Pastrami Eggplant Sliders

Chavi Feldman

I had come up with the idea of using frozen ready-made breaded eggplant cutlets as a “slider” base, but I was toying with several options of how to

Tongue ’n’ Mustard Spring Rolls with Apricot-Bourbon Dipping Sauce

Chanie Nayman

Growing up, no trip to the airport was complete without a deli sandwich. Now it’s our go-to even on our long drives, and tongue (and turkey breast) will

Smoked Short Rib Tacos

Victoria Dwek

Hand-shredded prime beef in fried wonton wrappers. Recipe courtesy of Reserve Cut, located in downtown Manhattan.  At Reserve Cut, this appetizer is served with a pineapple, tomato, and

Loaded Savory Sweet Potato “Toast”

Michal Frischman

I’m fully aware that this title is clickbait and want to disclaim that the only way this resembles toast is that it’s a fantastic base to delicious toppings.

Lachmagine

Leah Hamaoui

Another month, another chance to get you to fall in love with Sephardic food! Today I want to discuss lachmagine, formally known as lachma b’agine, meaning meat bread.

Chicken Skewers with Raspberry Dipping Sauce

Rivky Kleiman

These moist chicken morsels plate beautifully. And they’re baked, not fried – win-win! Alongside a dipping sauce that hits all the right notes, these skewers make for an unforgetable appetizer.

Rack of Spare Ribs

Leah Leora

Delicious, easy, and finger-licking good.

Salsa Salmon

Estee Kafra

Whole-sesame tahini is filled with vitamins and minerals and is the base for the popular techina that you are familiar with. It also has a wonderful deep flavor

Moroccan Gefilte Fish

Yussi Weisz

This is not your Bubbe’s gefilte fish. Boil your gefilte loaf in a hot and hearty tomato sauce that will magically transform this Shabbos classic into a gourmet

Sticky Salmon Cubes

Mirel Freylich

Also called candy fish, this one’s a real treat!

Veggie Sticks Cutlet Skewers

Chanie Nayman

My idea for this recipe was very far-fetched. My neighbor ate at a friend of hers, who served something similar to this as a first course on Shabbos.

Crunchy Honey Mustard Salmon

Guila Sandroussy

Spicy Nachos with Tuna and Onion Vinaigrette

Elizabeth Kurtz

I order this at every restaurant that I can. I really like the combination of melt-in-your-mouth ahi spicy tuna with crispy, salty chips, and add to that a

Gnocchi with Pulled Beef

Elizabeth Kurtz

Pulled beef made its debut a few years ago and still appears often on our table as it’s just comfort, happy food at its best. For Yom Tov,

Mediterranean Salmon

Chaya Surie Goldberger

The one thing I find myself getting stuck on when it comes to the Tishrei season is fish recipes. I serve fish at every meal, but I don’t

Sephardic Stuffed Artichokes

Leah Hamaoui

In a world of ever-changing culinary trends, meat-stuffed artichokes will always remain a true classic in the Sephardic world of culinary masterpieces. Each artichoke gets filled with a

Salmon with Nut Crunch

Brynie Greisman

Elegant and refined. A Yom Tov worthy appetizer.

Moroccan Meatballs

Leah Hamaoui

You know how some things speak for themselves? They don’t even need an introduction. This recipe falls into that category, and while I’m still going to write an

Pastrami Tostadas

Faigy Murray

I recently ate this at a restaurant and immediately decided that I must recreate it for Purim. This is the best appetizer ever! It was approved by my

Spicy Meat-Filled Delicata Squash

Chaia Frishman

Whenever I serve delicata squash at my Shabbos table, inevitably someone asks me what it is. I explain it as follows: “It’s what happens when a butternut squash

“Succos Soup” with Flanken and Vegetables

Naomi Nachman

There’s nothing like a chunky bowl of hot soup on Succos night. This vegetable soup is loaded with meat for flavor — an extra special dish you won’t