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…

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.

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.

Wine Braised Brisket with Butternut Squash

Liz: Brisket really gets Jews talking. The mere mention of the word brings up stories of holidays past, aunts who can’t cook, aunts who can cook, grandmas force-feeding grandkids, etc. While beef was often very expensive in the old country, brisket became a symbol of plenty in North America, where it was more affordable but no less special. This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months. Note that the second cut brisket we recommend for this recipe will not slice as thinly as the first cut. It’s softer and fattier. This doesn’t bother us. The meat will be so tender you could cut it with a spoon—who needs a thin slice? Also note that if you’d like to make this a more wintry brisket, you can swap the squash for potatoes and/or turnips and put the veggies in an hour earlier than the recipe calls for. Jeffrey prefers it that way, and once again, we agree to disagree.

Cider-Braised Duck Legs

Make apples and honey the star of your entire Rosh Hashanah meal, with these delicious duck legs!

Classic Holiday Brisket

Here is a delicious way to prepare brisket or other braising roasts with caramelized onions, beer, red wine and more.

Sweet and Sour Brisket

You may have a tried and true brisket recipe. But if you’re new to meat, or looking for something new, here’s a simple brisket preparation that will be sure to delight one and all.

Rose Veal Pocket

This bone-in roast is simple to prepare and yields amazing results.

Red Wine and Honey Brisket

A sweet and flavorful recipe for Brisket and other Braising Roasts that will usher in any Jewish holiday with cheer.

Lamb Roast with Garlic and Rosemary

A boneless lamb shoulder roast is one of the simplest and most elegant cuts for entertaining.  Grow and Behold lamb roasts come netted to help the meat cook more evenly.  Keep the netting on while cooking but remove before slicing. 1 4-5lb Boneless Shoulder Lamb Roast Rub: 6 large garlic cloves, smashed 3-4 tablespoons olive…

Autumn-Perfect Cider-Braised Chicken

Living in Harvard Square I am accustomed to over-achievers. Last spring students took it upon themselves to clear out a grassy area for an edible vegetable garden. I enjoyed watching the garden’s progress and its colorful output – a rainbow of Swiss chard, lolling sunflowers bigger than my head and tomatoes galore. And I wasn’t…