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…

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.

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…

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.

The Gefilteria’s Classic Chicken Soup

The key to a successful, flavorful broth, is a long, gentle simmer. Channel your inner “bubbe” as you follow The Gefilteria founders Liz Alpern & Jeffrey Yoskowitz on an adventure to make Classic Chicken Soup.

Lemony Cornish Hens

A bright recipe from the authors of The Community Table pairs lemons, herbs, garlic and vinegar with flavorful Cornish hens for a terrific Shabbat or Passover meal.

Apple Cider-Braised Chicken

This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.

Baked Gefilte Fish Terrine

Make your own gefilte fish & get your holiday off to a great start! Delicious, easy recipe from Liz & Jeffrey at The Gefilteria.

Moroccan Honeyed Duck with Orange Blossom

Recipe adapted for kosher cooking from Food52. Serves 4. Ingredients: 1 Grow and Behold Butcher’s Cut Duckling 2 tablespoons olive oil 1/8 cup light honey (such as clover or linden) 2 tablespoons dark honey (such as buckwheat honey) 2 tablespoons ras al hanout 2 bay leaves 1-2 tablespoons orange blossom water (adjust to taste) 2 teaspoons ginger, freshly grated Water Salt…

Spice-Braised Chicken with Red Wine and Tomatoes

Recipe adapted for kosher, pastured cooking from Food and Wine. Serves 4-6 Ingredients: 1 Grow and Behold Chicken, cut into 1/8ths 1 cup Grow and Behold Chicken Bone Broth 3 tablespoons of canola oil 1/2 teaspoon cumin seeds 2 large onions, sliced thin 3 garlic cloves, smashed 2 tablespoons grated fresh ginger One 3-inch cinnamon stick, broken…

Blood Orange-Glazed Turkey With Oven-Roasted Potatoes

Recipe adapted for pastured, kosher cooking from Serious Eats Ingredients: 5.5lb Grow and Behold Half Turkey 3/4 cup blood orange juice and 1/2 tablespoon zest (from around three oranges) 1/2 tablespoons honey 3 medium garlic cloves, minced 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 1/4 teaspoon crushed red pepper flakes 1 1/2 tablespoons oil or…