![]() Instant Pot Ratatouille Stew by Jeffrey Eisner.Since we have Rosh Chodesh for the fruits as well, this recipe incorporates some of the fruits we eat on Tu-Bishvat. Apricot Oven Fried Chicken by Ruchele HonigĮasy oven-baked fried chicken with sweet and sour apricot sauce is an ideal weeknight dinner for busy families.Well, this is one exciting (and did I mention easy?) new recipe that is sure to become one of your faves! I’m always looking for a new way to make salmon for Shabbat or Yom Tov. Just one word…yum! And another…different. Crispy Sweet ’n Savory Salmon by Chavi Feldman.Sweet Pomegranate Shoulder Roast by Guila SandroussyHaving a showstopping roast that took minutes of our time to put together before forgetting it in the oven is a must! And that’s why I am sharing this.Sometimes I even leave it as is in the eggplant. It’s so incredibly easy to make and looks beautiful. You will need a lot of Challah for this one! I am a dip lover! I like to bring many different kinds to the table, and this is my latest one. This is my younger daughter’s favorite recipe of all. Once I discovered the oven method, I find the preparation much easier to handle. Many people are reluctant to make corned beef because it usually has to simmer on the stove top for several hours, heating up the house with a pungent aroma. Oven-Baked Glazed Corned Beef by Renee Chernin.The glaze adds a superb and elegant finish to this “fit for a king” main dish. This roast is seasoned with a spectacular, unique assortment of condiments, which impart exceptional flavor. Honey-Chestnut Glazed Roast by Brynie Greisman.This recipe can be prepared and left in the refrigerator to marinate if you want to prepare in advance. Balsamic Roast Chicken by Amy Stopnicki.Salmon, veggies and sweet potatoes all cooked up on one sheet pan – easy! This versatile dish checks all the boxes (protein, veggies, carbs!) and is perfect for a Yom Tov starter or a Chol Hamoed lunch/dinner. Honey-Glazed Sheet Pan Salmon, Sweet Potatoes, and Broccoli by Chava Cohen.If you don’t have enough time, at least try to marinate for a day. It’s a sweet and sour flavor, and the meat is so tender after being marinated for three days. I love to prepare it for Rosh Hashanah or Succos with apples, raisins, and dried fruit like apples, apricots, and figs that add a wonderful aroma and flavor to the meat. This classic German roast was my mom’s favorite to prepare for special occasions and holidays. Sauerbraten- Classic Roasted Beef with Apples and Raisins by Chef Tom Francz.This tasty side makes for an unusual and pretty presentation that will soon become your new Yom Tov favorite! Make sure to select vegetables that are roughly the same size in diameter for a uniform look. ![]() Here’s a different take on the classic vegetable kugel. The unique flavor profile of baharat (which is a secret ingredient in many Israeli cholent recipes), coupled with figs and silan, brings something new to the classic braised roast that is so reminiscent of Yom Tov. Baharat and Fig Top of the Rib by Shifra KleinThis sweet-and-savory roast screams Fall, Rosh Hashanah and Sukkot all in one. ![]()
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