Recipe Roundups

The Best Nine Days Recipe Roundup (Meat-Free)

Kosher.com Staff July 13, 2023

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It’s not easy coming up with Nine Days meals, especially when you have picky eaters, dietary restrictions, and more to worry about.

Whether you’re fish-free, dairy-free, or just tired of pasta, we’re here to help with a giant list of over 100 recipes appropriate for your Nine Days menu.

On this page:





Pizza and Breads




1. Sheet Pan Cajun Tuna with Roasted Zucchini by Leah Leora

Simple and healthy with a spicy kick, this is my family’s favorite way to eat tuna.

2. Salmon Taquitos by Sima Kazarnovsky

Essentially, this is salmon undercover. Baking salmon in a wrap with sauce and vegetables really makes for a different meal experience. 

3. Tilapia with Pesto and Fried Onions by Leah Leora

A super-easy and flavorful fish that comes together quickly for a delicious weeknight dinner.

4. Kani Quiche by Rivky Kleiman

Love kani, no matter how it’s prepared. Here’s a unique and tasty dish that is sure to please your crowd.

5. Spicy Salmon Patties by Brynie Greisman

Made with canned salmon, these patties are delicious hot or cold. They have a little zip to them so they may appeal more to adults, but they’re not too spicy for kids to enjoy as well. With all the interesting ingredients, the younger generation will enjoy helping to make them too. Serve with or without tartar sauce.

6. Lemon Salmon Kebab by Yossi and Malky Levine

Kebabs always make for an attractive and beautiful presentation. With a cream sauce like this one, you’ll turn the dish into an all-around winner.

7. Avocado-Crusted Salmon by Elky Friedman

My youngest sister lives with me so that she can attend an excellent masters program in New York. She gets to be a constant observer of my creative experiments in the kitchen. The other day, she mentioned that she thought that avocado and salmon must go really well together since it’s paired in sushi all the time. She was right…this was love at first bite. Thank you, Zisi, for the inspiration!

8. Lox-Style Salmon with Fruit Salsa by Brynie Greisman

This fish should be made in advance and improves with time. Festive and colorful. The fish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.

9. Salmon en Papillote with Garlic and Herbs by Estee Kafra

En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Simple and quick, this salmon dish using parchment paper bags is full of bright flavours and great taste.  Healthy cooking and fast cleanup famed in ‘en papillote’ cooking couldn’t be easier.

10. Salmon Wontons with Teriyaki Dipping Sauce by Esther Ottensoser

Wontons have come a long way since they left the soup! Chicken wontons, beef wontons … how about trying salmon wontons?

11. Pistachio-Crusted Honey Mustard Salmon by Rivky Kleiman

Honey and mustard are always a perfect pairing. Topped with a seasoned pistachio crusting can only be described as sensational.

12. Spicy Fish Tacos by Sina Mizrahi

13. Spiced Red Tuna on Skewers by Avigail Maizlik

Like all tuna recipes, these are very easy to prepare, look attractive, and are very tasty.

14. Tuna Rolls by Esther Ottensoser

15. Sea Bass with Red Pepper Sauce by Zehava Krohn

16. Sweet Chili Salmon Cubes by Renee Muller

I’ve been on the lookout for a fantastic appetizer for a while. It needed to be the type that could be prepared in advance, taste amazing at room temperature, and still look gorgeously elegant once plated. I thought I was asking for too much and kinda gave up. It seemed like it was going to be grilled chicken salad. Again. Then I met my new, friendly, and super-talented neighbor, Yocheved. She introduced me to this amazing salmon and it’s been love at first bite ever since. See? It always pays to be neighborly.

17. Maple Glazed Salmon by Kiki Fisher

You probably serve some salmon next to your gefilte fish. Forget the teriyaki sauce this time and treat your family to a new flavor that’s just as sweet.

18. Grilled Tilapia With Cilantro Mango Salsa by Sina Mizrahi

It’s no wonder tilapia is one of the most highly consumed seafoods in America: mildly flavored and relatively inexpensive, the fish is a practical and appealing choice.

19. Rosemary Tilapia by Sina Mizrahi

This tilapia dish is everything you’ve been looking for: light, simple, and absolutely delicious!

20. Coconut-Crusted Halibut, Tilapia, or Sea Bass by Rivky Kleiman

A spectacular burst of flavor that serves as either a starter or a main.

21. Kani and Guacamole Squares by Rivky Kleiman

A showstopping starter that is a tasty pairing of two of my favorite foods.

22. Salmon with Lemon Mustard Cream by Victoria Dwek

23. Olive Oil Poached Halibut by Laura Frankel


1. Everything But the Bagel Salad by Sima Kazarnovsky

So here’s what we’ve got: roasted eggplant for the chew, crumbly cheese for the creaminess, pickles for that bite, and Everything bagel spice for that zesty bagel flavor. Really, are you even missing the bagel? Of course you are. Toast it generously and have it on the side of this delicious salad.

2. Edamame and Greens Salad by Brynie Greisman

This unique salad smacks of spring, with its vibrant green and yellow colors. The green goddess dressing adds the perfect finishing touch. My family and guests devoured it. Yours will too!

3. Creamy Goat Cheese Greek Zoodle Salad by Gloria Duggan

Creamy Goat Cheese Greek Zoodle Salad is fun to make. Bursting with Mediterranean flavours, this salad makes the perfect side to any meal.

4. Summer Zucchini, Corn and Tomato Salad by Sina Mizrahi

As late August approaches, zucchini and corn are everywhere. This salad highlights the best of the season, with the zucchini “noodles” slightly cooked, yet still firm, served alongside cherry tomatoes and fresh corn doused in a honey-lime vinaigrette. The harmonious blend of flavors and textures makes a great side dish as well.

5. Tuna Kale Salad with Shallot Dressing by Sina Mizrahi

This is my clean-out-your-fridge salad. I usually have most of the components on hand, which makes it a quick, light, and healthy lunch. And as the weather heats up, that’s all I crave. The dressing takes everything up a notch. You may even want to double up, because it’s versatile and delicious.

6. Creamy Avocado Tuna Salad by Sina Mizrahi

7. Moroccan Tuna Salad by Sina Mizrahi

8. Butternut Squash and Feta Salad by Chayala Grunwald

9. Exotic Dairy Caesar Salad with Homemade Whole Wheat Everything Croutons by Elky Friedman

This salad really takes the cake! (Can you believe I’m using cake to describe a salad?!) Last Shavuos, when I was searching for the perfect salad to add to my milchig menu, I put out calls to my good friends. This was just what I was looking for. Add it to your Shavuos, upsherin, bas mitzvah, or Chanukah party menu. Everyone will dig in. Thank you, Chani H. and Kiki!

10. Mozzarella Cheese Basket Salad by Yossi and Malky Levine

You’re not the only one who can’t get enough of the cheese when you’re done with a mozzarella salad. Here’s a salad that’s bursting with flavor and crunch— down to the last bite of the bowl!

11. Eggplant Feta Salad by Nechama Norman

“Oven fry” the eggplant on Erev Yom Tov and reheat uncovered on top of the blech.

12. Mozzarella Stick Salad by Brynie Greisman

I first tasted a version of this salad at my daughter-in-law Shoshi’s home. I go for a very well-seasoned salad that literally dazzles my palate. She graciously shared the recipe, and when she got to the oil, she apologetically said, “You can change it and do it your way.” She knows me already!

I cut down the oil considerably, redid the salad ingredients, and added baked (not fried) mozzarella sticks, à la Shavuos. Feel free to vary the veggies and do it “your way.” You can add cubed Feta cheese too.

The dressing can be made in advance, and there is no need to use a food processor. Altogether a real pleasure to make and savor.

13. Sushi Salad by Estee Kafra

I have to admit that sushi salad has not been on my recipe repertoire at all. I wasn’t sure my family would like it, and I imagined it to be more work than it was worth. But two readers of Kosherscoop.com requested a recipe, and then I went to my sons’ school tea and tasted a really delicious version made by my friend Dassi. I made it for Yom Tov and it was unanimously approved by all 11 people around the table. This recipe is inspired by a sushi roll I particularly like, and I chose to plate it individually for a beautiful appetizer. The lemons are the secret to the wonderful flavor. Recipe by Estee Kafra.

14. Rockport Salad with Pomegranate Vinaigrette by Victoria Dwek

This refreshing summer salad hits all the right notes. We love the way this over-the-top honey-pomegranate vinaigrette plays off the fruit and cheese in the salad.  Watch the accompanying video to learn 3 more amazing uses for pomegranate juice.

Adapted from the Rockport Salad from the cookbook I wrote with Leah Schapira, Secret Restaurant Recipes.

15. Butternut Squash Kale Salad by Chaia Frishman

Come into my home during the winter and you will find butternut squash in many different forms. Muffins, soufflé and soup are foods that make this gourd the star. But nothing seems to be as easy and popular as slicing, seeding and baking a whole squash in the oven. I sometimes get carried away and make portions to feed more than enough. So I have this back-up salad which utilizes the leftovers. Just be sure to bake it in a pareve oven so that you can make the salad with either a meat or dairy meal.

16. Nectarine-Feta Tossed Salad by Brynie Greisman

When I first tested this recipe and served it as a light supper (during a heat wave when nobody was in the mood of eating!), I estimated it would feed 6–8 people. It was so good that three of us finished the entire bowl. It’s a combination of sweet, salty, crunchy, and soft, and the dressing and topping are literally bursting with flavor. I know what you’re making for lunch or supper today!

17. California Salmon Salad with Creamy Herb Vinaigrette by Sylvia Fallas

Whoever said salad wasn’t a full meal was lying. This is a simple and foolproof salad that’ll please even the haters. Perfect for a Shavuot lunch since all components can be prepped in advance.

18. Dairy Cabbage Salad by Brynie Greisman

My daughter Gitel knows I’m always on the lookout for a new salad, so when she made this one, she brought me some to taste. I was hooked! The assortment of ingredients combined with a sweet/tart dressing make this colorful salad very appealing. The toasted sunflower seeds add just the right touch of crunch.

19. Citrus Salad with Creamy Dairy Dressing by Estee Kafra

This salad recipe is en vogue right now in the Kafra household. I have served it in numerous occasions with much success. I like to accompany it with a salty smoked fish such as lox or sable.

20. Blueberry Spinach Salad With Balsamic Dressing by Sina Mizrahi

I love blueberry season! Once it arrives, I find myself looking for ways to use them in both sweet and savory dishes. This salad contrasts the berries’ sweet and tart flavor against the soft mozzarella, nutty pistachios, and smooth spinach. All dressed in a sweet and tangy vinaigrette. It’s a really nice balance of tastes and textures!

21. Pesto Potato Salad by Sina Mizrahi

This pesto potato salad is every bit as creamy as its classic counterpart. The pesto adds a nice twist, and the sour cream gives it a tangy undertone. It’s a refreshing change from the typical potato salad, and even feels lighter.


1. Feta Cheese Pasta Bake by Faigy Murray

I test hundreds and hundreds of recipes, and every so often I come across a recipe that makes me stop and say, “Wow, wow, wow!” This is one of them. This recipe has become a staple in my house. The best part? It’s so, so easy.

2. Pasta with Dijon Sauce from the Dining In Cookbook

This is a delicious new way to serve pasta. It can also be served in a salad bar, using less pasta than vegetables, warm or at room temperature.

3. Three-Cheese Spinach Pasta by Michal Frischman

Make-ahead pasta recipes are so easy to prepare for a crowd, and particularly perfect for a delicious milchig Shavuos meal. You can easily refrigerate this before baking and just pop it into the oven or toaster oven until heated through and the top is browned.

4. Portobello Parmesan by Michal Frischman

For those who don’t love eggplant, this is a really filling variation on the classic eggplant Parmesan. Not that anything covered in cheese is going to be low fat, but you can cut out a few calories (and prep time) by baking the breaded mushrooms.

5. Pasta with Spinach and Chunky Tomato Sauce by Brynie Greisman

It does take some time (and a few pots) to put this together, but you’ll be happy you did. This is not your typical pasta dish with lots of cream and shredded cheese. There’s none of either of them here! It’s delicious, filling, and low fat. Go for it!

6. Trio of Rosé Pasta by Susie Fishbein

There is nothing more indulgent than a big bowl of pasta in a creamy tomato sauce. Cut down your guilty conscience and your waistline by making this dish as a trio of pasta, zucchini noodles, and spaghetti squash that looks like noodles! Fun and delicious for the whole family.

This flavorful sauce is also one of the best gnocchi sauces you’ll come across if you’re a fan of tomato and cream sauces.

7. Grilled Vegetable Linguine by Rivky Kleiman

8. Sweet Potato Gnocchi by Sina Mizrahi

There is so much to love about soft, pillowy squares of potato pasta, and they are even better with the sweetness and depth that the sweet potato adds. I sautéed the gnocchi lightly in butter with sage, as a neutral backdrop that lets the taste of the pasta shine, but feel free to use your favorite sauce.

9. Basil Rigatoni Pasta Pie by Yossi and Malky Levine

A taste of Italy at your Shavuos table!

10. Fettuccine Pasta Morello by Eileen Goltz

Skip the restaurant and prepare this easy and very satisfying fettucine alfredo with mushrooms for dinner at home.

11. Mac-and-Cheese Balls by Rivky Kleiman

A great way to make an all-time family favorite party friendly.

12. Parmesan Pistachio Pasta by Rivky Kleiman

I was up late one night trying to come up with a unique yet delicious pasta dish worthy of a Yom Tov table. With inspiration from my machateineste Daniella, this is the result, which I’m sure you will love and continue to make all year round.

13. Eggplant and Zucchini Parmesan With Lemon Parsley Pasta by Sina Mizrahi

This is a lighter version of the classic, with the eggplant and zucchini baked rather than fried. The lemon parsley dressing in the pasta is the perfect complement — you wouldn’t even know it’s whole wheat.

14. Vegetable Lasagna by Sari Matyas

When I made this lasagna last week I had a very hectic day. I wasn’t home when my kids ate supper and was hoping that they would like it. When I came back, there wasn’t even a slice left for me.

15. Vegetable Alfredo Lite by Faigy Grossman

The combination of roasted sweet potatoes paired with fettuccine and cheese sauce is deliciously reminiscent of a divine sweet potato ravioli dish I once sampled in a restaurant in Jerusalem. An added bonus is the absence of heavy cream – an ingredient too calorie ridden for my taste! B’tayavon!

16. Spicy Roasted Red Pepper Pasta by Sina Mizrahi

Some of my favorite flavors are in this pasta. The roasted peppers, coupled with chile flakes, jalapeno, and of course cream, turn this into vodka sauce’s more interesting cousin. Loads of pecorino or Parmesan is a must.

17. Fried Halloumi Spaghetti With Basil-Mint Pesto by Sina Mizrahi

If you asked me what my favorite cheese is, I would not be able to pick just one, but I can assure you that haloumi would be a top contender. I enjoy the firm texture, and when fried, it yields a crispy, salty skin that’s irresistible. Using it to top this pasta, which has a fresh, creamy flavor from the pesto, makes for the perfect balance of flavors.

18. Cauliflower Mac and Cheese by Sina Mizrahi

Classic mac and cheese is a family favorite, and here I’ve improved it with delicious roasted cauliflower, which boosts nutrition and enhances the flavors and texture. The breadcrumbs add a nice crunch, but are optional. Serving this with a salad rounds things out for a satisfying meal.

19. Pasta Alfredo Light by Jamie Geller

My favorite pasta sauces are Alfredo and vodka, I even like them on zucchini noodles. I find it hard to choose between them and have been known to order both at restaurants. Hey, sometimes a girl just has to help herself! This lighter version of the classic Alfredo goes down just as smoothly as the original.

20. Mac and Cheese by Leah Brisman

21. Simple Garlic Basil Pasta by Rena Tuchinsky

22. Ricotta Gnocchi with Basil and Chives by Roni Pollack

This recipe, with its all-fresh ingredients, is like nothing you’ve ever tried before. It’s a bit of a patchke, but worth the effort!

23. Chanie’s Favorite Easy Pasta by Chanie Nayman

Since I became food editor I knew the time would come when I would eventually share this recipe, as it is by far the most popular recipe I ever created. Come to think of it, I think it’s actually the first recipe I ever created! No more introduction necessary. Try it, it’s delicious! Watch how its made here.

Note: Omit the wine in this recipe.

24. Flower Lasagna by Faigy Grossman

So pretty! The best part about these delicious lasagna roll-ups is the ease with which they are served; individual portions are ready in advance of your Chanukah get-together, leaving time for those last-minute details…

25. Spinach Rolls by Esther Ottensoser

These rolls make a delicious side. The creamed spinach filling can also be served on its own without the pasta.

26. Lasagna Roll-ups by Brynie Greisman

This makes a beautiful entrée. It’s a little time-consuming and therefore it pays to make enough to have through Sukkot. Double or triple accordingly. You can never have too much of it! Thanks Nechama!

27. Spinach Cannelloni by Chanie Nayman

I love spinach and cheese together. They’re a perfect combination. This is a simple recipe that is sure to become a favorite!

28. Gnocchi with Pumpkin Sauce by Joodie the Foodie

There are so many options of delicious gnocchi sauces to change up the flavor.

Note: Omit the wine in this recipe.


1. Israeli Breakfast Taco by Sima Kazarnovsky

If there is one thing I’ve picked up from living amongst Israelis for almost seven years, it’s that they know how to do breakfast. We all just look incompetent with our yogurts on-the-go or our frozen muffins in little baggies. For Israelis, breakfast consists of bread and dips and eggs and salatim and cheeses.   This taco takes the best of breakfast and combines it into a cute little taco portion. Because it would be great to sit and eat breakfast for a while, but I am still from New York.

2. Saucy Stove-Top Frittata by Bracha Waintman

If you don’t like the pizza-saucy twist in this frittata, feel free to leave out the sauce and just add all of the cheese into the egg mixture before cooking.

3. Spinach-Double Tomato Egg White Frittata by Reva (Blander) Yaffe

A filling, nutritious, and enticing breakfast perfect for Passover or any time!

4. Egg Wrap by Faigy Murray

Wraps are a blank canvas—you can put anything and everything in them. In this recipe you can swap the guacamole for chummus, the mushrooms for spinach, or the shredded cheese for cream cheese…you get the picture.

5. Tarragon Egg Salad and Guacamole on Wonton Crisps by Esther Deutsch

6. Omelet with Feta and Fresh Tomatoes by Estee Kafra

This flavor combination is outstanding. Here I’ve written to use crushed garlic, but I’ve also used roasted or sautéed garlic with much success.

7. Creamy Stuffed Peppers in Puff Pastry by Marilyn Ayalon

A cheesy twist on the classic stuffed pepper, this makes a luscious side dish. Who can resist a puff pastry base?

8. Cheesy Spinach Quiche by Marilyn Ayalon

Phyllo leaves make a quick and easy quiche base. Store them in the freezer and transfer to the fridge six hours before using. Open the package, arrange the stack of leaves on your work surface, and cover with a damp towel while you work. Any leftover leaves can be wrapped well and refrozen.

9. Tomato-Parmesan Quiche by Marilyn Ayalon

The quiche uses a classic pie crust, called pâte brisée, which has a melt-in-your-mouth texture. Since the dough freezes well, I always make a double recipe: one for immediate use, and the other to put in the freezer, already rolled out and wrapped well in plastic wrap.

10. Four-Cheese Quiche with Red Onions by Marilyn Ayalon

Cubes of yesterday’s bread, challah, or rolls make a perfect base for this savory dish.

11. Hash Brown and Tomato Pie by Eileen Goltz

Fresh parsley tends to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on checking these for insect infestation.
Canned or jarred artichokes need a reliable hechsher (kosher symbol on the label) as they may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.

12. Carb-Free Mini Vegetable Quiche by Esther Ottensoser

These crustless quiches are a tasty alternative to the standard cheese omelet. There’s a little more preparation involved, but they’re baked all at once in the oven as opposed to being fried individually in the frying pan.

13. Four-Cheese Broccoli Quiche by Brynie Greisman

This is from my friend Chava E. We share a passion for creative cooking (we met when she came to one of my courses), inspiring shiurim, exercise, and many other things. The pareve version, below, is just as delicious as the milchig one. Make whichever one suits your family and your menu.

14. Basic Quiche by Estee Kafra

Quiche is a great main dish for any milchig party. Here is a basic, really simple recipe that tastes great, no matter what you choose to add. Mix and match the add-ins, and enjoy!

15. Macaroni, Onion, and Cheese Quiche by Brynie Greisman

This is really a cross between a kugel and a quiche. Caramelized onions add great flavor to an all-time favorite. The custard gives it a creamy quiche-like texture. Light enough for after the fast, and very filling too.

16. Cheesy Salmon Quiche by Estee Kafra

Quiches are such an easy dish to serve any time of day for any meal. This quiche is light and fluffy with a rich taste. The walnuts add an unusual and delightful twist to this wonderful dish.

17. Sriracha Deviled Eggs by Sina Mizrahi

Here is a great way to elevate your standard hard-boiled eggs. You can add some sriracha to add a nice kick of heat!

18. Classic Egg Salad by Sina Mizrahi

Getting positive feedback from readers who’ve tried and loved the recipes from these pages is immensely gratifying, especially when they are self-proclaimed “gourmet cooks” like Mrs. Fink. In her letter to Binah, Mrs. Fink wrote that although she loves cooking, she couldn’t figure out three classic dishes: mashed potatoes, tuna salad, and egg salad. After following directions from the “Super Spuds” (Issue #367), she was finally able to produce the coveted “fluffy, melt-in-your-mouth, just perfect mashed potatoes.” So now we can check off mashed potatoes, and move on to these tuna and egg salads. I hope they’ll pass the taste test and become part of your recipe repertoire!

19. Roasted Vegetable Torte by Rivky Kleiman

I will always remember my close friend’s reaction to this dish: “Wow, I knew this was right up my alley, but to have my picky ‘meat-n-potatoes’ husband lick his plate clean?!” Be prepared for a dish that is both brilliant and delicious.

20. Shakshuka with Caramelized Onions, Yellow and Bulgarian Cheese by Simcha Hirschkowitz

Pizza and Breads

1. Roasted Garlic and Cheddar Cheese Pull-Apart Bread by Sarah Faygie Berkowitz

4. Pizza Bubble Ring by Susie Fishbein

What kid doesn’t like pizza? Here is a funky spin on the traditional. Even the youngest chefs can help out on this one. My local Pathmark supermarket carries frozen pizza dough which I always keep in my freezer. I just defrost it for a few hours and then begin my recipe. The local pizza store will also sell you pizza dough by the pound, or you can make your own.

5. Greek Yogurt Pizza by Estee Kafra

At the end of the school year, my sixth-grader came home with a wonderful (and entertaining) cookbook created by her classmates. We tried a few recipes that were highly recommended by her friends — the ones containing chocolate chips and marshmallows and everything else sweet. But one recipe caught my eye: Greek Yogurt Pizza. Huh? Well, here’s a variation of that recipe. Thank you to the Z. family for this fabulous idea.

6. Croissants with Mushroom and Mozzarella Cheese Filling by Temi Philip

Croissants are a favorite and I can’t be limited to just one. Featured as an appetizer for a dairy meal, they prepare the palate for a scrumptious homemade feast.

7. Mini Eggplant Pizza by Rivky Kleiman

A new twist on an old favorite.

8. Roasted Pita Triangles in Multiple Flavors by Temi Philip

These colorful, flavorful triangles enhance just about any type of soup.

9. Gluten-Free Deep Dish Pizza by Orly Gottesman

The first time my husband and I visited Chicago, he took me to Giordano’s Pizzeria just to make me take in the smells of the pizza.  Even though he could no longer eat the deep-dish pizza, his former favorite dish, the smell was enough of an experience to satisfy his nostalgia for the days before celiac and kosher.  Shortly after developing Blends by Orly, I was given the challenging opportunity to develop a gluten-free deep-dish pizza for a restaurant in LA.  You can only imagine the excitement in my husband’s eyes (and mouth) when he dug his teeth into his first gluten-free deep-dish pizza.  This recipe has a crusty outside and soft doughy inside.  If you don’t want to make your own sauce, you can use jarred tomato sauce.  This extra cheesy Gluten Free Chicago Style Pizza will impress all at your Shavuot table.

10. Cauliflower-Crust Pizza by Estee Kafra

Yup, it’s true. Cauliflower acts as a crust for our favorite sauce-and-cheese combo. I didn’t believe it until I tried it either.

11. Pizza Bianca by Estee Kafra

12. Stuffed Italian Bread by Estee Kafra

What a great party concept! An elegant and impressive dish that can be the centerpiece of any table. Looks great, tastes fabulous, and is much easier to make than it appears! You can use your own regular challah dough recipe for this, and even store-bought challah dough can be defrosted and used with great results. Thanks to Mrs. I.K., who literally flies around the world with these loaves, the ideal offering for any party or occasion.

13. Pizza Romano by Estee Kafra

Sometimes the best are the classics. After all, they are classics for a reason! I don’t want to give amounts for the cheese here, as everyone has their personal tastes… and that’s what makes homemade pizza night so much fun.

14. Italian Focaccia by Clara Fatal

Focaccia is a light and airy Italian bread. The fried vegetables add a pretty and colorful topping. Welcome to Italy!

Egg Rolls

1. Mini Vegetable-Cheese Egg Rolls by Leah Barzel

This finger food will prove popular with adults and kids alike. Great for Kiddush or as a tantalizing appetizer.

2. Broccoli Kugel Spring Rolls by Miriam (Pascal) Cohen

If your family is a fan of broccoli kugel but you’re looking for a way to switch it up with a new and exciting twist, this is the recipe for you! It’s familiar but different, and just so delicious!

3. Spicy Avocado Egg Rolls with Creamy Dipping Sauce by Chanie Nayman

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!

4. Cheesy Spring Rolls with Marinara Sauce by Estee Kafra

5. Spicy Cream Cheese Wontons by Yossi and Malky Levine

You’ve tried the chicken wontons, fish wontons, and probably meat wontons too. What better time to go for cream cheese wontons— and for that kick of hot sauce?


1. Explosion Iced Coffee by Menachem Goodman

5. Slushy Coffee Chocolate Combo by Draizy Wercberger

6. Cappuccino Bliss by Yossi and Malky Levine

This shake is pure bliss! Using the iconic J&J ice cappuccino really elevates this drink into something divine.

7. Energy Burst Smoothie by Chevy Slomovics and Raizy Janklowitz

8. Frothy Iced Coffee by Faigy Grossman

This easy version of coffee slush combines all of those delicious flavors, and takes iced coffee to a new level. By leaving out the ice cream and loads of sugar, I don’t mind treating myself to a “cuppa” or two.

9. Raspberry Punch by Sharon Shriqui

10. Peanut Butter Chocolate Smoothie by Sina Mizrahi

It usually happens around 3:00 p.m. You’re convinced that unless you drink another cup of coffee, you’ll fall asleep in the carpool lane. Don’t fall into that trap! Pack yourself a healthy snack filled with whole grains, protein, vitamins, and minerals that will feed your cells the right nutrients for a real, long-lasting energy boost. This smoothie packs so many good-for-you ingredients inside such delicious flavors that you’re left wondering who’s benefiting more, your body or your taste buds. The answer is both, I promise. The rich antioxidants from the unprocessed cocoa, coupled with the protein-packed peanut butter and the fiber-rich oats, bring you a great combination of nutrients. Not to mention the chia seeds, which are a popular super food containing ample omega-3, calcium, and fiber.

11. Poached Peaches and Cream Smoothie by Draizy Wercberger

12. Vanilla Blueberry Yo-Shake by Yossi and Malky Levine

Imagine sipping a heavenly drink down to the last drop—and not feeling guilty for a change! This is your dream blend of yogurt and fruit (plus a little ice cream!).

13. Dairy Fruit Ambrosia by Roni Pollack

This refreshing treat is perfect for breakfast or brunch. The proportions here are just right for an individual-sized portion.