First Seder

Inspired by chicken cacciatore, this dish is lovable in nearly any context. It’s saucy and bright with tender chicken, a generous glug of red wine enriching the tomato sauce, and a hint of spring-y flavor from the fresh thyme. It would add a pop of color to your seder dinner. And if you are planning a solo or tiny seder, the leftovers are even better the next day. Meanwhile, if you prefer to bookmark the recipe for another time, it is also special (and simple!) enough to make for Shabbat or Sunday dinner any time.

First Seder

Comforting, flavorful and relatively hands-off braised lamb dish from Yotam Ottolenghi.

Passover I, Lunch

Here's a popular Israeli-style recipe for braised artichoke bottoms stuffed with turmeric-spiced ground beef. It's a great option for shabbat or holidays because the filling can be made ahead, and after the initial searing, the whole thing simmers for an hour and can be held warm.

Passover I, Lunch

Our lean, flavorful deckel makes an amazing Corned Beef.  We sell it already cooked (and even sliced!) but for those looking for a very easy roast to cook at home, it's also available raw.  This is a delicious, easy cut to prepare, especially if you have an electric pressure cooker such as an Instant Pot.  If you don't, we've included additional directions for oven cooking.

Second Seder

Bright with citrus, sun dried tomato, eggplant and rosemary, this Provencal dish takes your 'typical brisket' in a fresh, new direction.

Passover II, Lunch

This versatile recipe from Naf's mom works well for a family (leftovers are great for lunch) or for a crowd (we served this to 400 at the Hazon Food Conference one year). Handle the meat gently while you form the kibbeh, and don't make them too small: ground meat shrinks to two thirds of the size as it cooks.

Shabbat Dinner (Passover)

Here are some tips for turning your Matzoh Ball Soup into a 1-dish meal with hearty, meat-filled matzoh balls.

Shabbat Dinner (Passover)

An apple-infused stuffed matzoh ball soup recipe to level up your Passover Seder from the director of the famed NYC spice emporium, La Boite.

Shabbat Dinner (Passover)

What if buried in your fluffy matzah ball.... was a richly-spiced meatball? Here we share four recipes for savory meatballs that you can use for Passover or anytime.

Shabbat Lunch (Passover)

An easy baked salmon recipe that gets an added kick from prepared horseradish. Serve with asparagus or spinach salad for a wonderful Passover meal.

Shabbat Lunch (Passover)

This is a pretty chicken dish that pairs the rich, nutty flavor of boneless chicken thighs with bright, tangy chard, earthy pine nuts and sweet raisins. The filling can be made a couple days ahead, if desired.

Passover VII, Dinner

Say you wanted to expand your braising repertoire: your first stop should most definitely be this technique by Joshua McFadden, which gets almost all of its braising liquid from onions. Add a little white wine & thyme, and all you need is time--either in the pressure cooker or oven. Best of all, you can use this technique for any braising roast -- we cooked it with our new Shin Meat, the recipe calls for Chuck Pot Roast, but you could equally use it for Osso Bucco, Short Ribs, Deckel or briskets.

Passover VII, Lunch

Here's a sweet, crunchy Passover chicken recipe from the Queen of Passover cooking herself, Naomi Nachman.

Passover VII, Lunch

With a flavorful sauce, colorful quinoa salad and garlicy lamb chops, this recipe is your entire menu. It's from Jeff & Jodie Morgan of Covenant Wines in California, the only kosher winery in the city limits of Berkeley CA! Of course, the recipe comes with a wine pairing: Chilled, dry rose in the summer, or an "earthy Syrah or densely structured Cabernet Sauvignon".

Passover VIII, Dinner

A boneless lamb shoulder roast is one of the simplest and most elegant cuts for entertaining.  Our boneless Lamb Roasts come netted to help the meat cook more evenly.  Keep the netting on while cooking but remove before slicing.

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.

Passover VIII, Lunch

Add chopped fresh horseradish to your homemade mayo for a delicious burger topping that is great on Passover and year-round.

Passover VIII, Lunch

These Passover popovers are a favorite of our kids, who can munch on them all day long. We think they make a pretty decent burger bun, if wrapping your burger in crispy romaine lettuce leaves is not your thing (it's also delicious). Add chopped herbs or spices if you like.

Passover VIII, Lunch

With duck, a little goes a long way. It's rich, deeply flavorful, and filling; even the breast meat is more similar to dark meat chicken or turkey than other white meat. In the colder months, pair it with pickled raisins, balsamic reductions or marmalades. In the summer and fall, enjoy it with peaches blackberries, cherries or plums, as in this recipe for grilled plums with fresh thyme. The sweet and sour juices from the charred plums compliment the rich flavors of the duck perfectly.