Ultimate Vegan Pasta Bake

Beer-Braised French Roast

Roast Chicken and Potatoes

Chili Lime Broccoli

Glazed Roast Chicken

Base Chicken Stock

Chicken Orzo Soup

Fish Tacos

Oven-Baked Flounder

Classic Coleslaw

Pico de Gallo

Viral Smashburger Tacos

Spaghetti Aglio Olio

Homemade Pizza Dough

Special Sauce

Israeli Salad

The Potato Kugel That Doesn't Make it to the Table

Cinnamon Swirl Crumb Cake

Double Chocolate Pudding Brownies

Roasted Fennel and
Potato Soup with Fennel
Slaw

Fennel Slaw

Curried Roast Chicken in Ginger Coconut Broth

Roasted Delicata Squash with Herbs and Pomegranate Seeds

Jeweled Jasmine Rice with Pistachio Gremolata

Loaded Hawaij Pecan Baked Apples

Split Pea Flanken Soup

Pu Pu Platter-Inspired Chicken Soup

Chicken and Dumplings

Crispy and Chewy Chocolate Chip Cookies

Soft and Fluffy Chocolate Chip Cookies

Crunchy Chocolate Chip Cookies

Mini Cookie Bites

Bakery-Style Giant Chocolate Chip Cookies

Individual Chocolate Chip Cookie Skillets

Check out the warm Shabbat menu by Johanna Rothenberg and insights from Malkie Gordon Magence on food as comfort during winter, alongside taste tests of gluten-free pasta and comparisons of meat from different regions. This issue offers a blend of comforting recipes and engaging test kitchen content, providing a balanced, interesting, inspiring and, most importantly, delicious read for our readers.

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