5 Cookbook Authors Share Their Favorite Shavuot Recipes

Kosher.com Staff June 2, 2022

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We have bookmarks in the pages of their stunning cookbooks, but have you ever wondered which recipes are the author’s favorites?

Well no more wondering required- we’ve asked them for you!

Take a look at some Shavuot recipe suggestions below from some of your favorite kosher cookbook authors!

Rorie Weisberg, author of “Food You Love: That Loves You Back”:

Eggplant Rollantini on page 154 is without a doubt a favorite Shavuot recipe!

You can find the recipe below.

Eggplant Rollatini Recipe

Yields: 6 servings


2 large eggplants

1/4 tsp sea salt

2 Tbsp olive oil, for brushing

1 and 3/4 c marinara sauce

1 cup mozzarella cheese

Fresh basil, for garnish (optional)


2 eggs, lightly beaten

1 cup ricotta cheese

1/2 c shredded mozzarella cheese

3 Tbsp grated parmesan cheese

1/4 tsp sea salt

1 cup fresh spinach, chopped into small pieces


1. Slice the eggplants lengthwise into ¼-inch thick slices. You should have about 12 slices of similar size.

2. Sprinkle the eggplant slices with salt and set aside on a paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. After 20 minutes, pat the eggplant dry, rinse, and dry again.

3. Heat oven to 375 F. Line a baking sheet with parchment paper. Brush the eggplant with olive oil. Bake for 10 to 12 minutes, until the eggplant slices can easily bend. Set aside to cool.

4. Prepare the filling: While the slices are cooking, in a large bowl, combine the filling. Mix until well combined.

5. Assemble the eggplant rollatini: Spread 1 cup of the marinara on the bottom of a 9×13 baking dish, or divide between 2 baking dishes, as shown.

6. Spoon 2 Tbsp filling onto one end of the eggplant slice, and spread. Roll the slice up starting from the short end, then place seam side down in the baking dish. Repeat with remaining eggplant and filling.

7. Add any remaining filling to the pan. Top the rollatini with remaining 3/4 cup marinara sauce and sprinkle with 1 cup shredded mozzarella cheese.

8. Bake covered for 30 minutes. Uncover; bake for an additional 15 minutes, until the cheese is brown and bubbly.

9. Remove from the oven and let it sit for 10 minutes before serving. Garnish with fresh basil if desired.

Buy the amazing cookbook here!

Sina Mizrahi, author of “Good Food”:

I love the Jerusalem Artichoke Cacio e Pepe for Shavuot. It can be made with artichoke bottoms instead of the Jerusalem Artichokes.

You can find the recipe below.

Jerusalem Artichoke Cacio e Pepe Recipe:

Serves 4-6

For the artichokes:
2 Tbsp olive oil
1 lb Jerusalem artichokes, scrubbed well and sliced into ¼-inch rounds
1/4 tsp sea salt
2 cloves garlic, minced
juice of 1/2 lemon

For the pasta:
1 lb pasta,
such as paccheri, rigatoni, or bucatini
2 Tbsp kosher salt
1/2 cup/1 stick (113 g) butter
2 tsp freshly cracked black pepper
1 and 1/2 cups grated Parmesan cheese, plus more for topping
1 and 1/2 cups grated Gruyère or Pecorino cheese

Heat a large skillet over medium heat, add oil. Add Jerusalem artichoke rounds, season with salt, and sauté, turning occasionally, until tender and browned, 10 minutes. Add minced garlic; cook until fragrant, 1 minute. Toss with lemon juice; transfer to a bowl.

In a shallow, wide pot, bring 8 cups water to a rolling boil over medium-high heat. Add 2 tablespoons kosher salt. Add pasta; cook until al dente, 8-9 minutes, stirring frequently. Remove one to test for doneness, we’re looking for a soft but firm bite. Reserve 2 cups pasta water; drain pasta. Return pasta to the pot; toss with a bit of olive oil to prevent sticking.

Wipe the skillet and heat over medium heat. Melt butter; add black pepper and cook, stirring, until fragrant, 1 minute. Add reserved cooking water, increase heat to medium-high and bring to a boil. Cook until sauce becomes silky and thickens, 4-5 minutes. Add Parmesan and Gruyère cheeses, stirring until smooth and silky. Pour over pasta; toss to coat.

To serve, divide pasta among bowls, top with artichokes and Parmesan. Serve immediately.

Try this:
To substitute the artichokes, toss cauliflower or broccoli with olive oil and salt; roast in a 425°F oven for 30-35 minutes.

Don’t be irked by the craggly skin; cooking the Jerusalem artichokes with their skin preserves their crispness and earthiness, but you can peel them if you prefer.

Buy the amazing cookbook here!

Jamie Geller, author of “Joy of Kosher: Fast, Fresh Family Recipes”:

This Candied Orange Cheesecake is one of the best out there. It’s delicious and elegant. Perfect for your Shavuot table.

You can find the recipe here!

Buy the amazing cookbook here!

Rivky Kleiman, author of “SIMPLY gourmet”:

I always make my Ravioli with Velvety Spinach Sauce from SIMPLY gourmet. It always makes an appearance at my Shavuot table!

You can find the recipe below.

Ravioli with Velvety Spinach Sauce Recipe:

2 (9-oz) packages frozen cheese ravioli, or spinach and cheese ravioli

Velvety Spinach Sauce:
1/2 cup (1 stick) butter
1 onion, diced
3 cloves garlic, crushed
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
2 cups (1 pint) heavy cream
8 one sour cream
1/4 cup parmesan cheese
1 tsp sea salt
1/2 tsp black pepper


1. Prepare ravioli according to package directions. Remove from boiling water with a slotted spoon; drain on paper towels.

2. Prepare the velvety spinach sauce: In a medium pot over medium heat, melt butter. Add onion and garlic; sauté until translucent, about seven minutes. Add spinach; sauce two minutes. Add heavy cream and sour cream. Stir until completely incorporated. Stir in Parmesan cheese, salt, and pepper. Simmer five minutes.

3. Transfer ravioli from paper towels to a serving dish. Pour spinach sauce over the ravioli. Toss to completely coat. Serve warm.

Buy the amazing cookbook here!

Faigy Grossman, author of “Dining In”:

I would recommend the Chocolate Covered Cheese Truffles as an idea for a dairy buffet table. I sometimes blend the mixture and then chill for 20 minutes before forming the balls. They are pretty and delicious, and look store-bought.

The letcho quiche is really delicious and can be prepared using either large crusts or individual ones. It’s a nice side that’s pretty simple to prepare and can also be made in advance. Chag Sameach!

You can find the recipes below:
Letcho quiche
Chocolate Covered Cheese Truffles

So whether you’re still doing some cooking tonight or tomorrow, will be cooking from a book over Yom Tov, or just want to flip through the pages on Shabbat, each of these recipes are favorites that you KNOW are worth a try!

Chag Sameach!