Tequila-Lime Chicken Wings

Recipe adapted for kosher, pastured cooking from Giada DeLaurentiis. Serves 6 Ingredients: 3lbs Grow and Behold Chicken Wings 1/2 cup tequila 2 tablespoons lime juice 1/2 teaspoon lime zest, grated 2-3 tablespoons harissa paste (adjust according to desired spice level) 1 tablespoon agave Salt and pepper, to taste Nonstick cooking spray   Directions: Place the chicken…

Spanish Lamb Stew with White Beans

Recipe adapted for kosher cooking from The New York Times. Serves 6 Ingredients: 3lbs Grow and Behold Lamb Cubes for Stew 3 cups Grow and Behold Chicken Bone Broth 2 medium onions, chopped 1 large red bell pepper, chopped 4 garlic cloves, minced 1 tablespoon Spanish paprika 1 28-ounce can whole peeled tomatoes, with juice…

Rose Veal Stew with Fennel and Tomatoes

  Ingredients: 2lbs Grow and Behold Rose Veal for Stew 2 tablespoons peanut or vegetable oil 1 large head fennel, cut in half and sliced 2 cloves garlic, minced 2 carrots, sliced 12 small cippolini onions, peeled 1 tablespoon fresh tarragon leaves ¼ cup of Pernod, ouzo or any other anise-flavored liquor 1 can of diced…

Indian-Spiced Lamb Chili

Recipe adapted for kosher cooking from Food52 Ingredients: 1lb Grow and Behold Ground Lamb 2 tablespoons canola oil 1 teaspoon cumin seeds 2 red onions, sliced 4 garlic cloves, minced 1 cup diced tomatoes 1 cup dried kidney beans (soaked for around 6 hours but uncooked) 2 cups Grow and Behold Chicken Bone Broth  3 teaspoons garam masala 4 teaspoons coriander powder 1 teaspoon…

Turkey Chili

Transform your leftover turkey by turning it into spicy chili for a crowd

Chuck Roast with a Tomato-Wine Sauce and Root Vegetables

Recipe adapted for kosher cooking from The New York Times. Serves 6-8. Ingredients: 3lbs Grow and Behold Chuck Roast 4 cups Grow and Behold Beef Bone Broth 3 tablespoons canola oil 4 tablespoons of schmaltz 2 medium red onions, cut into quarters 4 carrots, peeled and cut into 2-inch pieces 3 stalks celery, cut into…

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.

Kimchi Stuffed Cabbage

JEFFREY: Stuffed cabbage is traditionally associated with the holiday of Sukkot, which falls during the autumn harvest when cabbage is king. Because cabbage is so ubiquitous in the region, many Slavic cultures have a tradition of stuffing cabbage leaves. The Jewish version usually involves ground beef and rice, and sometimes sauerkraut, too. We’ve included both a meat stuffing and a vegetarian lentil mushroom variation in this recipe. Instead of kraut, we fold in our spicy Ashkenazi Kimchi (page 68) to add an extra kick. Both versions of this recipe work great with sauerkraut, so feel free to substitute it wherever kimchi is indicated as an ingredient. You may need to drain the kimchi or sauerkraut in order to chop it, but reserve any excess brine and stir it into the sauce and filling. If using store-bought kimchi, we caution against purchasing only the spicy variety, which can be very, very hot. A mix of mild and spicy kimchi will balance perfectly with the added spice in this recipe. Note that this is a longer, more involved recipe.

Shwarma-Spiced Lamb Shoulder

This shwarma-spiced lamb is a great way to cook our bone-in lamb shoulder. Braised in a blend of sweet and savory spices for several hours, the lamb turns fall-off-the-bone tender!

Veal Osso Bucco

This old-school veal osso bucco recipe is a great and hearty way to impress your guests on a wintery Shabbat

Whole Duck Cassoulet

This decadent and delicious cassoulet recipe builds upon layers and layers of incredible flavor. Not for the faint of heart, this recipe is a great way to impress your guests on a wintery day!

Rose Veal Pot Roast

Aromatic vegetables, white wine and a long slow cook produce an exceptional roast. Serve with noodles!

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.

Potato-Turnip Latkes in Duck Fat

Latke upgrade: add turnips and thyme, and fry in duck fat for small, flavorful patties that will make any Hanukkah reveler happy.

Chicken with Silan Date Honey

A very easy recipe that can be prepared in advance and easily multiplied — great for busy holiday seasons when you have a full house!

Jerk Chicken

This marinade has a lot of ingredients, but is worth the time it takes to puree them all together. The result is ethereal, complex, delightful!

Lamb Shanks for the Slow Cooker

With this delicious recipe, cook your lamb shanks overnight — without heating up your kitchen. The flavorful sauce is great on noodles, potatoes or polenta.