Leek Fondue

Almond Ricotta

Sweet Crisp

Roasted Onion Dressing

Mango Dressing

Shirres

Schug

Thai Chili Paste

Preserved Lemons

Preserved Lemon Paste

Spiced Pomegranate Molasses

Homemade Five Spice

Nori Noodles

Zucchini Mushroom Soup

Overnight Chicken Soup (with a Yemenite Option)

Crunchy Fresh Salad

Roasted Vegetable Salad

Roasted Beet Citrus Salad with Almond Ricotta

Quinoa Fried Rice

Stuffed Zucchini

Egg Rolls

Smashed Potatoes with Herb Sauce

Flounder Leek Fondue

Pickled Salmon

Lemony Salmon with Fennel and Orange Salad

Thai Branzino

Tropical Tuna Tartare

Sticky Garlic Lemon Chicken Drumsticks

Chili Chicken

Chicken Fajitas

Plantain Tortillas

Pico de Gallo

Balsamic Short Ribs

Sweet Crisp Brisket

Schug-Marinated Baby Lamb Chops

One Pot Herbed Chuck Meat

Lime Vinaigrette

Crispy Tongue Salad

Sweet and Sour Tongue

Lemon Sponge Cake

Mandelbrot

Almond Cream Cheesecake

Strawberry Rhubarb Compote

Crêpes

Chili Sauce

Herb Sauce

Sweet and Sour sauce

Preserved Kumquats

Preserved Lime Slices

Marble cheesecake

The Pesach recipes in this issue received remarkable feedback even when tested in December, with the team enjoying dishes like quinoa fried rice, chili chicken, sweet crisp brisket, roasted onion dressing and mandelbrot. These recipes are celebrated not just for their deliciousness but also for their simplicity and approachability, offering a fresh take on traditional holiday cooking with classic family recipes like pickled salmon, lemon sponge cake and sweet and sour tongue.

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