Rosh Hashanah I, Dinner

There are few roasts as elegant as a Standing Rib Roast, and if there ever was an occasion to serve one, the start of the year is one. Think of this high-heat roast like a steak: the meat is so great, you could add to it with a bold rub like our Coffee Chile or Cocoa Cumin rub, or you could go for a basic seasoning, like this one, that will always taste amazing. (You can always go with a Prime Rib Roast, which has the bones removed, then netted on -- it's a little easier to deal with). Timing is important here: if you're worried about overcooking the meat, a braised brisket, Top of the Rib or Crescent Steak will give you more leeway. But with an oven thermometer and a careful eye, you can create a masterpiece that will delight the whole table.

Rosh Hashanah I, Dinner

"Pearl onions are a brisket's best friend," says Leah Koenig, who developed this recipe in honor of what would have been Julia Child's 109th birthday. It bursts with Julia's joie de vivre, rich flavors, and of course -- those pearls.

Rosh Hashanah I, Dinner

This technique uses Jamie's #1 Brisket Golden Rule: Rest After You Rub. A spice blend is rubbed into the meat, which then sits for 24-36-hours before the meat is seared and then braised. Like all braised roasts, this brisket tastes better the day after it is cooked.

Rosh Hashanah I, Dinner

Nothing gets us in the mood like the amazing smell of homemade chicken soup, simmering away on the stove. Early on in our business, Naf was talking to a customer about what she would need to make chicken soup. "My mother likes to add flanken," he offered. "Young man," she replied. "There are two kinds of people in the world. Those who put beef in their chicken soup -- and those who do not." Clearly, she was in the later camp, and this recipe also hews strictly poultry. However, you could add some marrow bones or flanken, and it would be amazing.

Rosh Hashanah I, Dinner

This recipe from Modern Jewish Baker author and food writer Shannon Sarna, with it's stuffing of apple, date and wine filling, "practically screams Rosh Hashanah". After watching Shannon form, roll and grill 300 handmade pita at the Hazon Food Conference, we can tell you firsthand that she means business when it comes to Jewish baking, and this recipe is no exception. But, she says, "if you’re short on time or simply don’t feel like making the filling, try using an apple butter or date jam instead."

Rosh Hashanah I, Dinner

Apple Cake is a Jewish Ashkenazi classic. This recipe is from Deb Perelman of Smitten Kitchen.

Rosh Hashanah I, Lunch

This incredible dish is one of our favorites and is a terrific way to cook our pastured legs and thighs, which really do well in a braise like this.  Serve with roasted potatoes (or latkes on Chanukah) or a hearty grain like brown rice or farro.

Rosh Hashanah I, Lunch

Our brother-in-law Pinney is the Chulent King in our family. This is his recipe, which is a family favorite! If you're new to chulent, or just want to try something new, this is a great place to start.

Rosh Hashanah I, Lunch

This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, can be made parve or dairy. With a tender sablé crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling, it's a special holiday treat. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar, and the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.

Rosh Hashanah II, Dinner

Chef Isaac Bernstein uses his pressure cooker to caramelize onions and brisket in this incredible dish of tender meat and rich, beefy and onion-y broth.

Rosh Hashanah II, Dinner

Keep it simple with Shannon Sarna's classic Ashkenazi brisket recipe. If you like, puree the carrots into the sauce before serving for added creaminess and sweetness.

Rosh Hashanah II, Dinner

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.
The rye adds a rustic feel, a feature of older Jewish and rural French honey cake recipes. Try cutting out the sugar altogether if you prefer a more subtle sweetness. We often bake our honey cake in a loaf pan, but for special occasions, a Bundt pan looks beautiful. If using a standard 10- or 12-cup Bundt pan, you’ll need to double this recipe, and let it cool for an hour before removing it from the pan.

Rosh Hashanah II, Lunch

Meat cooked on a stick over coals is delicious, and one of the oldest ways to cook meats. You can find marinade flavors from all over the world for kabobs – Asian flavors of soy & ginger, American sweet or vinegar-based BBQ sauces, to Middle Eastern seasonings of cumin, sumac and oregano. Here, we’ll discuss the different kinds of kabobs and best practice for each one. All are great with garnishes of fresh herbs, salsas, and vegetables.

Rosh Hashanah II, Lunch

With an excellent steak, you need very little else to enjoy a truly delicious dinner -- but good quality olive oil, drizzled on the steak just before serving, will elevate the flavors in the meat considerably. Trust us.

Rosh Hashanah II, Lunch

Call it s’chug, call it chimichurri, call it pesto or gremolata -- whatever you do, just don’t forget it. This blend of herbs, chiles, garlic, oil and citrus is the only condiment you ever need to enjoy your Grow & Behold steaks, burgers, kabobs and more. Don’t stress about the exact quantities here. You can adapt them to your taste.