The Shabbat Table – It’s Wedding Season!


Good Shabbos, Shabbat Shalom! It’s wedding season and families are gathering around the table to celebrate simchas once again.

The Bais Yaakov Cookbook 2 (Feldheim) was edited by Batsheva Weinstein, and food styling and photography was done by the talented John Uher. The book includes a selection of exclusive recipes that are easy on the eye and the palate, helping make your cooking for Shabbat or any occasion a pleasurable experience. The second volume contains an expanded section of Halachic guidelines, which appeared in their first cookbook. This has proven to be a valuable and much used reference of the halachos of Shabbos and Yom Tov as it pertains to the kosher kitchen.

Included is a special section on The Art of the Table, which will guide both novices and experienced cooks on how to enhance their Shabbos and Yom Tov tables. There are culinary tips on how to arrange a well-designed buffet table and information on centerpieces and place cards. There is an informative cookware guide, including the pros and cons of different materials, from stainless steel to non-stick cookware. You’ll also find shopping tips for fruits and vegetables, spices, and herbs, guidelines on choosing, preparing, and cooking fish, poultry, and meat, how to choose wines, as well as baking pan and cooking conversions.

Recipes for year-round range from Appetizers to Desserts, as well as special dishes for Shabbos and Yomim Tovim. Challah recipes include Water Challah and Whole Wheat Challah, as well as helpful sketches on various braiding techniques. Meats include Roasted Rack of Lamb, Crispy Beef, Minute Steak in Mushroom and Wine Sauce, and Veal Scaloppini. There are side dish recipes for Garlic Roasted Potatoes with Pastrami, Sweet Potato Muffins, Cabbage Kugel, and Sesame Noodles. Salads include Roasted Sweet Potato and Beet Salad and Pistachio Chicken Salad with Avocado Lime Dressing. Sweets include Vanilla Mocha Ice Cream Roll, Blueberry Crumble Loaf, Never-Fail Sugar Cookies, and Melt Away Babka (below).


This wonderful series would make a great shower or wedding gift for the new bride. Visit their website,, for more information.

(Bais Yaakov)



Adapted from The Bais Yaakov Cookbook 2 (Feldheim)

Makes 8 servings

Experience the far-east without leaving the comfort of your home.


1 salmon fillet, skin on (about 2 1/2 lbs)

Onion powder

Garlic powder



2 Tbsp wasabi powder

1 Tbsp honey, plus more for drizzling

1 Tbsp plus 1 tsp mirin (rice cooking wine), divided

1 tsp rice vinegar

1 cup panko crumbs

1/2 tsp ground black pepper

1 tsp sesame seeds

1 Tbsp soy sauce

1 Tbsp sesame oil


  1. Preheat oven to 350ºF. Rinse fish and pat dry. Place into a 9×13-inch baking dish. Season salmon with onion powder, garlic powder, paprika, and salt.
  2. Mix wasabi powder, honey, 1 tsp mirin, and rice vinegar in a small bowl. Spread over fish.
  3. Place panko crumbs, ground black pepper. Sesame seeds, soy sauce. 1 tsp mirin, and sesame oil in a small bowl. Mix until well combined. Sprinkle over salmon. Drizzle lightly with honey.
  4. Bake 30 minutes, uncovered.



Adapted from The Bais Yaakov Cookbook 2 (Feldheim)

Makes 6 servings


1 whole chicken, cut into eights (about 3–4 lbs)

1 pound baby red potatoes

1/2 onion, sliced

2 lemons, one sliced and one juiced

1/2 cup olive oil

2 cloves garlic, minced

1 Tbsp fresh rosemary, chopped

1/2 tsp crushed red pepper flakes

1 1/2 tsp salt

1/2 tsp fresh ground black pepper


  1. Preheat oven to 400ºF. Arrange chicken pieces (skin side up), potatoes, sliced onion, and lemon slices in a 9×13-inch baking dish.
  2. Whisk lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt, and pepper in a small bowl. Pour mixture over chicken and potatoes.
  3. Bake uncovered for 1 1/2 hours, until chicken and potatoes are fully cooked.



Adapted from The Bais Yaakov Cookbook (Feldheim)

Makes 6–8 servings

Remember when fruits were piled in a bowl and eaten as a snack and salads were savoury? This salad takes fruit to a new level.


Poppy Dressing:

3/4 cup olive oil

1/2 cup sugar

1/3 cup apple cider vinegar

1 teaspoon dry mustard powder

1 teaspoon salt

1 teaspoon poppy seeds


For Salad:


1 (10 ounce) bag romaine lettuce, chopped

1 orange, peeled and cut into thin segments

1 grapefruit, peeled and cut into thin segments

1 red onion, diced

1 avocado, thinly sliced


  1. Combine dressing ingredients. In a jar or cruet add olive oil, sugar, apple cider vinegar, dry mustard powder, salt and poppy seeds. Shake well to combine.
  2. To assemble salad: Place romaine lettuce, orange wedges, grapefruit wedges, red onion and avocado into a large salad bowl. Pour dressing over salad and toss to combine.



Adapted from The Bais Yaakov Cookbook 2 (Feldheim)

Makes 24 servings

As addictive as it gets. Don’t say you weren’t warned!


4 cups flour

2 cups sugar

3/4 cup (1 1/2 sticks) margarine

2 Tbsp vanilla sugar

1/2 cup canola oil

1 cup plain soy milk

4 eggs

4 tsp baking powder

1 tsp ground cinnamon

Pinch of salt


Chocolate Marble:

1 cup cocoa

1/3 cup oil

1/2 cup boiling water

3 cups confectioners’ sugar


  1. Preheat oven to 350ºF. Grease and flour three medium loaf pans or 2 10-inch tube pans.
  2. Mix flour, sugar, margarine, vanilla sugar, and oil in a large bowl until mixture forms coarse crumbs. Remove 1 1/2 cups of crumbs and set aside for topping.
  3. Add soy milk, eggs, baking powder, cinnamon, and salt to bolw. Mix until well combined.
  4. Chocolate Marble: Whisk cocoa, oil, boiling water, and confectioners’ sugar in a medium bowl until smooth. Divide into 2 separate bowls.
  5. Assembly: Divide batter between prepared pans, filling 2/3 of pans with batter. Drizzle one bowl of chocolate marble over the batter in each pan. Create marbling by using a knife to swirl chocolate marble into batter. Drizzle second half of chocolate marble over cakes and top with reserved crumbs.
  6. Bake 50–55 minutes or until toothpick placed in center comes out clean. Remove from oven and let cool.