wrong with rocky road gelato, baklava cups and apple smores tartlets.

Whether you make 1 or 5 of these recipes, we guarantee your family’s Shabbat will feel like an extra-special celebration – which is what Shabbat Nachamu is all about! For tips on hosting Shabbat Nachamu, be sure to read this article!  

For super easy, classic Shabbat recipes, check out 35 Easy Shabbat Dinner Recipes for Newbies.

 On this page:

Savory

Sweet

Savory:

1. Kosher Chicken Cordon Bleu by Shifra Klein

Chicken Cordon Bleu is a classic French dish that is typically stuffed with Swiss cheese and ham, then breaded like schnitzel, fried and basted in a butter sauce. We noticed a modified version at one of the kosher delis in Paris and knew we had to recreate it at home. Our version is coated in a creamy Dijon sauce and panko breadcrumbs, then baked until golden. It can be served at room temperature, but if you choose to stuff it with non-dairy cheese, it’s best served hot.

2. Grapefruit Ceviche by Fleishigs Test Kitchen

This refreshing, nutritious dish comes together in minutes and also serves as an excellent kiddush option, since it can prepared fresh in the morning but is also good when made in advance.

3. Roasted Vegetable Chummus Platter by Brynie Greisman

A chummus platter topped with a spectacular array of colorful, crispy roasted veggies and drizzled with an herby, tangy dressing. We couldn’t get enough of it!

4. Beet Carpaccio with Avocado Crème and Crispy Quinoa by Chavi Feldman

Light, refreshing, and full of vibrant flavors, this is a stunning dish that’s as delicious as it is beautiful. The marinated beets provide a tangy-sweet base, while the crispy quinoa offers a light and airy crunch compared to traditional nuts.

5. Liver Three Ways by Estee Kafra

I once picked up my daughter’s friend (I told her I’m going to write this story), and she smelled very strongly of fried onions and something else I couldn’t put my finger on. She was waxing poetic (very enthusiastically as only a teenager could do) about her favorite food, which was none other than… sautéed chicken liver with a sprinkle of cinnamon to finish it off. That friend happens to be Rav Shmuel Kamenetsky’s granddaughter, and she told us that the cinnamon finish was Rebbetzin Kamenetsky’s touch. Now that was something I needed to try. Fast-forward a few years, and not only did I try it, but I also dressed it up a bit.

6. Hawaiian French Roast with Mango Pineapple Salsa by Miriam (Pascal) Cohen

I dreamed up this roast a while ago, and when I tasted the sauce just as it came out of the oven, I was instantly transported to a Chinese restaurant. The pineapple in the sauce helps tenderize the meat, making it really soft. The familiar flavors work so well on a roast — even the pickiest kid in the family asked for doubles!

7. Beef-Fry Salad by Michal Frischman

While beef fry and salad seem like food opposites, this is perfect for when you want a little “sometimes” food to make things interesting. Alternative recipe title: “Salad Boys Will Eat.”

8. Garlic Herb Lamb Chops by Erin Grunstein

9. Beef Gyozas by Vera Newman

This delicate Asian appetizer is as beautiful as it is delicious. The delicate folds on top may look intimidating, but they are really simple to achieve. Serve these as the first course for an Asian-themed meal to wow your guests.

10. Moroccan Spiced Lamb with Date Barbecue Sauce by Elana Heideman

Al ha’esh (The Hebrew term for BBQ) Israeli style is not for the faint-hearted. Here is a recipe for you to try, using lamb and a date-inspired barbecue sauce. Perfect for a Tu Bishvat, Sukkot or Yom Haatzmaut BBQ!

11. Hawaiian Chicken Bites by Chavi Feldman

These adorable “all-in-one-bite” chicken skewers will have you popping way too many to count… At least, that’s what happened to me! The pungent combo of sweet and spicy rates super high in my book.

12. Philly Steak Crostinis by Michal Frischman

I wandered into Gourmet Glatt and asked Reb Yehoshua, who runs the meat department, which cut of meat he recommends for Philly steak sandwiches. He steered me to the large kolichel, which doesn’t have the connective tissue a small kolichel has and is actually a tender cut of chuck. He partially froze the meat, then sliced it on his industrial meat slicer, and also gave me some tips, since, as it turns out, he grew up in Philadelphia and knows the ins and outs of this classic sandwich. This is my interpretation, with a bit of a more formal twist.

13. Super-Savory Roast by Michal Frischman

I was looking for a relatively inexpensive cut of meat that would still be great at medium rare, and Reb Yehoshua of Gourmet Glatt suggested the California roast, which is a netted chuck-eye roast. Try to buy one with good marbling!

14. Simple But Delicious London Broil by Chanie Nayman

London broil really doesn’t need anything complicated. Just a few ingredients and cooked well, and it’s delicious every time. Pair it with greens and lots of fresh roasted vegetables!

15. Marinated Steak Roll-Ups by Chavi Feldman

Here’s a meat variation of the classic chicken roll-up dish. Perfect as an elegant appetizer or a delicious main dish.

16. Flavor-Bomb Rib Roast by Chanie Nayman

A well-known butcher who was recently interviewed in Mishpacha, Shloime Luss of Superior Meats in Detroit, told me about this winning combo of spices that he uses on many of the roasts he makes in his own kitchen. I played around with the amounts, but once I got it, it was obvious why he goes back to this again and again.

17. Sizzling Steak Salad by Faigy Grossman

The inspiration for this salad entrée was a dish that I tasted when taking my girls out one evening to a posh restaurant in Yerushalayim. Oyster steak is not as fatty as London broil, with all of the same great taste and no tough veins running through it. The marinade and dressing complement this superb-tasting dish, and it takes just minutes to prepare.

18. Cherry and Ancho Chili BBQ Ribs by Sara and Yossi Goldstein

Sara: “Yossi, what meat did you buy for Shabbos?!” Yossi: “Just some ribs…” Sara: (opens bag and shrieks) “You’ve got half a cow in here! I don’t even think I have a big enough pan!” rummages around in the kitchen Yossi: “It’s okay, I’ll just invite some guys over!” We often have ribs on Friday night, because braising is one of the techniques that allows for falling off the bone meat, even on a Friday night, when re-heating can often dry out food. This recipe is a fun take on a traditional BBQ sauce, using one of my favorite fruits of the season, cherries! – Sara

19. Pastrami-Stuffed Mushrooms by Chanie Nayman

These meat stuffed mushrooms, boasting a savory pastrami and cauliflower filling, make an excellent appetizer for any party or gathering. They’ll disappear before your eyes. Better still, the whole dish comes together in one pan.

20. Lemon Garlic Salmon en Papillote by Michal Frischman

This fancy-sounding French technique is actually really simple, and is a great, healthy way to make flaky and flavorful fish. Also, the spinach sauce can be made with half mayonnaise, half sour cream, for a dairy meal (if your minhag permits).   Try these other great salmon recipes! Lazy but Crispy Fish Everything Spice Roasted Salmon Cedar-Wrapped Salmon Roasted Salmon with Horseradish Sauce & Pickled Onions

21. Marinated London Broil with Zucchini and Heirloom Tomatoes by Zehava Krohn

A delicious marinated London broil with beautiful roasted vegetables.

22. Pull-Apart Deli Pie by Faigy Grossman

When you think of appetizers that please everyone, it’s impossible to ignore the magic of “pull apart.” This beautiful deli flower is chock full of pastrami, turkey, and more. See it come to life here.

23. Marinated “Grilled” Vegetables from the Dining In Cookbook

The colors in this roasted vegetable dish will make your entire dinner more enticing.

24. Zucchini Mushroom Kugelettes by Brynie Greisman

I can always count on my sister-in-law Nechama for a new recipe that will garner raves. I gasped when I heard the amount of oil, and so I present my low-fat version of this outstanding kugel. We eat it hot, warm, and cold — it’s that good!

25. Duck Confit Empanadas by Sara and Yossi Goldstein

Duck—sounds so exotic and complicated to prepare, right? Not really! In fact, this method is practically foolproof and leaves you enjoying incredible flavors and your guests coming back for more! The empanada, with its crispy exterior, perfectly holds the rich flavors of the succulent pulled duck legs. So enter the classic French answer to American pulled brisket: duck confit. – Yossi Fun Fact: Duck confit is a classic French technique originally used as a way of preserving duck meat in its own fat.

26. Parsnip Sunchoke Soup by Sara and Yossi Goldstein

This creamy, velvety soup is a comforting addition to any meal. Sunchokes taste slightly nutty, and they pair well with the earthy parsnips. I love using beef jerky as a garnish to any creamy-looking soup—it’s so delicious! The sunchoke is also known as a Jerusalem Artichoke, although it has absolutely no connection to the Ir HaKodesh. Ironically enough, the first time I tasted it was in Jerusalem! – Sara

27. Mini Pommes (Potatoes) Anna by The Peppermill

Thought to have been named for a famous Frenchwoman in the 1800s, this dish is usually made in a single soufflé dish or large frying pan. Our version uses muffin cups or ramekins for pretty presentation and lots of crispy edges—everyone’s favorite part!

28. Colorful Salad Platter by Brynie Greisman

What I love most about this platter, aside from the taste and appealing presentation, is how easily it all comes together. The dressing can be made way in advance, and the veggies can be prepared and cut two days in advance and bagged separately in the fridge. Even the sweet potatoes can be baked beforehand. The fun part is getting creative and setting it all out! Either do it in rows on a rectangular platter or in concentric circles on a round one. If you’re really pressed for time, you can just toss it all together in a bowl. Same delicious taste! Thanks, Avigail G.!

29. Steak and Mushroom Boats by Michal Frischman

The Paleo and Whole 30 trends really inspired some great new ideas. There are so many creative, product-free recipes out there! This one is a new favorite.

30. Crispy Mini Meatless Pies by Ruth Fox and Vicky Cohen

This delicious appetizer is one of our family’s favorites. The inspiration comes from a dish called lajme bil ajin (which translates to “meat on the dough”), which our mom would often make on Friday nights or special occasions. The traditional version is made with homemade pizza dough, topped with ground beef sautéed in olive oil with pine nuts, chopped tomatoes, and pomegranate molasses. We have simplified the recipe by using crispy spring roll wrappers as a base, and substituted tofu for the ground meat. If you would like to freeze these, arrange them on a large baking sheet before they’re baked, and place in the freezer for about two hours (this will keep the filling from falling off). Transfer to a large freezer bag and freeze for up to a month.

31. Coffee-Rubbed Roast by Michal Frischman

Coffee-rubbed meats are really trendy these days, and I usually fall into the camp of those who roll their eyes and think trends are overrated. When I finally gave in to see what the hype was all about, I was pleasantly surprised! The coffee adds a real depth to the roast and plays really nicely off the smokiness of the other spices. Use whatever coffee you like best, but if you don’t want a very overt coffee flavor, I would go with a light or medium roast.

32. Salami & Spinach Quiche by Shulamith Betesh

33. Stuffed Rainbow Peppers by Brynie Greisman

These peppers are not your typical stuffed peppers at all. Loaded with a fabulous array of colors and textures, I can honestly say they’re the best parve stuffed pepper you’ll ever have. The sauce is seasoned to perfection and pulls the whole dish together. Serve with any meat, chicken, or fish supper. Or, for a light meal, serve on its own with a good salad topped with feta cheese.

34. Pastrami-Topped Risotto over Portobello Caps by Chanie Nayman

Especially when I’m having company for Shabbos, I love dishes that I can piece together at different points as the week comes to an end. I made this for the first time on one of the earliest Shabbosos of the year, and I loved the way I was able to clean and roast the mushrooms, bake the pastrami, and even prep the risotto all in advance. Risotto may sound intimidating, but it really isn’t. It’s basically rice that you will never botch because it soaks up so much liquid. Just make sure you don’t walk away from the stove for too long!

35. Meatball Wellington by Michal Frischman

My husband’s work travels bring him to Hollywood, Florida every now and again, and when he’s in town he picks up dinner from Levy’s, the local fast-food spot. Their outrageous Trump Burger was the inspiration for this bite-sized appetizer. (Word to the wise: if you’re in the area, their babka is a must-have.)

Sweet:

36. Summer Fruit Medley with Mint Pesto Dressing by Chavi Feldman

What a refreshing combination! Mint and basil, who would’ve thought? But together they take this fruit medley to the next level. After I tasted this unusual combo, I got so “pesto happy” that I even tried it over grilled watermelon with equally delicious results!

37. Decadent Caramel-Pecan Dessert by Faigy Grossman

Chocolaty, gooey, nutty, and all things sweet — we couldn’t get enough of this. My kids kept “checking” to see if the flavor was right, if it had enough caramel, etc., so “Mommy’s recipe should be good!” Note that although this recipe has a few steps, each one is really simple, plus it yields a large sheet pan that can serve your entire Purim seudah crowd.

38. Maple Dessert Sauce by Sara Goldstein

An incredibly easy-to-make dessert sauce with a unique taste that you don’t come across every day. Take your favorite dessert up a few notches!

39. Pistachio Semifreddo Log by Faigy Cohen

Semifreddo, Italian for half-frozen, got its name because of its unique texture. Although frozen, this dessert stays soft and creamy, kind of like a cross between mousse and ice cream. Whereas ice cream is scooped, semifreddo is molded and sliced. Garnish this log with pretty toppings and serve it in the sukkah for a beautiful conversation starter.

40. Fancy Chocolate Peanut Chews from the Nitra Cookbook

Peanut chews are sweet table staples at pretty much any event, a good recipe to keep on hand (or memorize, you’ll be making them so often). They can be made gluten-free as well, so everyone can enjoy them. The decorative chocolate technique suggested here is simple to execute and looks very pretty.

41. Fruit-Topped Brownie "Pizza" by Miriam (Pascal) Cohen

Brownies topped with delicious cream and fresh fruits, yum! Nuts are optional. What a fresh and pretty way to decorate your brownies (or you can borrow the concept for any baked good), without a ton of added food coloring and sugars.

42. Mango Tart (Gluten Free, Dairy Free) by Rachel Conners

There was an iconic mango tart at a local restaurant near where I grew up in Del Mar, California. While the tart had a crisp shortbread crust and a sweet vanilla filling, the real star was the always-perfectly-ripe mango slices that were crafted into a beautiful rose shape on top of the filling. The result was a tart that was naturally sweet and fruity, while satisfying all your dessert cravings… and was a feast for your eyes! My re-creation of the tart features a coconut-flavored crust that I think pairs beautifully with the ripe mangoes, and a whipped coconut cream filling for a creamy complement to the mangoes. Make sure your mangoes are ripe and bright orange—that makes for the most delicious version of this tart.

43. Frozen Fruitopia for a Crowd by Chavi Feldman

My good friend Rifky told me about her “cheat” dessert using sorbet and frozen fruit that always makes a hit. I played around with the concept, elevated it, and spiked it to give it that extra kick. When I had some company recently, we passed it around the table, and I certainly got the reaction I was hoping for! Plates wiped clean after double and even triple helpings! It’s delicious even without the optional topping, but if you have the extra time to whip it together, it definitely takes this dessert to the next level.

44. Hazelnut Ripple Ice Cream with Chocolate Chip Cookie Chunks by Brynie Greisman

A decadent finale to any seudah or party.

45. Peanut Butter Brownies Bites by Faigy Grossman

These tempting towers of fudgy chocolate and peanut butter are heaven on a stick! The peanut butter fudge sauce is great as a dip and can also be used as a delicious fudge sauce over ice cream. Add the frosting to the brownies for a truly decadent chocolate experience!

46. Sorbet with Rice Krispy Crunch by Michal Frischman

I love hosting, especially family, and I’ll patchkeh over new appetizers and side dishes with a bunch of components until my back aches. But something about the thought of making dessert just fills me with dread. This one is as easy as it gets!

47. Peanut Butter Praline Crunch Ice Cream Pie by Elky Friedman

The easiest 4-ingredient dessert that is delicious, customizable, and everyone will love.

48. Peanut Butter Brown Sugar Bundt Cake by Miriam (Pascal) Cohen

This easy and delicious Bundt cake is a peanut butter lover’s dream. The incredible brown sugar and peanut butter flavor really takes the cake to a whole new level.

49. Bakery-Style Cream Puffs (Dairy Free) from the Nitra Cookbook

Why would someone want to make cream puffs? Either they were dreaming of their hometown childhood bakery or just read Amelia Bedelia and got the itch. If one of these scenarios fits this bill, this is the perfect recipe to try! This recipe yields the most adorably perfect cream puffs that everyone will love!

50. Rocky Road Gelato by Rivky Kleiman

A truly decadent dessert.

51. Limonana Sorbet by Brynie Greisman

Limonana is a frosty summer beverage that’s a classic favorite in Israel. It’s a sweet, refreshing slushy drink made with lemon and mint. Here, I’ve taken it to the next level and made it into a sorbet. I used my new mint plant, so the herbs would be very fresh, and we couldn’t get enough of it!

52. Peach and Berry Compote by Nechama Norman

This concept is genius! It’s easy to prepare, convenient, and serves nicely for any occasion.

53. Apple Smores Tartlets by Faigy Grossman

Amazing combo! The flavors of the apple filling and s’mores ingredients come together to create a fantastic tasting dessert/miniature to present to your family and friends!

54. Vanilla Raspberry Custard Trifle by Rivky Kleiman

I brought this to my sister when she made a kiddush. We got many requests for the recipe, and I whispered to my sister that I was embarrassed to share it because I had used some ready made ingredients to save on time! My sister insisted that built-in cheats would appeal to our readers, and her idea for a great cheat series was born. This one’s for you, Huvie!

55. Olive Oil Basil “Ice Cream” by Sara and Yossi Goldstein

One of our favorite Sunday afternoon activities is heading to local farms to pick some fresh produce for the week. Last week, as we hopped out of the car, our noses led us straight to the basil patch. The delightful aroma had me thinking of a hearty tomato sauce. Somehow, we ended up with a rather large bag of basil (most likely to do with our daughter’s enthusiasm). On our way home, we knew we had to incorporate this incredible seasonal herb into a dish. Don’t be intimidated by the name. This ice cream is deliciously fresh, fragrant and a perfect end to a rich Shabbos meal.

56. Frozen Praline Mousse Cups with Hazelnut Filled Bamba by Faigy Grossman

Who doesn’t love the hazelnut-filled Bamba snacks that can be found in most American grocery stores these days? I wanted to create a dessert that would incorporate the flavors of this popular snack, and this creamy and delicious frozen treat fits the bill!

57. Chocolate Mousse Trifle from the Nitra Cookbook

Chocolate Mousse Trifle is an easy, refreshing dessert perfect for a Shabbos meal or simcha buffet.

58. Easy Baklava Cups by Rachel Kor

The sweet, nutty flavors of baklava pastries present so neatly in individual dessert cups. Their bright colors won us over. Whether you’re seeking a unique new option for a sweets table or just something different for dessert, these Baklava Cups are sure to please.

59. Blueberry Lemon Crumbles from the Dining In Cookbook

These irresistible mini-muffin shaped cookies have a brown sugar crunch and an intensely fruity burst of blueberry and lemon flavor.

60. Chocolate Chip Bundt Cake with Chocolate Drizzle by Rivky Kleiman

Every kitchen needs a cake stand with a heavenly Bundt cake proudly displayed. Here is a one-bowl wonder that just might become your new go-to…