Props and styling by Goldie Stern Photography by Felicia Perretti This irresistible soup is reminiscent of dilled potato salad, with its hint of mustard and bits of pastrami for added flavor. It’s both hearty and cozy for the succah and offers an elegant choice for any affair! SERVES 8 2 large onions, diced oil, for
Props and styling by Goldie Stern Photography by Felicia Perretti I love when you can make one sauce that can be used on ribs, roasts, and chicken. It makes prep so much simpler! SERVES APPROXIMATELY 4–6 2 lb (1 kg) short ribs or 2 lb (1 kg) lollipop chicken legs 2 Tbsp oil 2
Food and prop styling by Goldie Stern Photography by Moshe Wulliger The perfect addition to any cake platter. Small enough that you can fargin yourself two! Freezes beautifully. YIELDS 60 SMALL SQUARES Base 1¼ cups flour 1 tsp baking powder scant ¼ tsp salt ½ cup trans-fat free margarine or coconut oil ⅔ cup sugar
Food and prop styling by Goldie Stern Photography by Moshe Wulliger A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one! YIELDS 3 1/2 DOZEN LARGE COOKIES OR 5 1/2 DOZEN SMALL COOKIES ¾ cup coconut oil or canola oil ¾ cup
Food and prop styling Renee Muller Photography Hudi Greenberger This salad is not a quick and easy one; I would call it more of a full-meal salad. It takes time and patience to prepare, but the results are so worth it! You can prepare everything in advance and just throw them all together before serving.
Food and prop styling Renee Muller Photography Hudi Greenberger When I go to New York, I sometimes bring back fresh, pre-checked herbs that I can’t get near me. This recipe developed because of a package of fresh thyme that I needed to use up, and it’s become a staple in my house. SERVES 4–8 1
