Sukkot I, Dinner

Cook an incredible cowboy steak in your cast iron pan.

Sukkot I, Dinner

This is a sweet and tangy Iranian recipe featuring a sauce thickened with ground walnuts and pomegranate juice and molasses.

Sukkot I, Lunch

This heady mix of spices, onions and tomatoes makes a thick, flavorful base for these delicious, slow-cooked ribs. You can use English Short Ribs or Plate Flanken/Short Ribs in this recipe.

Sukkot I, Lunch

Like many recipes involving curing, this one is fairly simple. Time, garlic and salt are your friends. The result is delicious -- and isn’t nearly as salty as you’d expect. Start this recipe before Yom Kippur to enjoy on Sukkot!

Sukkot II, Dinner

This recipe for classic tomato, garlic and red-wine braised roast is adapted from the matriarch of Jewish American cooking, Joan Nathan. Her recipe is for brisket, but you can use this recipe for any of our beef, veal or lamb braising roasts.

Sukkot II, Dinner

Black-eyed peas are showing up everywhere these days, from Michael Twitty's black-eye pea hummus to this recipe from Michael Solomonov's cookbook, Israeli Soul. A traditional siman (symbol) of prosperity for the new year, this is a perfect recipe if you're looking to try something different than the tomatoes, brown sugar and garlic of Ashkenazi recipes. Michael writes, "the richness of the brisket (we like the flat, or first-cut) and black-eyed peas is perfectly balanced by the stewed greens, the haunting acidity of dried lime, and tons of fresh dill." Sounds good to us!

Sukkot II, Lunch

These incredible pockets of grilled meat and crispy pita are perfect for a Sukkot meal, where stuffed foods symbolize a year "stuffed" with blessings! Use all ground beef, lamb or a mixture of the two in this recipe, which also includes homemade amba (bitter mango sauce).

Sukkot II, Lunch

Serve this bite-sized morsels and your guests may well forget about the rest of the meal. We developed this recipe with Adam Sher, who encouraged us to work them into a full menu -- the accumulated beef bacon fat on the pan can be made into a vinaigrette to toss over baby spinach, and the techina can accompany the lamb main course. After trying these with our latest product, Lamb Bacon, we can tell you that they're even more delicious than the Beef Bacon variety -- but either way, you are very much in for a treat.

Sukkot II, Lunch

Here's a bite-sized taste of summer that's easy to whip up with ground beef or raw sausage mix. It's great on the grill, but you could cook them in the broiler, too.

Chol HaMoed

Bake these peppercorn-studded chicken wings at a low temperature to ensure tender meat, then crank the broiler for delicious, crispy skin.

Chol HaMoed

This is an easy sheet-pan dinner that celebrates the wonderful fall flavors of turkey, apples, potatoes and thyme.

Shabbat Chol HaMoed, Dinner

Brisket is better eaten the day after it is cooked.  In this recipe, start another day early to dry-rub the meat with the heady Persian-influenced spices which will give it a rich and complex flavor. French Briskets run small, which makes them perfect for smaller gatherings. You can use other braising roasts such as Top of the Rib, First Cut or Whole Brisket -- just double the spices for larger roasts.

Shabbat Chol HaMoed, Lunch

This bright little number is a tasty alternative to your regular chulent. If you use lamb riblets (which are more affordable), make the stew ahead and chill; skim fat before reheating.

Shabbat Chol HaMoed, Lunch

Part fajita, part falafel, this steak-stuffed pita is a great option for a holiday or Shabbat lunch -- cook the steak ahead, and then make the salads and toppings just before serving.

Shmini Atzeret Lunch

Picanha is a lean steak with a nice fat-cap that is traditionally grilled over hardwood charcoal to rare or medium rare. Here's how to prepare it at home, using a sous-vide, grill or oven.

Simchat Torah, Dinner

For this simple recipe, the magic is in the ingredients. Find the freshest potatoes, eggs and tarragon you can, and delight in the way the flavors all come together to make a satisfying meal.

First Night of Chanukah

Joan Nathan adapted this recipe from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices (recipe included)

Passover VIII, Lunch

The trick to a great burger? Start with great meat. We like to use a combination of different ground meats, but all beef is always good too.  Just avoid extra fillers -- they take away from the meaty burger flavor you're after. Here are our best tips for enjoying the best burgers you've ever had -- right in your own home.