Archives: Recipes

Serves 4

1 3.5 – 4 lb Whole Chicken cut in Eighths,  skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 medium onion , chopped
2 cloves garlic , minced
2 teaspoons cumin seeds
1 teaspoon garam masala
1 1/2 tablespoons all-purpose flour
14 oz chicken broth
1/2 cup dried apricots , halved
1 tablespoon grated lemon zest
2 teaspoons minced, peeled fresh ginger
1 cup brown rice, cooked
1 cup pomegranate seeds (fresh or packaged)

 

Brown the chicken

Preheat oven to 375F. Sprinkle chicken pieces with a little salt and pepper.

In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken to Dutch oven in batches and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate.

 

Make the sauce

Add onion and garlic to Dutch oven and cook, stirring frequently, until softened, 2 to 3 minutes. Add cumin and garam masala and cook, stirring, until fragrant, about 1 minute; stir in flour, then 1/2 cup water, chicken broth, apricots, lemon zest, and ginger.

 

Braise the chicken

Bring sauce to a boil, stirring. Return chicken to Dutch oven. Cover and bake until chicken is cooked through and tender, about 40 minutes. Serve chicken over couscous; spoon sauce over and sprinkle with pomegranate seeds.

Serves 8

  • 1 yellow onion, chopped
  • 6 garlic cloves, chopped
  • 1 tsp. turmeric
  • 1 tbsp. ground cumin
  • 1 tsp. red pepper flakes
  • 1/4 c. chopped fresh cilantro
  • 1/4 c. chopped fresh parsley
  • 1/4 c. olive oil
  • Grated zest and juice of three lemons
  • 8 chicken breast filets (boneless and skinless)
  • 2 red onions, thinly sliced
  • 1 10-oz package pre-washed spinach, stems removed
  • 4 tomatoes, seeded and cut into 1″ cubes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 8 thin slices lemon
  • 1/2 c. sliced almonds
  • 1/2 c. currants
  • 4 green onions, chopped

 

Marinate the Chicken
In a food processor, make a paste by combining the yellow onion, garlic, turmeric, ground cumin, red pepper flakes, cilantro, parsley, olive oil and lemon zest and juice. Rub mixture liberally over the chicken breasts. Cover and refrigerate for 2 hours or overnight.

 

Prepare Baking Pan
Preheat oven to 385F. In a large bowl, toss together the red onions, spinach and tomatoes. Place in a lightly oiled 9×13″ pan. Remove the chicken from the refrigerator and place on top of the vegetables, covering with any additional marinade. Sprinkle the chicken and vegetables with salt and pepper. Top each chicken breast with a slice of lemon and sprinkle with sliced almonds and currants.

 

Bake Covered, then Uncovered
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes.

 

To Serve
Sprinkle with green onions just before serving. Serve in the baking dish or on a serving platter, with the chicken breasts on top of the vegetables.

Serves 4

  • 4 Duck Legs (including thigh joints)
  • 1 cup Duck Fat (It is unnecessary to buy extra duck fat. Please see directions for duck fat removal process)
  • 1 cup Apricot Jam
  • 1/2 cup Red Wine Vinegar
  • Salt and Pepper to taste
  • 1/2 cup Rosemary, chopped

 

Season the Duck Legs Overnight

Place salt and pepper in a large bowl. Rub seasoning over the duck, making sure to run underneath the skin. Tightly cover the bowl for 24 hours.

 

Render the Duck Fat and Cook the Duck Legs

Preheat oven to 250 degrees.

Place the duck on a cutting board. Remove the fat from the duck and set aside. Trim away any fat extending up the bone as well. Place duck in a cast iron pan. Set aside. (If you do not have a cast iron pan, a baking pan will suffice).

Rendering the duck fat:  Cut duck fat into very small pieces. Evenly spread the duck fat in a frying pan. Cook on a low flame allowing the fat to melt. Take a spoon and remove the duck fat from the frying pan. Continue this process until you have about 1 cup of duck fat. This process should take approximately 20 minutes.

Pour the duck fat over the duck. Cook on medium-low for 10 minutes. Flip the duck over, and cook in the pan for an additional 10 minutes.

 

Add the marinade

In a large measuring cup, mix red wine vinegar and apricot jam together. Pour this mixture over the duck. Tightly cover the pan and place in the oven for 45 minutes. Remove from the oven and flip the duck over. Spoon some of the apricot mixture back on top of the duck after you flip it.

 

Add the rosemary and finish cooking

Sprinkle chopped rosemary over duck. Tightly cover the pan and place back in the oven for an additional 30 minutes.

  • 4lbs 3-Bone Short Ribs Rack or Plate Flanken/Short Ribs
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 6 cloves garlic, crushed
  • 1 Tablespoon brown sugar
  • ½ cup pure maple syrup
  • ½ cup white wine
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons tomato paste
  • 1 teaspoon kosher salt

 

Preheat oven to 200°F. Place ribs into a large roasting pan; set aside.

In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.

If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.

In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat. Cover the meat really well. Place in the oven for 16 hours or overnight.

Brush pan juices over meat; cut apart ribs just before serving.

 

Alternate cooking methods:

  • Cook on LOW in a Slow-Cooker for 12 hours
  • Cook 30 minutes on high pressure in an Instant Pot.  If needed, remove ribs then use saute function to reduce sauce slightly before serving.

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Picture by Miriam Pascal.

Serves 4-5

  • 3lb Whole Chicken, Cut in Eighths
  • 4 tablespoons olive oil, divided
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 2 onions, chopped
  • 1/2 cup Chicken Broth
  • 1/2 cup dried apricots, roughly chopped

 

Season and sear the chicken
Mix 2 tablespoons oil and spices in a large bowl or plastic bag; add chicken pieces and toss to coat.

Heat remaining olive oil in a large skillet (use deeper Dutch oven if doubling the recipe) and brown chicken on all sides.  Remove browned chicken and set aside (don’t crowd the pan, best to do this in several batches if necessary).

 

Cook onions, then simmer
Add onions and saute over medium heat until browned. Return chicken to pan; add chicken broth and simmer 30 minutes.

 

To finish
Add apricots, simmer another 10 minutes until plump and soft.

If you like, remove chicken pieces and continue to cook the remaining sauce until it thickens. Serve with chicken.

 

Serves 6-8

  • 2 medium russet potatoes (about 1 1/2 pounds), peeled
  • 1 large turnip (about 10 ounces), peeled and quartered
  • 1/2 medium yellow onion (about 5 ounces), cut into quarters
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 6 ounces duck fat or 3/4 cup vegetable oil, plus more as needed
  • Applesauce for serving (optional)

 

  1. Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatoes, turnip, and onion.
  2. Place the vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables. Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined. Add the egg mixture to the vegetables and mix until evenly combined.
  3. Heat the measured duck fat or vegetable oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside.
  4. Form a silver-dollar-size latke and carefully place it in the hot fat to test for proper oil temperature: The oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove the latke from the oil and taste, adjusting the seasoning as needed.
  5. Form more silver-dollar-size patties and place them in the hot oil, but don’t overcrowd the pan. Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.
  6. Remove to the paper-towel-lined plate and continue frying more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Serve hot or at room temperature with applesauce, if desired.
  • one Whole Duck
  • 2-3 tablespoons dried lavender
  • 3 tablespoons cumin
  • 2 tablespoons black pepper


Prepare the bird

Defrost bird in fridge.  Take out of the fridge 30 minutes before you plan to roast, to allow to come to room temperature.

Prick skin all over with a pushpin or thumbtack.  (This will allow the extra fat to render out as the duck cooks). Rub with dried lavender, cumin and black pepper.

Preheat oven to 300F.

 

 

Roast the Duck

Bake in a deep dish or Dutch Oven, uncovered, for 3-4 hours.  Every hour, remove the pot from the oven, carefully drain off the fat*, and flip the bird.  You’ll get about 1/3 – 1/2 cup fat each hour.  Once you notice that most of the fat is done rendering, proceed to next step.

 

Crisp the Skin to Finish

When fat has mostly rendered out, rub duck all over with honey and turn up heat to 450F.  Roast for 20 minutes until crispy.

Serve hot or cold.

 

*Save the fat!  Duck fat is delicious and versatile.  Carefully drain hot fat into a wide bowl covered with a cheese cloth to collect solids.  Store fat in the fridge until ready to use.

Serves 4-6

  • 4lbs skin-on chicken legs & thighs, trimmed of excess fat  (use Leg Quarters, or your favorite combination of Thighs and Drumsticks)
  • Kosher salt and freshly ground black pepper
  • 2-4 tbsp extra virgin olive oil
  • 3 firm, sweet apples, such as Gala, peeled, quartered, cored and cut into 1/2″ wedges
  • 6 sprigs fresh thyme, plus 1 tbsp finely chopped fresh thyme leaves
  • 6 medium shallots, thinly sliced
  • 1 cup apple cider
  • 1/2 cup apple cider vinegar
  • 2 cups chicken or vegetable broth

Sprinkle the chicken pieces with salt and pepper.  Heat 2 tablespoons of the olive oil in a large pan set over medium-high heat until shimmering.  Working in batches, brown the chicken pieces, starting skin-side down and flipping once, until browned on both sides, about 10 minutes per batch.  Add up to 2 tablespoons more oil, if needed.  Transfer the chicken to a large oven proof baking dish and top with the apples and thyme sprigs.  Preheat oven to 375F.

Meanwhile, set the pan you cooked the chicken in over medium heat.  Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 5 minutes.  Add the chopped thyme and cook, stirring often, for 1 minute.s  Stir in the apple cider and cider vinegar, scraping up any browned bits at the bottom of the pan.  Raise the heat to high and cook until the liquid has reduced by half, 4 to 5 minutes.  Stir in the broth and bring to a boil, then carefully pour the braising liquid over the chicken and apples.  Cover the baking dish with aluminum foil. Braise in the oven until the chicken is fork-tender, 45-55 minutes.  Use tongs or a slotted spoon to transfer the chicken and apples to a serving platter, and let rest.

Meanwhile, if desired, make a sauce by transferring 1 1/2 cups of the braising liquid to a saucepan set over high heat.  Bring to a boil and cook, stirring often, until the liquid reduces by two-thirds, 10 to 15 minutes.  Spoon the sauce over the chicken and serve warm.

  • 8 skin-on, bone-in duck legs
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly ground black pepper, plus more freshly cracked’
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 9 sprigs thyme, divided
  • 6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 2 teaspoons brown mustard seeds
  • 1 sprig rosemary
  • 1 1/2 cups golden raisins or mixture of golden and brown raisins
    or ½ cup each dried cherries, blueberries and raisins

 

Cook Duck Legs

Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.

Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don’t be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.

 

Make the Pickled Raisins

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.

 

To serve

Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins.

DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.

Serves 8 to 10

  • 1 (6-pound) beef brisket (first cut, or whole brisket)
  • 1½ tablespoons kosher salt
  • 1 tablespoon ground turmeric
  • 1 dried lime, crushed and ground in a spice grinder
  • ¼ cup canola oil
  • 3 large onions, finely chopped
  • Garlic cloves from 1 head, thinly sliced
  • 2 quarts chicken stock
  • 2 cups dried black-eyed peas, soaked for 4 hours or up to overnight
  • 3 bunches lacinato kale (about 15 stalks), stemmed and chopped
  • Handful chopped fresh dill

 

Season the brisket ahead

Rub the brisket with the salt, turmeric, and dried lime. Cover and refrigerate for at least 24 hours or up to 2 days.

 

Roast

Preheat the oven to 500°F. Place the brisket on a rack in a baking pan. Roast for 20 minutes. Remove from the oven and set aside. Reduce the oven temperature to 275°F.

 

Prepare Aromatics, and add to meat

Heat the oil in a deep ovenproof pot. Add the onions and garlic and cook, stirring, until the onions are translucent. Add the brisket and the stock. Cover and braise in the oven for 2 hours. Check and add water if necessary. Remove from the oven, add the black-eyed peas and kale, cover, and braise for 2 more hours, or until the beans and brisket are fork-tender. Serve with the dill.

 

Order your copy of Israeli Soul here!

BRISKET STEWED WITH BLACK-EYED PEAS is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

  • 4 duck legs
  • Salt & pepper
  • 1 large bulb fennel, thinly sliced
  • 1lb shallots, thinly sliced
  • 3-4 sprigs fresh thyme
  • 2 cups chicken or vegetable broth

 

Sear Duck Legs

Bring duck legs to room temperature. Nestle duck legs, skin-side down, in a cast iron skillet or other oven-proof skillet and set over medium heat. Season with salt and pepper. Cook, undisturbed, 10-12 minutes, until skin is nicely browned and crisped. Flip, and cook other side until lightly browned, another 3-5 minutes.

 

Prepare Vegetables

While duck is browning, thinly slice your fennel and shallots.

Once duck legs are browned, transfer to a plate and pour off all but 2 tablespoons duck fat (pour into a jar or bowl so you can use it later, if needed).

Preheat oven to 400F.

Return pan to medium heat and add shallots and fennel. Season with salt and pepper and cook, stirring occasionally, until caramelized and soft. Add reserved duck fat if needed.

 

Braise

Return duck legs to the pan and nestle, skin-side up, into the vegetables.  Lay thyme sprigs around the duck. Add chicken broth to the pan so that the dug legs are about half-way submerged. Bring the pan to a boil, then cover and transfer to the oven.

Bake for 30 minutes, then reduce heat to 325F and continue to cook, 30-45 more minutes, until meat is tender. Garnish with fresh thyme.

Serves 10

  • About 1 3/4-pounds Lamb Neck for Stew
  • 3 quarts cold water
  • 1 cup pearl barley
  • 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups)
  • 1 leek cleaned and cut (green leaves included) into 1-inch pieces (about 2 cups)
  • 2 ribs celery cut into 1-inch pieces (about 1 1/2 cups)
  • 1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups)
  • 12 ounces of cabbage cut into 2-inch pieces (about 5 cups)
  • 1/2 teaspoon freshly ground black pepper

Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.

Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.

Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.

 

  • 2lbs Grow & Behold Chicken Thigh Filets or Boneless Turkey Thighs
  • 2 lemons, juiced
  • 1/2 cup +1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 large red onion, peeled and quartered
  • 2 teaspoons freshly ground pepper
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • pinch of cinnamon
  • red pepper flakes, to taste
  • 2 tablespoons chopped fresh parsley

 

Prepare the marinade

Combine the lemon juice, 1/2 cup olive oil, garlic and spices in a large bowl, then whisk to combine. Add the meat and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

 

Cook the Chicken

In the Oven:

When you are ready to cook, heat the oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the meat and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.  Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits.

On the Grill

Alternately, arrange pieces on a hot grill and sear 1-2 minutes on each side; if pieces are large, move to a cooler side of the grill to finish cooking. Cut onion wedges on the large size so you can grill them without them falling through the grates.

 

Up the crispiness

To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.

To serve

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, and your favorite condiments.

This classic recipe from the Silver Palate works with Short Ribs as well as Flanken (Short Ribs are just a bit leaner and meatier).  The meat is simmered low and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls apart at the touch.

Yield : 6 portions

1 teaspoon freshly ground black pepper, plus additional to sprinkle over the ribs before cooking
4 pounds Flanken or Short Ribs, cut into 2″ pieces
5 tablespoons best-quality olive oil
8 garlic cloves, peeled and finely chopped
1½ cups canned Italian plum tomatoes, with juice
2 cups peeled and sliced carrots (1/8-inch-thick slices)
3 cups sliced onions
8 whole cloves
½ cup chopped fresh Italian (flat-leaf) parsley
¾ cup red wine vinegar
3 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons salt
¼ teaspoon cayenne pepper
Approximately 3 cups Beef Stock

1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.

2. Preheat the oven to 350°F.

3. Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with the remaining ingredients, ending with a layer of chopped parsley.

4. In a bowl mix together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.

5. Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 1½ hours. Uncover and continue baking until the meat is very tender, 1½ hours longer. Taste, correct the seasoning, and serve immediately.

  • 4 large eggs
  • ¾ cup sugar
  • ⅔ cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1½ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt

Preheat oven to 325⁰F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds. Add sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently stir the rosemary into the batter.

In a separate bowl, whisk together the flour, baking powder and salt.

With the mixer on low speed, gradually add the dry ingredients to the egg mixture.

Pour the batter into the prepared pan. Bake for 45 to 50 minutes, rotating the pan halfway through for even color.

The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

  • 1 3/4 pounds dried cannellini beans (about 4 cups)
  • 8 Duck Legs
  • 4 1/2 tablespoons kosher salt, divided
  • 24 garlic cloves (about 1/2 cup) (from 2 garlic heads)
  • 2 bunches fresh thyme
  • 4 bay leaves
  • 1 (750-ml) bottle dry white wine
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 8 cups duck or chicken stock
  • 1 bunch lacinato kale, stems removed and discarded, leaves cut into 1-inch pieces (about 5 cups)
  • Toasted baguette slices, for serving
The night before:
Place beans in a large bowl, and add water to cover by 2 inches; refrigerate 8 hours or overnight. Sprinkle duck legs with 3 tablespoons salt, and refrigerate, skin sides up, uncovered, 8 hours or overnight.

 

Sear Duck Legs
Drain beans, and set aside. Heat a large Dutch oven over medium-low. Pat duck legs dry. Add 4 duck legs to Dutch oven, skin sides down, and cook until fat is rendered and skin is golden brown, 25 to 30 minutes. Flip duck legs, and cook, skin sides up, until bottoms are lightly browned, about 2 minutes. Transfer duck legs to a rimmed baking sheet. Pour rendered fat into a medium-size heatproof bowl; reserve for another use. Repeat process with remaining 4 duck legs, pouring off all but 1 tablespoon of rendered fat in Dutch oven after cooking second batch.

 

Braise
Using the flat side of a knife, smash garlic cloves. Tie thyme bunches together with butcher’s twine. Heat Dutch oven with 1 tablespoon rendered fat over medium. Add smashed garlic cloves, thyme bundle, and bay leaves. Cook, stirring constantly, until fragrant and garlic is lightly browned, about 2 minutes. Return duck legs to Dutch oven along with any accumulated juices on baking sheet. Increase heat to high, and add wine, stirring and scraping up any browned bits from bottom of Dutch oven. Cook until liquid is reduced by half, 12 to 15 minutes. Add drained beans, potatoes, and duck stock. Bring to a boil over high. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until duck legs are tender and cooked through and beans and potatoes are tender, about 2 hours.

 

To serve
Remove and discard thyme bundle and bay leaves. Transfer 3 cups bean mixture to a medium bowl. Using a fork or potato masher, mash mixture until mostly smooth. Stir bean mixture back into stew. Stir in remaining 1 1/2 tablespoons salt. Cook over medium-low, uncovered, stirring occasionally, until stew is slightly thickened, about 15 minutes. Stir in kale during last 2 minutes of cooking. Serve with toasted baguette slices.

Adapted from Rozanne Gold
Serves 2

  • 1 Whole Duck (about 5lbs) or 3 cups duck broth and 2 Duck Legs*
  • 1 1/3 teaspoon whole black peppercorns
  • 1 pound sauerkraut (preferably lacto-fermented, nothing but cabbage & salt)
  • 1/2 teaspoon coarse salt
  • 2 large Granny Smith apples, unpeeled

 

Make the Stock
Cut the duck into 2 breast halves (bones removed) and 2 legs (with thighs included). Set the pieces aside. Save the breasts for another use.

Use the neck, back, and wings to make a stock. Put these pieces into a medium-sized (2-quart) heavy pot with about 4 cups of cold water, or enough water to cover. Add the teaspoon of whole black peppercorns. Simmer the stock for 2 hours with the cover askew, and then strain through a chinois or fine sieve. Return the stock to the pot and reduce it slowly, uncovered, to 2 cups in order to concentrate the flavor.

 

Brown the Duck Legs

Preheat the oven to 350 degrees. Meanwhile, place an 8- or 10-inch non-stick pan over medium-low heat. When the pan is hot, add the legs and cook them slowly, turning several times for 10 minutes. Slowly render the duck fat from the legs, being careful not to burn them. Pour off the fat and reserve it. The duck skin should be browned.

 

Prepare the kraut and apples
Next, drain the sauerkraut in a colander or sieve. Meanwhile, dice one apple into 1/4-inch cubes, removing the seeds. Mix the apple with the drained sauerkraut and put in the bottom of a shallow, medium-sized casserole dish. Mix 1/3 teaspoon whole black peppercorns, 1/2 teaspoon coarse salt, and 1/2 cup duck stock together in a bowl. Pour the mixture over the sauerkraut and apples. Place the duck legs on top of the sauerkraut mixture and bake for 45 minutes. Pour 3 tablespoons of the duck fat over the duck and sauerkraut mixture to moisten it while it cooks. Bake the duck 15 minutes longer.

 

To serve
For a garnish, cut the remaining apple into 10 to 12 wedges, removing the seeds. Heat 1 tablespoon duck fat in a small nonstick skillet. When it is hot, sauté the apples over high heat until browned and soft. Remove the casserole from the oven. Put the sauerkraut and the duck legs on a platter and top with the sautéed apple slices.

  • Allow time to defrost in the fridge. Figure 24 hours per five pounds of meat (put the bird on a plate, tray or newspaper). To defrost your bird more quickly, submerge the (still-wrapped) turkey in COLD water. Change the water every 30 minutes. This method takes about 30 minutes per pound (a 10lb turkey should defrost in about 5 hours this way). Do not use warm or hot water.
  • Pastured birds are leaner and cook more quickly than conventional birds. Estimate ~12-15 minutes per pound at 325F for a Whole Turkey; 10 minutes per pound for Half Turkeys.
  • Get the juices flowing. Cover the bird with schmaltz (rendered chicken or duck fat) before roasting, and baste with pan juices frequently. Put some quartered onions in the bottom of the pan to make delicious drippings, which will add depth and flavor to your gravy.
  • We don’t recommend brining since kosher meat is already salted, but here are some notes on how to do it if you want to try anyways.
  • Use a meat thermometer and check it regularly. This is the best way to ensure you don’t overcook your turkey. Remember the temperature will continue to rise about 10F a er you take the bird out of the oven. We cook our turkey to 165F.
  • The breast may cook more quickly than the legs and thighs. If the breast is done, cover it with foil to prevent drying out. Alternatively, remove the leg/thighs and return those to the oven to finish cooking.
  • The meat may still look “pink” even if it has reached temperature. Don’t continue to cook the bird! It is done, even though it may look a little pink.

 

Set up your grill or smoker

You can smoke your bird on a gas or charcoal grill, or in a smoker. Here are instructions for each:

  • Gas/Charcoal Grill: Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center.
  • Smoker: Light and set it up according to manufacturer’s instructions. Heat to 275F.

 

Set up the turkey

Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chips on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 275 and 325 degrees.

 

Baste to caramelize the skin

Combine apple juice, vinegar and honey and transfer to a spray bottle. Once the internal temperature reaches 120F, spritz the skin every 20 minutes or so (try to do it as quickly as possible so you don’t lose too much heat in the smoker).  Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours on a grill, 4-5 hours in a smoker. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 165 degrees. Flesh may still be pink but resist the urge to cook more; pastured birds are lean and can dry out when overcooked.

 

Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.

 

 

To serve

Transfer turkey to a platter, loosely tent with foil, and let rest for 20 minutes before carving. Reserve any drippings in drip pan for gravy.

 

 

 

General Cooking Directions

Half Turkeys generally weigh between 5-10lbs, and we recommend you allow about 10min/lb at 325F.  You can follow any turkey recipe, just remember that it will cook more quickly than you expect — possibly even under an hour, so don’t let it go too long without checking.  A meat thermometer in the thickest part of the breast should be 165F (meat will continue to rise an additional 10F once you take it out).

If you’ve never cooked a pastured turkey before, we recommend you check out our How to Cook Pastured Turkey tips page.

 

Recipe Suggestions

Here are some of our favorite turkey recipes:

 

Pro Tip: If you’re having a large crowd for Thanksgiving, consider choosing a Whole Turkey and a Half Turkey, rather than just one very large bird. You’ll have the (medium-sized) Whole Turkey to show off and carve at the table (if you must), and the half-turkey can stay in the kitchen, ready to replenish the serving platter.

The soaking and salting process of koshering meat has an effect on meat that is similar to brining. This is why kosher meat is so juicy and delicious!  It’s also why it can be salty (extra rinsing can help remove some of the salt if needed). We generally advise against brining since you don’t want to add much more salt to the meat. However, since brining can also impart other delightful flavors, we understand the kosher cook’s interest in trying it out.

We recommend using a brine that is no more than 5% salt – and less if you’re sensitive to salty meat.  To calculate the % of a brine, divide the weight of the salt (in g) by the weight of the water (in g).  For instance:

  • ¼ cup kosher salt = 62g
  • 1 qt water = 946g

A brine made with 1/2cup salt and 2 Qts water would be 6.5% — that is: (62×2)/(946×2)  (ie, too salty!)

A brine made with ½ cup salt and 3 Qts water would be 4.3% — That is: (62×2)/(946×3)

 

When calculating the weight of your salt, remember that different kinds of salts have different densities.  This weight is for Morton’s Kosher Salt — if you’re using something else, get it on your kitchen scale and measure by weight, not volume, to ensure you get the right ratios.

The pros have weighed in on the question of brining, which we find pretty reasonable.  Here is advice from Joan Nathan and Chef Moshe Wendel (Pardes Restaurant) as reported by Leah Koenig:

Joan Nathan wrote in Tablet last Thanksgiving that “most kosher turkeys are not as salty as they used to be,” which is why she chooses to brine her kosher bird anyway. Nathan uses “salt with equal amounts of brown sugar, as well as thyme and apple cider.”

[Chef Moshe] Wendel agrees. “Brining is about more than making your meat juicy; it’s about making it taste good,” he said. His brine includes aromatics like rosemary and juniper, which add depth of flavor to the finished bird. Before making the final “to brine or not to brine” decision, Wendel suggests cutting off and frying a small piece of turkey skin. Taste it: If it’s super salty, don’t brine it. If not, then go for it. Non-briners can add moisture and zest to their birds by rubbing them under the skin with olive oil and chopped fresh herbs.
Full article: To Brine or Not To Brine, Leah Koenig, TabletMag November 2012.

We recommend planning on 1lb Whole or Half Turkey per person.

  • 1 Pastured Turkey or two Half Turkeys
  • 1/4 cup schmaltz, separated
  • 3-4 tablespoons paprika
  • 1-2 onions
  • 2 stalks celery, with leaves, cut in 3″ sections
  • 3 cups chicken broth, warmed (fortified if you like — see note, below)
  • 2 tablespoons flour

Roast the Turkey

Bring turkey to room temperature.  Preheat oven to 325F.

Pat dry.  Cover all skin with schmaltz, then dust liberally with paprika.

Peel and quarter 1-2 onions, and place in bottom of roasting pan.

Set bird on rack in roasting pan and roast until temperature reaches 165 (measure in thickest part of breast).  Baste every 30 minutes or so with juices from the pan.

How to check for doneness: Allow approximately 12-15min/lb for pastured birds, which are leaner than conventional birds and cook much more quickly. The flesh may still look a little pink, but if the thermometer says it’s done, don’t keep cooking!  Thigh and leg joints should feel loose and wiggle easily. If they don’t, you can carve them off the turkey and return to the oven at 300 to continue to tenderize.

Tent with foil to cool.

Make the Gravy 

When the turkey is nearly done, make the gravy.  Use a baster to siphon out some of the pan drippings into a heavy saucepan — you should have about 2-3 tablespoons.  Add flour, and cook, stirring, over medium heat, until mixture is dark brown (but not burned, watch it!).

Add broth, stirring, till it’s thinner than you like, then let it simmer a while to cook the floury taste and thicken some more.

Preheat your gravy boat or pitcher with hot water for a few minutes. Pour out the water, add the hot gravy and serve.

(If you want to make the gravy after the turkey is completely finished roasting, you can use the pan juices as well.  Carefully strain the pan drippings into a fat separator, and pour the juices (not the fat) into the broth you are using for the gravy. This will intensify the gravy flavor.  If you prefer to have your gravy made ahead of time, use fortified broth (see below) and save the pan drippings for mopping up with bread–chef’s treat!

 

Fortify your Chicken Broth (optional)

For an extra flavor boost to your gravy, cook chicken stock with the turkey bones and other aromatics before adding it to the gravy.  You will need turkey necks, gizzards, and/or additional chicken bones/necks for this.  This step can be done up to 1 week ahead; store broth in the fridge, and reheat before using.

In a heavy-bottomed saucepan, add 1 onion, quartered, and turkey necks, gizzards, and chicken bones in a little bit of oil until quite browned.

Add 1″ piece fresh ginger and 1 carrot, chopped in 1″ sections, and 3 cups chicken broth, and bring to a simmer.

Simmer for an hour or longer, until broth is quite dark.

Keep warm to add to gravy, or cool and refrigerate until use.

  • 1 pound fresh Sweet Italian or Chile-Lime Sausage, or 1 lb cooked Juniper or Chorizo Sausage
  • 1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
  • 1 pound cherry or grape tomatoes
  • 4 garlic cloves, peeled and thinly sliced
  • 2 shallots, peeled and cut into 1/2-inch wedges
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper

 

Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through.

 

In a shallow baking dish or baking sheet, combine the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

If using raw sausage, score in a few places (making sure not to cut all the way through), and nestle in to the vegetables.

Heat broiler with a rack 6″ away from the heat source. Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. (If using cooked sausage, cook the vegetables for 10 minutes under the broiler first, then add the sausages and cook another 8-10 minutes, until vegetables are soft and meat is nicely charred.)

Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

 

 

  • 4 red and/or yellow bell peppers
  • 5 Tbsp. extra-virgin olive oil, divided

 

Prepare the vegetables
Cut 4 bell peppers and 1 poblano chile in half lengthwise. Using your fingers, pull out stems and ribs, then tap out seeds. Slice lengthwise into ¼” strips. Peel 3 onions and cut in half through root end. Cut a V-shaped notch into root to remove. Slice each half into 3 lengthwise wedges. Peel 6 garlic cloves and thinly slice.

 

Make the Sauce
Heat 2 tablespoons oil in a large Dutch oven over medium. Add onions and garlic and cook, stirring often, just until onions are beginning to soften, 5–8 minutes.

Add bell peppers, chile, and another 1 tablespoon oil to pot; season generously with salt and pepper. Stir to combine, then increase heat to medium-high. Cover and cook, uncovering to stir occasionally, until peppers are tender, 10–15 minutes.

Create a clearing in the middle of the pot and add 2 tablespoons tomato paste. Stir paste until darkened in color and is sticking to bottom of pot, about 3 minutes.

Add ⅓ cup vinegar and stir to dissolve paste and combine with peppers and onions. Cover and cook, stirring occasionally, until peppers and onions are very tender, 8–10 minutes longer. Season with more salt and pepper.

 

Saute the sausages
Slice sausages in half, lengthwise, to form long strips. Add 1 tablespoon oil to a large frying pan and heat until shimmering. Add sausages and cook, stirring occasionally, until both sides are golden. Remove from heat.

 

Assemble sandwiches

Slice 3 rolls lengthwise without cutting all the way through (so 2 sides remain attached).

Divide half of peppers and onions mixture among rolls, then arrange seared sausage halves over.

Top with remaining peppers and onion mixture. Cut sandwiches in half crosswise and serve.

  • 1lb cooked sausage (any variety), cut on the diagonal into 1/2″ thick slices
  • 2 onions, cut into 1/8ths
  • 6 ribs celery, cut into 2″ pieces
  • 3 peppers, cut into 2″ pieces
  • 2 cups mushrooms, quartered (or one 16 oz package sliced mushrooms)
  • 1 pint grape tomatoes

Sear the sausage first

Spray large pan with cooking spray (don’t add oil) and place over medium heat.  When pan is hot, add sausage, cut side down (you may need to do this in 2 batches) and let the fat come out.  The sausage will fry in its own juices, remove after 5 – 10 minutes when it’s crispy on the bottom (monitor to make sure it doesn’t burn and stir every few minutes).  Leave oil in pan, but remove sausage and set aside.

 

Cook the vegetables

Add onions, celery and mushrooms, saute until soft, about 10 minutes. Add peppers and tomatoes and saute until soft, about 5 minutes.

 

To serve

Return the sausage to the pan with the vegetables and cook briefly to warm up the meat. Serve with rice or quinoa.   Add an optional dash of Braggs or soy sauce for more flavor.

Serves 4

  • 1 package Bratwurst Sausages
  • 24 oz beer
  • 2 large onions, thinly sliced
  • Olive oil
  • Sauerkraut
  • Mustard
  • Buns

 

Simmer the sausages

Place bratwurst, beer and onions in a saucepan and place over medium-high heat.  Bring to a boil, then reduce heat and gently simmer for 20-25 minutes.

 

Cook onions

Remove bratwurst from beer, strain onions and discard beer. Heat a saucepan over moderate heat, add olive oil and onions and cook until just browned. Season with salt and pepper to taste.

 

Grill sausages

Grill bratwurst until nice grill marks have formed and sausage is warmed through.

 

Assemble your sandwiches

Place brats on buns, garnish with onions, add condiments according to your tastes.  Sauerkraut is especially appropriate here, as is whole grain mustard, any other pickles, or grilled peppers.

Lamb Shanks

  • 6 lamb shanks, about 1 pound each
  • Coarse kosher or sea salt
  • 2 tablespoons vegetable oil
  • 4 large onions, halved root to stem and thinly sliced
  •  Pinch of saffron threads
  • 1 cup Moroccan Jewish tanzeya (recipe follows)
  • 1 cup blanched whole almonds, toasted

Tanzeya

  • 1 cup prunes
  • 1 cup dried apricots
  • 1 cup quartered dried figs
  • 1 cup raisins
  • 200 grams sugar (about 1 cup)
  • 1 stick cinnamon
  • 1 whole cardamom pod
  • 1 whole allspice berry
  •  Pinch of dried chile flakes
  •  Pinch of salt

To make the Lamb Shanks

Brown the Shanks

Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.

 

Caramelize the onions

Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.

 

Bake Lamb

Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.

 

To Serve

Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

 

To make the Tanzeya

In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.Add sugar and remaining ingredients. Place over high heat and bring to a boil. Cook, stirring, for 5 minutes. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.

For the challah dough:

  • 4 1/2-5 cups King Arthur bread flour
  • ½ cup sugar
  • ½ Tbsp salt
  • 2 Tbsp honey
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup vegetable oil
  • 1 ½ Tbsp yeast + 1 tsp sugar
  • 1 ¼ cups lukewarm water
  • 2 whole eggs + 1 egg yolk

For the filling:

  • 3 gala apples, peeled and diced
  • 1 cup pitted dates, chopped
  • ½ tsp salt
  • 1 cinnamon stick
  • ¼ cup water
  • ¼ cup red wine
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp sugar

For top of challah:

  • 1 egg, beaten + 1 tsp honey
  • thick sea salt (optional)
  • cinnamon sugar (optiona)

Make the dough

In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour, salt, sugar, honey, vanilla, cinnamon and nutmeg. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.

Add another cup of flour and eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add another 1 1/2 cups flour and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 10 minutes (or however long your hands will last).

Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.

 

Make the filling

To make the filling, place apples, dates, salt, cinnamon stick, water, red wine and sugar in a medium saucepan and bring to a boil. Continue to simmer on medium heat until the mixture is reduced. Add the balsamic vinegar and simmer another 2-3 minutes. The mixture will cook around 10-15 minutes in total.

Remove from the heat and allow to cool 5 minutes. Remove cinnamon stick.

Place mixture in a food processor fitted with a blade attachment and pulse until smooth.

 

Shape loaves

After the challah is done rising, cut the dough in half. To be as precise as possible, use a scale to measure the weight.

Roll the first ball out using a rolling pin into a rectangle. Spread around half, perhaps slightly less, of the apple-date mixture in an even layer, leaving 1/2 inch all around without filling. Working quickly, start rolling up the dough towards you. Try and keep the roll relatively tight as you go. Pinch the end when you finish.

Create a pinwheel shaped-challah by snaking the dough around and around in a circle around itself. When finished, tuck the end under the challah neatly and pinch lightly. This doesn’t have to be perfect – remember, as long as it tastes good, almost no one (maybe except that judgmental great aunt) will care what it looks like.

Repeat with other half of dough.

 

Glaze and Bake

Preheat the oven to 350 degrees.

Allow challahs to rise another 30-45 minutes, or until you can see the the size has grown. Beat 1 egg with 1 tsp of honey. Brush liberally over each challah. Top challah with thick sea salt and cinnamon sugar if desired.

Bake for 25-30 minutes, or until middle looks like it has just set, and the color is golden.

  • 5lbs Plate Flanken/Short Ribs, English Short Ribs, or Mock Boneless Short Ribs
  • 3 tablespoons olive oil
  • 1 large onion, peeled and halved
  • 2 whole cloves
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 4 cups Grow & Behold Beef Bone Broth, warmed
  • 2lbs carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness
  • 1 medium leek, white and tender green parts, cut in 1″ dice (about 2 cups)
  • 3 tablespoons chopped parsley, for serving
  • 2 tablespoons finely cut chives, for serving
  • Salt and pepper, to taste

 

Sear the meat
Preheat your oven to 350 degrees, and place a large cast-iron skillet over a medium-high heat. When pan is hot, add 1 tablespoon of olive oil just to film the bottom. Working in batches, brown a few short ribs at a time on both meaty side, Reducing the heat as necessary to achieve browning gradually– it may take 4 to 5 minutes per side. Transfer the ribs to a Dutch oven or deep, wide baking dish, and leave the skillet on the heat.

 

Prepare Aromatics
Use a clove to pin a bay leaf to the rounded side of each onion half. Then, set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer the onion to the pot with the ribs.

Add tomato paste and wine to the skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour the wine mixture over the ribs.

 

Simmer Until Tender
Add the beef bone broth to the Dutch oven, and cover and bake for 2-2.5 hours, until the meat is very tender when probed. Remove from heat, uncover and skim fat from surface.

 

Cook the Carrots & Leeks
Fill a large saucepan with well-salted water and bring to a boil. Add the carrots and simmer until done, but not too soft–around 8-10 minutes. Drain the carrots, reserving 1/2 cup of cooking water.

Return the saucepan to the stove over a medium-high heat and add the remaining olive oil. Add the leeks, season with salt, and cook, stirring often, until barely softened. Add the carrots and reserved cooking water. Gently combine, and turn off heat and cover for 5 minutes.

 

To Serve
Carefully transfer short ribs to a large, deep serving platter. Bring the braising juices to a boil over a high heat and reduce until slightly thickened. Ladle the sauce over the ribs.

Transfer the carrot and leek mixture to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

 

Make ahead: Short Ribs can be braised up to 3 days ahead. Refrigerate in their cooking liquid. Skim fat before reheating. Prepare carrots & leeks before serving.

 

  • 1 pound walnut pieces (about 4 cups)
  • 6 to 8 bone-in chicken thighs (about 2 1/4 pounds)
  • 1 teaspoon ground turmeric
  •  Fine sea salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 4 cups cold-pressed pomegranate juice
  • ¼ cup good-quality pomegranate molasses, plus more as needed
  • ¼ teaspoon crumbled saffron threads
  • 1 to 2 teaspoons granulated sugar (optional)
  • Pomegranate seeds, for garnish

 

Toast Walnuts

Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.

 

Season Chicken

Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

 

Brown Chicken

Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.

 

Make the Walnut Paste

In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.

 

Combine and Simmer

Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.

Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.

Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew.

 

To serve

Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve with rice.