Preparing and Cooking A #9 Asado (Boneless)

I spoke previously about the many varieties of cuts of meat, depending on the country doing the butchering. In Israel, most of our meat comes from South America, so we’ve borrowed a few things... Read More

Cherry Pittin’

Make the most of your early summer harvest with this simple trick to pit cherries quickly.... Read More

Braised Lamb with Tomato Risotto

Braised lamb cooked in tomatoes and red wine, with tomato risotto. For a delicious dinner, take your time.... Read More

Gnocchi

Drop a decent-sized potato on your foot, and you’re probably going to bruise a toe or two. But with a little boiling water, some flour and eggs, you can transform these dense little boulders int... 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

Matzah Brei Two Ways

Enjoy matzah brei this Pesach with this easy recipe including a foolproof way to flip it.... Read More

Culinart Kosher

Pâté is chopped liver.