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.


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…

Rosemary-Rubbed Beef Tenderloin

Recipe adapted for kosher cooking from Saveur Ingredients: 1 2lb Grow and Behold Beef Tenderloin 1⁄4 cup canola oil 3 tablespoons finely chopped rosemary 3 large cloves garlic, peeled and finely chopped 2 tablespoons schmaltz Salt and pepper, to taste Directions: Place the beef tenderloin on a sheet of aluminum foil, and rub all over with 2…

Chicken Vermentino

Recipe adapted for kosher, pastured cooking from The New York Times Ingredients: 1 Grow and Behold Chicken, Cut in 1/8ths 2 .5 ounces (about 2.5 cups) of dried porcini mushrooms, or mixed dried mushrooms ¼ cup extra-virgin olive oil 2 cloves garlic, thinly sliced 2lbs waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered 1 tablespoon chopped rosemary 1 cup Vermentino (or another crisp and citrusy white…

Herb Roasted Heritage Chicken

Brine whole bird in a simple low-sodium mixture overnight. In the morning, rub the chicken with oil and herbs and stuff with fresh herbs, garlic and lemon and roast in a tightly covered pan. We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination herbs and fruits for the brine, rub and stuffing.

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.

Roast Chicken with Garlic and Lemon

Your Thanksgiving bird doesn’t have to be a turkey. Lemon, garlic, and rosemary can do a fine job of dressing up your standard chicken quite nicely.

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.

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…