When we think of Mishpacha Magazine recipes, the first words that come to mind are reliable, beautiful, and of course, delicious. Each recipe is planned by pros in the field, styled by top-notch talent, and developed by veteran cooks and chefs. We don’t know about you, but we’d get behind those types of recipes any day.
Well, now you can have some of those incredible recipes too! Mishpacha Magazine has pretty much shared a virtual copy of their recent Passover issue and it’s filled with amazing recipes- just look below (get ready to swoon)!
You’ll find recipes like herb and citrus salmon, beef and gnocchi soup, oyster steak salad board, and choco-maple pecan squares (yes please), just to name a few.
Which recipes are you most excited to try? Let us know in the comments below.
- Tuna Tartare With Mango and Lime by Estee Kafra
Fresh and light flavors, and very easy to throw together. That’s the way we like appetizers in our house. It also works just as well with salmon or flounder.
- Herb and Citrus Salmon by Brynie Greisman
An elegant dish infused with fresh herbs, with the citrus flavors as background notes. It presents beautifully too.
- Pulled Lamb Crackers by Michal Frischman
I make lamb a lot, especially over a Yom Tov, where the cycle of fish/chicken/beef can begin to feel a bit repetitive. Lamb breast is a small and relatively inexpensive cut that massively delivers on flavor, and my grocery shelves are usually stocked with it, which is an added bonus.
- Mushroom-Chicken Cups by Faigy Grossman
Although I originally planned this recipe as an appetizer, once I made them, I realized that they were a great choice for a Chol Hamoed dinner, too. It’s also a terrific way to use up your Seder chicken! Something between potato kugel and mushroom chicken, these flavorful cups are truly addictive.
Beef and Gnocchi Soup by Michal Frischman
While I really appreciate the textural fun a crispy gnocchi brings to the table, sometimes you gotta forgo the four-pot setup in the name of simplicity. That being said, if you feel like simmering the gnocchi separately and then crisping them up in a hot pan right before serving, I won’t stop you. For everyone else, don’t worry, this soup still delivers on flavor!
- Mock Minestrone Soup by Brynie Greisman
The slow addition and sautéing of each vegetable contributes delicious taste and awesome depth of flavor as they each release their own juices into the soup. Serve with any meat meal and wait for compliments!
- Crispy Zucchini Salad with Jalapeno Honey Aioli by Sima Kazarnovsky
Potatoes are hiding everywhere on this holiday! Forget the roasted kind sitting on your dining room table; they’re also mixed with sugar and glazed with chocolate next to your coffee urn. They’re our sides, our desserts, and everything in between. That’s why I was inclined to make a recipe that incorporated a little green, while still providing enough flavor to be a satisfying salad. We can’t hope to replace the humble potato; we can only hope to live up to its versatility.
- Oyster Steak Salad Board by Chaya Suri Leitner
The beauty of a salad platter is the ability to utilize almost any ingredients that you have on hand, or to add just the ones you like. Additionally, everything in this platter can be prepared up to three days in advance (the oyster steak tastes amazing room temp) and assembled right before serving. This salad has become my family’s favorite replacement for Pesach cholent.
- Sweet-Onion Veal Pocket by Michal Frischman
The first time I tested this, my butcher sent me a veal breast roast without the pocket cut out, so I put the onion filling on top instead of inside. It insulated that top part of the roast, which can sometimes dry out a little, and was a really nice variation on the stuffed pocket. Of course, if you’re all about the presentation, then a stuffed pocket is the way to go.
- Slow-Cooked Vegetable Roast by Brynie Greisman
I tried sticking to basic ingredients when creating this recipe, and I used an inexpensive cut of meat for a change. Baked at a lower temperature than usual, the meat slowly releases its juices, and the result is a fabulously succulent, super-flavorful roast. Freezes well too.
- Red Wine Brisket-Stuffed Capons by Chaia Frishman
Yes, I made a recipe for capons (sourdough stuffed ones) back in Elul. I am anything but a one-trick pony, but I also believe in sticking with what succeeds. Obviously bread wasn’t an option for stuffing these babies, so I thought to elevate the dish by adding a rich pulled brisket. They are delish out of the oven or even warmed on the hot plate. My capon aspirations are finally complete.
- Smoky and Savory Chicken by Chavi Feldman
I am so excited about this concept, especially for people who use very few products and are looking for a different and original flavor to add to their Pesach cooking repertoire. I have to thank my friend Esti from Israel who told me about this idea, and my friends Kayla and Miriam who helped me tweak it so that I ended up with absolute smoky perfection!
- Crispy Sweet Potato Sticks by Brynie Greisman
These are simply awesome! Soft, crispy, and crunchy at the same time. Full of delicious flavor. They taste best freshly made, but can definitely be warmed up and eaten the next day.
- Butternut Soufflé with Crunchy Nut Topping by Estee Kafra
Not everyone can schmooze with their neighbors and friends about Pesach recipes in middle of January. Is it bragging if I say I can? This recipe was inspired by my neighbor Peri, so thank you! It will be appreciated by anyone looking for a lighter version of a Pesach side dish. The crumbs were an afterthought, but they’re delicious!
- Vegetable Pad Thai by Naomi Nachman
I expanded my love for Thai cuisine here to Pesach. With some small tweaks, this recipe, which is the national dish of Thailand, makes a great addition to your Chol Hamoed repertoire!
- Shaved Ice by Chanie Nayman
Shaved ice is a refreshing dessert that has become a go-to for me. I love that you don’t need to take out a blender! You can make this concept with any fruit juice you’d like, the sky’s the limit.
- Choco-Maple Pecan Bars by Chavi Feldman
These pecan bars are so delicious, they didn’t even make it to the cake dish! Loads of little hands (and some not so little) kept going back for more. Easy to make, and even easier to eat, these may just become your new fave!