Five Delicious Recipes to Upgrade Your Weekend Table Spread

Fried cauliflower is already an irresistible delicacy, and when you add hot, spicy matboucha, there is simply no choice but to finish the whole plate. This is a dish we love to place right in the middle of the table and let everyone dive in: crispy, just the right amount of spicy, and utterly delicious. It is yet another proof that chef Avi Levy knows exactly what he is doing.

We are always in favor of dishes that look as though we invested far more effort than we actually did, instantly turning us into hosting superstars. In this case, chicken thighs pair up with fennel and carrots, dressed in a luscious sauce of oranges, silan, and soy sauce. From there, the oven and the ingredients do all the work on their own, rewarding you with a stunning main course in an hour and a half.

Chef Eyal Shani calls them flattened, but we prefer to keep them simply mashed. It goes like this: boil potatoes, heat up the oven, and once they are soft, arrange them on a baking sheet and give them a heartfelt smash. The preliminary boiling ensures they remain wonderfully soft on the inside while turning brilliantly crispy on the outside. Given how fast they disappear, it is best to double the portions in advance.

Amidst all this culinary abundance, there must be something fresh and green to inject a little vibrancy into the meal. Keep in mind that you can prepare everything in advance; it does not even need to be served hot or warm. However, add the toasted almonds and breadcrumbs just before serving to guarantee maximum crunch and order.

This is the chocolate version of Keren Agam's famous marbled whipped cream cake. Do not like coconut? You do not have to use it. Want a pareve version of the cake? Simply substitute the heavy cream with a non-dairy alternative containing a similar fat percentage (32-38%).