Recipe Roundups

Super Special Shabbat Nachamu Roundup

Kosher.com Staff July 27, 2023

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It has been a while since motzei Tisha B’av last coincided with Thursday night, like it does this year. We are in a unique position of breaking our fast and walking straight into the Shabbat that symbolizes comfort and closeness to G-d. We want the time at our Shabbat table to highlight that, to mirror the feeling of relief and warmth in the air. With elegant ingredients and ideas that go a drop beyond the typical, here is a roundup to help celebrate this momentous Shabbat with exceptional flavor. And may we merit to celebrate the ultimate nechama (comfort) soon.

1. 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.

2. Cherry and Ancho Chili BBQ Ribs by Sara and Yossi Goldstein

Sara: “Yossi, what meat did you buy for Shabbos?!” Yossi: “Just some ribs…” Sara: (opens bag and shrieks) “You’ve got half a cow in here! I don’t even think I have a big enough pan!” *rummages around in the kitchen* Yossi: “It’s okay, I’ll just invite some guys over!” We often have ribs on Friday night, because braising is one of the techniques that allows for falling off the bone meat, even on a Friday night, when re-heating can often dry out food. This recipe is a fun take on a traditional BBQ sauce, using one of my favorite fruits of the season, cherries! – Sara

3. Balsamic Glazed Chicken by Nechama Norman

4. Sticky Miso-Glazed Sweet Potatoes by Naomi Ross

Miso paste lends an umami burst of flavor to these simple sweet potatoes. For a fun colorful twist, try this recipe with Japanese purple sweet potatoes!

5. Tanya’s Apple Cobbler by Menuchah Armel

I have been making this recipe since I was a newlywed. It is a great accompaniment to a chicken or meat main course and can be served as a whole pie or in individual muffin cups.

6. Peach Empanadas by Brynie Greisman

Empanadas are essentially stuffed pastries. They are often filled with a variety of savory ingredients and are baked, fried, or even cooked. I wanted a side dish that would complement the fruity roast in this set, so I decided to go for a sweet filling. It was a hit, and I know you’re going to like it too.

7. Crispy Duck Salad with Warm Garlic Confit Vinaigrette by Michal Frischman

This is the kind of recipe I love, where a little bit of a specialty ingredient goes a long way. It makes me seem like I went all out with the high end items, and my grocery bill isn’t actually all that outrageous. Nevertheless, the duck can be substituted for chicken cutlet for a delicious alternative.

8. Garlic Smashed Potatoes by Michal Frischman

Oil-poached garlic may not have glutamates in it to qualify under the scientific definition of umami, but it certainly has deliciousness, so I think it applies. My favorite part about making smashed potatoes is boiling the potatoes in advance so when dinnertime rolls around, all I have to do is smash and season these and they’re done in 30 minutes. The garlic can be done in advance too. Use the remaining oil in salad dressings or to roast vegetables.

9. Onion-Noodle Kugelettes by Mirel Freylich

This simple-enough and yummy side dish can be served hot or at room temperature.

10. Honey-Sriracha Chicken Salad by Rivky Kleiman

Elegant enough to serve as an appetizer. Simple enough to enjoy anytime. Fabulous flavor every time.

11. Fresh Corn, Sugar Snap Pea, and Tomato Salad by Kim Kushner

For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.

12. Blueberry Mousse by Shaindel Steinberg

With blueberries at peak season, I decided to switch up from the regular strawberry or chocolate mousse and make use of these not-so humble and very delicious berries.

13. Marshmallow Marble Cookies by Chaya Ruchie Schwartz

When I was testing this recipe, each kid that tried it said, “Yuuum…”