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Chef
Parve
4 Servings
1 h
Whole Wheat Pasta with Cauliflower and Butternut Squash
Dorit Teichman
6 Servings
2 h, 20 m
Shaved Cucumber Salad
Meat
50 m
Mini Schnitzels
8 Servings
40 m
Mini Zucchini Breads
30 m
Tomato-Basil Salad with Pareve Chopped Liver Flower Cups
Mini Liqueur Tea Cakes
6 h, 20 m
Mini Pulled-Brisket Purses
Roasted Salmon with Pomegranate Salsa
20 m
Baked Branzino with Chimichurri Sauce