Yes, yes, everyone and their mother goes full dairy for Shavuot, but going against the grain can be a great idea if it means going for meat meals instead. These 50 recipes for a non-dairy Shavuot will convert you to the meat side forever.
A delicious alternative to a fish appetizer, this “tartare” is not what it seems. Broiled peppers for the fish-like texture and an asparagus spread so you can prep in advance and have your shmear stay green for serving time!
The spicy enchilada coating on these piquant salmon bites definitely packs a punch! Add some salsa and guacamole to blend these Mexican flavors to perfection.
A restaurant I frequent has a dish similar to this on the menu, which I love to order. And then when I was playing with the recipe something funny happened: it actually tasted better the next day. Well, that’s good news for a three-day Yom Tov!
Starting a meal with a salad is always enjoyed by all. When presented in an appealing way, you’re off to a really good start. You can use any salad of your choice to fill in the X’s and O’s in this tic-tac-toe “board.”
Served with a sweet and tangy dipping sauce, these spring rolls will grace your Yom Tov table with elegance and class. Thanks to Susie Zeilik for the inspiration.
I was really excited when my sister-in-law, Tova, shared this one with me. Tova is an excellent cook who loves to try new and different recipes all the time. Lucky for her, her family has extremely versatile palates. (Not all of us are able to test dishes out on our families like that!) Here’s an appetizer that isn’t too exotic, but presents beautifully in layers. Your family will love it! And if there is one layer in the stack that doesn’t appeal to your family, cut it out. This dish will be just as good any which way!
Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills. The key to this dish is slicing the meat paper thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of its packaging in a piece of foil or parchment, it will be much easier to slice nicely.
This simple and elegant appetizer is a wonderful combination of smooth and salty, with a nice contrast in colors as well. For the lox, I like the ones cured pastrami style with whole black peppercorns and spices. Dill is good too, and plain lox is fine if the others aren’t available.
Quinoa is always a healthy and easy side dish. The orange juice in this recipe gives this version a tasty twist. It goes especially well with fish and poultry dishes.
Normally, if I were officially developing a pear salad, I’d naturally think to combine the sweetness of pears with peppery arugula. But, this salad was an unexpected, delicious accident—I love when that happens! I was throwing together a salad for a Friday night dinner with guests, using ingredients that I had on hand. I randomly teamed pears up with baby spinach after rummaging through my fridge for ingredients that were available. The results were surprising—and amazing.
Fragrant ripe pears are abundant this time of year and are lovely when caramelized, like in this salad. The juices of the caramelized pears are added to the vinaigrette for a pear-infused dressing.
Whether you choose to serve this salad as an appetizer or not, after dressing and tossing the salad, make sure to reserve the pomegranate seeds for the top of the salad—sprinkling them adds a pretty effect.
The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination. Nechama Cohen tells us how we can enjoy delicious food—and really cut calories, carbs, and fat without cutting taste. Her Silver Award winning EnLITEned Kosher Cooking by Feldheim Publishers is also available in Hebrew as BishuLITE. You do not need to be on a diet to love this book.
“This is one of the best chicken salads ever,” proclaimed my friend Tova B. when she shared this recipe with me. Boy, was she ever right. Bursting with flavor and with a beautiful presentation, this Raspberry Grilled Chicken Salad immediately became a welcome addition to my files.
There is so much sweetness and flavor in grilled corn that it’s perfect on its own. But the additions come together quickly and, if possible, make it even more perfect. It’s summer on a plate.
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.!
I have a sister-in-law who somehow always manages to come up with a new salad. Whenever we plan who’s bringing what to family gatherings and such, it is always understood that Mascha will take care of the salad. Or, knowing her, the salads.
This is one of my favorites, particularly because of how well it works with the Shabbos menu. Crunchy, colorful, with a perfectly balanced dressing.
We ate out on Friday night a few weeks ago, and I offered to bring the chicken, among other things. I tried this chicken and wanted an honest opinion. When the hostess said it tasted like a dish served by elegant weddings, I knew it was in. Personally, I enjoy experimenting with fresh herbs and love the flavor they impart to foods. In this dish, the herb infusion is subtle but noticeable. Complemented by the garlic and wine, it really is special.
Ever since I got my sous vide immersion circulator, I’ve been obsessed with it. It cooks the meat perfectly, with very little effort. You’re probably thinking right now that you have too many kitchen gadgets, and you don’t want another one sitting in your cabinet. But trust me, if you get a sous vide immersion circulator, you will use it at least once a week. Whether for chicken, meat, fish, vegetables—or even eggs, the sous vide method of cooking enables the food to be cooked properly at a uniform temperature throughout. All you need is a large pot, the immersion circulator, and the food placed in a zip-lock bag (with all the air pressed out).
When I’m standing at the butcher counter deciding what kind of roast I want, brick roast is what my hand reaches for time and time again. It’s packed with flavor from all the marbling, and the herbs give it another dimension of flavor. You get the best results when you serve this medium rare.
Every butcher has their own name for my favorite kind of roast, so I don’t know how to list it here. It’s often called French roast or New York roast. You can make this recipe with a second fillet brisket as well. It’s a family favorite.
If you love ribs, there might be a few things you don’t love about them. 1) There’s not a lot of meat on the bone, and 2) They’re a bit messy to eat. Not English ribs. English ribs have much more meat—a single rib can serve two or three people. Because they’re meatier, they can also be eaten with a knife and a fork. You don’t have to pick them up with your hands, and they also look more elegant on the plate. If you haven’t seen English ribs at your butcher shop, show your butcher this photo, and he’ll know how to cut them for you.
Years ago, I made this recipe for Yom Tov, and one of my sons (who apparently enjoyed it) excitedly asked to be passed the cornedededed beef! It’s been many years since then, but I still use this delicious recipe for corned beef, and yes, we still call it cornedededed beef! Chanie tells me she serves her corned beef pulled as a variation; try pulled or sliced regularly, you will be delighted with the results.
Roasting fennel brings out its subtle, unexpected sweetness as opposed to its sharp licorice-like taste when raw, and tossing it alongside beets and pomegranate arils creates a delicious fall dish. The Israeli couscous is a perfect backdrop for the flavors, but you can easily substitute quinoa or rice.
This side dish comes together quickly and makes the perfect addition to any main. It’s hearty, healthy, and delicious, so you can add it to your repertoire. Finishing it off with a pinch of Maldon sea salt is a nice touch and complements the potatoes, but it’s an optional luxury.
Do you have a recipe that is so delicious, yet so embarrassingly easy? And by that, I mean, so easy that you kinda pray no one will ever, ever ask you for the recipe? Because it really isn’t a recipe? So to speak? Well, for me, that’s how I feel about this lo mein. I received this recipe years ago from my sister-in-law Zeldy. She brought it over for the upsherin of one of my sons and I remember standing in my kitchen, after all the guests had left, fishing for the last few leftover noodles, wishing there were more.
An old-time favorite with a new twist. This kugel, crowned with alternate stripes of crumbs and a variety of fruit pie filling, makes a striking presentation. I prepared one for the photo shoot and had to make another one because everyone who was in the house or happened to pop into the house took “just a sliver” and that was the end of it all too quickly. Freezes beautifully and cuts like a charm. Thanks, R.K.
The cauliflower is dressed in savory spices, with thyme giving it an extra depth of flavor. Roasting brings out the vegetable’s natural sweetness, which is further enhanced by a mildly spicy sriracha dip that gives the cauliflower an unexpected tang.
This pie is not overly sweet; it’s the perfect complement to chicken and meat dishes. An added benefit is that it tastes equally good served warm or at room temperature.
Although tacos usually brings to mind a tomato-y meat sauce dinner (surrounded by Mexican paraphernalia), I decided to try a sweet variation. This taco dessert was a hit! The combination of flavors and textures had all my tasters requesting seconds (of which there were none, because I was the first taster!).
Chanie Nayman (of Family Table) told me she was searching for a light, fruit-cake combo dessert that is parve and of course, delicious! I tried to prepare a cake that would fit all the requirements and really, truly be yummy: voila! Here she is: airy, fruity, parve, and absolutely delectable! And as an added bonus, it’s easy — needs only one mixing bowl!
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4. Tic Tac Toe Salad Plate by Esther Ottensoser
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We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation