Light up hearts.
Koji fermented, kosher soy sauce. Exceptional taste for good health. It is transformed over two years of aging Japanese soybeans, wheat, and mountain spring water in cypress barrels.
Real-organic and authentic as determined by Eden Foods. Japan and U.S. organic certified.
pareve
With a built-in mesh strainer all you need is a light tap or quick twist for perfectly coated confections.
A Freilichen Chanukah!
KAYLA HABERGOLDSTEIN, FFB-BT FOR THOSE SEEKING DEEPER MEANING AND CONNECTION
From the creator of the popular Instagram account Questioning the Answers, Kayla Haber-Goldstein shares her empowering journey of exploring Judaism’s deeper truths.
ARI WASSERMAN
REVISED AND EXPANDED— THE ESSENTIAL GUIDE FOR FRUM PROFESSIONALS
Navigate the modern workplace with Making It Work. Packed with halachic clarity and practical insights, it’s your go-to resource for balancing Torah values on the job.
RABBI YITZCHAK AND MIRIAM GOLDBERG
THE BOOK THAT REVOLUTIONIZED TAHARAS HA’MISHPACHAH
With haskamos by leading poskim and a foreword by Rav Yitzchak Berkovits, whose psakim form the basis of this book, this comprehensive guide to family purity includes practical tips and Torah-true hashkafah to elevate your home.
JOANNE ZAGNOEV INCLUDES CHASSIDIC INSIGHTS FROM RABBI Y.Y. KESSELMAN Joanne Zagnoev blends psychological insights with the timeless wisdom of Tanya, empowering readers to transform negativity into opportunities for growth and insight.
Up!
"Our cheese danishes, babkas, and sesame challah are always in demand," Reuben says, adding a fresh batch to the shelf. "Now, we’ve introduced our own pita bread with toppings like za’atar, onion, and more."
The bakery's offerings span flavored croissants, donuts, and number-shaped cakes topped with fruit or candy, as well as classic and Middle Eastern treats like Mandelbrot, Linzer cookies, black-and-white cookies, meringues, Chinese marble cookies, and maple-ginger dairy delights.
Have a sweet day!
Reuben Coutinho, YOUR EXPERT BAKER
3775 W. Woolbright Rd. Boynton Beach, FL 33436 561.396.9711
5650 Stirling Rd. Hollywood, FL 33021 954.963.1313
1002 E Hallandale Beach Blvd. Hallandale, FL 33009 754.764.1313
BONUS
34 BUTCHER’S CUT
Chuck eye
48 BRINGING SOMETHING NEW TO THE TABLE
Heshy Jay elevates stuffed French toast
59 PROFILE
Naphtali Sobel
66 TRAVEL
New Orleans, Louisiana and Nashville, Tennessee
78 PODCAST
Chefs of the Round Table dinner celebrating the launch of GLATT, the Fleishigs x Kosher.com podcast
88 L’CHAIM
Wines from the GLATT podcast launch dinner
109 SOMETHING SWEET
Chanukah desserts reinvented
114 LAST BITE
#yesitsontheapp
UNITED PALACE THEATER
SUNDAY, DECEMBER 29
5TH NIGHT OF CHANUKAH NEW YORK
NEW YORK
UNITED PALACE THEATER
MONDAY, DECEMBER 30
6TH NIGHT OF CHANUKAH
THURSDAY, JANUARY 2
SOMETIMES, IT CAN BE CHALLENGING
to feel inspired or fully grasp the significance of Jewish holidays or history. However, it’s through truly feeling those experiences that we develop a deeper connection to the past, something that can often feel distant.
This year, personally, my connection to the holiday of Chanukah is at its peak. Upon hearing the tragic news of Rabbi Tzvi Kogan's disappearance, followed by the confirmation of his murder al Kiddush Hashem, coupled with the fact that so many hostages still remain in Gaza, I felt the weight of the question: How much more can we face? When will this end? The grief and angst I have been feeling were amplified tremendously. I can only imagine that this is somewhat close to how the Jews living under the Greek Empire must have felt. The story of Chanukah was, after all, decades in the making.
Interestingly, even after the miracle of Chanukah, the war continued and the influence of the Greeks still impacted the stability of Jewish life. Decades after the miracle, the Greeks and the consequences of a prolonged war had managed to divide the Jewish people, pitting Jew against Jew. This division was further deepened by the tensions between different Jewish factions, particularly the Sadducees and Pharisees.
One of the greatest reasons to study history is to learn from it and grow. Today, more than ever, as we face the despair and angst surrounding rising antisemitism, the wise among us will look to the past and recognize that our greatest strength as Jews lies in our ability to be a light and unite.
Rabbi Tzvi Kogan's mission in Dubai was a perfect example of this. Through the most tangible means — food — he sought to bring Jews together, transcending the differences in observance and connecting us through the shared joy of kosher food. As we’ve seen in our work with Fleishigs, food has the incredible power to unite people from all walks of life. It’s in these moments — gathering together around the table — that true connections are made and divisions melt away.
This Chanukah, may we embrace the power of unity and the miracles of the past. May this season bring revealed miracles, both big and small.
Bitayavon, Shifra
EDITOR IN CHIEF
Shifra Klein
CHIEF OPERATING OFFICER
Shlomo Klein
EDITOR
Elisheva Taitz
COPY EDITOR
Chana Z. Weiss
ART DIRECTOR
Simone Heimstädt
FOOD STYLIST
Shifra Klein
MARKETING
Mann Sales Co.
PHOTOGRAPHER
Sheneur Menaker
TEST KITCHEN CHEF
Suchi Mittel
CREATIVE WRITER
Yudi Lewis
TEST KITCHEN SPONSOR
Gourmet Glatt
DISTRIBUTOR
YMCM DISTRIBUTION ymcmdist@gmail.com
www.fleishigs.com
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For over 20 years, leading online retailer, AjMadison, has helped countless homeowners create their dream kitchens and living spaces with its vast selection of top-quality products from major brands. Central to AjMadison’s success is its unwavering support of customers and trade professionals, evidenced by resources like comprehensive buying guides, a pro builder and trade program, free virtual or in-person consultations, and initiatives such as the Kitchen Design Collective™. These efforts underscore AjMadison’s mission to both provide premium appliances and champion homeowners and trade professionals across the nation.
The Kitchen Design Collective™ is a collaborative initiative, dedicated to fostering creativity, innovation, and professional growth within the kitchen design community. By spotlighting expert interior designers and their collaborations with AjMadison, the Collective celebrates the skills and creativity of local talent.
Through this platform, professionals gain valuable insights into AjMadison’s Pro Program, learning about its extensive resources and product selection tailored for trade professionals. The Collective serves as a beacon for industry education, fostering a community where pros can learn from each other’s experiences and access unparalleled opportunities for growth and collaboration.
Sarah Zohar is the founder of Sarah Z Designs, a Miami-based interior design firm known for blending contemporary and transitional styles inspired by nature, architecture, and clients’ personal stories.
Sarah Zohar, founder of Sarah Z Design, reimagined a Sunny Isles Beach oceanfront condo as a bright, sophisticated retreat. Centered around an open-concept kitchen and bar, the design blends bold colors, contemporary art, and luxurious elements to create a welcoming space for gatherings and relaxation.
Partnering with AjMadison, Zohar incorporated high-end appliances from Sub-Zero, Wolf, and Cove, elevating both form and function. “AjMadison’s expertise perfectly aligned with our vision, helping us exceed our clients’ expectations,” Zohar shares. The result is a seamless fusion of elegance, warmth, and practicality, tailored to her clients’ ideal lifestyle.
Gabriel Geller is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine. com or through his Facebook group, Kosher Wine: Sharing and Experiences
Naftali Hanau is the founder of Grow & Behold, which specializes in expertlybutchered premium quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pastureraised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at growandbehold.com.
Heshy Jay is a renowned event designer and the founder of Scoop & Co., a high-end event planning and kosher catering company based in New York. With a flair for creating unforgettable experiences, Heshy has established a reputation for his innovative event designs that merge creativity with sophisticated decor. His work is known for its chic and modern approach, often featuring unexpected elements that delight guests. Heshy can be found out Instagram @scooplifestyle.
Arielle Nir Mamiye is a chef, recipe developer and video creator with a professional background in culinary arts and food media. She cooks recipes that are accessible, festive and may even remind you of your grandma’s cooking. Sign up for Arielle’s newsletter at ariellenir. substack.com or find her on Instagram @ariellenir.
Naphtali Sobel is a culinary consultant and private chef based out of New York. With a global approach, Naphtali redefines cuisine by creating whimsical, out-of-the-box menus. He can be found on Instagram @naphtalisobel.
Paula Shoyer is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. Frenchtrained, Paula gives cooking classes and talks all around the world. She is a freelance writer, cookbook editor and consultant, kosher food tour leader and brand ambassador. Find her on Instagram @kosherbaker, TikTok @chefpaulashoyer and online thekosherbaker.com.
Elizabeth Sutton is an entrepreneur, designer and artist based in New York City, celebrated for her bold, colorful designs that push the boundaries of art and interiors. Blending creativity with functionality, she is dedicated to creating joyful pieces and innovative spaces that foster connection and spark inspiration. With an awardwinning portfolio, Elizabeth leads her design firm and fine art gallery from the heart of Chelsea, NYC. For more, visit elizabethsuttonhome.com, elizabethsuttoncollection.com or @elizabethsuttoncollection on Instagram.
Elisheva Taitz works full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.
Chana Zelda Weiss is a mom of four in Pomona, New York, who works full-time in e-commerce while freelancing as a food editor and Fleishigs contributor. She’s passionate about cooking, entertaining and occasionally sharing recipes with her sister Devorah on Instagram @thosesisterswhocook.
Chef Mendy Wolf’s culinary journey began at a young age. With a background in sales, management and customer service, Mendy built a successful private chef business in New Jersey. Known for his commitment to quality, service and reliability, he founded “Chefs of the Round Table” to foster collaboration among private chefs. Available year-round, Mendy caters to a variety of events. Reach him through chefmendywolf.com or on Instagram @chefmendywolf.
4401
5TH NIGHT OF
DECEMBER 29, 2024
Showtime 7:30pm
38 Southern AP Sauce M Q
52 Caramelized Onions
52 Crispy Fried Onions FF
52 Parsley Chimichurri
57 Tomatillo Salsa
57 Salsa Roja
97 Candied Kumquats
97 Scallion Curls
98 Facon Ranch FF
104 Matbucha D
38 Roast Beef with Gravy D
38 Roast Beef Po' Boys FF
41 Faux Burnt Ends D FF
43 Bone Marrow Gremolata
44 Prime Rib-Style Chuck Roast M
44 Latke BBQ Pulled Beef Bake
52 Liver Pâté D
52 Sautéed Chicken Livers with Caramelized Onions and Pomegranate Molasses
52 Oven-Crisped Beef Bacon FF M
62 Kishka Gravy Poutine D FF M
62 Crispy Pepperoni Salad M
62 Taiwanese Popcorn Chicken FF
76 Nashville Hot Chicken
97 Duet of Duck
97 Duck Skin Tuile
98 Nashville Hot Chicken and Waffles FF
104 Gondi FF
106 Moroccan Pastilla
44 Roasted Petite Carrots and Garlic M FF
52 Stuffed Challah French Toast D
57 Classic Potato Latkes FF M Q
57 Sweet Potato Latkes Q
57 Beet Latkes Q
57 Apple Guacamole FF M Q
97 Butternut Squash Purée
98 Pumpkin Waffles
98 Charred Pickled Cabbage M
106 Eggplant Tachin
107 Herb Salad with Apples, Pomegranates and Nuts Q
Saffron is a highly prized spice known for its rich color and distinct, aromatic flavor. It’s commonly used in rice dishes, such as biryanis and paellas, to impart a vibrant golden hue and enhance the overall depth of flavor. We used it to make Eggplant Tachin, a Persian baked rice dish, on page 106.
Chickpea flour, or besan, is incredibly versatile in cooking. In addition to using it for the Gondi on page 104, it can also be used to make savory pancakes like socca, vegetable fritters like pakoras or as a thickening agent in sauces and soups. It can even be used in gluten-free baking for breads and cookies.
La Bri Osh Brioche Rolls are made from soft and buttery non-dairy briochestyle dough, offering a light and slightly sweet flavor. If you're looking for a substitute, you can easily use challah bread cut into breadstick-sized pieces. Heshy Jay swears by them for the stuffed French toast on page 52.
112 Pecan Praline Doughnuts
112 Olive Oil Chocolate Chip Cookies with Potato Sticks
113 Banana Spring Rolls with Cinnamon Sugar Coating FF
Olive Oil Chocolate Chip Cookies
Roast Beef Po' Boys
KEY:
FF Family-Friendly
M Minimal Ingredients
Q Quick
D Deceptively Simple
DECEPTIVELY
Recipes that are super simple (quick to make and require minimal ingredients and prep work) but present as super impressive
While some of these might already be in your kitchen, others could be new to you. We've included this list to highlight the overall accessibility of our recipes. The remaining ingredients in this issue are mostly common pantry staples.
Chinese five-spice is a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seeds that provides a unique, subtle aromatic flavor profile. It adds a fragrant complexity to the Taiwanese Popcorn Chicken on page 62, balancing savory, sweet and slightly spicy notes that complement the crispy, juicy texture of the chicken.
Barberries are small, tart red berries often used in Middle Eastern and Persian cuisine. They add a tangy, slightly sour flavor to dishes and are commonly found in stews, rice dishes (like the Eggplant Tachin on page 106) and salads. When cooked, barberries burst with flavor, providing a vibrant contrast to the richness of meats or the sweetness of other ingredients. They are also packed with antioxidants and vitamin C. A good substitute for barberries would be dried cranberries.
Qualify Cholov Yisroel Whey Protein: Your partner for effortless weight loss and nutrition.
Try all our delicious flavors!
CURATED BY ARTIST AND DESIGNER ELIZABETH SUTTON, THESE SELECTIONS COMBINE STYLE AND PRACTICALITY FOR A FESTIVE SEASON.
Oradina x Elizabeth Sutton Collection 14K Gold Butterfly
Stud Earrings ($180)
Designed to symbolize resilience and transformation, these delicate, made-to-last solid gold earrings are perfect for daily wear and sharing with loved ones.
Naadam Cashmere
Ribbed Socks ($68)
Warm, durable and luxurious cashmere socks are the perfect gift for winter comfort.
Echo Give Me Butterflies
Silk Scarf ($159)
This versatile accessory can be worn as a headcovering, tied to a bag or even framed as art.
Miyabi Japanese Santoku Knife ($129)
A must-have for any cooking enthusiast, this sharp, high-quality knife enhances the chopping experience.
Magna-Tiles ($29-$99)
These colorful magnetic tiles encourage creativity and help kids develop spatial skills. It's the most used toy in my home, loved by all ages and genders. My son, a mini architect, loves building with them, and I keep adding to our set. Plus, they’re easy to clean and store.
Schutz Maryana Boots ($258)
Born and raised in NYC, I love cold weather for the chance to wear boots and furs. These chic boots come in various colors and faux-embossed leather options, perfect for any coldweather wardrobe.
Elizabeth Sutton Collection Gold & Pearl Starburst Clutch ($395)
A sparkling statement piece, this clutch is both stylish and functional, with an attachable shoulder strap for versatility.
J. Crew Pajama Sets ($58)
Nothing says holiday season like matching pajamas for the perfect family photo. I love these flannel sets for an elevated look, and they’re gender-neutral, making them great for everyone in the family.
Elizabeth Sutton Etz Hachaim Reborn Canvas Print ($125-$995)
This meaningful piece embodies the Jewish people’s resilience after October 7th, depicting IDF soldiers around the tree of life with the “Mi Sheberach” prayer in the background. It symbolizes resilience, unity, and faith, with intentional use of color to inspire. Available in three sizes, printed on wrapped canvas, ready to hang. If this design doesn’t resonate, check out my six new Chanukah-themed pieces.
Brain Quest
Smart Cards ($12)
Try this fun and educational game that offers screen-free challenges for kids of all ages. It’s perfect for family time or Shabbat, and there are different levels based on your child’s age.
Cask Whiskey Decanter and Glasses ($240)
This whiskey decanter and glasses set adds modern sophistication to any man’s office or bar and elevates the experience of enjoying a proper drink. I love the sleekness of this set, plus it’s perfect to use for your holiday toast.
Bang & Olufsen Beosound Emerge Speaker ($899)
This sleek speaker combines exceptional sound quality with a luxurious, compact design that doubles as decor.
Tom Ford Tobacco Vanille Eau de Parfum ($455)
This is my favorite male scent of all time. Yes, it’s pricey, but the bottle lasts a year, so I consider this rich and luxurious scent a worthwhile investment. I’m fairly certain it’s Tom Ford’s best seller, and there is a reason for that.
Mark & Graham Backgammon Set ($99-$179)
This stylish backgammon set makes a great gift for game lovers, offering beautiful craftsmanship and a touch of nostalgia. Available in various colors and customizable with monograms, it fits any decor style. Perfect for a coffee table or man cave, it's both decorative and engaging.
Creative Kits for Girls ($15)
Projects like Big Gem Diamond Paintings and Fashion Angels Bead Stackers spark creativity and precision. While I use Swarovski crystals to add sparkle to my own decorative pieces, my daughter focuses on her diamond art, decorating her notebooks, water bottles and more.
LEGO Classic Creative Brick Box ($12-$34)
These classic LEGO sets let kids build freely, sparking imagination without strict guidelines. Both my son and daughter enjoy the variety of pieces, and it’s easy to store. It’s a great way to engage their minds, and I love joining in on the fun too.
The Rare Guild offers a creative line of "kosher style" merchandise that combines Jewish cultural humor with modern, casual fashion. Their products include items like the Chanukah ready jelly donut hat/ beanie, the ever loved bagel hat/beanie and the gefilte fish design, which humorously nods to the polarizing yet iconic dish. The line includes an array of the most classic Jewish foods, ensuring there is something for everyone to savor over. Each item is crafted with high-quality materials, ensuring comfort and durability. Check out the different style options including hats, beanies and totes at therareguild.com or on Instagram @therareguild.
The Middle Eastern Spice Collection Gift Box from New York Shuk includes 10 kosher spice blends like shawarma, za’atar and sumac, plus a mini cookbook with 15 recipes and QR codes for more. It’s a perfect holiday gift for anyone exploring Middle Eastern flavors.
Michael Aram Tulip Candle Holders ($440) & Palm Candles ($1150)
These intricately detailed designs bring natural elements and elegance to any space. I chose these two styles because I love adding natural elements to my table and the palm and tulip details do just that. The tulips can be used for Shabbat or as a beautiful decorative statement piece. The palm candles are definitely more of a statement for an entryway or standout decorative piece for a living or dining room.
Tizo Picture Frames ($74-$279)
Minimalist yet luxurious crystal frames are ideal for showcasing cherished memories, making them thoughtful and timeless gifts.
Scented Decorative Candles ($52-$660)
I light candles every single day when I walk into my apartment, right after I hug my kids. This is a daily ritual of mine. I find the scent and ambiance of lighting a candle to be relaxing after a long day of work. Favorites include Diptyque Narguilé, Trudon Abd El Kader and Acqua di Parma’s Bosco candles, adding ambiance and relaxation to any room.
Moser Double OldFashioned Glass ($381 each)
My splurge of all splurges, I justified buying luxurious crystal glassware by telling myself they were instead of a pair of very pricey shoes. I definitely use them more often and they elevate the cocktail experience.
Elizabeth Sutton Collection Melamine Sets ($256-$416)
Kickstart your Elizabeth Sutton Home dining collection with these stylish and durable melamine sets, perfect for hosting and entertaining. Each piece invites you to mix and match, letting your unique style shine. The vibrant fusion of black-and-white patterns and bold colors transforms any table setting, making it the perfect choice for everything from lively barbecues to unforgettable holiday celebrations.
BY: SHIFRA KLEIN
Ever since my trip to Italy, I’ve become obsessed with freshly roasted coffee beans and freshly ground espresso. During my visit to Sant' Eustachio Caffè in Rome, I had the privilege of chatting with the owner of the iconic coffee shop that inspired Nespresso — and it completely changed how I experience coffee. Gone are the days when I could enjoy Starbucks or Nespresso. Every morning, my husband Shlomo prepares his signature Nespresso latte, while I whip up my own iced latte using my espresso machine. Our kitchen counter now looks like a display at a home goods store, filled with our coffee-making essentials.
I’ve officially entered my coffee snob era and knew I wanted to share some of my favorite coffee gift ideas for the coffee lovers in your life. Or, if you’re anything like me, treat yourself and embark on a journey into the world of freshly roasted coffee — it’s worth it!
Café Bellissimo Semi-Automatic Espresso Machine with Frother
For the ultimate coffee experience, the Café Bellissimo grinds espresso fresh for every cup, offering one- or two-shot options to craft a variety of drinks. Its built-in frother makes it easy to create creamy lattes and frothy cappuccinos, elevating any coffee lover’s home setup.
Drink Trade Coffee Subscription
MacKenzie-Childs x Bialetti Courtly Flower Market 6-Cup Moka Pot
You don’t need an expensive machine to enjoy freshly brewed espresso at home. The MacKenzie-Childs x Bialetti moka pot blends beauty and practicality. Crafted in Italy from durable aluminum, it features Bialetti’s iconic design with MacKenzie-Childs’ signature checkered pattern and floral accents. With a stay-cool handle and knob, it’s a stylish way to brew the perfect cup.
Trade Coffee is a perfect gift for coffee enthusiasts, delivering freshly roasted beans from top U.S. roasters straight to their door. Each shipment features tasting notes and stories from the roaster, making every cup a memorable experience.
BY:
Grate Plate Ceramic Grater
This handmade plate from Sur La Table is perfect for grating garlic directly onto its grooves. Add olive oil, drizzle balsamic, and sprinkle Maldon for a simple, flavorful dip.
Graza Duo Gift Set
Graza’s popular “Drizzle” and “Sizzle” olive oils make a perfect gift for cooks. The Drizzle is ideal for finishing, while the Sizzle is made for sautéing. Available at graza.co.
Zia Pia Fantasia Olive Oil
This hand-painted ceramic vessel holds 3.4 ounces of Galantino extra-virgin olive oil and doubles as a beautiful kitchen accent. Available at Bloomingdale’s.
Olive oil, a core symbol of Chanukah’s miracle, is a perfect gift for the gourmand in your life. From gourmet oils to holiday table accents, here are thoughtful, handpicked olive oil-themed gift ideas to inspire your season.
Curtis Stone Stainless Steel Can
From Williams Sonoma, this sleek can has a drip-free spout and protects olive oil from light, ensuring freshness. Similar styles are available on Amazon.
Note: Pure extra-virgin olive oil does not require a kosher certification, but flavored or light olive oils do.
Rish Lakish Israeli Olive Oil
Rish Lakish, a familyowned olive grove in Israel’s Lower Galilee, produces organic, biodynamic olive oils. Support their small business, impacted since October 7th, by purchasing online at kaiten.com.
BY: SHIFRA KLEIN
Books make timeless, thoughtful presents, and our carefully curated gift guide is here to help you find just the right one for everyone on your list. This year, we’re spotlighting an incredible selection of brand-new cookbooks, each one as inspiring as it is practical. From bold international flavors to comforting classics, innovative techniques to timeless traditions, there’s a cookbook here to suit every taste and skill level. Whether you’re shopping for a passionate foodie, an aspiring home cook or someone looking to add a little more flavor to their everyday meals, these cookbooks are guaranteed to delight. Dive into the world of culinary creativity and give the gift of delicious possibilities!
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan
Joan Nathan’s updated classic is the perfect gift for families looking to celebrate Jewish holidays with food, fun and tradition. Designed for young chefs and their families, this charming book includes recipes for every holiday — both old favorites and fresh new dishes like RainbowColored Challah, Moroccan Apricot Chicken and Date Tahini Milkshakes. With step-by-step guides for kids, craft ideas and personal stories, Joan makes it easy to create festive feasts, learn about Jewish traditions and make lasting memories together.
Open Sesame by Rachel Belle
Rachel Belle’s Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame is a softcover cookbook that explores the rich, nutty flavor of tahini in a variety of dishes. With 45 globally inspired, allergy-friendly recipes, the book takes readers beyond the basics of tahini, incorporating it into both savory meals like Chicken Shawarma and sweet treats like Chocolate Miso Whoopie Pies. The collection emphasizes tahini’s versatility, making it a perfect resource for anyone looking to enrich their cooking with this heart-healthy ingredient. The book is colorful and fun and at a great price point too.
The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook by Nancy Silverton This book isn’t brand-new, but it’s a gem worth sharing for anyone who loves baking and buttery pastries. The Cookie That Changed My Life features over 100 perfected recipes by renowned chef Nancy Silverton, who revolutionized the culinary world, along with contributions from her pastry chef friends. This unique collection is a true treasure trove of indulgent, sweet treats — a must-have for any baking enthusiast.
More Food You Love That Loves You Back by Rorie Weisberg and Sara Goldstein
The quality of the calories we consume is essential for overall health and well-being. After all, 2,000 calories of doughnuts and pizza isn’t the same as 2,000 calories of chicken, steak and roasted vegetables. Following Food You Love That Loves You Back, More Food You Love That Loves You Back continues to transform healthy eating and baking with over 200 new recipes that are comforting, flavorful and packed with nutrients. From reimagined comfort classics like candied walnuts made with a maple-orange syrup instead of sugar to fresh Shabbos inspiration like vegan cholent, creative salads and superfood chocolate bars, every dish is wholesome, adaptable and satisfying. With 352 pages of gluten-free, better-for-you recipes, including vegan, egg-free and nut-free options, this book also offers a fresh take on heimish-style dishes for Shabbos and Yom Tov. Bonus lifestyle tips round out this inspiring guide, proving that healthy eating can be delicious and energizing.
NOW HERE’S A LESSER-KNOWN ROAST THAT YOU SHOULD ABSOLUTELY KNOW SOMETHING ABOUT. WHY? BECAUSE OF ITS FLAVOR, BECAUSE IT’S ECONOMICAL, BECAUSE THERE ARE LOTS OF WAYS TO COOK IT AND BECAUSE YOU CAN EAT IT HOT OR COLD. INTRIGUED YET?
BY: NAFTALI HANAU
Sometimes called a Delmonico roast, the chuck eye roast comes from the 5-8 inches of the chuckeye that are a continuation of the rib-eye muscles. It has the same deep, beefy flavor that you’ll find in chuck steaks. It also has the jumble of muscles and tissues that are present in chuck steaks, so a slice of chuck eye roast is going to include a few ribbons of fat and connective tissues. However, if cooked properly, the connective tissue won’t bother you. Moreover, as always, the better the quality of the cattle, the more tender your roast will be.
So what’s the best way to cook one of these special roasts? Preferably using a low-heat, extended-time method. This gives the various muscles, tissues and fats time to slowly relax, becoming soft and supple. If you have a smoker, this is a wonderful roast to cook in it. A four-pound roast will take about two hours to smoke. Keep the smoker’s temperature between 215-230°F and cook the roast until the internal temperature reaches 133°F.
You can achieve similar results, without the smokiness, using your oven. Rub the roast with mayonnaise and fresh herbs, sear it in a hot skillet for 4-5 minutes per side, then place in a 250°F oven (or 225°F convection) until the internal temperature reaches 133°F for medium-rare.
If serving hot, just let the roast rest for 10-15 minutes. For the best roast beef you’ve ever had (whether smoked or roasted), we recommend letting the roast cool to room temperature. At that point, you can serve it in ½-inch thick slices. Alternatively, wrap it tightly and refrigerate overnight. Once fully chilled, the roast can be sliced super thin to make an incredible roast beef sandwich.
If your chuck eye roast comes netted, which is likely, keep the netting on while cooking, then remove it prior to slicing and serving. Chuck eye roast will quickly become your favorite cut for Shabbat and holiday meals, especially when serving a crowd!
Serves: 8
This is our take on classic roast beef. The gravy is so good, the recipe can be used whenever gravy is called for.
3 tablespoons olive oil, divided
1 (2-3 pound) chuck roast
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1-2 teaspoons kosher salt, plus more to taste
½-1 teaspoon freshly ground black pepper, plus more to taste
1 onion, sliced
4 cloves garlic, minced
1 cup beef broth, plus more as needed
2 tablespoons all-purpose flour
1. Preheat oven to 300°F. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Sear roast for 3-4 minutes per side, until browned. Remove from heat and allow roast to cool for a few minutes.
2. Mix remaining 2 tablespoons olive oil, garlic powder, onion powder, thyme, paprika, salt and pepper to form a paste. Use a pastry brush or gloved hands to rub mixture evenly over seared roast.
3. Add onions, garlic and beef broth to the Dutch oven. Roast, covered, for 3-4 hours, until fork tender. Alternatively sear roast in a skillet and transfer to a roasting pan.
4. Once done, transfer roast to a cutting board and let rest for 15-20 minutes before carving against the grain.
5. Bring the Dutch oven with the braising liquid to a simmer over medium heat. If roast was made in a roasting pan, transfer drippings to a saucepan, adding more beef broth as needed.
6. In a small bowl, mix flour with a little water or the warm broth to make a slurry. Gradually whisk the slurry back into the simmering broth and mix until gravy thickens. Season with salt and pepper, to taste.
Serves: 6-12
Some people might not like leftovers, but there is nothing quite like having roast beef that you made from scratch to then use for a deli-style sandwich. Top it with whatever fixings and sauces you like.
Roast Beef (recipe above), carved against the grain
6 French rolls, split
Shredded lettuce
Sliced tomatoes
Pickles, optional
Southern AP Sauce (recipe follows) or hot sauce
1. Reheat roast beef in a skillet over medium heat with some of the reserved gravy, until warmed through.
2. Layer roast beef on the bottom half of each roll and top with some gravy, lettuce, tomatoes and pickles (if desired).
3. Drizzle with sauce of choice. Serve immediately.
Yield: 1½ cups
We combined two classic Southern sauces — comeback and remoulade — into one powerful all-purpose sauce.
Mix 1 cup mayonnaise, ¼ cup chopped pickles or relish, 2 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped capers, 1 teaspoon hot sauce (optional) and 1 minced garlic clove. Season with kosher salt and freshly ground black pepper, to taste. Refrigerate for at least 30 minutes to allow the flavors to meld.
This Chanukah, celebrate with the finest of England’s cheeses. From Light to English Cheddar, our artisanal selections pair perfectly with latkes, sufganiyot, and every golden moment.
Serves: 8
Burnt ends is a classic Southern delicacy, typically made with brisket, but we recreated the concept using chuck roast. Serve the burnt ends on a platter with various toppings or pile it into a toasted hoagie with coleslaw and pickles.
1 (3-4 pound) beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, optional
1 cup beef broth
1 cup barbecue sauce
1. Preheat oven to 275°F. In a large bowl, toss beef cubes with olive oil, brown sugar and spices until well coated.
2. Heat a large skillet over medium-high heat. Working in batches, sear beef cubes for 2-3 minutes per side, until browned, then transfer to a baking dish.
3. Pour beef broth over the beef, cover tightly with foil and cook for 2 hours, until meat is fork tender.
4. Pour barbecue sauce over the beef, cover tightly with foil and return to the oven to cook for another 30-60 minutes.
5. Raise oven to 450°F, uncover and continue to cook for 10 minutes until sauce is thickened and glossy.
Yield: 1 cup
At the Chefs of the Round Table Dinner (see more on page 78), Chef Hillel Braun served bone marrow gremolata with a prime beef roast. The addition of the bone marrow gremolata brought a unique richness to the plate. It pairs really well with grilled meats and vegetables and can also be served with toasted bread or crostini for spreading.
NOTES: Ideally, use center-cut bone marrow, where a butcher cuts the marrow in half to expose the fat, making scooping it out much easier. However, you can use cross-cut bone marrow and use the back of a fork. Don’t be shy to ask your butcher for help!
2-4 pieces center-cut bone marrow (about 1-2 inches in length each)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chives
1-2 cloves garlic, minced Zest and juice of 1 lemon
1 tablespoon olive oil
1. Preheat oven to 425°F. Arrange bone marrow pieces, cut-side up, on a baking sheet and season with salt and pepper. Roast for 15-20 minutes, until marrow is soft and bubbling. Let cool slightly.
2. Meanwhile, mix parsley, chives, garlic, lemon zest, lemon juice and olive oil. Season with salt and pepper, to taste.
3. Using a small spoon, scoop out the soft marrow from the bones and add it to the gremolata. Gently fold the marrow into the gremolata, being careful not to break it down too much. Let gremolata sit for 10-15 minutes to allow the flavors meld.
Serves: 8
This low and slow method of cooking chuck roast is a fantastic way to enjoy the flavors of prime rib without the higher cost. Make sure to buy a decent quality roast, as it will make a difference in this recipe. This chuck roast pairs beautifully with sides like mashed potatoes, roasted vegetables or a fresh salad.
2 tablespoons olive oil
1 (3-4 pound) chuck roast
4 cloves garlic, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon paprika
1 cup beef broth or red wine
1. Preheat oven to 225°F. Pat chuck roast dry with paper towels.
2. Mix olive oil, garlic, rosemary, thyme, salt, pepper, onion powder and paprika to form a paste. Rub mixture all over chuck roast, making sure to coat it evenly.
3. Heat a large skillet over medium-high heat and sear roast for 3-4 minutes per side, until browned, then transfer to a roasting pan. Alternatively, use a Dutch oven.
4. Pour beef broth into the pan. Cook, uncovered, for about 3 hours for medium-rare (an internal temperature of 130°F).
5. Remove roast from the oven, cover it loosely with aluminum foil and set aside to rest for at least 15-20 minutes to allow the juices to redistribute, resulting in a more tender roast.
6. Slice roast against the grain into thick slices, similar to prime rib. Serve with pan juices.
Serves: 4-8
Everyone loves a side of roasted cauliflower or broccolini, but whenever I see those petite heirloom carrots at the grocery store, I always buy them to roast. Roast some heads of garlic at the same time as the carrots to have two stellar accompaniments for your roast.
NOTES:
• If you can’t find petite carrots (they usually come already peeled), sometimes labeled as heirloom carrots, don’t use traditional bagged baby carrots. Rather, look for a bunch of smaller carrots or cut regular carrots into quarters, lengthwise.
• Sometimes these carrots come in rainbow colors, which make for an even more beautiful presentation.
• Trader Joe’s has this product labeled as “Les Petites Carrots of Many Colors.”
1 pound petite carrots (see head notes)
2 heads garlic, top eighth cut off to expose cloves
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Preheat oven to 4250F. Arrange carrots on a baking sheet and toss with olive oil, salt and pepper.
2. Place garlic, cut-side down, on the baking sheet in the center of the carrots. Roast for 20 minutes, shaking pan halfway through to toss carrots.
Serves: 6-8
This dish is perfect for repurposing leftover pulled beef with a flavorful twist inspired by shepherd's pie.
NOTE: The Faux Burnt Ends (recipe above) works well for this recipe, just shred the meat with two forks. Find other pulled beef recipes on the Fleishigs app or look for Jack’s Gourmet pulled beef in the freezer section of your kosher supermarket.
FOR THE PULLED BEEF BAKE:
2 cups leftover pulled beef (see head note)
1 cup barbecue sauce
1 (15-ounce) can vegetarian baked beans (such as Bush’s)
1 teaspoon avocado oil
1 onion, diced
1 green bell pepper, diced
FOR THE LATKE TOPPING:
2 medium russet potatoes, peeled and grated
1 small onion, grated
1 large egg, beaten
2 tablespoons all-purpose flour
2 tablespoons avocado oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 375°F. Heat oil in a skillet over medium heat. Add onions and peppers; sauté for about 5 minutes, until lightly golden. Add pulled beef, barbecue sauce and baked beans. Stir until well combined and heated through.
2. Spread pulled beef mixture evenly in a greased 9-inch baking dish.
3. For the latke mixture, using your hands, squeeze out excess moisture from the grated potatoes and onions, then place into a bowl; discard the liquid. Alternatively, place grated potatoes and onions into a clean, thin kitchen towel and squeeze out excess moisture. Add egg, flour, oil, salt and pepper; mix until just incorporated.
4. Spread latke mixture over the pulled beef mixture and cook for 25-30 minutes, until golden.
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Heshy Jay is a renowned event designer and the founder of Scoop & Co., a high-end event planning and kosher catering company based in New York. With a flair for creating unforgettable experiences, Heshy has established a reputation for his innovative event designs that merge creativity with sophisticated decor. His work is known for its chic and modern approach, often featuring unexpected elements that delight guests. Heshy’s innovation behind Scoop & Co. has been instrumental in redefining the kosher event scene. Aside from his skill and talent, Heshy is also an incredible host. Beyond his knack for decor, his cooking skills are impressive and he combines practical approaches to yield high-end results. He knows how to tweak good ingredients to elevate a dish.
We are excited to announce Heshy’s new column, “Bringing Something New to the Table.” In each issue, we will highlight a dish or dishes based on the issue's theme with the unique twist and presentation that only Heshy can bring.
The idea of sweet and savory doughnuts has been trending for some time now.
It began years ago with the liverstuffed and jam-glazed doughnuts made popular by our friend Chef Isaac Bernstein. Inspired by this concept, Heshy created two versions (one sweet-and-savory and one just savory) of liver-stuffed French toast, mimicking the flavors of the liverstuffed doughnut in a more relatable and even more stunning way. Most people already know how to make French toast, a much less daunting task than frying doughnuts. Heshy’s manner in the kitchen is effortless. He whipped up a creamy liver pâté in minutes, conceptualized additions and presentation ideas for the recipes we were shooting and even had the headspace to offer us some assistance in frenching the lamb chop bones for next issue’s Butcher’s Cut feature.
1. Adding non-dairy cream cheese to liver pâté to create a creamy result. He shares, “Sometimes I’ll warm the liver in a simmering pot of non-dairy milk to enhance that creamy texture and dairylike flavor even more.”
2. Using La BriOsh brand mini buns for an easy, elegant appetizer version of this dish.
3. Deglazing the onions with both wine and pomegranate molasses to add a surprisingly deep savory and sweet flavor that was phenomenal. The use of pomegranate molasses in this recipe is particularly noteworthy, as it adds a tangy and sweet element that pairs beautifully with the richness of the liver. This method of cooking is traditional in many Jewish dishes, where schmaltz and sweet-sour balances are common.
4. This dish is the perfect example of an elevated breakfast for dinner, and who doesn’t love breakfast for dinner?
SWEET-AND-SAVORY VARIATION:
• French toast
• Liver pâté
• Sautéed Chicken Livers
• Fruit jam or preserves
• Tahini
• Oven-Crisped Beef Bacon (brushed with honey before cooking)
• Microgreens
1. Create a pocket in a slice of French toast and stuff with chicken liver pâté.
2. For a sweet twist, top with sautéed chicken livers glazed with pomegranate molasses, then drizzle with jam and tahini.
3. Finish with honey-glazed beef bacon and garnish with microgreens for added texture and freshness.
SIMPLY SAVORY VARIATION:
• French Toast
• LIver pâté
• Sautéed Chicken Livers
• Oven-Crisped Beef Bacon
• Microgreens
• Crispy Fried Onions
• Parsley Chimichurri
1. Create a pocket in a slice of French toast and stuff with chicken liver pâté.
2. Top with sautéed chopped livers, crispy beef bacon, fried onions and microgreens.
3. Drizzle with chimichurri for an extra layer of savory flavor.
Serves: 8
This method ensures a fluffy, crispy French toast base that is perfect for stuffing with either savory or sweet fillings. For a more decadent version, using a slightly stale challah helps the bread absorb the custard without falling apart. For a thick, sturdy French toast, aim for a quick dip, not a long soak, especially if the challah is fresh.
1 cup non-dairy milk
4 eggs, beaten 1-2 tablespoons cornstarch, optional
8 slices challah bread (about 2-2½ inches thick) or La Bri Osh brioche buns (see page 22)
¼ cup avocado oil, for frying Fillings and toppings of choice (ideas above and recipes follow)
1. In a shallow bowl, whisk milk and eggs until smooth. For a thicker custard, whisk in cornstarch.
2. Dip each slice of challah into the custard, ensuring both sides are fully coated but not soaked through.
3. Heat oil in a skillet or griddle over medium heat. Fry challah for 2-3 minutes per side, until golden brown and crispy.
4. Once cool enough to handle, cut a pocket into each slice of French toast, being careful not to cut all the way through, and stuff with fillings of choice. Top with toppings of choice.
Yield: 3 cups
Pâté is just a fancy word for what we know as chopped liver, although pâté is typically a lot smoother and creamier. If you are a fan of chopped liver, try this recipe. For an added shortcut, use Dorot frozen sautéed onions.
3 tablespoons olive oil
1 large onion, thinly sliced
½ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste.
1 pound broiled chicken livers
⅓ cup non-dairy cream cheese
¼ cup non-dairy milk
2 tablespoons cognac
2 teaspoons garlic powder
1. Heat oil in a skillet over mediumhigh heat. Add onions, salt and pepper; sauté until golden brown, 10-15 minutes. Lower heat and continue cooking the onions, stirring occasionally, for another 20 minutes, until very soft and deeply caramelized.
2. Add caramelized onions, livers, cream cheese, milk, cognac and garlic powder to a food processor or high-powered blender; blend until smooth and creamy. Season with more salt and pepper, to taste.
Serves: 6
The use of pomegranate molasses in this recipe is particularly noteworthy, as it adds a tangy and sweet element that pairs beautifully with the richness of the liver. This method of cooking is traditional in many Jewish dishes, where schmaltz and sweetsour balances are common.
¼ cup schmaltz or duck fat
2 onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 pound broiled chicken livers, roughly chopped
2 tablespoons white wine
2 tablespoons pomegranate molasses
Kosher salt and freshly ground black pepper, to taste
1. Heat schmaltz in a skillet over medium heat. Add onions, salt and pepper; sauté until golden brown, 10-15 minutes. Lower heat and continue cooking the onions, stirring occasionally, for another 20 minutes, until very soft and deeply caramelized.
2. Add livers and sauté for about 1 minute, just to heat through.
3. Add wine and pomegranate molasses, scraping up any browned bits with a wooden spoon. Simmer for another 3-4 minutes, letting the flavors meld. Season with salt and pepper, to taste.
Serves: 4-6
Toss 1 sliced large onion with 1 cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper and ½ teaspoon paprika. Heat a few inches of avocado oil in a skillet over medium-high heat. Working in batches, fry onions for 2-3 minutes, until golden and crispy. Drain on a paper towel-lined plate.
Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment paper. Arrange beef bacon strips in a single layer on the prepared baking sheet. If desired, season with spice blend of choice or brush on honey, maple syrup, barbecue sauce or honey mustard. Cook for 10-15 minutes, then flip and cook for another 5-10 minutes. Keep a close eye towards the end to avoid burning, especially if you added seasoning. Using tongs, transfer beef bacon to a paper towel-lined plate to drain excess fat.
Yield: 1¼ cups
Mix 1 cup finely chopped fresh parsley, 1 finely diced shallot, 2-3 minced garlic cloves, ¼ cup olive oil and 1 tablespoon white wine vinegar. Season with kosher salt and freshly ground black pepper, to taste. For a smoother texture, blend. Refrigerate chimichurri for at least 10-15 minutes to allow the flavors to meld before serving.
A medley of roots a symphony of crisp latkes for the bold and curious Why stop at potatoes golden celebration of tradition
AT OUR RECENT CHEFS OF THE ROUND TABLE DINNER (SEE MORE ON PAGE 78), CHEF AYSHEL CREATED A TACO DUO WITH A BEAUTIFUL ARRAY OF SALSAS AROUND CARNE ASADAFILLED TORTILLAS. AS I STOOD THERE, DEEP IN CHANUKAH PLANNING MODE, SOMETHING CLICKED — MEXICAN SALSAS AND CONDIMENTS, WITH THEIR BRIGHT, ZESTY FLAVORS, ARE THE PERFECT COMPLEMENT TO RICH, FRIED FOODS, SO WHY NOT PAIR THEM WITH LATKES? THE IDEA INSTANTLY INSPIRED A FRESH TWIST ON TRADITION FOR THIS ISSUE, WHERE WE PAIRED VARIOUS ROOT VEGETABLE LATKES WITH VIBRANT SALSAS AND DIPS.
AT THE SHOOT, WE TOOK IT ONE STEP FURTHER. WITH SOME BOSTON LETTUCE ON HAND, WE EXPERIMENTED BY USING THE LETTUCE LEAVES TO CREATE CUPS, LAYERING A LATKE WITH SALSAS AND TOPPINGS INSIDE. THE RESULT WAS NOTHING SHORT OF PHENOMENAL — A CRISPY, SAVORY LATKE, BRIGHTENED WITH FRESH, TANGY SALSAS, ALL WRAPPED IN A COOL, CRISP LETTUCE CUP. THE COMBINATION WAS PLAYFUL AND BOLD AND ELEVATED THE TRADITIONAL LATKE EXPERIENCE INTO SOMETHING TRULY EXCITING AND UNIQUE. THIS TWIST ON LATKES BRINGS TOGETHER A WORLD OF FLAVORS, PERFECT FOR THE HOLIDAY TABLE — A CELEBRATION OF HOW DIFFERENT CULINARY TRADITIONS CAN COME TOGETHER TO CREATE SOMETHING MAGICAL.
BY: SHIFRA KLEIN
symphony
of
Serves: 4
4 Yukon Gold potatoes, peeled and grated
1 small onion, grated
2 eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper Avocado oil, for frying
1. Mix grated potatoes and onion with eggs, flour, salt and pepper.
2. Heat a thin layer of oil in a skillet over medium-high heat.
3. Form patties or spoon small mounds of the mixture into the oil. Flatten slightly and fry for 3-4 minutes per side, until golden brown. Drain on a paper towel-lined plate.
Serves: 6
3 sweet potatoes, peeled and grated
1 small onion, grated
2 eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper Oil, for frying
1. Mix grated sweet potatoes and onion with eggs, flour, salt and pepper.
2. Heat a thin layer of oil in a skillet over medium-high heat.
3. Form patties or spoon small mounds of the mixture into the pan. Flatten slightly and fry for 3-4 minutes per side, until golden brown. Drain on a paper towel-lined plate.
Serves 6
3 medium beets, peeled and grated
2 Yukon Gold potatoes, peeled and grated
1 small onion, grated
2 eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper Oil, for frying
1. Mix grated beets, potatoes and onion with eggs, flour, salt and pepper.
2. Heat a thin layer of oil in a skillet over medium-high heat.
3. Form patties or spoon small mounds of the mixture into the pan. Flatten slightly and fry for 3-4 minutes per side, until golden brown. Drain on a paper towel-lined plate.
Serves: 6
Apples add a refreshing, seasonal twist to an otherwise classic guacamole recipe, offering a crisp, sweet contrast to the creamy texture of avocados. The apples here are an ode to applesauce, a traditional condiment for latkes. It’s also delicious with tortilla chips or served alongside grilled meats.
NOTE: Leave the apple peels on for added color and texture.
2 ripe avocados, halved and pitted
1 small Granny Smith or Honeycrisp apple, cored and diced
1 small red onion, finely diced
1 jalapeño, optional, seeded and finely chopped
2 tablespoons freshly chopped cilantro
1-2 tablespoons fresh lime juice Kosher salt and freshly ground black pepper, to taste Drizzle of extra-virgin olive oil, optional
1. Scoop avocado flesh into a bowl and mash to preferred consistency. Add apples, red onions, jalapeños (if desired), cilantro and lime juice; stir gently to incorporate.
2. Season with salt and pepper, to taste. If desired, drizzle a bit of olive oil over the top for a bit of richness. Serve with tortilla chips, as a topping for tacos, or alongside grilled meats.
Yield: 3 cups
1 pound tomatillos, husked and rinsed
1-2 jalapeño or serrano peppers
1 small onion, chopped
2 cloves garlic, peeled
1 tablespoon olive oil
½ cup fresh cilantro Juice of 1 lime
1 avocado, optional
Water, as needed
Kosher salt, to taste
1. Preheat oven to 425°F. Toss tomatillos, peppers, onions and garlic with olive oil on a baking sheet. Roast for 15-20 minutes, until tomatillos are soft and slightly charred.
2. Transfer to a blender or food processor with cilantro and lime juice; blend until desired consistency is reached.
3. Add avocado (if desired) and blend until smooth and creamy. If salsa is too thick, add a little water to reach desired consistency. Season with salt, to taste.
Yield: 2-3 cups
Salsa roja is a classic Mexican red salsa made from tomatoes, chili peppers and spices — sort of a cross between Turkish salad and matbucha. It’s versatile and can be used as a dip or sauce for tacos, enchiladas or grilled meats.
NOTE: For a milder salsa, just use the guajillo or ancho chilies. To add a spicier kick, add the arbol chilies.
2-3 dried guajillo or ancho chili peppers, stemmed and seeded 1-2 dried arbol chili peppers, optional (see head note)
Hot water, to cover
6 plum tomatoes
1 small onion, roughly chopped
2 cloves garlic
1 tablespoon olive oil
1 teaspoon cumin
¼ cup fresh cilantro, optional
Vegetable broth or water, as needed
Kosher salt, to taste
1. Toast chilies in a dry skillet over medium heat for 30 seconds per side, just until fragrant. Be careful not to burn them.
2. Transfer chilies to a bowl and cover with hot water; set aside to soak for about 10 minutes, until softened, then drain and set aside.
3. Preheat oven to 425°F. Toss tomatoes, onions and garlic with oil on a baking sheet. Roast for about 20-25 minutes, until tomatoes are soft and slightly charred. Alternatively, you can char everything directly over an open flame on a gas stovetop or grill for a smokier flavor.
4. Transfer softened chilies, roasted tomatoes, onions, garlic, cumin and cilantro (if desired) to a blender or food processor; blend until desired consistency is reached.
5. If salsa is too thick, add a little broth to reach desired consistency. Season with salt, to taste.
Naphtali Sobel is a culinary force who brings creativity and innovation to every dish he touches. As a private chef, consultant and recipe developer, Naphtali is known for his fearless approach to cooking. Constantly experimenting and thinking outside the box, he masterfully combines unique flavor profiles and eclectic ingredients, pushing the boundaries of traditional cuisine. His dedication to exploring new cooking techniques results in dishes that are not only visually stunning but also packed with exciting, bold flavors. Whether in the kitchen or at the dining table, Naphtali's food is always an adventure, offering an unforgettable experience for those lucky enough to enjoy it.
The following creations are the perfect example of Naphtali's genius and are fun ways to celebrate Chanukah.
Serves: 4-6
Looking for a new use for kishka? This deeply savory gravy can be served any time gravy is called for, but it’s epic over French fries.
NOTE: This recipe calls for half a standard log of kishka (like Meal Mart). Kishka freezes well, so just stick the remaining half in the freezer for next time.
FOR THE GRAVY:
1 quart hot chicken or beef broth
8 ounces kishka, at room temperature
1 teaspoon granulated garlic
1 teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
FOR SERVING:
1 (20-ounce) bag frozen French fries, cooked according to package directions Fresh chives, for garnish
1. Add hot broth to a blender with kishka and spices; blend until smooth.
2. Arrange French fries on a serving platter and douse with gravy. Garnish with chives.
CHANGE IT UP:
Elevate this poutine even further with shredded cooked navel pastrami. Place a navel pastrami (in its shrink-wrapped packaging) in a roasting pan and cover with water. Cook in a 400°F oven for 2½ hours. Once cool enough to handle, remove from outer packaging and shred.
Serves: 6
It might be debatable whether or not this recipe qualifies as a salad, but we recommend just going with it! If you can’t find beef pepperoni, feel free to use salami.
FOR THE SRIRACHA VINAIGRETTE:
¼ cup Sriracha
2 tablespoons olive oil
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 cloves garlic, crushed
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
FOR THE SALAD:
1 (8-ounce) package beef pepperoni, such as Aaron’s
8 ounces assorted radishes, thinly sliced
3 tablespoons chopped fresh scallions
1. Mix vinaigrette ingredients until combined; set aside.
2. Preheat oven to 400°F. Arrange pepperoni on a baking sheet and cook for 10 minutes, until crisp.
3. Toss radishes, scallions and crispy pepperoni in a serving bowl; toss with vinaigrette.
Serves: 4
This Taiwanese popcorn chicken combines tender, marinated chicken with a crispy, flavorful coating, making it the perfect savory snack for your Chanukah party. Served with shatteringly crisp fried basil, it's a delightful bite that packs a punch.
FOR THE CHICKEN AND MARINADE:
1 pound boneless, skinless chicken thighs, cubed
3 cloves garlic, crushed
2 teaspoons minced fresh ginger
2 teaspoons minced fresh scallions, optional
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon chicken consommé
½ teaspoon white pepper
½ teaspoon Chinese five spice
½ teaspoon garlic powder Avocado oil, for frying Fresh basil leaves
FOR THE COATING:
1 cup potato starch or cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon Szechuan peppercorn powder, optional
1. Mix chicken, garlic, ginger, scallions (if desired), soy sauce, water, mirin, sugar and spices until thoroughly coated. Cover and marinate in the fridge for at least 30 minutes.
2. For the coating, mix all ingredients in a separate bowl.
3. Heat a few inches of oil in a deep skillet over medium heat until it reaches 325°F. Line a baking sheet with parchment paper and set aside.
4. Coat marinated chicken in the coating and, working in batches, fry chicken for 2-3 minutes, just until crisp, but not yet golden.
5. Using a slotted spoon or spider, transfer chicken to the prepared baking sheet.
6. Increase heat and wait for oil to reach 350-375°F. Once oil is hot, fry chicken again until golden brown. Fry basil leaves in the oil in the last 30 seconds until crisp. Using a slotted spoon or spider, transfer chicken and basil to the baking sheet. Serve immediately.
COMING SOON TO A SUPERMARKET NEAR YOU
BY: SHIFRA KLEIN
The United States offers a fascinating variety of places to visit, each with its own unique culture, topography and travel experiences. While jetting off to destinations like Paris, Greece or Panama is glamorous, there are many perks to staying local. Traveling within the United States often proves to be more affordable, especially when booking in advance. Plus, you'll spend less time traveling and recovering from jet lag. For Chanukah, we were inspired by Southern cuisine and decided to explore Nashville and New Orleans to see what these cities offer kosher travelers. While they don’t have major sit-down kosher restaurants like larger cities, both have kosher options that allow travelers to spend more time touring and less time eating.
Interestingly enough, both Nashville and New Orleans are celebrated for their vibrant
music scenes. But beyond the tunes, these cities boast rich culture, deep history and charming accommodations, making them perfect destinations for history enthusiasts seeking a quick getaway within the United States.
One of the most pleasant surprises was the cost of luxury hotels. If that's your jam, exploring smaller cities may be a great way to get those experiences at a lower price point. While the Four Seasons or Ritz-Carlton in New York City or Paris can easily top $1,500 per night, we stayed at the Four Seasons New Orleans for under $500 a night, and the Ritz-Carlton was even cheaper at just under $400 a night. With quick and easy travel, kosher options, luxurious accommodations at more accessible prices and plenty of culture and fun, thinking outside the typical kosher box can lead to incredible travel experiences.
With just 48 hours to cover New York to Nashville, Nashville to New Orleans and New Orleans back to New York, I was juggling a packed itinerary. Between photoshoots, carpool, dinner prep and magazine deadlines, coordinating flights felt overwhelming. That’s where High Class Travel came to the rescue — their service was a lifesaver!
They handled all the logistics seamlessly, finding flights that fit my tight schedule, while saving me money through their exclusive corporate rates. Instead of spending hours researching options, I was able to instead focus on everything else on my plate.
One of the highlights of this whirlwind trip was the opportunity to enjoy luxury hotels like the Four Seasons and Ritz-Carlton, at lower price points than I ever could have imagined. High Class Travel not only secured exclusive rates but also included:
• $100 resort credit (perfect for valet parking)
• Complimentary breakfast (not koshercertified, but I made it work with fresh fruit, coffee and packaged snacks and cereals)
Thanks to their expertise, I turned a potentially stressful travel experience into a smooth, enjoyable one, complete with some welldeserved indulgence.
New Orleans, founded in 1718 by French colonists, is a city unlike any other, shaped by centuries of cultural blending. Its strategic location along the Mississippi River made it a vital port city, facilitating trade and cultural exchange between Europe, the Caribbean, Africa and North America. Under French, Spanish and eventually American rule, New Orleans developed its unique identity, blending French Creole and Spanish influences with African, Caribbean and Native American traditions. Known for its vibrant music scene, particularly as the birthplace of jazz, the city also boasts world-famous cuisine, like beignets, and iconic celebrations like Mardi Gras. Its historic neighborhoods, such as the French Quarter and Garden District, showcase stunning architecture and a resilience that continues to define New Orleans, even in the face of challenges like Hurricane Katrina.
Like most American cities, you can rely on Uber or Lyft for transportation, but renting a car might be worth considering. Traffic is generally minimal, and ample street parking and convenient lots in main areas make driving hassle-free. The rental car shuttle runs from the airport every five minutes and takes about 12 minutes. There is a single drop-off point for all car rentals and one centralized drop-off location at the airport for all terminals, making the process straightforward.
Pontchartrain Causeway: Drive or visit the Pontchartrain Causeway, one of the world's longest continuous bridges. Spanning nearly 24 miles across Lake Pontchartrain, it connects New Orleans to the North Shore, offering picturesque views. The Causeway is an iconic symbol of Louisiana's innovation and resilience. You can drive back and forth or head from New Orleans to Mandeville Lakefront Park and/or Fontainebleau State Park.
Fontainebleau State Park: Located along the north shore of Lake Pontchartrain, this 2,800-acre park once hosted a sugarcane plantation and brickyard. It offers bike and kayak rentals, as well as lodges for overnight stays.
Bucktown Harbor Educational Boardwalk and Marsh Overlook: This scenic 1,000-foot boardwalk stretches over Lake Pontchartrain and Bucktown Marsh. With resting spots, a bird blind and educational signage, it provides a safe, immersive way to explore the region's coastal environment. It also offers views of the Pontchartrain Causeway. The park will soon be adding a kayak area and playground as well.
Garden District and St. Charles Trolley: The Garden District is known for its historic mansions and Southern charm. You can explore it on the iconic St. Charles Avenue streetcar, the world's oldest continuously operating line, passing landmarks like Loyola and Tulane Universities. Free walking tours are available, and reservations are recommended.
French Quarter: New Orleans’ oldest neighborhood, founded in 1718, is rich in history, culture and architecture. Visit landmarks like Jackson Square and
St. Louis Cathedral, while experiencing vibrant nightlife and local traditions. Royal Street is known for its historic Creole townhouses, art galleries and antique shops.
Riverfront and Riverboat Cruises: The New Orleans Riverfront offers historical sites, scenic views and a lively atmosphere. It's home to attractions like the French Market, National WWII Museum and various riverboat cruises, offering tours with stunning views of the city.
Swamp Tours: Explore the bayous surrounding New Orleans with a swamp tour. You'll encounter alligators, egrets and cypress trees, while learning about the region's natural history. Book tours through sites like Airboat Adventures or New Orleans Airboat Tours.
Canal Street and Luxury Shopping: Canal Street offers high-end shopping with designer stores like Louis Vuitton and Saks Fifth Avenue. The streetcar makes it easy to explore. You can also visit upscale malls like The Shops at Canal Place
If you want to go luxury, stay in the Warehouse District (Four Seasons New Orleans) or the French Quarter (Ritz Carlton). For a quieter and more boutique hotel stay, book in the Garden District.
The Sully Mansion is a unique boutique hotel located in the Garden District. There are only nine rooms available, so it’s recommended to book well in advance. Built in 1890 by Thomas Sully for the Rainey family, this historic mansion showcases classic Southern architecture with its grand wrap-around porch, stained-glass windows and 14-foot ceilings. It’s the perfect spot for those looking to stay in a historical site that offers luxurious and quiet accommodations steeped in New Orleans history and reflective of the unique architecture of New Orleans.
The Ritz-Carlton New Orleans occupies the historic Maison Blanche building, an early 1900s Beaux-Arts structure that was originally a department store. Transformed into a Ritz-Carlton in the 1980s, the hotel blends historic grandeur with modern luxury, located just steps from the French Quarter. While the standard rooms, priced under $400 a night, offer a vintage European feel, upgraded club rooms provide a more contemporary experience with access to a full-floor lounge featuring two fireplaces and all-day snacks and drinks.
The Courtyard New Orleans, located on the same property, has been recently renovated. JW Marriott, just a few blocks away, is another excellent option in the Marriott family.
Kosher Cajun is a cornerstone of New Orleans' Jewish community. As the city's only kosher restaurant and grocery store, it brings together locals and visitors alike, showcasing the unifying power of food. During my visit, I encountered a range of patrons — the local Chabad Rabbi and Rebbetzin, a Chasidic couple on business and a family with children and an older couple, all sharing this unique space.
The menu features classic deli fare, served fresh. You order and pay for your meal at the counter, but a waiter brings your food to the table. In just 24 hours, I indulged in three meals here, including a late lunch, an even later dinner that I took to go and an early lunch for my flight home (with leftovers for the flight). The standout was the pastrami sandwich on classic rye, packed with coleslaw, pickles and a surprising addition of beer horseradish that added a sweet, sharp kick. Other highlights included a solid New Yorkstyle potato knish, grilled chicken, crispy fries and a side salad with homemade Russian dressing.
A true local innovation is their kosher "shrimp," made from white fish (similar to imitation crab meat), available as an appetizer with cocktail sauce or in a po’boy sandwich. They also offer regional favorites like red beans and rice and jambalaya, giving kosher visitors a taste of the local cuisine.
In addition to the restaurant, Kosher Cajun's grocery store section offers Southern staples such as hot sauces, seasonings and rice mixes, perfect for travelers who want to bring home a bit
of New Orleans. It was inspiring to meet the owner, Joe Brown and his sister Jennifer, who run the attached Judaica store. Since opening in 1987, they've been an essential resource for both the local community and Jewish visitors. After Hurricane Katrina devastated the city in 2005, the Browns temporarily relocated to Tennessee but returned quickly, becoming the lifeline for many. As the local Chabad emissary, Rabbi Yossi Nemes, aptly puts it, Kosher Cajun became “a community center of corned beef sandwiches.”
Kosher Cajun isn't just a place to eat — it's a vital part of the local Jewish story and a must-stop on any journey through New Orleans.
Contact Kosher Cajun at (504) 888-2010, via email at orderkoshercajun@gmail.com or koshercajun.com.
Dvash Kosher Catering, owned by Linda Waknin, is a New Orleans-based business specializing in Moroccaninspired kosher cuisine. Growing up in Nahariya, Israel, where food was central to family life, Linda learned the importance of fresh ingredients and careful preparation. After moving to New Orleans in 1980, she opened Casablanca Restaurant in 1996, running it for 21 successful years before retiring. Four years later, she returned with a creative new direction for Dvash Kosher Catering. The business, certified under Chabad of Metairie and LKC hashgacha, offers glatt kosher meat and chalav stam dairy, with daily menus and takeaway options for Shabbat and special occasions.
Contact Dvash Kosher Catering at (504) 390-5560 or via email info@dvashcatering.com.
Café Du Mond: Four locations (French Market, City Park, Veterans Blvd. and the airport spot) of this iconic bakery/ cafè are all certified kosher dairy (cholov stam, non-yoshon), under the supervision of Congregation Beth Israel’s Rabbi Phil Kaplan.
Contact Rabbi Kaplan at (504) 454-5080 ext. 1 or via email rabbikaplan@bethisraelnola.com.
Nashville, founded in 1779, is steeped in history and renowned as the "Music City." Initially a frontier settlement along the Cumberland River, it grew rapidly due to its strategic location and became a hub for trade and commerce. Nashville played a significant role in the Civil War, serving as a key battleground and later as a center for Reconstruction. By the 20th century, it emerged as a cultural powerhouse, cementing its reputation as the heart of country music with the establishment of the Grand Ole Opry in 1925 and its thriving recording industry on Music Row. Beyond music, Nashville is home to historical landmarks like the Parthenon replica, Civil Rights-era sites and prestigious institutions like Vanderbilt University, showcasing a rich tapestry of Southern heritage and innovation.
Renting a car in Nashville is an easy and convenient option, especially given the minimal traffic in the city. The car rental area is just a short walk across the street from the terminal; prices are reasonable, particularly if you book in advance. Renting a car not only offers flexibility for exploring Nashville itself but also makes it simple to venture beyond the city to nearby attractions. If you're planning to explore the surrounding areas, renting a car is a practical choice.
If you’re looking for luxury, the Four Seasons Hotel Nashville in SoBro offers an upscale experience with stunning service and a rooftop pool.
If you are looking to stay in a contemporary neighborhood that is fresh and happening, The Gulch neighborhood is your best bet. It’s one of the city's most vibrant and trendy areas, perfect for those looking to experience a mix of modern luxury, dining, shopping and entertainment. Known for its sleek architecture, upscale lofts and chic vibe, the Gulch is home to several high-end hotels, including the W Hotel, Thompson Nashville and 1 Hotel Nashville. These properties are renowned for their stylish interiors, rooftop bars and proximity to some of Nashville's best attractions. The Gulch neighborhood
is located just a short drive or walk from downtown Nashville, offering easy access to attractions like the Country Music Hall of Fame and Music Row. There isn’t a lot of street parking here, but there are decently priced garages all around the neighborhood.
The Parthenon: Located in Centennial Park, the full-scale replica of the Greek Parthenon offers a remarkable opportunity to view Nashville’s connection to classical architecture. Inside, you’ll find the largest indoor statue of Athena, an impressive sight. Centennial Park is a beautiful park in the heart of the city and a great spot to walk, chill or picnic.
Unique Shopping: Whites Mercantile: A must-visit for anyone who loves home goods, fashion and local finds.
This charming shop is known for its curated collection of clothing, jewelry and housewares, making it the perfect stop for unique souvenirs. Rustler Hat Co.: A quintessential Nashville stop for stylish cowboy hats and Western accessories. This locally owned shop crafts high-quality hats and serves as a nod to the city's roots in country music. Uncommon James: Founded by reality TV star Kristin Cavallari, this trendy boutique is known for its chic jewelry and home decor, offering pieces that blend Nashville's Southern charm with modern flair. Aviator Nation: The Nashville location is a vibrant store that brings the brand's laid-back, California surf style to Music City.
Nashville Farmers Market:
Located near Bicentennial Park, the Nashville Farmers’ Market is a great place to explore local produce and artisanal products. The market has an eclectic vibe, where you can find everything from fresh flowers to handmade crafts. It’s located right across the street from Bicentennial Park and down the block from the Tennessee State Museum.
Bicentennial Park: A spacious park offering walking trails, historic
monuments and the iconic Tennessee State Capitol as its backdrop. It's a great spot to relax and enjoy the outdoors, while soaking in some local history.
State Museum: A visit to the Tennessee State Museum offers a deeper dive into the state's rich history, from prehistoric times to the present. Exhibits include Civil War history, Native American artifacts and displays on the state's culture and industry.
The hop-on, hop-off trolley in Nashville is a convenient and scenic way to explore the city's key attractions. It typically operates every 30 to 60 minutes, with frequency depending on the season. During peak tourist seasons, such as spring and summer, the trolleys usually run every 30 minutes to accommodate the increased demand. In the off-season, the intervals may lengthen to around an hour.
The trolley route offers views of Nashville’s most iconic spots, including the Tennessee State Capitol, Ryman Auditorium and the Country Music Hall of Fame. You'll pass by vibrant neighborhoods like Broadway, known for its honky-tonks and nightlife, as well as The Gulch, a trendy area with boutiques and restaurants. Additionally, the trolley will take you to Bicentennial Capitol Mall State Park, where you can enjoy the green space and monuments. Stops are strategically placed to allow you to hop off and explore these landmarks before catching another trolley. Throughout the ride, informative commentary provides fun facts about Nashville’s history and culture, making it both a relaxing and educational way to take in the sights. This service is perfect for those who prefer a guided tour experience but with the flexibility to explore at their own pace.
Andrew Jackson’s Hometown: Just outside Nashville, visit The Hermitage, the home of President Andrew Jackson, to learn about the life of this unique and controversial president, his impact on the country and his estate's significance in American history.
Franklin, TN: A short drive from Nashville, Franklin offers a chance to explore Civil War history with sites like the Carnton Plantation and Lotz House, which provide a glimpse into the battles fought here and the town’s role during the war.
Jack Daniel's Distillery: Located in Lynchburg, Tennessee, about two hours from Nashville, the distillery offers a range of tours showcasing the history and production of this iconic whiskey. The standard tour lasts about one hour and covers the distillery’s history and whiskeymaking process, including the famous Lincoln County Process. For those interested in tastings, there are extended options available. It’s recommended to book in advance, as tours can fill up. Transportation options are available for those without a car as well.
There aren’t many kosher dining options in Nashville. Local supermarkets, Chabad and a kosher food truck are pretty much all that is available. There are a handful of vegan restaurants and a dairy Indian restaurant that are certified kosher under the NKC, National Kosher Supervision. It’s important to note that those restaurants do not have a mashgiach temidi, a kosher supervisor who is present in a food establishment or production facility at all times during operation (this role ensures that all processes adhere to Jewish dietary laws and that the kosher standards are consistently maintained throughout the day). There are also three bakeries (cholov stam) certified under the NKC:
Krispy Kreme, Nothing Bundt Cakes and Pralines by Leon (downtown location). Consult your local Rabbi for more information or kashrut questions.
Stock up at local supermarkets: For those seeking kosher food options in Nashville, you're in luck! Food Lion, located just a 6-8 minute drive from the airport, offers a variety of kosher items, including yogurt, cheese, milk, frozen foods, deli meats and more — perfect for stocking up for your trip. It’s an ideal first stop, so you can have everything you need for your time in Nashville. Additionally, Trader Joe’s in the Green
Hills area carries glatt kosher chicken, cholov yisroel feta cheese and pas yisroel breads, alongside their usual range of kosher certified favorites. If you're looking for more options, Kroger is also a reliable store offering kosher selections. Whether you're in need of basics or specialty items, these locations have you covered for your kosher food needs in Nashville! Chabad of Nashville offers takeout for the kosher consumer that is only available with advance orders. Visit nashvillekoshertakeout.com for more information.
Rabbi Gavriel Eisenberg plays an essential role in nurturing the Jewish community at Vanderbilt University and beyond, as part of Chabad of Nashville. As part of his outreach to students, Rabbi Eisenberg runs the Holy Smokes food truck, Nashville's only glatt kosher food establishment. With a menu featuring smoked brisket, chicken and shawarma, as well as sides like coleslaw and sweet potatoes, Holy Smokes has become a cherished culinary destination for local students and visitors alike. The food truck is a significant part of Chabad of Nashville’s vibrant presence in the city, offering not only delicious kosher food but also fostering a sense of community.
Holy Smokes is conveniently located about five minutes from Centennial Park and the Parthenon. Moreover, because the food is geared towards college
students, it’s quite affordable as well. You can get dinner or lunch for about $15. Online ordering makes it super easy and convenient.
When I walked up to the Holy Smokes food truck, I was struck by the picturesque beauty of the Vanderbilt campus in the fall, accompanied by the familiar music of Yaakov Shwekey playing from an old Airstream trailer converted into a kosher food truck — a real sight to behold. The food was fresh and filling. Even more so, my conversation with Rabbi Eisenberg was inspiring.
One notable story from the community showcases the ripple effect of good deeds. A student who regularly put on tefillin, inspired another to do the same. While preparing food one day, Rabbi Eisenberg was pleasantly surprised to find one student putting tefillin on another. This inspiring moment reflects his belief that one small act of mitzvah, connecting to God, can spark a greater sense of unity and Jewish pride.
Serves: 4-6
By: Shifra Klein
There is nothing more American than fried chicken, and there is nothing more Southern than Nashville hot chicken. While we couldn’t find any kosher versions in Nashville, we enjoyed a wonderful version by Chef Avi Katz at the Chefs of the Round Table dinner (find his recipe on page 98). He served his with a pumpkin waffle with various delicious accoutrements, and it finally inspired me to create my own version of this classic. The challenge is that basic fried chicken recipes typically call for marinating in buttermilk, which is not an option for the kosher cook. We have made great alternatives in the past (check the Fleishigs app), but this time, I decided on a non-dairy sour cream and pickle juice mixture to create a buttermilk-like texture and flavor.
The “hot” of traditional Nashville hot chicken refers to the spices used in the chicken and the sauce paired with it. In all honesty, no matter how many times I have made various versions of this American classic, I have never mastered the perfect dipping sauce consistency — it always came out too oily. I decided to veer away from tradition and create a creamy dipping sauce instead that would add a bit of sweetness to the hot sauce — my own unique interpretation.
FOR THE CHICKEN:
1 cup non-dairy sour cream
½ cup pickle juice
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika, divided
¼-½ teaspoon cayenne pepper
4 chicken legs, cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder Avocado oil, for frying
FOR THE SPICY DIPPING SAUCE:
¼ cup hot sauce
2 tablespoons maple syrup or honey
2 tablespoons non-dairy sour cream
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
¼-½ teaspoon cayenne pepper
1. For the chicken, mix sour cream, pickle juice, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, onion powder, 1 teaspoon paprika and cayenne pepper in a large mixing bowl. Add chicken and toss to coat. Cover bowl and chill in the fridge for at least 30 minutes to marinate.
2. In a separate bowl, mix flour, baking powder, remaining 1 teaspoon paprika, remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Dredge each piece of marinated chicken in the flour mixture, pressing it lightly to coat evenly.
3. Prepare a large plate or baking sheet lined with paper towels; set side.
4. Heat 2-inches of oil in a large skillet over medium-high heat, until oil reaches 360°F. Fry chicken, turning pieces occasionally, for 15-20 minutes, until golden brown and the internal temperature reaches 165°F. You may need to lower the heat slightly (to 340°F) to ensure the chicken cooks through without burning the outside. Transfer chicken to the prepared paper towel-lined plate.
5. For the dipping sauce, mix all ingredients until well combined. Dip hot chicken in the sauce to coat it evenly. Alternatively, serve with the sauce on the side.
FOR YEARS, BEHIND-THE-SCENES CONVERSATIONS AT FLEISHIGS HAVE BEEN SOME OF THE MOST FASCINATING MOMENTS, FILLED WITH NUANCE, PERSONALITY AND STORIES THAT CAN’T ALWAYS MAKE IT INTO THE MAGAZINE. THESE CHATS SPARKED AN IDEA: TO BRING THOSE CONVERSATIONS TO LIFE THROUGH A PODCAST. IT FELT LIKE A NATURAL NEXT STEP FOR US, AND WHILE WE LAUNCHED A SHORTLIVED AUDIO PODCAST CALLED OF COURSE, KEEPING IT CONSISTENT PROVED CHALLENGING AMIDST OUR BUSY SCHEDULES.
Determined to make it work this time, we decided to take things up a notch. Moving forward, incorporating a video element felt essential, adding a new dimension to the experience. Partnering with our friends at Kosher.com was the perfect solution, allowing us to launch our all-new video podcast, GLATT. Exclusively airing on Kosher.com, this approach keeps everything within a dedicated kosher platform, helping us build a focused, authentic community of listeners and viewers without relying on social platforms. Of course, the audio version will also be available on streaming platforms like Spotify and Apple Podcasts for even wider accessibility.
To celebrate the launch, we hosted the Chefs of the Round Table in the Kosher.com kitchen and recording space in Bayonne, NJ. Together, we created a oneof-a-kind feast, celebrating the world of kosher food, wine and conversation. It was an unforgettable evening filled with laughter, great company and, naturally, incredible food. This is just the beginning of an exciting new chapter for Fleishigs!
Visit Kosher.com to catch some of our recent GLATT podcast episodes, featuring engaging conversations with amazing guests like Raizy Fried, Rachel Edry and Benji Haimoff. These episodes are packed with insights, laughs and plenty of kosher food talk you won’t want to miss!
BY: MENDY WOLF
“CHEFS OF THE ROUND TABLE IS A COLLECTIVE OF KOSHER PRIVATE CHEFS BOUND BY THEIR SHARED COMMITMENT TO ELEVATING EACH OTHER IN THE CULINARY WORLD. THIS IS FAR MORE THAN A NETWORKING GROUP; IT’S A FAMILY OF CHEFS DEDICATED TO SHARING INSIGHTS, TECHNIQUES AND INDUSTRY SECRETS, HELPING EACH OTHER TACKLE THE DISTINCT CHALLENGES OF THIS EVOLVING FIELD. AT ITS CORE, CHEFS OF THE ROUND TABLE IS ABOUT COMMUNITY, COLLABORATION AND RAISING THE STANDARDS OF KOSHER PRIVATE DINING THROUGH MUTUAL SUPPORT AND GROWTH.”
Let’s set aside the dictionary definition and get real. We’re a group of kosher private chefs who’ve made it our mission to help each other thrive. The kosher private chef industry as it exists today is practically brand new — a creature born from the disruptions of COVID. It has since exploded into a world of date nights, intimate dinner parties, Yom Tov prep and Yom Tov cooking, corporate gatherings, family weekends, destination vacations and so much more. And in an industry that’s rapidly expanding with few mentors and even fewer roadmaps, what’s a chef to do when starting out?
Being a private chef today means more than cooking. You have to be a business owner, salesperson, chef and good listener, all while being extremely patient. Each event is unique and every client has individual expectations. The pressure is high and the stakes even higher.
Enter Chefs of the Round Table.
We began as a humble WhatsApp group back in 2020 — a handful of chefs swapping ideas, recipes and general support. Fast forward to today: we’re over 65 strong. Some are full-time private chefs, others part-time, but we all share one goal — to
Being a private chef today means more than cooking.
help each other grow in uncharted territory. Our WhatsApp is alive daily — chefs buzzing in with questions ranging from “Where can I find ice pop vendors?” to “Anyone have a contact in Jamaica for a family vacation?” The goal is straightforward: to lift each other up — beginning and end of story.
we all share one goal — to help each other grow in uncharted territory.
As the group evolved, Chef Yosef Safdieh saw that we needed to take things to the next level. Alongside Chef Alegra Hadriye and myself, we launched the Chef’s of the Round Table dinners. These dinners started simply — a chance to finally meet in person, share ideas and build friendships. Each chef cooked a course and presented it to the group, leading to events that were nothing short of electric. They sparked a craving in us for bigger gatherings, wilder flavors and more ambitious ideas.
Then came our collaboration with Fleishigs Magazine. From the beginning, Shlomo and Shifra grasped our vision. They saw what the kosher private chef world was becoming and they have their own vision for the future of kosher food. The Round Table Dinner that was featured in their most recent Private
Chef issue was held at Chagit Leviev-Sofiev’s beautiful home, and Fleishigs took care of the waitstaff, decor and professional photography. It was a dream come true.
However, our most recent dinner? It blew us all away. This wasn’t just another networking event; it was a full-blown celebration of Fleishigs’ and Kosher.com’s new podcast, GLATT.
GLATT is a podcast that delves into the world of kosher food, culture and lifestyle, offering a fresh perspective on Jewish culinary traditions. Hosted by Shifra and Shlomo Klein, in collaboration with Kosher. com and Fleishigs Magazine, the podcast explores everything from the intricacies of kosher cooking to the broader cultural implications of food in the Jewish community. With engaging conversations, expert interviews and a mix of humor and insight, GLATT aims to bridge the gap between tradition and modernity, offering listeners inspiration, practical tips and a deeper understanding of the diverse and evolving kosher food scene. Whether you're a seasoned cook or simply passionate about Jewish culinary culture, GLATT is a space to connect, learn and celebrate the rich history and innovation of kosher cuisine. I could not think of a better celebration for gathering the Chefs of the Round Table during one of our busiest seasons (the Jewish holidays).
The team at Kosher.com gave us reign. They hosted us in their studio, provided each chef with
It was a dream come true.
any equipment they needed and put out an absolutely stunning tablescape with the help of event planner Booky Tessler of B&D Events. They even built a stage with a plating station for each chef. Each chef prepared their dream dish, paired with wines selected by Gabriel Geller from Royal Wines. We had cameras capturing every angle and 20 VIPs to savor the magic of the night. The chefs kept looking at each other, marveling at how amazing the night kept getting. On any given day, I’d give up my knives for the chance to just cook alongside these chefs. But to cook together in a fully equipped kitchen with endless resources? That was priceless.
For me, the best moment was crunch time — guests arriving, the chefs putting final touches on their dishes, the adrenaline kicking in and the buzz in the air that only chefs understand. The energy was palpable. But here’s the most unforgettable part — we were in it together, chefs helping each other, even some who had never met in person before. To find that kitchen chemistry and camaraderie among strangers? That’s rare. That’s the heartbeat of Chefs of the Round Table.
Now that you’ve felt the setting and the vibe, let’s dig into the food and wine.
The chefs kept looking at each other, marveling at how amazing the night kept getting.
CHEF SHMULY KOHN
@chefshmulykohn
Pan-Seared Salmon
carrot ginger purée | sautéed chestnut
mushroom | roasted asparagus | crispy shallot | micro cilantro
ODEM MOUNTAIN, VOLCANIC, RIESLING, GALILEE, 2021
CHEF YOSEF SAFDIEH
@chef.yosef
Panko-Breaded Veal
Scaloppini
ratatouille risotto | vodka arrabbiata | balsamicmarinated cherry tomato | preserved lemon | spring mix salad
CHAMPAGNE BARONS DE ROTHSCHILD, ROSE, BRUT, NV
CHEF MICHELLE SOUSSAN
@kitchen_to_table
Deconstructed
Moroccan Harira Soup crispy lentil | tempura celery leaf | lime saffron-infused oil
ESSA, ALTIRA, CAPE SOUTH COAST, 2023
CHEF HUDI RIVEN @vipkosherevents
Duet of Duck
farro and squash stuffed duck leg | seared duck breast | candied kumquat | butternut purée | scallion curl | toasted hazelnut | duck gribenes
J. DE VILLEBOIS, SANCERRE ROUGE, 2022
CHEF YITZ SPITZ
@chef_yitz
Seared Mediterranean
Sea Bass
Sauvignon Blanc
reduction | roasted bell pepper | tricolor baby potato | frescatrano olive | basil
COVENANT, SOLOMON BLANC, SONOMA, 2022
CHEF HILLIE ACKERMAN
@chefhillie
Cornish Hen sunchoke foam | fig leaf oil | radish | carrot | leek
VITKIN, CABERNET
FRANC, GALILEE, 2017
CHEF EFFY FRIEDMAN @feironicflavors
CHEF AYSHEL ASHKENAZI @ikchefs
Carne Asada Tacos guacamole | lime crème | charred jalapeño sauce | cherry radish | cucumber | garlic aioli | salsa verde | salsa roja | herbs | corn tortilla
HERZOG, SPECIAL RESERVE, QUARTET, 2021
CHEF HILLEL BRAUN
@chef_hillel
Battuto Rib Roast cauliflower kale
purée | roasted cherry tomato | bone marrow gremolata
CHÂTEAU MALARTICLAGRAVIERE, PESSACLEOGNAN, 2020
CHEF AVI KATZ
@chefavikatz
Nashville Hot Chicken
roasted pumpkin waffle | cinnamon bourbon maple
butter | charred pickled
cabbage | beef bacon ranch | cornichon
GUSH ETZION, LONE OAK TREE, GEWURZTRAMINER, 2023
CHEF MENDY WOLF @chefmendywolf
Trio of Lamb
rice-crusted lamb filet | blueberry nutmeg au jus | charred fennel | bourbon lamb riblets | candied pistachio | shredded lamb shoulder | parsnip chips | lemon mint jam
TERRA DI SETA, GUIDUCCIO, TOSCANA IGT, 2020 7. 2. 8. 3. 9. 10. 4. 5. 11. 6. 1.
Dessert The Black Forest in Fall OR HAGANUZ, HAR SINAI, GALILEE, 2021
Each chef prepared their dream dish, paired with wines selected by Gabriel Geller from Royal Wines.
BY: GABRIEL GELLER, WSET III
THE MOST LOYAL FLEISHIGS READERS SURELY REMEMBER THE LAST PRIVATE CHEF ISSUE. AN ECLECTIC GROUP OF INFLUENCERS, PRIVATE CHEFS, SOCIALITES AND GOURMETS (INCLUDING YOURS TRULY) GOT TOGETHER AT THE HOME OF CHAGIT AND GREG SOFIEV TO ENJOY THE CREATIVITY AND SKILLS OF SOME OF THE KOSHER SCENE’S FINEST PRIVATE CHEFS. IN THE ISSUE THAT FEATURED THE EVENT, I WENT INTO LENGTHY DETAILS AND DESCRIPTIONS OF THE WINES AND WHY I PAIRED EACH WITH A PARTICULAR DISH. THIS TIME AROUND, THE CHEFS OF THE ROUND TABLE EVENT THAT WAS HELD IN THE KOSHER.COM HEADQUARTERS TO CELEBRATE THE LAUNCH OF THE FLEISHIGS X KOSHER.COM PODCAST, GLATT, HAD A DIFFERENT FEEL TO IT. IT WAS MORE LIKE A SHOW WITH AN OPEN KITCHEN, WHILE US DINERS WERE ENTERTAINED BY THE CHEFS DOING WHAT THEY DO BEST, WHILE ALSO INTERACTING AND HELPING EACH OTHER. IN THAT SPIRIT, INSTEAD OF FOCUSING ON THE REASONING FOR EACH PAIRING, I HAVE DECIDED TO FOCUS HERE ON THE ELEMENTS THAT MAKE EACH WINE UNIQUE AND A GREAT MATCH FOR THE DISH IT WAS PAIRED WITH.
This wine was paired with Chef Shmuly’s pan-seared salmon. Savory, rich fish needs a lot of acidity for it to pop and some minéralité to accentuate its complexity. This Riesling has both — in spades!
Soup like Chef Michelle’s harira usually needs a light, refreshing white. These certainly are attributes of the Altira, which also added to the sophistication of the wine.
Chef Yitz’s astonishing sea bass needed a wine with medium body, freshness, depth and complexity. I couldn’t think of a better match than the amazing Covenant Solomon Blanc.
The duck made by Chef Hudi was a bold move, as duck is easy to mess up. This dish was perfect in not one but two ways! Pinot Noir with its gentle body and a mix of floral and red fruit notes make a great shidduch with duck.
Chef Hillel went with a juicy rib roast. Such a pièce de résistance needs a full-bodied but restrained, structured Bordeaux. The Malartic was perfect.
Cornish hen is a rarity outside of our home (my wife Yael is from Scranton, home of the Fink family’s David Elliot poultry farm, the nation’s primary purveyor of kosher Cornish hen). I was pleased and excited to match Chef Hillie’s dish with the understated Vitkin CF.
Chef Ayshel’s tacos were packed with so much flavor, they needed a rich blend with a lot of components to reach their full potential. It was spot on!
Chef Avi’s Nashville hot chicken was delicious. However, I thought we could use some chilled white with a lot of acidity and delicate sweetness to alleviate the measured heat. It worked wonders!
Chef Yosef’s breaded veal was incredible, and both the crispy-crunchy part of the course and its elegant flavors needed some precise, refined bubbles, hence this great Champagne.
Chef Mendy’s lamb was truly magnificent. Lamb is bold and often gamey, and it sure did the trick that night! The natural elegance of Italian wines, coupled with the power of a Super Tuscan like this wine, loaded with Sangiovese, Merlot and Cabernet Sauvignon, paired perfectly. (bottle not pictured)
Last but not least, Chef Effy’s original Black Forest-inspired dessert required a chocolate-friendly wine. The Or Haganuz is a mouthful of very ripe black and blue fruit, with notes of caramelized pecan and butterscotch. Kudos to the chef — it was beautifully executed!
CHEF SHMULY KOHN is a private chef whose passion extends beyond food, blending colors, flavors, and textures to create memorable dishes. Each plate is an opportunity for him to express his creativity and craft unforgettable dining experiences. Shmuly focuses on the total experience, ensuring every moment lingers long after the last bite. Reach him at chefkohn.com, chefkohn.ck@gmail. com, or on Instagram @chefshmulykohn.
CHEF HUDI RIVEN, executive chef and co-owner of VIP Kosher Events, combines years of culinary expertise with a passion for exceptional kosher cuisine. With over 25 years of experience in catering and event production, Hudi and his partner specialize in everything from intimate gatherings to lavish weddings. Their commitment to excellence and attention to detail has made VIP Kosher Events a leading name in kosher catering. Hudi can be reached via Instagram @vipkosherevents or email info@vipkosherevents.com.
CHEF MICHELLE SOUSSAN, a private chef in Miami, is known for her innovative Middle Eastern cuisine and modern Jewish dishes inspired by her Moroccan roots. Raised in New York, she learned to cook in her mother’s kitchen before training at the Culinary Institute of America. After opening the acclaimed Jaffa restaurant in Miami, she now offers personalized dining experiences that blend Moroccan flavors with a contemporary twist. Follow her on Instagram @kitchen_to_table_.
CHEF HILLEL BRAUN, passionate about food from a young age, started Brauny Burger, a successful burger delivery service at Yeshiva in Israel. After selling meat boards and specialties, he opened Smokey Hill, an upscale steakhouse in Lakewood, NJ. Now, as a personal chef, Hillel focuses on creating fresh, creative, and beautiful dishes. He remains dedicated to his craft, serving clients across the country. Reach him at chefhillelbraun@gmail.com or Instagram @chef_hillel.
CHEF YITZ SPITZ prides himself on cultivating meaningful connections with clients, understanding their culinary desires and exceeding expectations with every dish. From intimate dinners to exclusive events, he combines his expertise with a personal touch, ensuring that each dining experience is a celebration of taste, elegance and hospitality. Find Yitz on Instagram @chef_yitz.
CHEF HILLIE ACKERMAN has a real dedication to crafting exceptional dining experiences. He loves high-quality ingredients and traveling the world and has a strong passion for warm, yet refined, hospitality. Hillie believes in thorough attention to every factor that goes into the client experience, whether logistical or gastronomical, and gets immense satisfaction, knowing he provides his clients with peace of mind, full bellies and happy hearts. Hillie can be reached via Instagram @chefhillie or email chefhillieackerman@gmail.com.
CHEF AYSHEL ASHKENAZI, founder of IKC International Kosher Chefs, discovered his passion for cooking while working in professional kitchens. As a private chef, he enjoys crafting unique experiences and experimenting with flavors. His journey led him to Mexico, where he immersed himself in the local culinary traditions, appreciating vibrant ingredients like peppers, tomatoes, avocados, and corn. Ayshel’s passion continues to fuel his love for cooking every day. Find him at ikchefs. com or on Instagram @ikchefs.
CHEF MENDY WOLF’S culinary journey began at age eight, learning from his father. With a background in sales, management, and customer service, Mendy built a successful private chef business in New Jersey. Known for his commitment to quality, service and reliability, he founded “Chefs of the Round Table” to foster collaboration among private chefs. Available yearround, Mendy caters to a variety of events. Reach him at chefmendywolf.com or on Instagram @chefmendywolf.
CHEF AVI KATZ, a Memphis native, began his culinary journey at age 10 with a soup business. By 18, he was a sous chef and won the Kosher Masters Competition at 19. Avi studied at Bishulim: The Culinary Institute of Israel and worked at the David Citadel Hotel in Jerusalem before transitioning to private chef services. He designs custom menus and offers tailored culinary experiences. Reach Avi at chefavikatz.com, avikatz15@gmail.com, or Instagram @chefavikatz.
CHEF EFRAIM FRIEDMAN, a graduate of kosher culinary school, has embraced the food industry, excelling in various culinary roles. He founded FE Ironic Flavors, a meat board company, and works as a personal chef, offering private cooking classes, dinners and event catering locally and abroad. Known for his humor and engaging personality, Effy’s goal is to create great food and a warm atmosphere. Follow him on Instagram @feironicflavors.
CHEF YOSEF SAFDIEH, a lifelong culinary enthusiast, started experimenting in the kitchen at age four. As a young child, he was cooking family dinners and hosting Shabbos meals. Today, as a chef and recipe developer, Yosef creates memorable culinary experiences for events like date nights, sheva brachot, and luxury yacht rides. His passion for food and making people happy shines through every dish. Find him on Instagram @chef.yosef.
Being a private chef today means you have to be a business owner, salesperson, chef and good listener, all while being extremely patient.
Serves: 2-4
By: Chef Hudi Riven
This composed dish has many elements, requiring some planning, and having all of the elements in place when it's time to serve is key. The two duck recipes are the main characters and everything else are bonuses. Therefore, feel free to make only parts of the dish or substitute certain components, such as orange marmalade for the candied kumquats, to make it more attainable.
FOR THE TEA-SMOKED DUCK BREAST:
2 duck breasts
5. Preheat oven to 350°F. Heat olive oil in a cold cast iron skillet over medium heat. Sear duck breasts, skin-side down, for 4-5 minutes, until skin is crispy. Flip and cook for another 2 minutes.
6. Transfer skillet to the oven and roast for 7-10 minutes, until duck is medium rare (an internal temperature of 135-140°F). Let duck rest for a few minutes before slicing.
7. For the stuffed duck legs, first make the farro filling. Preheat oven to 400°F. Toss butternut squash with oil on a parchmentlined baking sheet and roast for 15-20 minutes, until golden and tender.
vegetable broth, enough to cover the squash. Simmer, covered, until squash is tender, about 20 minutes. Transfer mixture to a blender and purée until smooth. Season with kosher salt and freshly ground black pepper, to taste.
Wood chips, for smoking 3-4
Wissotzky black tea bags
Olive oil, for searing
Kosher salt and freshly ground black pepper
FOR THE STUFFED DUCK LEGS:
½ cup diced butternut squash
1 teaspoon olive oil
1 tablespoon Tuscanini minced truffle or truffle oil
½ cup farro, cooked according to package directions
4 boneless, skin-on duck legs
1 cup all-purpose flour
2 eggs, beaten
1 cup matzah meal
Avocado oil, for deep frying
FOR SERVING:
Butternut Squash Purée (recipe follows)
Duck Skin Tuile (recipe follows)
Candied Kumquats (recipe follows)
Scallion Curls (recipe follows)
½ cup roasted hazelnuts
1. For the tea-smoked duck breasts, place duck breasts on a wire cooling rack set on top of a baking sheet.
2. Place some wood chips on a large sheet of aluminum foil. Open the tea bags and empty the loose tea on top of the wood chips. Bring the sides of the foil up to create a “bowl.” Place the pouch, seamside up, between the duck breasts on the wire rack.
3. Light the tea and wood chips with a torch, then cover the entire baking sheet loosely with aluminum foil, creating a chamber. Smoke the duck for about 30 minutes. You may need to relight the chips a couple of times to maintain the smoke.
4. Once the duck is smoked, use a very sharp paring knife to score the skin of the duck breast in a crosshatch pattern.
8. Mix roasted butternut squash with truffle and cooked farro. Place duck leg on a piece of plastic wrap and top with ¼ cup of the farro filling. Roll duck leg up over the filling, then wrap tightly in plastic wrap. Finally, wrap in a sheet of aluminum foil. Repeat with remaining duck legs and filling.
9. Place the wrapped duck legs in a baking dish and fill with water. Cover tightly with foil and cook in a 325°F oven for 2½ hours. Once cooked, let cool completely, then unwrap.
10. Heat oil in a pot or deep fryer. Meanwhile, prepare a dredging station: roll stuffed duck legs in flour, then in beaten eggs and finally in matzah meal.
11. Deep fry duck legs until golden brown and crispy. Slice the two ends off and cut the remaining leg on a bias.
12. To serve, spoon some butternut squash purée onto individual plates. Top with a portion of sliced smoked duck breast and a portion of sliced stuffed duck leg. Add a duck skin tuile and a few candied kumquats. Garnish with some scallion curls and hazelnuts.
For the butternut squash purée, heat 1 teaspoon olive oil in a saucepan over medium-high heat. Add 1 small diced onion and 5 sliced or minced garlic cloves; sauté until softened, about 5 minutes. Add 1 teaspoon coriander seeds or ground coriander and sauté for another minute. Add 3 cups cubed butternut squash and sauté for another minute. Deglaze the pan with ½ cup white wine, scraping up any browned bits with a wooden spoon; cook for about 3 minutes. Add about 3 cups chicken or
Preheat oven to 350°F. Bring 200 grams duck stock to a boil in a saucepan. Add 150 grams duck skin and boil for 3 minutes. Transfer 100 grams of the duck skin and 150 grams of the cooking liquid to a blender with 1 gram kosher salt and 45 grams tapioca starch; blend for 2-3 minutes, until smooth. Pass through a chinois or fine mesh sieve. Mix in 3 grams baking soda, then pipe or spoon the mixture into tuile molds. Alternatively, pipe small mounds onto a parchmentlined baking sheet, cover with another sheet of parchment paper and press another baking sheet on top of it. Cook for 12-15 minutes, until crispy and golden.
Add 2 cups kumquats to a saucepan and cover with water; bring to a boil and cook for 30-60 seconds. Repeat this process a second time, then drain kumquats. Return twice-boiled kumquats to the saucepan and add 1 cup water and 1½ cups sugar; bring to a boil, then lower heat and simmer for 10 minutes. Pierce kumquats a few times with a fork and simmer for another 15 minutes. Remove from heat and let cool completely, then refrigerate the saucepan for 8 hours. Bring saucepan to a boil once more and simmer for another 10 minutes. Remove from heat and cool completely. Store candied kumquats in a jar for up to 3 months.
Slice the green parts off of 2 scallions in 2-inch pieces, reserving the white parts for another use. Julienne the green parts, then submerge them in a bowl of ice water for about 10 minutes. Drain and pat dry.
Serves: 10-12
By: Chef Avi Katz
My version of chicken-and-waffles meets all of the textural and flavor requirements for a composed dish — spice from the chicken, sweetness from the waffles and glaze, savoriness from the ranch and tang from the charred pickled cabbage — all in the perfect bite-size party food. I highly recommend reading through the entire recipe prior to starting. Of course, you can make all or just parts of the final dish. The chicken and waffles on its own is delicious, but gets taken over the top with the ranch and charred pickled cabbage.
FOR THE GLAZE:
¼ cup pure maple syrup
2 tablespoons Jack Daniel’s Tennessee Whiskey
1 teaspoon Dijon mustard
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
FOR THE SPICE RUB:
¼ cup cayenne pepper
2 tablespoons packed light brown sugar
1 tablespoon garlic powder
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
FOR THE CHICKEN:
Peanut oil, for frying
1¾ cups all-purpose flour, divided
⅓ cup cornstarch
¾ cup water
1 egg
1 teaspoon Texas Pete hot sauce or any vinegar-based hot sauce
12 boneless, skinless chicken legs, trimmed and cut into 2-inch pieces Roasted Pumpkin Waffles (recipe follows), for serving Facon Ranch (recipe follows), for serving Charred Pickled Cabbage (recipe follows), for serving Mini cornichon pickles, for garnish
1. For the glaze, mix maple syrup, whiskey, Dijon mustard, cinnamon and salt; set aside.
2. For the spice rub, mix cayenne pepper, brown sugar, garlic powder, paprika, chili powder, salt and pepper; set aside.
3. For the fried chicken, preheat a few inches of peanut oil in a Dutch oven or
large skillet to 350°F. Line 2 baking sheets with parchment paper and set a wire cooling rack on top of one of them; set aside.
4. Whisk ¾ cup flour, cornstarch, 2 tablespoons of the prepared spice rub, water, egg and hot sauce in a large bowl. Add chicken and toss to coat. Add remaining 1 cup flour and 1 tablespoon of the prepared spice rub to a separate bowl.
5. Using one hand for wet and one hand for dry, transfer the battered chicken to the seasoned flour, then place on the prepared baking sheet. Working in batches, fry chicken for 6-7 minutes, until crispy and golden. Using a slotted spoon or spider, transfer fried chicken from the oil to the wire cooling rack.
6. Add remaining spice rub to a small heat-proof bowl and carefully ladle about 1 cup of the hot frying oil over the spice rub. Immediately brush the hot fried chicken all over with the spiced oil.
7. To serve, top each waffle with a bit of ranch and a few pieces of charred pickled cabbage. Top with a piece of fried chicken and a drizzle of the prepared glaze. Pierce a cornichon pickle with a cocktail toothpick and stick into the chicken.
Yield: 10-12 mini waffles
NOTES:
• It’s imperative not to use pumpkin pie filling, which is sweetened. Look for 100% pure pumpkin purée (Libby’s is the classic brand available but it’s easily found under many generic brands).
• Since these waffles are being eaten with chicken, be sure to use a new or dedicated pareve (or meat!) waffle iron. You can find a cheap mini waffle iron for $10 by Dash from Target or Amazon; it’s small, easy store and available in many fun shapes.
Whisk 2 eggs, ½ cup pure pumpkin purée (see head note), ¾ cup unsweetened non-dairy milk, ¼ cup avocado or grapeseed oil, 1½ teaspoons sugar and 1 teaspoon pure vanilla extract. In a separate bowl, mix 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt and 1 teaspoon ground cinnamon. Add dry ingredients into the wet ingredients, mixing until
just incorporated. Preheat a waffle iron and grease lightly. Working in batches, cook waffles according to waffle iron directions.
Yield: 1 cup
For an elevated ranch dressing that is so addictive, look no further. Use it in sandwiches or as a dip or salad dressing.
Chop 4 ounces beef or lamb bacon into small pieces. Place in a cold skillet over medium-low heat and sauté until crisp and fat is rendered. Transfer beef bacon to a bowl with all the drippings to cool. Mix with ¾ cup mayonnaise, 3 tablespoons water, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon honey and ½ teaspoon garlic powder
Yield: 3 cups
This is a great accompaniment to any sandwich bar — the charred flavor is so unexpected from a pickled element. You can also skip the broiling and pickle the cabbage raw.
Preheat oven to broil. Chop ½ green cabbage into 2-inch cubes, arrange on a baking sheet and toss with ½ tablespoon olive oil. Broil until edges start to char, then toss cabbage and broil until fully softened and even more charred. This can take a total of 10-15 minutes, depending on the strength of your broiler. Just keep an eye on the cabbage so it doesn’t burn. Transfer charred cabbage to a large mixing bowl. In a separate bowl, mix 1 cup red wine vinegar, 1 cup water, 1 tablespoon sugar and 2 teaspoons kosher salt. Pour over cabbage and let marinate for at least 30 minutes.
BY: CHANA Z. WEISS RECIPES BY: ARIELLE NIR MAMIYE PHOTOGRAPHY BY: SHENEUR MENAKER
Few subjects are as hotly debated online as the true cultural origin of any particular dish. While many cultures have a clear geographical and historical foundation for their cuisine, the Jewish people, dispersed across the globe for centuries, have a unique identity when it comes to defining their own culinary heritage. Jewish cuisine has continuously evolved over time, absorbing influences from the diverse lands where Jews have settled to create a rich tapestry of dishes that goes beyond any single geographic boundary. Recipe developer and content creator Arielle Nir Mamiye embodies this diaspora in her cooking, blending her Moroccan and Persian backgrounds to create her own version of authentic Jewish cuisine.
While Arielle was raised in Long Island, NY, her Israeli-born parents remained strongly connected to their Moroccan and Persian roots. Arielle would spend much of the year with her father’s extended family in New York, the Shabbat tables of her youth laden with the bold and bright flavors of Persian cuisine, and every summer, she’d spend two months with her mother’s Moroccan family in Israel. “We’d land in Ben Gurion airport and head straight to my grandmother’s house in Ashdod,” she recalls. “She would spend the whole day making hand rolled couscous, then set the most delicious, flavorful and comforting bowls of couscous soup in front of us.”
From a young age, Arielle found herself enamored with cooking, but it wasn’t until she was in college that she realized this was her calling. After getting her degree in hospitality, Arielle worked in the food industry in a variety of positions, including in restaurants and in food media, before landing a job as the culinary director at the Jewish Food Society. “It was an amazing way to explore the world of Jewish food, while also learning about what goes on behind the scenes in the creation of food media,” says Arielle. “Being a part of the whole process
of professional recipe testing, food styling and photography was a fun experience and also really fulfilling.”
Now, Arielle has taken all of that experience and used it to showcase her own dishes, testing recipes on her friends and family and, like every good content creator, shooting video content on her iPhone in that little corner of her kitchen with the best sunlight. At first, she focused on individual recipes, like a chicken pastilla that she calls “the Moroccan version of a chicken pot pie.” As her audience grew, along with requests for her full Shabbat menu, Arielle realized that it was the planning that was often the most overwhelming part for many and knew that she could help. She launched her subscriptionbased Substack newsletter, providing a cohesive Shabbat dinner menu, including recipes for each dish. The newsletter includes links to short Instagram videos demonstrating those same recipes, helping her readers visualize the dishes they’ll be making that week.
Arielle’s menus are based largely on the meals she cooks for the guests in her own home. “I often host 10-15 people, which makes the meal feel so festive. I find it so inspiring to cook a full Shabbat or holiday meal, rather than just a weeknight dinner,” says Arielle. “I am someone who loves to nurture and I enjoy spending time in the kitchen. Cooking for the people I love keeps me grounded and connected to my family,” she adds.
When it comes to menu planning, Arielle always begins by choosing a theme or season to base her dishes on, then follows a set menu structure to choose the rest of her dishes. “Making a lot of little dishes can make cooking overly complicated, so I always stick with one dish per category,” explains Arielle. “Plus, a streamlined meal is also more visually appealing and less overwhelming for guests.” A typical meal will include a poultry dish, a beef dish, a vegetable, a salad and a rice dish. With a starting point of inspiration and a consistent format to follow, the menu quickly falls into
place, Arielle’s culinary background clearly evident throughout.
One week, Arielle planned a full Persian Shabbat meal, featuring gondi (cardamom-infused Persian chickpea and turkey dumplings, cooked in a chicken broth), ghormeh sabzi (a traditional Persian stew packed with vibrant herbs) and tahdig. Ground dried limes imparted the classic tart, floral flavor of traditional Persian cuisine. Another week, Arielle included the hand-rolled couscous she learned from her grandmother along with a spiced tagine for her North African menu. In one of her most recent weekly Shabbat menus, Arielle featured all stuffed everything, including a chicken and leek phyllo pie, meat-stuffed eggplant and roasted honeynut squash stuffed with frizzled onions, sage and hazelnuts.
Arielle's repertoire includes a number of classic dishes that she revisits throughout the year. While her loyal followers will recognize the familiar recipe formats, each iteration of these dishes showcases new flavors and seasonal ingredients, depending on the availability of fresh produce and her current culinary inspirations. One of Arielle’s favorites is tachin, a
stuffed Persian rice casserole with an inverted presentation, similar to the more well-known tahdig. “It's such a beautiful and festive dish, and people are always excited to dig into it,” describes Arielle. While the core recipe remains consistent, the ingredients she incorporates can vary. In this issue, she shares a tachin with a layer of beautifully tender charred eggplants and barberries, adding a unique depth of flavor and texture to the dish. Another one of Arielle’s favorites is k’tzitzot, Israeli meatball patties. “I love making those in the spring with wild garlic or fresh baby artichokes,” she says. To balance the richness of her main courses, Arielle always includes a fresh and vibrant salad, often featuring an abundance of greens and herbs, a core element of Persian cooking. Here, she shares an herb salad with apples, pomegranates and nuts, which she describes as “my ultimate way to enjoy a salad.” And of course, no meal is complete without fresh homemade challah and spicy matbucha, a signature Moroccan tomato and red pepper dip. “My grandmother in Ashdod always had matbucha on her Shabbat table,” shares Arielle. “It’s a little involved, but so worth it.”
Beyond sharing menus and recipes, Arielle offers valuable advice to her followers to help streamline their cooking process and make it easier to host large meals. She emphasizes the importance of planning ahead and coordinating cooking times, especially for those with limited oven space. “If I have a braised roast and a braised chicken on my menu, I’ll cook those at the same time. When that’s done, I can take them out and raise the temperature to cook all of my vegetables,” explains Arielle. “It takes a bit of planning, but in the end that limitation actually makes me more productive.”
Any of Arielle’s followers will recognize the ever-present colorful Dutch ovens as part of her signature aesthetic. Arielle’s collection includes various sizes and colors that she uses to cook the majority of her dishes. These beautiful oven-to-table cast iron braising pots combine form and function, making cooking and serving a seamless experience. This not only streamlines the cooking process (and reduces dishes to wash!) but also adds a touch of sophistication to her Shabbat table.
Arielle’s journey is a testament to the power of embracing your heritage. She credits her Moroccan and Persian roots with providing the inspiration for her to create her own unique culinary identity that celebrates the diversity of Jewish cuisine. “I learned everything from my mom,” shares Arielle. “When I decided to put myself out there, the first thing I did was get her handwritten recipe books and archive every page so I could use that as a reference.” With an abundance of recipes out there in the world today, Arielle recognizes the importance of authenticity when it comes to finding your voice. “You have to stick to your own style and be true to what excites you,” she says. “And if something excites you, it will excite someone else.”
Serves: 8-10
A bowl of these cardamom-infused turkey dumplings, cooked in a delicious broth, is a warm and comforting meal in a bowl. You can also use ground dark chicken (or a combination of both).
NOTE: The chicken legs used for the broth will get super tender. Don’t waste them — simply shred and use for another recipe.
FOR THE GONDI:
3 onions, quartered
2 pounds ground dark turkey or chicken
3¼ cups chickpea flour
1½ teaspoons ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup water, divided
FOR THE BROTH:
2 bone-in, skin-on chicken legs Water, to cover
1 (15-ounce) can chickpeas, rinsed and drained
½ teaspoon ground turmeric
3 dried bay leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1. For the gondi, add onions to a food processor fitted with the S-blade attachment and pulse until finely chopped.
2. Transfer onions to a large mixing bowl and add ground turkey, chickpea flour, spices and ¼ cup water; mix until well incorporated. Add remaining ¼ cup water and mix until moist. Cover with plastic wrap and refrigerate for 1 hour.
3. For the broth, add chicken legs to a large pot or Dutch oven and fill halfway with water. Add chickpeas, turmeric, bay leaves, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer, covered, for 1 hour, until chicken and chickpeas are tender.
4. To form the gondi, wet hands and form 1 heaping tablespoon of turkey mixture into a ball and gently lower into the simmering broth. Repeat with remaining turkey. Bring to a boil, then lower heat and simmer, covered, for 1-2 hours, until gondi are fully cooked and tender. Serve gondi with the broth.
Serves: 4-6
This is the version of the classic Moroccan dip that my grandma always had on her Shabbat table in Ashdod. It’s a little involved, but I love it alongside challah. It can be stored in an airtight container and refrigerated for up to a week.
2 tablespoons sweet paprika ¼ cup olive oil
12-14 plum tomatoes
1 red bell pepper
1-2 long hot peppers or jalapeño peppers
3 cloves garlic, grated or crushed
1 teaspoon kosher salt, plus more to taste
1. Mix paprika and olive oil; stir to combine, then set aside.
2. Use a sharp paring knife to score an X on the bottom of each tomato. Place tomatoes in a large bowl and cover with boiling water; set aside to soak for 5-10 minutes, then drain.
3. Use the edge of the paring knife to peel the skin off of the tomatoes.
4. Using your hands, lightly squeeze juice out of each tomato (this will help the tomatoes cook down faster). Once squeezed of their juices, finely chop tomatoes.
5. Heat a wide skillet over medium-high heat and add tomatoes. Once warmed through, lower heat and simmer, stirring occasionally, until liquid has mostly evaporated, about 45 minutes.
6. Preheat oven to broil with a rack positioned in the upper third of the oven. Place peppers on a baking sheet and broil for 5 minutes, then rotate and continue broiling until charred on all sides (the long hot peppers will take 7-9 minutes and the bell pepper will take 10-15 minutes).
7. Once broiled, immediately cover peppers with plastic wrap; set aside for 3-5 minutes. This will allow the peppers to steam, making it easier to peel them.
8. Once steamed, peel charred skins off the peppers and remove stems and seeds. Lightly rinse, then pat dry and chop finely.
9. Once tomatoes have cooked down, add garlic and cook for 1-2 minutes. Add charred peppers, salt and 3 tablespoons of reserved paprika oil. Mix well and cook for 15-20 minutes, until matbucha is reduced and jammy in consistency. Season with more salt, to taste, and remaining 1 tablespoon paprika oil (if desired).
Serves: 6
This Moroccan version of chicken pot pie is one of my favorite dishes. Make sure to keep the exposed phyllo covered at all times so it doesn’t dry out.
4-5 pounds bone-in, skin-on chicken legs
1 tablespoon plus 2 teaspoons kosher salt, divided
2 tablespoons olive oil, plus more for brushing phyllo
4 onions, thinly sliced
2 tablespoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground white pepper
¼ teaspoon ground cloves Juice of 1 lemon
2 tablespoons honey
½ cup chopped fresh parsley or cilantro
½ cup slivered almonds
10 sheets phyllo dough, defrosted Confectioners’ sugar, for dusting
1. Season chicken with 2 teaspoons salt.
2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear chicken, skin-side down, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
3. Add onions and sauté over medium heat until softened, about 10 minutes.
4. Mix remaining 1 tablespoon salt, coriander, cinnamon, ginger, nutmeg, white pepper and cloves in a small bowl. Add lemon juice and honey; mix to combine.
5. Return chicken to the pot, skin-side up. Pour in spice mixture, then lower heat and cook, covered, for 45 minutes, until fork tender. Let cool.
6. Preheat oven to 400°F. Once chicken is cool enough to handle, shred it, discarding skin and bones. Transfer shredded chicken to a bowl with sautéed onions, parsley and almonds; mix to combine.
7. Lightly grease a 9-inch baking pan with olive oil; set aside.
8. Unroll the phyllo and brush the top piece with olive oil. Lift the oiled sheet of phyllo with the one under it and transfer the two sheets to the greased baking pan. Tuck the phyllo into the pan, leaving an overhang. Repeat four more times, for a total of 10 sheets of phyllo, alternating the
direction of the placement of the sheets of phyllo in the baking pan with each addition.
9. Pour chicken mixture over the phyllo and press it into the pan in a single layer. Fold the overhanging phyllo dough over the chicken mixture into the center of the pan to seal (some of the chicken will be exposed). Cook for 30 minutes, until crust is golden. Dust with confectioners’ sugar before serving.
Serves: 8
Similar to the more well-known tahdig, this Persian rice casserole is such a beautiful and festive dish. Here I use eggplant, but the dish is flexible and can be made with other vegetables.
FOR THE RICE:
4 cups basmati rice Water, to cover
FOR THE EGGPLANT:
8 Japanese or 2 globe eggplants
1-2 teaspoons avocado oil
1 teaspoon kosher salt
FOR THE SAFFRON WATER:
1 teaspoon saffron threads
Pinch of kosher salt
2 tablespoons boiling water
FOR ASSEMBLY:
½ cup plus 1 teaspoon avocado oil, divided
¾ cup barberries
5 eggs, beaten
Juice of 1 lemon
2 teaspoons kosher salt
¼ cup water
1. Rinse rice in a colander under cold water until the water runs clear. Place the rice into a large bowl, cover with room temperature water and set aside to soak for 1 hour.
2. For the eggplant, if using Japanese eggplants, trim ends and cut in half lengthwise. Use a peeler to peel a strip off of the back of the eggplant halves lengthwise. If using globe eggplants, trim ends and cut into ¾- to 1-inch thick pieces lengthwise.
3. Preheat oven to broil. Arrange eggplant, cut sides down, on a parchment-lined baking sheet, drizzle with oil and season with salt. Broil in the top rack of the oven for about 5 minutes per side, flipping halfway through, until golden brown. Lower oven to 375°F.
4. For the saffron water, add saffron threads and a pinch of salt to a mortar and grind with a pestle until it turns into a powder. Pour boiling water over the saffron and stir; set saffron water aside.
5. To parboil the rice, bring a pot of salted water to a boil over medium-high heat. Drain rice from the soaking water and carefully transfer rice to the boiling water. Cook for 6-8 minutes; rice should still have a bit of a bite to it. Drain rice over a colander and immediately pour cold water over it to stop the cooking.
6. For the barberries, heat 1 teaspoon oil in a small skillet over medium-low heat. Add barberries and sauté for about 5 minutes, until fragrant and plumped; set aside.
7. To assemble, whisk eggs, saffron water, lemon juice and salt in a large mixing bowl until combined. Add rice and gently fold until everything is incorporated.
8. Grease a 15-inch inch oval glass baking dish or a 9x13-inch rectangular glass baking dish with remaining ½ cup oil. Add half the rice mixture, flattening it on the bottom of the dish with a spoon or spatula in an even layer. Sprinkle ½ cup barberries in an even layer over the rice, reserving the rest for garnish. Top with a layer of eggplant, then add remaining rice mixture, flattening it in an even layer. Top with water.
9. Cover baking dish tightly with aluminum foil and cook for 2-2½ hours, until tachin is golden brown and cooked through. You can look through the bottom of the baking dish to check the color of the tachin. Set aside to rest for 5 minutes.
10. To serve, invert the tachin onto a large serving platter. Garnish with remaining barberries.
Serves: 4
The ultimate way to round out a meal, in my opinion, is with a fresh salad. Because of my Persian background, most of my recipes use herbs, so I always have them on hand. Don’t get hung up on the quantities of the vinaigrette — much like an Israeli salad, the seasoning (olive oil, lemon juice, salt and pepper) is just to taste.
2 bunches fresh parsley, leaves only, finely chopped
2 bunches fresh cilantro, leaves only, finely chopped
2 bunches fresh mint, leaves only, finely chopped
1 bunch fresh dill, leaves only, finely chopped
2 Granny Smith apples, diced
½ cup toasted walnuts or pecans, roughly chopped
1 cup pomegranate seeds Juice of 3 lemons
2-3 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses, optional Kosher salt and freshly ground black pepper, to taste
1. Mix herbs, apples, walnuts and pomegranate seeds in a serving bowl.
2. Add lemon juice, olive oil and pomegranate molasses (if desired). Season with salt and pepper, to taste.
CHANUKAH IS A TIME FOR CELEBRATING LIGHT, MIRACLES AND DELICIOUS TREATS. WHILE SUFGANIYOT ARE THE TRADITIONAL DESSERT OF CHOICE, THERE ARE PLENTY OF CREATIVE WAYS TO EMBRACE THE HOLIDAY’S ELEMENT OF OIL. DESSERT OPTIONS THAT TAKE A NEW TWIST ON THE CLASSIC FRYING TRADITION PROVIDE A FRESH TAKE ON THE HOLIDAY, WHILE STILL HONORING THE SIGNIFICANCE OF OIL, WHICH SYMBOLIZES THE MIRACLE OF THE MENORAH. WHETHER IT'S A DECADENT FRIED PASTRY WITH A UNIQUE FILLING OR USING FRIED POTATO STICKS IN AN OTHERWISE TRADITIONAL COOKIE, IT’S TIME TO FRY UP SOMETHING UNEXPECTED AND DELICIOUS.
Yield: 10 doughnuts By: Paula Shoyer
Pralines are a classic Southern candied pecan treat that is second to none. Made with butter, confectioners’ sugar and pecans, it’s popular for good reason. I was inspired by those flavors to create a new topping for doughnuts this Chanukah season.
FOR THE DOUGHNUTS:
¼ cup warm water
2¼ teaspoons active dry yeast
⅓ cup plus 1 teaspoon sugar, divided
½ cup non-dairy milk substitute
2 tablespoons non-dairy butter substitute, at room temperature
1 large egg
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
2½ cups all-purpose flour, plus more as needed Avocado oil, for frying
FOR THE PRALINE TOPPING:
1 cup sugar
2 tablespoons water
2 tablespoons non-dairy butter substitute
½ cup non-dairy whipping cream
1 cup chopped pecans
1. For the doughnuts, mix warm water, yeast and 1 teaspoon sugar; set aside for 10 minutes.
2. Meanwhile, mix remaining ⅓ cup sugar, milk, butter, egg, salt, vanilla and flour in the bowl of a stand mixer fitted with a dough hook attachment. Once yeast has bloomed, add it to the bowl and mix until just incorporated. If the dough is sticking to the sides of the bowl, add a little more flour until it comes away from the sides of the bowl and is soft to the touch. Knead for another minute. Alternatively, mix by hand. Cover the mixing bowl with a clean dish towel or plastic wrap and let rise on the counter for 1 hour.
3. For the praline topping, heat sugar and water in a medium heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until sugar starts to melt. After several minutes, once the sugar at the edges starts to color, stir and continue cooking until fully melted and golden.
4. When amber in color, remove from heat and add cream; the mixture will bubble up. Add butter and stir. Return to low heat and cook for 1 minute, until mixture is smooth.
5. Add pecans and mix well. Transfer praline topping to a bowl, let cool slightly, then refrigerate for at least 1 hour to thicken.
6. After the dough has risen, punch it down and shape it back into a ball. Let rest for 10 minutes. Dust a baking sheet with flour; set aside.
7. Turn dough onto a lightly floured counter or sheet of parchment paper and roll into a ½-inch thick circle. Using a 3-inch round cookie or doughnut cutter, cut out circles and place on the prepared baking sheet. Knead any scraps together, roll out again and cut more doughnuts. Cover doughnuts with a kitchen towel and let rise for 45 minutes.
8. Line a baking sheet with parchment paper or paper towels and place a wire cooling rack on top; set aside.
9. Heat about 2 inches of oil in a medium saucepan over medium-high heat until the temperature reaches 365ºF; adjust the flame as needed so that the oil consistently remains at that temperature.
10. Once oil is hot, fry 4-5 doughnuts at a time for 1½ minutes. Using tongs or chopsticks, turn the doughnuts over and fry for another 1½ minutes, until golden.
11. Using a spider or slotted spoon, transfer doughnuts to the prepared wire rack to cool. Repeat with remaining doughnuts, making sure the oil temperature remains at 365ºF throughout. Serve doughnuts with praline topping.
Yield: 24 cookies By: Shifra Klein
These are the perfect Chanukah cookies. I used olive oil to reference the miracle of the oil and potato sticks to reference latkes. Finally, there’s nothing that screams “Chanukah” in today's culture more than chocolate coins. The olive oil adds richness, while the potato sticks bring a delicious, salty crunch.
½ cup extra-virgin olive oil
¾ cup packed brown sugar
¼ cup sugar
1 large egg
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup semisweet or bittersweet chocolate chips
¾ cup lightly crushed potato sticks, divided 24 chocolate coins, for topping
1. Whisk olive oil, brown sugar and sugar in a large mixing bowl until smooth. Add egg and vanilla extract, mixing until fully incorporated.
2. In a separate bowl, whisk flour, baking soda, baking powder and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips and ½ cup potato sticks. Cover bowl and chill in the fridge for at least 30 minutes. This helps prevent spreading and enhances the flavor.
3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop cookie dough into tablespoon-sized balls and arrange on the prepared baking sheets, about 2 inches apart.
4. Press a few of the remaining crushed potato sticks onto the top of each cookie, then carefully press a chocolate coin into each cookie. Bake for 10-12 minutes, until the edges are golden brown and centers are still soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
NOTE: Celebrate the Festival of Lights with the perfect touch— Chanukah-themed cards (and more Chanukah-themed activities) from cazenovejudaica.com.
Serves: 8
By: Shifra Klein
This recipe was born out of necessity. We had leftover Thai mini bananas from Rosh Hashana. They differ from regular bananas in that they are slightly starchier and benefit from being cooked. I thought of one of our favorite Thai desserts that we enjoyed at Bodhi Thai in Los Angeles last year — banana spring rolls. They take minutes to make and are a wonderful, easy alternative to frying doughnuts.
NOTES:
• This recipe is an updated version to one we featured by Rosa Seidenwar, also inspired by Bodhi Thai, in issue #33. The addition of the cinnamon sugar and using whole mini bananas elevates it just a bit.
• Feel free to add jam or chocolate in the spring roll wrappers and customize the cinnamon sugar topping with other spices, like cardamom or pumpkin pie spice blend.
FOR THE CINNAMON SUGAR: ¼ cup sugar
1 teaspoon ground cinnamon
FOR THE SPRING ROLLS:
8 Thai mini bananas, peeled 2 tablespoons brown sugar
1 teaspoon ground cinnamon
8 spring roll wrappers
1 egg, beaten, or water, for sealing Avocado oil, for frying
1. For the cinnamon sugar, mix sugar and cinnamon until combined; set aside.
2. For the spring rolls, sprinkle bananas all over with brown sugar and cinnamon.
3. Place a spring roll wrapper on a clean work surface with a corner pointing towards you. Place a mini banana in the lower third of the wrapper, bring the wrapper over the banana and roll up, sealing the edges with egg. Repeat with remaining wrappers and bananas.
4. Heat a few inches of oil in a skillet to 350°F. Fry spring rolls for 1-2 minutes per side, until golden. Immediately coat in cinnamon sugar.
By: Shlomo and Shifra Klein
ISSUE #18
This party-friendly salmon dish is easier to prepare than you may think. Serve as is on a large platter surrounded by crudités and crostini.
By:
Rosa Seidenwar ISSUE #24
These treats scream party. Get the kids involved — with this dessert as the prize, they will not hesitate helping out!
By: Sonya Mirzakandova
ISSUE #41
Once you nail a basic brisket, the sky’s the limit — serve sliced, or shred with two forks and serve with taco shells, soft tortillas and various accoutrements (cilantro, shredded lettuce, diced avocado) for a brisket bar.
By: Reena Goldberger ISSUE
#22
Sure, a giant bowl of potato chips or tortilla chips can do the job, but these twice-fried plantains elevate the chip and dip experience for your Chanukah party. Accompany them with Reena’s Avocado Salsa and Tomato Black Bean Salad.
BY: ELISHEVA TAITZ
No Jewish holiday celebration would be complete without a spread of party-friendly foods. Whether it’s an easy-to-prepare protein fit for a crowd or bitesize morsels, these choices would please anyone. Find the recipes on the Fleishigs app.
WOK-GLAZED WINGS
By: Shifra Klein
ISSUE #43
If you’re going to fry anything this Chanukah, let it be these insanely flavorful wings. Glaze them with a number of sauces.
By: Victoria Zirkiev ISSUE
#21
This recipe utilizes packaged pastrami and pre-baked flatbread, so it comes together in no time. Double, triple, or quadruple the recipe to feed your crowd — you can never have enough!
By: Heshy
Jay ISSUE #5
An oldie but a goodie, these bite-size appetizers are a no brainer for a party. All you need is some packaged deli meats, store bought mini potato knishes (find them in the freezer section of your local kosher market) and condiments of choice (but don’t skip the mustard!).
By: Adina Silberman
ISSUE #63
Every buffet needs a fresh element. The best part about this salad is that it could be tossed with the dressing in advance, allowing the flavors to meld together. Just add the chickpea crumbs right before serving.
Travel the world without the hassle of planning, schlepping, and continuously double-checking. From flights to hotels, and (most importantly) food, we’ll set it all up, from pickup to parfait. With over fifteen years of kosher travel experience and more connections than JFK on a busy day, all you need to do is pick a place, we’ll take care of the rest. More perks, more service, more upgrades, more everything.
