Roasted Petite Carrots with Tahini and Silan

Orange and Silan-Braised Pargiyot

Silan and Thyme-Roasted Grapes with Bean Puree

Spiced Silan Carrot Cake

Coffee-Rubbed Pickled Brisket with Pomegranate-Silan Glaze

Crisp Apple and Fennel Salad with Warm Dates and Silan Vinaigrette

Silan Vinaigrette

Black Garlic Miso Chuck Roast

Caramelized Onion Sweet and Sour French Roast

Chocolate Salami

Citrusy Cookie Twists

Lemony Vegetable Semolina Soup

Savory Granola

Hawaij Carrot Soup with Savory Granola

Honey Lime Basil Dressing

Rainbow Quinoa Salad with Honey Lime Basil Dressing

Pomegranate Aleppo Pepper Vinaigrette

Apple Carpaccio with Seared Tuna and Pomegranate Aleppo Pepper Vinaigrette

Chestnut, Apple, and Lentil Wellington

Berenjenas Con Miel (Eggplant with Honey)

Honey Za’atar Roasted Salmon

Caramelized Onion, Red Wine, and Fig Jam Flanken

Roasted Garlic, Leek, and Hot Honey Dipping Oil

Spiced Couscous with Roasted Sweet Potatoes and Beets

Sweet and Savory Chard and Chickpeas

The Apple Fizz

The Pomegranate Royale

Tahini, Date, and Thyme Stuffed Challah

Chocolate Roulade with Honey Cream

Spicy Tamarind Dipping Sauce

Chicken Kebabs with Spicy Tamarind Dipping Sauce

Oatmeal Breakfast Cookies

Black-eyed Pea Hummus

Autumnal Old-Fashioned

Lotus Honey Cookies

Chocolate-Dipped Pecan Pie Bars with Maldon Salt

Apple Cake with Cinnamon Oat Streusel and Honey Vanilla Glaze

The Etrog Harvest Toddy

Issue 84, Sweet Beginnings, marks a new chapter for Fleishigs as sisters Ruth Fox and Vicky Cohen step into the kitchen as co-editors. Together, they bring decades of experience developing, styling, and photographing recipes—along with fresh ideas, new perspectives, and the same love of Jewish food that has always been at the heart of Fleishigs.

Inside, Dani Goldblatt breaks down the best cuts for braising and the simple science that transforms tough meat into something unforgettable. Liz Rueven explores the new world of nonalcoholic drinks in No Proof Needed, while Gabriel Geller selects six wines guaranteed to make every meal in the sukkah feel more festive.

You’ll also find a silky hawaij carrot soup topped with savory granola, the debut of our new Dip Dive column, and Naomi Ross’s guide to natural sweeteners and how to use them. Plus, Kayla Cohen shows how a little help from AI can turn tablescape inspiration into something stunning in the real world.

All that, plenty of recipes, and much more in 124 pages made for cooking, learning, and sharing with the people you love.

Annual Subscription

Issue no 84

$9.00

We Have More Issues For You

From this issue

fleishigsmag

Hot Off The Press

Newsletter