Styling and Photography by Hudi Greenberger
Our typical Shabbos is fairly traditional. We start with salmon, served with a variety of salads such as kani salad, Israeli salad, and cauliflower salad or whole roasted cauliflower. Next is chicken soup. For the main, we have chicken or meat (my husband’s favorite is cowboy steak), overnight potato kugel, and zucchini leek kugel.
For dessert, I usually put an aluminum pan with chocolate chips into the warming drawer before Shabbos, and my children love to dip strawberries into the melted chocolate. Other times, I make a simple compote with a hack I learned from my mother: Combine store-bought unsweetened applesauce and frozen strawberries in a pot. Cook until strawberries soften, and puree to your taste.
1) Standing rib roast. I have a recipe that’s no-fail, and it has become a tradition that we make it each Purim and serve a slice to every person who walks through our door.
2) Bobby Malek’s bulbakasha. This is even more famous than the roast! It’s a delicious version of a yapchik with potatoes and meat, cooked in the Crock-Pot on very low for at least 24 hours. My guests always request it when they come!
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