Food and prop styling Renee Muller Photography Hudi Greenberger Fabulous seasoning. Elegant plating. Totally Yom Tov worthy. This keeps well in the fridge, so you can make it a few days in advance. Thanks to my sister, RL, for the idea. SERVES 10 2 lbs (1 kg) salmon, or 10 salmon fillets 1 full tsp
Food and prop styling Renee Muller Photography Hudi Greenberger My friend’s son is a budding chef. When we were schmoozing about food one day, Eitan described his epic low-and-slow flanken. Tried it and loved it. Thank you, Eitan, for sharing! SERVES 6–8 1 3½–4½-lb (1½–2-kg) three-bone center-cut flanken roast 2 Tbsp avocado or canola oil
Food and prop styling Renee Muller Photography Hudi Greenberger This dish is a prime example of “simple is better.” You’ll enjoy the great flavor that the crumbs impart, along with the super taste of roasted veggies. Bon appetit! SERVES 4–5 2 extra-large sweet potatoes, peeled and cut into small cubes oil, for roasting and sautéing
Food and prop styling Renee Muller Photography Hudi Greenberger This is a cross between a soup and a stew, perfect for a cold Succos night. It’s thick and chock-full of meat, veggies, beans, and lentils. The trick to a really good soup is low and slow — cooking on a low flame for a long
Food and prop styling Renee Muller Photography Hudi Greenberger I prepared this dish many times while testing the recipe. The last time, I added 6 quartered Yukon gold potatoes to the sauce while the meat was cooking. Once the meat was done, I removed the potatoes and mashed them, then served them with the gravy
Food and prop styling Renee Muller Photography Hudi Greenberger Lotus or lemon, you’re going to love these thumbprints. YIELDS 36 COOKIES 1 cup (2 sticks) margarine ¾ cup confectioners’ sugar 1 egg yolk 1 tsp vanilla extract 1 tsp vanilla sugar 2¼ cups flour 1 12-oz (340-g) container store-bought lemon cream 1 jar Lotus cookie
