We make Shabbat every week. It’s such a special gift and is always a very much needed break at the end of the week. But let’s be honest, all the food, snacks, wine, and treats can add up really quickly.

Shabbat should be a time for relaxation and family time, not a time for financial worry.

We’ve chosen recipes that are budget friendly AND Shabbat-worthy. All the recipes below require basic pantry ingredients (for the most part), are super tasty, and will make your family and guests super happy- which everyone should be on Shabbat.

Enjoy and Shabbat Shalom!

SAVORY:

1. Hawaiian Chicken Lettuce Wraps by Shaindel Steinberg

This chicken is delicious on its own or in lettuce wraps for an elegant Yom Tov appetizer. The chicken freezes well; reheat until it’s just warm before serving.

2. Honey-Garlic Corn Ribs by Michal Frischman

I can’t be the only one who’s noticed this silly trend on the Internet, and of course I had to give corn ribs a try. They look cute, and they’re easy for kids to eat, but insider secret: If your produce guy isn’t cutting these for you, the shape isn’t worth losing a finger over. They taste just as good as regular-shaped corn!   For more great ideas, watch Shortcuts by Family Table.

3. Cannellini Bean and Olive Dip by Ruth Fox and Vicky Cohen

4. Mustard BBQ Chicken Wings by Sarah Lasry 

Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all-night restaurant that serves spicychicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take-out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings.

5. Fruity Rice Pilaf by Faigy Grossmann

One of my pantry staples is the boxed rice mixes. They’re perfect to whip up for a last-minute side dish — and I won’t lie, it’s very often last minute in my house. But I wanted a bit of a change too, so I decided to throw in some extras. Because I almost never use dried fruit when cooking savory dishes, I was really pleasantly surprised when the pot was licked clean. This is a super-quick and easy dish, yet still elevated enough to serve to company.

6. Street Corn Salad with Avocado Crema by Faigy Murray

There’s nothing like an all-in-one dish. Some people enjoy this as a dip/condiment, some see it as a side dish, and some a salad. Me? All of the above. The flavors are so light and refreshing!  

Before you get scared by the idea of fruit in a savory dish, trust me on this one—it’s worth a try!

7. Asian-Herbed Garlic Confit by Mirel Freylich

8. Harissa Honey-Roasted Potatoes by Shay Siff

Follow these directions for roast potatoes that crisp up perfectly and with the perfect spicy-sweet bite. 

9. Sweet Potato Mushroom Kugel by Brynie Greisman

Not your standard potato or vegetable kugel. Refreshingly different and full of flavor.

10. Sheet-Pan Capon Dinner by Miriam (Pascal) Cohen

I first came up with this idea on a whim. I hid some veggies under chicken I was baking — and the result was so good! The chicken gave delicious flavor to the veggies and gave them an almost steamed feel. Feel free to use broccoli instead of cauliflower.

11. Sweet Roasted Pears and Yams by Chaia Frishman

It’s not a Shabbos or Yom Tov meal at the Frishman home unless there is some sort of produce roasting in the oven. If sweet potatoes can be made into muffins and pears can be thrown into salad, then obviously these fruits and vegetables can join to create the yummiest side dish.

12. Potato Cauliflower Soup by Sara and Yossi Goldstein

This creamy and nourishing soup is the perfect way to begin your Shabbat meal!

13. Colorful Fried Rice from the Dining In Cookbook

Simple, yet tasty!

14. Teriyaki Roasted Cauliflower and Broccoli by Miriam (Pascal) Cohen

This dish tastes kind of like a stir-fry — minus the meat or chicken, but more importantly, minus the frying, the pan to wash, and the standing over the stove!

15. DIY Seasoned Rice by Brynie Greisman

This savory rice starts with a seasoning mix you put together yourself. It adds depth of flavor to a typical rice dish, and you can serve it with fish, meat, or chicken. This is a keeper for sure!

16. Velvety Yellow Split Pea Soup by Chavi Feldman

I never actually tried a soup with yellow split peas before, but I sampled a similar recipe in Dubai’s kosher restaurant, located in the tallest building in the world, the Burj Khalifa. When I got back home I just had to recreate it, and I think I truly got it! It has a smooth and creamy texture along with subtle hints of Arabian flavor. Now I don’t need to travel 14 hours just to get my fix!

17. Oven-Fried Chicken Fingers by Tanya Rosen

18. Kasha Varnishkes by The Taste of Kosher

Kasha Varnishkes is a traditional Ashkenazi Jewish side dish which remains very popular among American Jews.

19. Easy BBQ Chicken from the Dining In Cookbook

Okay, it’s not made on the barbecue, but it tastes very much like it is!

20. Honey Coated Crispy Chicken by Elky Friedman

This recipe is so simple, not even a beginner in the kitchen can mess this one up! And it still tastes great. So if you need to whip something up quick…like an extra main at a meal with unexpected company…or for erev Yom Tov when you have a lot of hungry “noshers” looking for a quick bite, this is just the thing!

21. Presto Yerushalayim Kugel from the Nitra Cookbook

Looking for the perfect classic Kugel recipe? This is it!

22. Rebbetzin Braunstein’s Carrot Cake by Family Table

This is Rebbetzin Zahava Braunstein’s recipe for Carrot Cake (aka Swiss Carrot Cake), as shared by her daughters. They describe the consistency and the beautiful simplicity of the meals she served. Although she’d occasionally make something new, there wasn’t a goal of serving complex foods or trying recipes that were a big patchke. But the security of ample, delicious food prepared with love and joy, and the focus on time spent with family and friends, together with beautiful zemiros and divrei Torah, created a very spiritual and special Shabbos experience.

23. Pastrami Lukshen Kugelettes by Miriam (Pascal) Cohen

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat.

24. Garden Vegetable Potato Soup from the Dining In Cookbook

A rich and tender vegetable soup. You can puree the soup with an immersion blender for a smoother texture.

25. Sloppy Joe Phyllo Lasagna by Chavi Feldman

I’ve always had this misconception that phyllo dough was hard to work with, until I actually tried it! Using cooking spray to moisten the layers rather than brushing on melted butter or margarine really simplifies the prep, and nothing else beats the crispy tenderness of this dough. When using it in this meat “lasagna” dish in place of pasta, it really comes together nicely, enhancing the sweet and tangy flavor of the delectable sauce.

26. Sweet and Sour Meatballs from the Dining In Cookbook

The perfect combination of sweet and sour, these meatballs are tender yet firm, holding their shape beautifully. Feel free to shape the meatballs as big or small as you like. This recipe will become a staple on your dinner rotation, because they’re that good!

27. Umami-Glazed Wings by Michal Frischman

For maximum crispiness, I like to grill wings unseasoned, then toss with sauce five minutes before they’re done and return to grill to finish cooking and caramelize the sauce.

SWEET:

28. Favorite Cinnamon Buns by Faigy Murray
Yeasty dough and sweet cinnamon filling need no introduction. It’s the ultimate comfort food!

29. Berry Blend Galette by Chaya Ruchie Schwartz

This stunning and delicious dessert can literally be prepared in minutes with no mixer in sight! It’s my new go-to dessert when I’m having company.

30. Classic Chewy Chocolate Chip Cookies by Sara and Yossi Goldstein

We can all use a really good chocolate chip cookie recipe to pull out of our back pocket at any time. This recipe makes a lot of cookies so you can eat a bunch hot out of the oven and still send over a dozen to a neighbor or freeze a dozen for next time. The melted margarine and slightly shorter baking time is what makes these cookies super chewy.

31. Superior Chocolate Chip Cookies from the Nitra Cookbook

The name of these cookies do them justice!! They are beyond amazing! From the grated chocolate to the nuts, every element of this cookie will have you coming back for just one more bite. These cookies do not spread much in the oven, so for a slightly flatter cookie, push down on each mound of cookie dough with the palm of your hand before baking. Bookmark this recipe, it’s a keeper!

32. Chocolate Fudge Pie with Pretzel Streusel Topping by Miriam (Pascal) Cohen

This sweet and salty masterpiece is the perfect way to end a Shabbos or Yom Tov meal. It also happens to be ridiculously easy to make. Shhhh! Our secret!

33. Moist Cinnamon Swirl Bundt by Nechama Norman

I first tasted this cake at Sarah L.’s house. She told me she had received the recipe from Zissel S. Hoping to find the original source, I called Zissel, who told me she had gotten it from Becky P. I called Becky P., and that’s where the trail ended because she didn’t remember where the recipe had come from. Good recipes simply get around.

34. Caramel Apple Crisp by Rivky Kleiman

Apples and caramel are always a dynamic duo. This sure-bet winner is one of my personal favorites. Special thanks to my friend Batsheva K., who gave me this recipe years ago and now graciously allowed me to share it with you.

35. Cinnamon Palmiers by Paula Shoyer

A classic cookie that you can make super-duper easy by using store-bought puff pastry.

36. Mini Sprinkle Cookies by Leah Nagel

These soft, chewy one-bite vanilla sprinkle cookies are easy to make and even easier to pop into your mouth repeatedly. Kids and adults alike will adore these tiny sprinkle cookies, which are the size of a large button. And if you want, you can use the recipe to make regular-size sprinkle cookies.

Originally published December 2021. Updated and improved June 2023.