Potato Chip Schnitzel

Kohlrabi Slaw

Cucumber Salad

Carrot Salad

Fruit Compote

Mashed Potatoes with Caramelized Onions

Schwarma

Roasted Meatballs in Mushroom Sauce

Kichel

Salami Cups

Pesach Flatbread

Pico de Gallo Quinoa Avocados

Shakshuka Avocados

Matbucha

Salmon Ceviche Avocados

Seafood Avocados

Tropical Salad

Avocado Herb Dressing

Roasted Vegetable Salad

Caramelized Onion Dressing

Layered Radish Salad

Creamy Chestnut Velouté

Southern-Fried Chicken Skins

Meaty Kabocha Squash Soup

Ratatouille Soup

Seared Tuna Lettuce Wraps

Red Cabbage Slaw

Avocado Crema

Tomato Herb Sea Bass

Lemon Gefilte Fish Cakes

Lemon Horseradish Mayo

Slow Cooker Yapchik

Minute Roast with Gravy

Sweet and Sour Minute Roast

Apricot Agrodolce

Mama Lichtenstein's Minute Roast

Falshe “Fish”

Minute London Broil

Pesto

Crispy Eggs

Caramelized Roasted Sweet Potatoes

SOUS VIDE LAMB CHOPS

LEMON CAPER RELISH

Chicken Paprikash

Chicken Marbella

Parsnip Confit

Sweet Potato Chestnut Purée

Pastrami Cabbage Wedges

Cabbage Sauté

Cabbage Potato Kugel

Caramelized Onions

ARTICHOKE & ASPARAGUS BARIGOULE

Candied Meyer Lemons

Lemon-Infused Meringue Kisses

Meyer Lemon Curd Meringue Cups

Coconut Clusters

Caramelized Banana Blackout Cake

Blackout Cake

Homemade Almond Milk

Candied Almonds

Almond Crêpes

Almond Chocolate Chip Cookies

Poached Pears

Poached Pear Sangria

Yerushalmi Pickles

Sweet and Sour Salmon

The Pesach issue is brimming with fresh recipes and insights to enhance the holiday experience, featuring easy-to-make dishes like tomato-herb sea bass and almond chocolate chip cookies. Guest editor Chaya Lichtenstein, alongside her mother Gita, infuses the issue with youthful energy and traditional wisdom, while the magazine offers a cookbook-style format with sections covering everything from planning tips to desserts, along with engaging articles on topics like shopping tips and an interview with renowned personality Andrew Zimmern.

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