Slow Cooker Pepper Steak

Pepper Steak Tacos

Guacamole

Sweet Chili Mayo

"Estihana" Shredded Crispy Beef

Mediterranean Lamb Fillo Flatbread

Mediterranean Tomato Salsa

Peruvian Chicken and Rice

Aji Verde

Chicken Congee

Berbere London Broil

Roasted Potatoes

Berbere Spice Mix

Curried Shepherd’s Pie

Faux Caesar Dressing

Miso Maple Dressing

Lemon Horseradish Dressing

Amba Chicken

Asian Marinated Tofu

Soft Boiled Eggs

Curried Cauliflower Steaks

Roasted Eggplant

Roasted Sweet Potatoes

Chickpea and Pepper Shakshuka

Hearty Beet and Chickpea Meatballs

Grilled Chicken, Fennel and Apple Salad

Sheet Pan Chicken

Mielie Pap with Sausages and Gravy

Pumpkin Tempeh Chili

Miso-Glazed Salmon Rice Bowl

Oven-Baked Rice

Quick Pickled Vegetables

Ginger Scallion Topping

Scallion and Sesame Beer Bread Challah

Sun-Dried Tomato and Almond Dip

Arugula and Peach Salad with Pickled Red Onions and Cashews

Pickled Red Onions

Maple Bourbon Vinaigrette

Sweet Dijon Trout

Miso Chicken and Vegetable Soup

Sous Vide Shoulder Roast

Curried Cranberry Couscous

Chocolate Quinoa Cake with Maple Pecan Glaze

Maple Pecan Glaze

Pomegranate and Rosemary Gin & Tonic

Salade Cuite

Sweet And Spicy Eggplant Dip

Mushroom Onion Dip

PB&J Cookies

Cranberry Crunch Cookies

Chocolate S'mores Cookies

Steak with Red Eye Gravy

Mom’s Chicken with Turmeric Tahini, Chickpeas and Onions

Turmeric Tahini Sauce

Spiced Baby Chicken

Victoria’s Pastrami Flatbread

Gad’s Signature Rib Steak

Coffee Liqueur Baked Beans

The issue offers practical inspiration with no strict rules, featuring guest editor Shushy Turin's flexible meal ideas for both dinner and lunch, including an amba chicken salad. Additionally, Mushky Perlstein provides a modern and delicious Shabbos menu, while the staff shares easy and flavorful weeknight dinner ideas, such as a versatile sheet pan chicken dinner.

Annual Subscription

Issue no 21

$9.00

We Have More Issues For You

From this issue

fleishigsmag

Hot Off The Press

Newsletter