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Parve
4 Servings
20 m
Watermelon Matchstick Salad
Chanie Nayman
Meat
8 Servings
3 h, 30 m
Honey-Chestnut Glazed Roast
Brynie Greisman
6 Servings
2 h, 30 m
Red Wine Veal Roast
Chaia Frishman
3 h
“Tzimmes” Stuffed Capons with Apple and Honey Crumbs
Chanie Apfelbaum
2 h, 45 m
Pomegranate Red Wine Chicken
Michal Frischman
2 h
2-Ingredient Lychee Blueberry Sorbet
Pomegranate and Red Wine Short Ribs
Esther Mendelevich
2 Servings
4 h
Seared Duck Breast with Pan Sauce
Aviva Friedman
12 Servings
1 h, 30 m
Yom Tov Tzimmes