Recipe adapted for kosher cooking from Food and Wine Ingredients: 4 Grow and Behold Lamb Shanks (around 1.5lbs each) 4 cups Grow and Behold Chicken Bone Broth 3 tablespoons vegetable oil 4 whole cloves 1 medium onion, coarsely chopped 1 head of garlic, separated into cloves and peeled 1/2 cup coarsely chopped fresh ginger One…
Recipe adapted for kosher cooking from Smitten Kitchen. Serves 4-6. Ingredients: 3lbs Grow and Behold Second Cut Brisket or Top of the Rib 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 Spanish onion, halved and sliced thin 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar…
Cajun-inspired flavors add a hint of smoke and spice to our slow-roasted pastured duck.
Black-eyed peas symbolize fertility and success. Make this stew for Rosh Hashanah or Shabbat.
This bright little number is a tasty alternative to your regular chulent.
Soak beans overnight, then simmer gently with beef bacon and onions for a creamy, one-pot meal.
Want to mix up your chulent? Add cocount milk and some spices, and green peas for color.
Duck Confit is not as hard as it sounds. Cooked low and slow, bathed in aromatic duck shmaltz, Duck Legs emerge tender and luxurious.
This simple broth is perfect for matzo balls, noodles, and a cold night.