Sweet and Tangy Corned Beef

Corned Beef Yapchik

Loaded Tater Tots

Pickled Jalapeños

Fleishigs Killer Sauce

Corned Beef Unstuffed Cabbage

Corned Beef Burnt Ends

Honey Hawaij Challah with Espresso Tahini Swirl

Drunken Monkey Bread

Crunchy Black Lentil Salad

Steak Salad

Soy Meyer Lemon Vinaigrette

Roasted Okra Salad

Basil Vinaigrette

Basic Kubbeh

Israeli-Inspired Butternut Squash Soup

Sweet and Sour Beet Soup (Kubbeh Shwander)

Sour Chard Soup

Okra Stew (Kubbeh Bamia)

Mom’s Kasha

Hearty Kasha Salad

Kasha-Stuffed Capons

Kasha Lo Mein

Duck Sausage Pizza

Lamb Merguez Meatballs

Marinated Olives

Citrus and Radicchio Salad

Black Garlic Beef Tartare

Pickled Shallots

Braised Duck Legs with Fennel and Shallots

Toasted Garlic Sourdough

Steak Salad with Beef Bacon and Salt-Roasted Potatoes

Salt-Roasted Potatoes

Short Rib Mole

Spicy Gremolata

Brûléed Banana Bourbon Bundt Cake

Vanilla Praline Bundt Cake

Marbled Peanut Butter and Jelly Bundt Cake

Za’atar Salmon with Pomegranate Gremolata

Fish Keftas Techina Platter

Can’t-Believe-It’s-NotFried Fish

One Pot Chicken and P’titim

Hawaij Brownie Lava Cakes

Cider & Amaro

Pickled Corned Beef - Stovetop Method

Pickled Corned Beef - Oven Method

Pickled Corned Beef - Slow Cooker Method

Pickled Corned Beef - Instant Pot Method

Pickled Corned Beef - Sous Vide Method

As Sukkot approaches in early fall, the weather is ideal for outdoor dining despite occasional rain or chill on the East Coast. The issue features inspirations from Israel and the shuk, offering fresh salads, comforting soups, family-friendly dinners, innovative challah concepts, corned beef recipes, kasha variations and Bundt cakes, aiming to enhance Sukkot celebrations with cherished memories shared among family and friends.

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