Meaty Butternut Squash Soup

Flanken Cholent

Asian Orange Flanken

Beef Curry

Sweet and Sour Flanken with Collard Greens

GEFILTE FISH

Pastrami and Kishka Stuffed Challah

Savory Tzimmes Challah

Meaty Tzimmes Roll

Mandylicious Challah Dough

Sweet Potato Challah Dough

Dill Salmon

Roasted Vegetables with Pesto

Pesto

Roasted Eggplant Salad

Oven Bachsh

Beet Carpaccio

Chebureki

Pomegranate and Fig Roasted Chicken

Best Pantry Brisket

Pecan Pie

Dill Dressing

Dill Deviled Eggs

Minute Steaks with Roasted Grapes and Onions

Roasted Salami and Figs

Pomegranate Curry Chicken with Sweet Potato Mash

Stewed Harissa Beef with Cilantro Lime Sauce

Chocolate Hazelnut and Date Flatbread

Barley Bowl with Marinated Carrots & Roasted Chickpeas

Sheet Pan Flatbread

Cinnamon Maple Whiskey Sour

Pomegranate Moscow Mule

Dehydrated Lime Wheels

Roasted Tomato Soup

Crispy Salami Salad

Apple Crumble Knafeh

S’mores Knafeh

Brownie Knafeh

Dill Ranch Salad

This Sukkos-themed issue focuses on approachable recipes suitable for feeding a crowd, with a highlight on flanken, a marbled cut ideal for stews and braises. Sonya Mirzakandova contributes flavorful, easy-to-make recipes, while Adina Silberman offers versatile dishes inspired by the seven species of Israel, perfect for large gatherings during the harvest festival of Sukkos.

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