Meat | The Jewish Week | Food & Wine

Meat

recipe
Meatballs with Tahini and Tomatoes

(The Nosher via JTA) -- Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies to roasted veggies, raw veggie salads and simmer sauces...


in  Meat, Recipes
4/24/2017
recipe
Maple Glazed Rack of Ribs

(The Nosher via JTA) -- As a personal chef, I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up...

4/7/2017
recipe
Zucchini Stuffed Chicken

This dish presents beautifully, with the secret zucchini hiding under the skin.

3/22/2017
recipe
Veal Roast with Mushroom Sauce

Veal has always been regarded in my family as special-occasion meat that I make only on yom tov. The beauty of this recipe is that the sauce cooks along with the meat, saving you an extra step....

3/22/2017
recipe
Cauliflower Crust Lachmagine

I’ve always enjoyed serving, and eating, lachmagine, a Syrian meat pizza mozze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust...

3/22/2017
recipe
Sesame Chicken with Cashews and Dates

In the classic Taiwanese dish, three cups chicken, a sauce of toasted sesame oil, dark soy sauce, and honeyed rice wine give morsels of chicken and scallions an extraordinary depth of flavor,...

3/15/2017
recipe
Classic Roasted Chicken Salad with Green Aioli and Chicken Skin Croutons

Adding diced savory chicken skin to a pan of dried bread cubes really ups the crouton ante in this elegant salad, with homemade aioli for an addictive garlicky richness. You can absolutely make...


in  Meat
3/15/2017
recipe
Braised Short Ribs with Dried Fruit

This is a slow-cooked wonder that simmers for hours, giving off fragrant, welcoming vapors. It’s the kind of dish that makes everyone look forward to eating what’s in that pot. You can prepare it...

2/8/2017