Beef Cheek Pappardelle with Parsley Gremolata

Parsley Gremolata

Homemade Pappardelle

Birria Tacos

Charred Avocado Salsa

Mushroom Duxelles Beef Cheek

Garlic Confit Sweet Potato Mash

Garlic Confit

Moroccan Fish

Jalapeño Dip

Sweet and Sticky Roast Chicken

Rainbow Quinoa

Sesame Carrots

Perfect Potato Kugel

Parsley Pesto

Apple Cider Muffins

Perfect Poached Eggs

Tomato Tartare

Mushroom Velouté

Seared Endive Citrus Salad

Grapefruit Aioli

Parsley Panko

Red Pepper Panko

Sweet Potato Soup

Corn Stock

Leek-Beef Fry Topping

Salt-Baked Delicata Squash with Mayan Pumpkin Seed Salsa and Caramelized Honeycomb

Mayan Pepita Salsa

Caramelized Honeycomb

Lamb Ribs with Persimmon BBQ Sauce

Persimmon BBQ Sauce

Chestnut French Toast

Chestnut Purée

Salmon Crudo with Beets and Orange

Orange Cream

Roasted Beets

Beet and Orange Emulsion

Beet Chips

Apple Cider-Braised Short Ribs

Apple Tarragon Purée

Parsnip Cream

Fried Chicken Lollipops with Pomegranate Miso Glaze

Pomegranate Miso Glaze

Meringues with Lemon Curd and Grapefruit Gelée

Lemon Curd

Grapefruit Gelée

Honeycomb Candy

Everything Bagel Salmon Crudo

Avocado Mousse

Red Wine Pickled Onions

Fried Capers

Bagel Chip Crumbs

Miso-Crusted Beef Carpaccio

Chive Oil

Sous Vide Boneless Flanken Roast

Black Garlic Paste

Black Garlic Demi-Glace

Veal Stock Reduction

Crispy Maitake Mushrooms

Mushroom Purée

Artichoke Confit

Seared Sea Bass with Maple Onion Cream and Fennel Radish Slaw

Maple Onion Cream

Fennel Radish Slaw

Gravlax

Caper Remoulade

Butternut Squash Risotto

Miso-Glazed Brownies

Miso Glaze

French 75

Old Fashioned

Everything Bagel BBQ Chicken Wings

Honey Cake With Coffee And Honey Glaze

L’orange Chicken

Caramelized Pineapple  Tarte Tatin

In this issue, Fleishigs Magazine explores the trend of private chefs offering personalized dining experiences, featuring Ahuva Schwartz's signature Shabbos recipes and highlighting chefs like Sruli Subar, who provide fine-dining experiences at home or during travels. Delve into the world of private chefs, sharing insights into their unique stories and the personalized services they offer, showcasing their under-the-radar yet inspirational expertise.

Annual Subscription

Issue no 23

$9.00

We Have More Issues For You

From this issue

fleishigsmag

Hot Off The Press

Newsletter