Grilled Cornish Hens

Cornish Hens are petite and incredibly tender.  They can be roasted whole and served one per person for an elegant meal.  They can also be spatchcocked and grilled to great effect: since they’re so small, the skin crisps and the meat inside cooks quickly, staying moist and tender, with no danger of drying out before…

How to Make Perfect Burgers

Don’t be intimated by making burgers if this is new for you.  The trick is to use the best meat, and to handle it lightly.  We like to use a combination of different ground meats, but all beef is always good too.  Just avoid extra fillers — they take away from the meaty burger flavor…

Smoky Lentils & Sausage

This recipe is in the category of “style of cooking we’d never tried, but wished we knew about a long time ago.” The sausages are pricked and seared, which releases lots of fat and flavors, and then the lentils are cooked in all the goodness with the sausages on top. The lentils are seriously rich,…

Braised BBQ Top of the Rib

We generally avoid using a lot of sugar in our cooking, but sometimes a good old-fashioned pulled piece of tender, BBQ meat is what you need (not to mention the cornbread, coleslaw, pickles, baked potatoes….) Top of the Rib is a nicely marbled roast that is a good stand-in for Second Cut Brisket (it’s marbling…

Sweet & Sour Lamb Stew

Anna grew up with this recipe, adapted from the “Cooking for Two” by Sunset Books which was one of her mom’s favorite cookbooks.  It’s a perfect mix of richly-flavored lamb, thick silky broth, with delicious carrots and onions for texture, color and crunch.  The most important part, even though we often teased her mercilessly, was…

Instant Pot Corned Beef

Our lean, flavorful deckel makes an amazing Corned Beef.  We sell it already cooked (and even sliced!) but for those looking for a very easy roast to cook at home, it’s also available raw.  This is a delicious, easy cut to prepare, especially if you have an electric pressure cooker such as an Instant Pot.  If you don’t, we’ve included additional directions for oven cooking.

Brown-Sugar Soy Sauce Salmon

This marinade works nicely on chicken wings as well. 1 cup soy sauce or Bragg’s Liquid Aminos 1/4 cup brown sugar or honey 3 tablespoons salad oil 1 teaspoon dried ginger or 1 tbsp. fresh ginger, grated Combine all ingredients in a zipper-lock bag.  Marinate fish at least 30 minutes, or up to 2 hours….

Wonton Burgers

Here’s a light take on burgers that we absolutely love! 2lbs Ground Beef 1lb Ground Turkey or 1lb Ground Veal 3 scallions, chopped 1″ fresh ginger, grated Combine meats, scallions and ginger gently, taking care not to overmix.  Form into patties.  Grill until medium/well done (if you’re using all beef/veal, you can cook to rare,…

Za’atar Sumac Roast Chicken

Roast Chicken is always a winner around here. Top each piece with a thin slice of lemon or orange, and baste once while roasting — the result is not only beautiful, but delicious: caramelized candied citrus. 1 Grow & Behold Chicken, Cut in 1/8ths 1 tablespoon ancho pepper 2 teaspoons sumac 2 tablespoons za’atar 2 teaspoons paprika…

Horseradish Sauce

This is a very simple and very delicious dipping sauce that pairs as well with a Dry-Aged Rib-Eye Steak as a hearty burger.  It’s also great on potatoes, roasted or fried, served alongside. 1/2 cup great mayonnaise (we prefer Sir Kensingtons) 3 tablespoons prepared horseradish salt + pepper to taste Combine all ingredients, and adjust…

Beef Bacon Matzo Brei

Our favorite Passover breakfast mashup: smoky beef bacon, creamy eggs, soft matzah…definitely a once-a-year treat!

Chicken with Artichokes

Reprinted from “Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House” 20 Chicken Thighs salt and freshly ground black pepper Flour or matzah meal, for coating Vegetable oil, for frying 4 onions, cut into quarters 1 28-oz (750ml) bottle dry white wine 7 artichokes, fresh or frozen, cut into quarters…

Moroccan Chicken with Preserved Lemons

Reprinted with permission from Modern Jewish Cooking by Leah Koenig This chicken dish, which Moroccan Jews serve on Shabbat and for the Yom Kippur break fast, is packed with layers of flavor thanks to the host of spices, sliced green olives, and preserved lemon rind swimming in the sauce.  It is traditionally cooked in an…

Pan Roasted Veal with Sage

A simple braised veal recipe with white wine, carrots and sage, that can be made on the stove-top, Italian-style.