Short Ribs Provençal

Recipe adapted for kosher cooking from The New York Times Ingredients: 4lbs Grow and Behold English Short Ribs 6 tablespoons extra virgin olive oil 2 cups dry red wine 2 onions, chopped 3 carrots, chopped 4 cloves garlic, crushed 6 sprigs fresh thyme One blood orange, juiced. Reserve three strips of peel 1 teaspoon dried herbs de…

Rack of Veal with Orange and Herbs

Adapted from Mario Batali Serves 8-10 Two 4-5lb racks of veal 12 garlic cloves, cut into slivers 1/2 cup fresh rosemary leaves 1/2 cup fresh thyme leaves 1/2 cup fresh basil leaves Grated zest of 3 oranges 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 cup extra virgin olive oil Place the veal racks…