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Browse every public recipe, technique-first, with the why behind every step.
28 recipes
A classic Ashkenazi Jewish brisket, slowly braised with onions, garlic, carrots, tomato paste, and red wine until fork-tender. The centerpiece of many Shabbat dinners and Jewish holidays, prized for its rich flavor and for improving after resting overnight.
The quintessential Shabbat lunch. Cholent is a slow-cooked stew of beef, beans, barley, potatoes, onions, and schmaltz that cooks gently overnight, developing extraordinary depth of flavor without constant attention. This version stays true to traditional Eastern European Jewish cooking, favoring clean beef flavor over excessive seasoning.
A traditional Shabbat roast chicken with crisp golden skin, juicy meat, and aromatic herbs. Simple ingredients and proper technique let the chicken shine — the perfect centerpiece for a Friday night dinner, pairing naturally with DreamFond's Traditional Jewish Challah and Chicken Soup.
A classic Ashkenazi chicken soup known as the "Jewish Penicillin." Clear, deeply flavorful broth made by slowly simmering chicken wings with aromatic vegetables and fresh herbs.
A plant-based take on the Thai coconut-galangal soup: the same fragrant coconut, lemongrass, galangal, and kaffir lime broth, built with tofu, mushrooms, and mixed vegetables in place of chicken, and seasoned with soy in place of fish sauce. Naturally vegan. Pairs well with an off-dry Riesling, whose light sweetness balances the chili and lime.
The classic Thai coconut-galangal chicken soup: a fragrant broth of coconut milk, lemongrass, galangal, and kaffir lime with tender chicken and mushrooms, finished with lime and cilantro. Bright, creamy, and gently spicy. Pairs well with an off-dry Riesling or Gewürztraminer, whose touch of sweetness stands up to the chili and lime.
A slow-simmered three-meat ragu layered with fresh pasta, mozzarella, and ricotta, baked until bubbling and golden on top.
Chicken tenders dredged in a panko-coconut crust and fried until golden, served with a sweet-hot mango dipping sauce built on peanut butter and sriracha.
Fettuccine in a rich parmesan-and-mozzarella cream sauce with crispy bacon, browned mushrooms, and wilted baby spinach.
A fusion stir-fry: mixed vegetables and aromatics cooked in a wok with soy, Maggi, and creamed coconut milk, tossed with tomato-seasoned pasta and finished with parmesan and cilantro.
A Cambodian-style coconut curry: chicken simmered in a fragrant lemongrass-and-chili paste with coconut milk, fish sauce, and coconut sugar, finished with lime zest and served over jasmine rice.
A Mexican beef fajita sauté: lime-and-garlic marinated steak seared and tossed with bell peppers, onion, carrot, sweet potato, and squash.
