Sauces and Salsas for Steaks

A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question... Read More

Bonfire Cooking for Lag BaOmer

Lag Baomer is a night devoted to bonfires throughout Israel in celebration of the mystic light of the teachings of Rabbi Shimon bar Yochai. Of course, as Jews, we’ll use anything as an excuse to... Read More

On the Fire for Yom HaAtzmaut

Yom HaAtzmaut is the National Day of Grilling Meat in Israel. It’s a holiday celebrated in backyards with the family barbecue, or with portable grills in green spaces throughout Israel, a day de... Read More

Braised Whole Lamb Shoulder

Lamb is my absolute favorite meat. Its assertive, instantly recognizable flavor is one of my most favorite culinary joys. Since it’s only enjoyed on special occasions, that makes all the  more ... Read More

Preparing and Cooking A #2 Chuck Roast

In my meat chart, I indicate that a #2 is meant for braising and other long, slow cooking methods. While this hunk of meat still walked the earth as part of a cow, this particular muscle group was res... Read More

Where There’s Beef

This post contains an unsolicited plug. I just bought this piece of meat at my local makolet, Super Turgeman. It is a #2/Tzlaot, or Chuck Blade Roast. Actually, in this case, it’s pretty much a... Read More