Tahini Sticky Buns

Pomegranate Passion Fruit Tuna Ceviche

Za'atar "Crab" Salad in Cucumber Cups

Pickled Salmon

Halibut "Sinye"

Spicy Chicken Tagine

Flourless Chocolate Cake

Bourbon Whole Grain Mustard

Liver Deviled Eggs

Raspberry and Rose Macaron Cake

Summer Fruit Galette

Chilled Tomato & Fennel Soup

Roasted Cauliflower Romesco

Veal Chop Milanese

Steak Pizzaiola

Tiramisu Cocktail

Bomboloni

Unbelievably Dairy-free Cheesecake 

Basic No-Knead Dough

Potato Garlic Herb Pizza

Beef Fry Pizza

Sausage and Pepper Stromboli

Almond Ricotta

Roasted Garlic

Carmelized Onions

Olive Grape Focaccia

Bao Buns

Pretzel Dogs

Chef Isaac's Russian Dressing

Pickled Mustard Seed

Braised Veal

Quick Pickle

Basic Cookie Dough

All-Purpose, No-Fail Babka Dough

Figure 8 Out

Sweet Cheese Filling (Dairy or Non-dairy)

Cherry Cheese Cake Babka

Star Power

Kanelbullar

Monkey Bread

German Chocolate Monkey Bread

Marnie's Challah

Chocolate Java Babka

Do the Splits

For Shavuos, while dairy meals are celebrated, the focus is primarily on meat dishes, with inspiration and menus provided from various sources including Noi Due Carne and Chef Isaac’s Modern Heimish column. This issue also features detailed guides on pareve baking, with contributions from experts like Paula Shoyer and Chef Isaac Bernstein, offering innovative recipes and techniques that will revolutionize baking experiences.

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