Tongue Spring Rolls

Rivky Kleiman

My inspiration for this fabulous appetizer was my mother’s famous tongue polonaise. I thought, Why not modernize an old classic while stretching an expensive piece of meat? Definitely

Onions in Mushroom Soup

Sima Kazarnovsky

There’s nothing quite like a bowl of golden broth filled with caramelized onions. For something a little new this Yom Tov, we have the same caramelized onions, now

Succulent Short Ribs with Crispy Panko Coating

Chavi Feldman

After experimenting with these crisp yet tender ribs, I sent my friend a photo of the finished product. When she quipped, “Eating out again?” I knew it was

Steamed Greens with Salsa Verde and Fresh Herb Gremolata

Adina Moss

I serve this at almost all of my meals. I love a fresh green vegetable on the table, and the topping adds a beautiful texture and crunch that

Choco-hini Mousse with Sesame Brittle

Chavi Feldman

I decided to test this decadent dessert out on friends without tasting it first. When my friend came back to pick up the lone leftover portion on Motzaei

Beet Gravlax

Estee Kafra

Making your own gravlax (a cured fish similar to lox) may sound exotic, formidable or just “not your thing.” Try it. It’s simple, delicious, refreshing, and so versatile.

Sourdough Za’atar Crackers

Chaya Suri Leitner

Chaya Suri Leitner of Spice and Zest Shares her Cracked up Secrets   Yields 100 crackers

Seared Date Citrus Salad

Michal Frischman

There’s a non-kosher restaurant in New York that’s famous for this salad. I’ve never tasted it, of course, but that didn’t stop me from going down a curiosity

Wintry Arugula Squash Fig Salad

Rivki Rabinowitz

There are certain flavour combinations whose harmoniousness need not be messed with: squash, figs, and balsamic are a trio I keep coming back to – always with the

Flavor-Bomb Rib Roast

Chanie Nayman

A well-known butcher who was recently interviewed in Mishpacha, Shloime Luss of Superior Meats in Detroit, told me about this winning combo of spices that he uses on

Pomegranate Chicken Breast

Brynie Greisman

I used bone-in chicken for this recipe because the bone helps the chicken cook more evenly. The skin locks in moisture, which is important, as white chicken meat

Pulled Pastrami Sticky Rice

Chanie Nayman

There are some recipes that I’ve developed that for some reason or another never really got made again in my house. This one was made multiple times in

Beet Carpaccio with Avocado Crème and Crispy Quinoa

Chavi Feldman

Light, refreshing, and full of vibrant flavors, this is a stunning dish that’s as delicious as it is beautiful. The marinated beets provide a tangy-sweet base, while the

Roasted Cauliflower with Sweet Potato Croutons and Garlic-Cashew Dressing

Chaia Frishman

This side dish hits all the right notes with many of my favorite vegetables. (Okay, my favorite vegetables. I eat these two winners every Erev Shabbos.) The color

Tropical Paradise Fruit Parfait

Chaya Surie Goldberger

This fruity parfait is a vibrant, refreshing blend of passion fruit, mango, peach, and piña colada flavors, creating a luscious and exotic taste experience. The silky, fruit-infused base

Halva-Stuffed Figs

Erin Grunstein

Creamy Chicken Parsnip and Zucchini Soup

Chanie Nayman

With all our favorite soups from over the years, I love creating a new one for Yom Tov. This one is unique in that it will take you

Sweet and Spicy Grilled Vegetables on Creamy Lemon Za’atar

Elizabeth Kurtz

Harissa and silan (date honey), two trendy ingredients with opposite flavor profiles, complement each other in this dish. While the harissa adds heat and depth of flavor, the

Cauliflower Israeli Salad

Chanie Nayman

This is the salad I make when I want something bright and fresh, which is pretty much necessary to go alongside every heavy Pesach meal.

Braised Lamb Shank over Warm Farro Risotto

Adina Moss

I really love this dish. The blend of chewy farro, aromatic herbs, and crunchy nuts are a delicious complement to the braised lamb. Considering the substantial rise in

Roasted Vegetable Dill Salmon

Brynie Greisman

A side of salmon prepared this way is a vibrant, stacked centerpiece that combines fresh aromatics with a colorful mosaic of thinly sliced veggies. It’s delicious served hot

Herbaceous Cabbage Tabbouleh

Adina Silberman

Crispy Chickpea Macro Salad

Rorie Weisberg

Get ready to crunch on some seriously crispy chickpea croutons! Rorie’s here to show us her favorite combos for a vegan macro salad packed with plant-based protein and

Steak and Cabbage

Chanie Nayman

When I plan a menu, I always try to include things that are colorful by nature. Bright fresh-roasted vegetables topped with steak can technically be on rotate for

Chicken Steaks with Golden Berry Orange Gremolata

Estee Kafra

I love golden berries. Or physalis. Or Cape gooseberries. Whatever you call them, their strong citrus and floral flavor make a great accompaniment to chicken and fish.

Fruit and Ice Cream with Passion Fruit Sauce

Brynie Greisman

I decided to create a pareve version of the famous Katzefet’s popular bio frozen yogurt, topping it with my all-time favorite — passion fruit.