Kosher for Passover

This category contains 35 posts

Cracked Pepper Filet Mignon

A truly great steak needs very little to make it hum. These simple steps will get you well on your way to a delicious dining experience! Continue reading

Braised Dark-Meat Turkey with Herbs

adapted for kosher cooking from Bon Appetit, recipe by Allison Roman 2 skin-on, bone-in Turkey Drumsticks (about 1½ lb.) 2 skin-on, bone-in Turkey Thighs (about 2 lb.) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, chopped 2 large leeks, white and pale-green parts only, chopped 6 celery stalks, thinly … Continue reading

Braised Brisket or Deckel with Onions

Here’s a simple preparation for roasts that do well with moist, slow heat, such as Brisket, Deckel, Minute Roast or Chuck Roast. Continue reading

A French Take on American Brisket

In this recipe, traditional brisket meets French techniques. The result: a modern, elegant version of this beloved meat dish.

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Lamb Roast with Charoset Stuffing

Don’t wait for Passover to serve this delicious lamb roast with dates, pecans, apples and garlic! Continue reading

Red Wine Braised Flanken

Slow cooked with red wine and herbs, these succulent morsels take very little time to prepare and are positively delicious! Continue reading

Easy Brisket

This simple method for cooking brisket will be sure to please! Continue reading

Roasted Chicken Thighs with Carrots and Potatoes

Perfect for when the weather turns colder, this one-dish meal will warm you from the inside. Continue reading

Kofta Mishmisheya (Meatballs in Apricot Sauce)

A sweet flavorful meatball recipe from Claudia Roden, with apricots, cloves and raisins, that can be made with lamb or beef. Continue reading

Horseradish Burgers

If you like the sharp taste of horseradish year round, and not just on Passover, you may be inspired, as I was, to add it to your ground meat to make a horseradish burger.  Sounds delicious, right?  It does to me too.  But it doesn’t work.  The flavor compounds in fresh horseradish are extremely volatile, … Continue reading

Roast Chicken With Caramelized Ramps, Garlic and Capers

This new recipe for Roast Chicken comes from Melissa Clark from the NY Times.  Clark explains about her recipe:  “It’s really not a whole new recipe unto itself, just a few tweaks on a classic: chicken roasted in a hot cast-iron skillet.  The premise of the original technique is that by heating a cast-iron skillet … Continue reading

Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce

The tomato-pepper relish is a beautiful bright red and delicious all on its own. The avocado makes for a colorful addition on the plate! Continue reading

How to Kasher Liver / Chopped Liver Recipe

Follow these directions for kashering (making kosher) beef, chicken or turkey liver. Recipe for Chopped Liver with caramelized onions is included! Continue reading

Beef Stock

This classic recipe for nutrient-rich bone broth is delicious on its own, and forms the basis for many wonderful soups, stews and sauces. Make up a big pot and freeze in small amounts for future use. Continue reading

Quick Sausage Dinner

This is a quick way to serve up a hearty meal of sausage and vegetables. Adjust the ratio of meat and veg to suit your taste! Continue reading

How To Cook a Roast

It doesn’t get much more traditional than brisket.  But did you know there are actually many other cuts of meat that a/ cook up like a brisket  b/ are in some cases leaner, or in some cases juicer, than the brisket you are used to and c/ are often cheaper? In this blog post, we … Continue reading

Standing Rib Roast

Don’t let the name intimidate you! A standing rib roast is a magnificent cut that gives you the best of both worlds: we separate the bones from the meat, but tie them all together with netting, so you get the deep flavor from the bones while cooking, but don’t have to worry about carving meat … Continue reading

Horseradish-Crusted Roast Beef

This recipe from Fleisher’s Founders Jessica and Joshua Applestone highlights the amazing flavors of pastured meat. The outside of the roast is studded with peppercorns and horseradish. It’s great hot out of the oven, and even better sliced and cold the next day. Continue reading

Slow- Braised Short Ribs (Plate Flanken) with Spinach

This kosher-for-passover version of chulent by chef Adam Perry Lan first roasts short ribs (plate flanken), then braises them with porcini mushrooms until the meat is fall-apart tender. Baby spinach and crunchy sea salt complete the dish. Continue reading

Osso Buco with Blood Oranges and Fennel

In this recipe, Osso Buco is seared, deglazed with vinegar, then slow cooked with carrots, onions and fennel. Blood Oranges and parsley are added at the end for color and fresh flavor. Continue reading