| Recipes |

Honorable Mentions

As we exchange our 2023 calendars for a stark white 2024, it’s a great time to stop and reflect before closing this chapter. Based on your feedback, we reviewed recipes that have wormed their way into our regular repertoire because they please us, our families, and our guests. These are the popular foods that we know will get our guests asking for the recipe. Here’s to hoping that our 2024 recipes be just as successful, that we have plenty of opportunity to make delicious food for simchahs and happy events, and that we find that elusive dinner that satisfies everyone.


Strawberry Slushy

Issue 857


  • 32 oz (910 g) frozen strawberries
  • 4 cups fruit juice of choice
  • ½ lime
  • 2–4 Tbsp maple syrup, or to taste
  • ¼ cup fresh mint leaves
  • ½ cup rum (optional)
  • watermelon sticks and mint leaves, for garnish (optional)

Combine all ingredients in a blender or food processor until very smooth. Pour into glasses and garnish with watermelon sticks and mint leaves, if desired.

Tip: Ceres juices are my favorite, but white grape juice, peach grape juice, or even apple juice works great.

Note: This recipe calls for the intact fruit, peel and all! Lime has very little pith and usually no seeds. Adding the fruit and not just the juice will really amp up the flavor in a big way.


From-Scratch Ice Java

Issue 857

YIELDS 2 CUPS SYRUP; use 1 Tbsp per 8-oz (225-ml) cup

  • ⅔ cup coffee granules (I use decaf)
  • 1½ cups water
  • 2½ cups sugar
  • 2 tsp vanilla
  • 1 tsp cocoa powder
  • pinch salt

Place all ingredients in a pot and bring to a low simmer. Simmer for 5 minutes. Let cool, then transfer to a squeeze bottle or a glass jar. When ready to use, add about 2–3 Tbsp syrup to a 16-oz (450-ml) cup of milk. Add ice cubes and enjoy!

Note: Did you know that Ice Java is caffeinated? I assumed it wasn’t, which is why I let my kids drink it! I like that I could use decaf in this homemade version. I’m happy when they drink milk, and if this is what will make them do it, I can live with that.


Cookie Dough Swirled Fudge Bundt Cake

Issue 853


  • 6 eggs
  • ¾ cup oil
  • 1⅓ cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¾ cup Dutch-process cocoa powder
  • 2 cups flour
  • ¾ cup pareve milk
  • confectioners’ sugar, for dusting

Cookie Dough

  • ½ cup oil
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • 1 cup flour
  • ½ cup chocolate chips, preferably mini or extra mini

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan; set aside.

In a small bowl, combine all cookie dough ingredients to form a crumbly dough; set aside.

In a mixing bowl, combine eggs, oil, sugar, baking powder, baking soda, vanilla extract, and salt. Whisk until smooth. Add cocoa, flour, and pareve milk. Whisk until a batter forms.

Pour half the batter into the prepared Bundt pan. Spread cookie dough mixture over it, then top with remaining batter. Bake for about 50 minutes, until center feels firm.

Allow to cool for 20–30 minutes, then remove from pan. Set aside to cool completely before dusting with confectioners’ sugar.

Plan Ahead: This cake can be frozen, well wrapped.


Sesame Chicken Salad

Issue 845


  • 3–4 cups thinly sliced romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup shredded white cabbage
  • 2 carrots, shredded
  • 1–2 bone-in chicken breasts (or whatever leftover chicken you have on hand)
  • 3–4 scallions, sliced
  • ¼ cup chopped cilantro
  • toasted sesame seeds
  • toasted almonds, sliced

Sesame Soy Dressing

  • 2 Tbsp toasted sesame oil
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 2–3 Tbsp rice vinegar
  • 1½ Tbsp honey
  • 2 cubes frozen garlic
  • 1 Tbsp mayonnaise (optional)
  • 1 tsp salt

Mix dressing ingredients and combine with salad. Enjoy!


Really Good Homemade Kishka

Issue 840


  • 2 cups flour
  • 2 cups bread crumbs
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 2 Tbsp sugar
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 large carrot, cut into chunks
  • 1 Spanish onion, quartered
  • 1 cup oil
  • 1 cup water

Combine flour, bread crumbs, and spices in a mixing bowl. Set aside.

In the bowl of a food processor fitted with the S blade, puree carrot and onion until it becomes a mushy, wet mixture. Add oil and water. Continue to pulse until you have a combined liquid mixture.

Pour liquid mixture into the dry mixture in the mixing bowl. Mix until a dough forms.

Roll about a quarter of the dough into a log, then wrap in parchment paper. Repeat with remaining dough.

Place a raw kishka roll into the cholent and cook for at least 4 hours, or until cholent is ready to enjoy.

Plan Ahead: To freeze extra kishka rolls, wrap in parchment paper, then place in a ziplock bag. Place directly from freezer into cholent.

Sheet-Pan Sesame Chicken

Issue 858


  • 2 lb (910 g) boneless chicken thighs, cubed
  • 8 oz (225 g) apricot jam (I like to use the sugar-free brand Fiordifrutta)
  • ¼ cup coconut aminos
  • 1 Tbsp tomato paste
  • 1 Tbsp mustard
  • 1 Tbsp honey
  • 1 Tbsp toasted sesame oil
  • 1 tsp ground ginger
  • 2 tsp salt
  • pinch crushed red pepper
  • fingerling potatoes
  • 16 oz (450 g) frozen broccoli florets
  • 1 red onion, cubed
  • 1 bell pepper, cubed
  • ¼ cup sesame seeds

Preheat oven to 400°F (200°C).

In a large mixing bowl, combine apricot jam, coconut aminos, tomato paste, mustard, honey, sesame oil, ginger, salt, and crushed red pepper. Mix well to create the glaze.

Add chicken cubes to the bowl and toss until fully coated in the glaze. Let chicken marinate in the glaze for about 15–20 minutes while you prepare the vegetables.

Wash and cut the fingerling potatoes in half. Add potatoes, broccoli, onion, and bell pepper cubes to the same mixing bowl. Toss the vegetables in the glaze to coat them evenly.

Line a large baking sheet with parchment paper. Spread the marinated chicken and glazed vegetables, including the potatoes, in a single layer on the baking sheet, then sprinkle sesame seeds on top.

Bake for 35–45 minutes or until the chicken is cooked through and the potatoes are tender when pierced with a fork. Make sure to stir the ingredients halfway through the baking time for even cooking and browning.


Cheesy Hasselback Potatoes

Issue 826


  • 6 Idaho or Russet potatoes
  • ¼ cup olive oil
  • ¼ cup unsalted butter, melted
  • 1 Tbsp Everything But the Bagel spice

Cheesy Topping

  • 3 Tbsp unsalted butter
  • 1 small red onion, diced
  • 2 leeks, white and light green parts, cleaned and diced
  • 1 cup half-and-half
  • ½ cup cream cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tbsp prepared white horseradish or Dijon mustard (optional)
  • 1 clove garlic, crushed
  • chopped chives or parsley and/or sliced scallions, for garnish

Preheat oven to 450°F (230°C). Line a baking sheet with aluminum foil and spray with cooking spray.

Rest a potato between two chopsticks on a cutting board (this will prevent you from cutting all the way through the potato) and slice. Repeat with remaining potatoes. Place the potatoes on the prepared baking sheet.

Mix olive oil, melted butter, and Everything spice together. Brush mixture over the potatoes and in between the slices. Bake for 50–60 minutes, until potatoes are soft.

While the potatoes are baking, prepare the cheese sauce: Melt the butter in a medium-sized pot over medium heat. Add the onion and leeks and sauté for 5–8 minutes, until softened. Add half-and-half, cream cheese, spices, horseradish or mustard, and crushed garlic. Stir until smooth. Spread the cheese over the potatoes. Return to the oven for 5 more minutes.

Serve garnished with chopped chives or parsley, and/or sliced scallions, if desired.


Creamy Sesame Garlic Pasta

Issue 842


  • 1 lb (450 g) spaghetti, cooked according to pkg instructions
  • ¼ cup sesame oil
  • 12 cloves garlic, thinly sliced
  • ½ cup Mehadrin Butter
  • 2 cubes frozen ginger, or
    2 tsp freshly grated ginger
  • ¼ cup soy sauce
  • 2 tsp silan
  • 2 tsp chili sauce
  • ¾ cup heavy cream
  • salt and pepper, to taste
  • sliced scallions, for garnish
  • sesame seeds, for garnish
  • grated Parmesan, for garnish (optional)

Heat the sesame oil in a saucepan over medium-high heat, then add the garlic. Sauté for 2 minutes, stirring to prevent burning.

Once the garlic is browned, add butter and ginger. Lower the heat to prevent burning. Once butter and ginger are completely melted and incorporated, add the soy sauce. It should simmer right away. Add the silan and chili sauce and mix. Allow to simmer for 30 seconds.

Slowly add the heavy cream, whisking as you add it to fully incorporate. Season with salt and pepper. Bring the sauce to a boil, allowing the color to become uniform and consistent. Mix in the pasta until nicely coated with the sauce.

Transfer to a serving dish and sprinkle with scallions and sesame seeds. You can also top with some grated Parmesan, if desired.


Sweet ’n Crunchy Baked Cutlets

Issue 827


  • 2 lbs (910 g) chicken breasts, thinly sliced
  • 3 Tbsp olive oil
  • 3 cups coarsely crushed cornflake crumbs
  • salt, to taste
  • 3–4 Tbsp honey
  • 2 Tbsp balsamic vinaigrette, combined with 1 tsp water (optional)

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Place chicken breasts and olive oil in a mixing bowl and mix to coat. Place cornflake crumbs in a shallow dish. Working with one at a time, press both sides of each piece of chicken into the crumbs and place in the pan. Season with salt to taste. Bake for 15 minutes, uncovered.

Remove from oven and drizzle with honey and then with balsamic mixture, if desired. (It’s easiest to just drizzle the honey straight from the bottle.) Return the pan to the oven and bake for another 10–15 minutes.


All-in-One Meat Stew

Issue 829


  • 2 Tbsp olive oil
  • 1½ lb (680 g) flanken
  • 2 large onions, chopped
  • 1 lb (450 g) carrots, cut in chunks (about 5 medium carrots)
  • 2 lbs (910-g) sweet potato, cut in medium/large chunks (about 6 medium or 4 large sweet potatoes)
  • 1 cup dried apricots
  • 1 cup dried prunes
  • water, to cover
  • ½ tsp kosher salt, or to taste
  • black pepper, to taste

Heat olive oil in a low, wide pan that can be put into the oven. Sear the meat for 5 minutes, then turn over and sear for 3 minutes on the other side. Remove to a plate.

Add the onions to the pan and sauté over medium heat for 5 minutes, until fragrant. Add carrots, sweet potato, apricots, and prunes. Sauté 5 minutes more, stirring occasionally.

Make a small indentation in the center and place meat on top. Cover with water and gently press the meat down. Add salt and pepper.

Bring to a boil, then lower heat and cook for 15 minutes.

Meanwhile, preheat oven to 350°F (175°C). Put pan into the oven and bake for 2 hours. Cool. Remove flanken from pot and cut into chunks. Rewarm before serving.

Note: Don’t cut the veggies into small pieces because they’ll turn into mush. The meat should preferably be in one large piece, but if it isn’t possible, use two. You can sub chuck for the flanken, if desired.


(Originally featured in Family Table, Issue 874)

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