Mishpacha’s Tishrei 5786 supplement is officially on stands! Inside, you’ll discover page after page of stunning photos, elegant dishes, and festive recipes designed to elevate your Yom Tov table. We’re so excited to share it with you. Whether you’re looking for new recipes to try or just some inspiration as you plan your menus, this supplement has it all. Take a look at the entire recipe supplement here!

1. Side of Salmon Supreme by Brynie Greisman

Using ingredients you have on hand, you can create this platter masterpiece. I first tasted a version of this at my daughter-in-law Avigail’s house on Pesach. She’d seen it at a simchah and decided to recreate it. Below is my take on the idea. I love that it’s served community-style and everyone takes the portion they want.

2. Salmon with Kataifi Crunch by Estee Kafra

I made this multiple times, and it’s simple, with an easy, impressive presentation. Generous dinner-size salmon slices cut in the middle in the width gives you squares, and I always like this shape for plating. I’ve also made this recipe with a side of salmon.

3. Steak Sushi Rolls by Brynie Greisman

A magnificent, elegant appetizer with incredible flavor in every bite. Each component is seasoned separately, and together they create a symphony of flavors that’s irresistible.

4. Better-Than-Takeout Beef Satay by Menachem Goodman

You can’t really go wrong with beef on a stick. Add a glaze after it’s grilled, and you just elevated this dish to a whole new level. This is a recipe I was saving for the cookbook I dream of writing one day, but I couldn’t gate-keep it anymore. Make sure you double the recipe because I bet the serving plate will make its way around the table more than once.

5. Shredded Chicken and Red Lentil Soup by Chaia Frishman

Red lentil soup is my fave! Add shredded chicken, and the protein level goes through the roof. This is going to be your go-to soup for the cold Succos nights.

6. Ribboned Carrots and Cukes Salad by Danielle Renov

I love an impressive-looking salad, especially when the taste surpasses the presentation! No one will know just how easy this was to make!

7. Crispy Chickpea Salad by Michal Frischman

This salad is simple — designed to let the chickpeas shine — but it’s also great with other add-ins like roasted sweet potato, avocado, or my choice: all of the above plus sliced chicken cutlets.

8. Minty Winter Salad with Crispy Bulgur-Chestnut Topping by Brynie Greisman

I created this vibrant salad by combining varying textures and flavors. I love how it’s visually appealing and incredibly enjoyable to eat. The combo of mint and citrus in the dressing is so refreshing and ties it all together. The crispy garnish adds a surprising, welcome crunch. An unforgettable salad!

9. Split Minute Roasts by Danielle Renov

This is all about the onions. And the soup mix. Two of my favorite things in the whole world. Don’t be fooled by how easy it is; this will absolutely steal the show!

10. Sweet and Savory Glazed Steak Platter by Chaya Surie Goldberger

This elegant steak dish offers a flavorful twist on traditional Yom Tov meat. Whether you choose oyster steak, fillet steak, or another preferred cut, this recipe stands out with its unique, well-balanced marinade.

It’s a welcome change from the usual braised or slow-cooked meats often served on Yom Tov. It’s lighter in texture, yet full of depth and flavor. This dish can be prepared fresh right before your meal or made ahead and slow-baked, allowing you to adapt it to your schedule without compromising on taste or presentation. Perfectly glazed and beautifully aromatic, this steak is a refined and memorable addition to your Yom Tov table.

11. Braised Roast with Korean Yams, Cremini Mushrooms, and Queen Anne Apples by Chef Suzie Gornish

Serving a beautifully sliced, well-presented roast enhances every Yom Tov table. This dish combines seasonal ingredients that create a complete meal. Slicing the roast cold gives you the opportunity to make nice, thick slices. It really does melt in your mouth.

12. Apple and Leek Stuffed Capons by Michal Frischman

We always have leftover challah, and honestly, sometimes we have leftovers because I’m just looking for an excuse to make a challah stuffing. This one is very tender and savory — my ideal nighttime seudah main. If you don’t love the tartness of pomegranate syrup, you can reduce the amount in the glaze to two to three tablespoons.

13. Sticky Date Chicken by Naomi Nachman

Like so many people, I look for inspiration from the simanim to weave into my menu. I happen to love dates in my desserts, and I thought it would be fun to incorporate them in a chicken recipe.

14. Chicken and Waffles with Hot Honey Maple Glaze by Estee Kafra

One of the unexpected perks of having married children is the recipes that the new son or daughter brings into the family, broadening the repertoire. My wonderful daughter-in-law makes this chicken, and it’s became a family favorite. We added the waffles and hot honey for a fun new twist.

15. Savory Beef and Potato Galette by Faigy Grossman

I always like to serve a second main dish option in case someone doesn’t go for the first one, and this delicious galette fits the bill perfectly! Delectable, yet mild and not overpowering, this dish offers a satisfying appeal with its flavorful filling and pretty presentation.

16. Herb and Silan Crusted Sweet Potatoes by Sima Kazarnovsky

The crust is super savory, the glaze is balanced and sweet, and the fleshy sweet potato is the perfect canvas to lap up all those harmonious flavors. Drizzle on some extra silan before serving and watch how a simple side becomes Yom Tov worthy.

17. Brussels Sprouts and Sweet Potato by Naomi Nachman

I love brussels sprouts, but I haven’t made them in years because I found them so hard to check. Now that we have high-quality frozen pre-checked brussels sprouts, I can make this recipe, which is so perfect for Rosh Hashanah. And the pop of color from the pomegranates just makes this dish look so beautiful on the table.

18. Vegetable-Stuffed Acorn Squash by Chaia Frishman

I love a recipe that screams fall vibes. Add some other techniques, and a winner is in the making. Stuff me some happiness. There’s something about multi-layering like on like, and this acorn squash stuffed with delicious vegetables is no exception.

19. Apples and Honey Pie by Chaya Surie Goldberger

This recipe is a beautiful take on the beloved apple pie, reimagined for Rosh Hashanah with the symbolic sweetness of apples and honey. The filling is gently cooked beforehand, allowing the apples to become tender and flavorful, infused with warm spices and a touch of golden honey.

What truly sets this pie apart is its elevated presentation. This is a pie that feels familiar and festive, yet different enough to make your Yom Tov table feel extra special.

20. Moist and Creamy Frosted Carrot Cake Bars by Chavi Feldman

These irresistible carrot cake bars were meant for snack time. Moist, gently spiced, and topped with a thick layer of pareve cream cheese frosting, it’s the kind of treat that disappears — one tiny slice at a time.

21. Honey Mocha Marble Cake by Sima Kazarnovksy

The debate on honey cake comes up every year. Are you into it or do you just make it because you have to? This cake ends that discussion. Moist and sticky, the honey only adds to the rich tones of coffee and chocolate to make for the most delectable of bites. You might just turn to this marble cake on a regular Shabbos too.