Welcome to your 2020 Pesach game plan with the new Fleishigs Pesach issue and talented guest editor Naomi Nachman!

Whether it’s your first year at home or you’re back for another round, we break down a step-by-step guide to making Pesach — from two weeks before all the way up until the big day(s). What kitchen gadgets are gonna make my life easier? How do you properly freeze stuff? What are some really good main dishes? We take you through every single moment of Pesach, from basic sauces, side dishes, and soups (slow cooked meat and cabbage?) to delicious fish (balsamic citrus branzino!) and Fleishig mains (sweet and sour corned beef) and desserts (hazelnut souffle).

This whole issue is centered around creating a relaxed Pesach experience with some new and innovative content sprinkled in — this is Fleishigs magazine, after all! You will find some techniques, both simple and more technical, but all doable and inspiring. Chef Avner Guzman, a Cordon Bleu graduate and kosher private chef based out of Paris, visited our kitchen and showcased the wonders of a perfect egg and highlighted seasonal produce. Chef Gabe Garcia, executive chef of Tierra Sur and one of the top chefs in kosher today, shared how to create and serve chef-level food in a down to earth way. We also teamed up with Rorie Weisberg, who provided some new salad concepts along with a delicious cake using her newest grain-free mix. Divided into sections in the style of a cookbook of sorts, this issue is packed with 50+ diverse, exciting and innovative recipes that will hopefully grace your kitchens for many years to come — and not just for Pesach!

In addition, we are offering our Fleishigs Basic Pesach Survival Kit free of charge . In the midst of coronavirus uprooting our lives in unimaginable ways, one thing is certain — Pesach is well on its way, something of certainty in this uncertain time. Studies have shown that planning and executing new routines that connect you to what really matters in life is the best recipe for good mental health. We would like to think that preparing for Pesach will help distract us all a bit, all the while providing a sense of accomplishment and spirituality — two very necessary things in the coming weeks. This is a time period to do as much as we can to help one another. Here at Fleishigs, we felt that putting together our vast knowledge in cooking and preparing for Pesach was a way for us to offer a service that will hopefully ease some of the burden of planning Pesach.

Sweet and Sour French Roast

By Shifra Klein, Fleishigs Magazine Issue #6

Subscribe at fleishigs.com

Serves: 10

Sweet and Sour French Roast

This roast is tender, the perfect balance of sweet and savory, a real crowd pleaser. It tastes even better when made in advance and reheats incredibly well. Second cut brisket or top of rib work just as well.


  • 1 (4-pound) French roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup oil or schmaltz
  • 1 large onion, sliced
  • 3 carrots
  • 1 cup chopped celery root
  • ¼ cup tomato paste
  • 3 sprigs rosemary
  • 1 cup sparkling white wine
  • 2 cups dried apricots or 3 cups chopped fresh stone fruit (peaches, plums, or nectarines)
  • Water or stock, to cover
  • ¼ cup sugar
  • ¼ cup honey
  • 2 cinnamon sticks (optional)


  1. Preheat oven to 350°F.
  2. Rub salt and pepper all over roast.
  3. Heat oil in Dutch oven and sear meat on all sides until golden brown.
  4. Remove roast from pot and set aside.
  5. Add onion, carrots, and celery root and sauté for about 15 minutes, until aromatic.
  6. Add tomato paste and rosemary and cook for 5 minutes on medium heat.
  7. Add wine to pan to deglaze and cook until wine reduces by half.
  8. Add apricots, stock or water, sugar, and honey.
  9. Cover and bake for three hours.
  10. Remove from oven and allow to cool, covered.
  11. Uncover pan, slice, and place in liquid.
  12. At this point, you can reheat to serve, store in the fridge for 2–3 days or freeze for 2 months.

Cookie Dippers

By Danielle Renov, Fleishigs Magazine Issue #6

Yields: 2 dozen cookies


  • 3 cups almond flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Place all the ingredients in a bowl. Stir to combine.
  3. Make golf ball size balls and use your hand to slightly flatten to form into thick oval shapes. Place on baking sheet, 2 inches apart.
  4. Bake for 6–8 minutes, until edges are slightly golden and cookies are cooked through. Allow cookies to cool for 5 minutes on the baking sheet before moving them to a wire rack to finish cooling.


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