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.

Issue no 84

$9.00

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