Honey Vinaigrette

Honey Roasted Salmon with Savory Pistachio Crumble

Savory Pistachio Crumble

Honey Roasted Vegetables

Fruity Green Salad

Grilled Zucchini

Fire Roasted Zabaganoush

Grilled Sweet Potatoes

Sweet Potato Hummus

Grilled Tomatoes, Onion and Peppers

Fire Roasted Matbucha

Honey Challah

Salami and Apple Pull Apart Challah Roses

Moroccan Beef and Date Stuffed Challah

Carrot Cake Babka

Asian-Style Chuck Stew

Sous Vide Chuck Steaks

Israeli-Inspired Grilled Chuck Steak

Pomegranate Glazed Onions

Summer Steak Salad

Leek Edgeh

Braised Swiss Chard With Chickpeas

Candied Spaghetti Squash

Sweet and Sour Tongue

Lubyeh with Flanken

Saucy Green Beans

Grandma Lillie’s Potatoes

Kibbe Cherry

Classic Meatballs

Kibbeh Roll

Umami-Crusted Ribeye

Farro Risotto

Truffle Mushroom Sauce

Roasted Heirloom Tomato and Fennel Broth

Sous Vide Lamb Chops with Sunchoke Cream and Braised Leeks

Sunchoke Cream

Braised Leeks

Mint Gremolata

Tuna Carpaccio with Apple, Fig & Pomegranate Mostarda

Apple, Fig & Pomegranate Mostarda

Rhubarb Compote with Pecan Crumble

Pecan Crumble

Apple Slab Pie

Apple Crumb Cake

Apple Berry ‘Pop-Tarts’

Lemon Meringue Cake

Carrot Loaf Cake

Savory Fig Jam Chicken

Onion Fig Jam

The Rosh Hashana-themed issue of Fleishigs Magazine emphasizes the symbolic significance of traditional foods like apples, honey and pomegranates, while also promoting strategic cooking methods for efficiency and versatility. Featuring a blend of traditional and modern approaches, contributors share diverse recipes and cooking tips to elevate the holiday feast, highlighting seasonal produce and offering fresh takes on simanim, including a Syrian twist from Mozelle Goldstein and upscale chef-inspired dishes from Adina Schlass.

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