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Tomato-Parmesan Quiche

Marilyn Ayalon

From the melt-in-your-mouth crust to the simple yet gourmet-tasting filling, this quiche is set to please

 

Issue 392: Spinach and Feta Strudel

Estee Kafra

Light yet filling, with a creamy kick from the feta cheese, this dish also presents beautifully

 

Issue 392: Mushrooms with Pistachio Pesto

Estee Kafra

Fresh, sautéed mushrooms tossed in a nutty pesto make an attractive side-dish to compliment many mains, including fish, chicken, and vegetables

 

Never-Dry Chicken Cutlets

Chanie Nayman

Stuck making chicken bottoms because your chicken breasts always dry out? This method will change your opinion on chicken breasts very fast!

 

Issue 389: Chicken Lollipops

Faigy Grossman

Chicken breaded and threaded on a skewer is sure to be a hit with the kids — and everyone else!

 

Issue 389: Baked Chicken à la Vodka

Faigy Grossman

This tender, flavorful chicken in a unique tomato-based sauce can make for a filling one-bowl meal

 

Fun-Flavored Meringues

Chanie Nayman

Adorable and delicious, this irresistible finger-food is literally all we eat. All. Week. Long.

 

Issue 386: Mocha Praline Ice Cream

Rivky Kleiman

Three flavor experiences combine in this mocha-praline-chocolate dessert decadence

 

Issue 386: Cashew Brittle Bark

Faigy Grossman

This rich and delicious brittle bark is sure to satisfy your sweet tooth

 

Pulled Barbecue Brisket with Potato Flatbread

Rivky Kleiman

This pulled barbecue brisket is so outrageously delicious that I suspect it will make appearances all year long

 

Issue 386: Tropical Salad

Chanie Nayman

An out-of-the-box sweet and savory flavor combination with a truly fabulous crunch sure to make repeat appearances on your table

 

Chicken Strips with Sweet Red Sauce

Brynie Greisman

Marinated, fried, and smothered in a delicious sauce, this is the kind of recipe that everyone really enjoys, presents beautifully, and gets a meal off to an elegant start

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