Classic Sufganiyot

Chocolate Glaze

Vanilla Donut Glaze

Rosewater Pistachio Glaze

“Donut Shop” Glaze

Cookies and Cream Glaze

Lotus Cookie Butter Glaze

Savory Deckle with Instant Gravy

Corned Beef Deckle

Asian Sticky Glazed Deckle

More-Than-Basic Chicken Nuggets

Judd's Lemon Pepper Rub

Judd's Alabama White Sauce and Glaze

Judd's Signature Sauce

Judd's Memphis Hot Sando Sauce

Whole Fried Fish with Italian Salsa Verde

Salsa Verde

Beaver Tails

Pakoras

Tamarind Chutney

Pastrami Spring Rolls

Potato Kugel Bites

Fried Matzah Balls

Fried Pickles

Homemade Corn Tortilla Chips

Cashew "Queso" Dip

Chunky Guacamole

Sofrito

Mojo

Arroz con Pollo

Avocado Salsa

Tomato Black Bean Salad

Slow Cooker Ropa Vieja

Tostones

Bunuelos with Guava Glaze

Guava Glaze

Pineapple Mojitos

Café Cubano

Spice-Rubbed Salmon

Chimichurri London Broil

Chimichurri

Roasted Eggplant Salad

Beet Lentil Salad

Pineapple Salad

Meat Pizza

Garlic Mayonnaise

Montreal-Style Bagels

New York-Style Bagels

Pumpkin Olive Oil Cake with Maple Olive Oil Glaze

Maple Olive Oil Glaze

Yakhni

Crispy Polenta with Spicy Kani

Fool Proof Latkes

This year, Fleishigs Magazine celebrates Chanukah by exploring international flavors beyond the traditional latkes and donuts, featuring Cuban favorites like tostones and bunuelos shared by Reena Goldberger and Indian pakoras by Naomi Ross. Fried chicken nuggets by Yehuda Joffre and elevated Jewish deli dishes add a unique twist to the holiday menu, while the magazine also highlights lighter recipes using olive oil and features new cookbooks and gift ideas.

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