Chicken Piccata

Serves 6

Pan seared chicken that is super soft and light. I serve
this at day time meals because it can be made ahead of time and rewarmed
without drying out the chicken. It can be made with thin sliced veal too.

6 boneless, skinless chicken breasts
Kosher salt and black pepper
¼ cup margarine
¼ cup olive oil
2 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
Juice of 1- 2 lemons
1/2 cup pareve cream or almond milk
3 tablespoons capers

For the chicken: Sprinkle chicken breasts with salt and pepper
on both sides,

Heat the margarine and oil in a large 12-inch skillet over
medium heat. Brown the chicken breasts until golden on both sides, about 3
minutes each side. Remove chicken to a plate.

Add garlic to skillet and soften for 1 minute. Pour in chicken
broth and wine, and squeeze in juice of the lemon. Whisk the sauce, scraping
the bottom of the skillet. Allow sauce to cook and thicken until reduced by
about half. Season with a bit more kosher salt and pepper.

Reduce heat to low and whisk in pareve cream. Add capers, and
cook for 3 minutes or until the sauce thickens. Place chicken back in pan and
heat through with sauce.

Chicken with Olives, Sundried Tomatoes and Lemon

Serves 6

This is a wonderful stove-top chicken that can be made a
day ahead of time. The flavors get better as the dish cools. Rewarm and serve

Photo Credit: Food Network

2 tablespoons olive oil
1 bone-in, skin-on chicken, cut into pieces
1 1/4 teaspoons kosher salt
1 shallot, chopped 
1 lemon, quartered
1/2 cup pitted mixed olives, halved 
1/2 cup sun-dried tomatoes in oil, drained and chopped 
1 cup white wine 
1 cup chicken broth 
½ teaspoon dried oregano 
¼ teaspoon dried basil
2 tablespoons chopped Italian parsley 

Heat the oil a large skillet over medium-high heat. Dry
the chicken pieces well and sprinkle evenly with the salt. Place chicken skin-side
down in the hot pan and cook undisturbed until deep golden brown, about 6
minutes. Using tongs, flip the chicken to the bone side and continue to cook
for another 5 minutes. Remove chicken from pan and set aside (it will go back
in pan later to finish cooking).

In the same pan, add the shallots and cook, stirring
occasionally, for a minute. Add lemon pieces, olives and sun-dried tomatoes and
stir to combine. Add white wine, scraping up the brown bits from the bottom of
the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the
chicken broth and return to a simmer. Add the oregano, basil and the chicken
back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and
simmer gently until an instant-read thermometer registers 165 degrees F, about
25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the

Serve chicken with pan

Slow Cooked Brisket with Wine, Rosemary and Thyme


Slow Cooked Brisket with Wine, Rosemary and Thyme
Recipe type: Meat
Serves: 10

  • One 6 pound brisket
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 onions, cut into big chunks
  • 4 large carrots, peeled and sliced into 2-inch chunks
  • 3 parsnips, peeled and sliced into 2-inch chunks
  • 2½ cups beef broth
  • 1 cup red wine, Cabernet or Merlot
  • 2 tablespoons brown sugar
  • 1 tablespoons Passover soy sauce, optional
  • 5 cloves garlic, chopped
  • One 4-ounce can tomato paste
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup chopped fresh parsley

  1. Preheat the oven to 300 degrees F.
  2. Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
  3. Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, Passover soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the sprigs of rosemary and thyme around the brisket. Season with salt and pepper. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
  4. Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.


Beef Stew Shepherd Pie with Horseradish Mashed Potato

Beef Stew Shepherd Pie with Horseradish Mashed Potato
Recipe type: Main
Serves: 10

  • Beef Stew:
  • 3 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 heaping tablespoons potato starch, optional
  • 3 cups beef stock
  • 1 ¼ cup red wine, use Cabernet, Bordeaux, or hearty dry wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Passover Worcestershire sauce, or Passover soy sauce (or omit)
  • 1½ teaspoons sugar
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Minced fresh parsley, optional, for serving
  • Horseradish Mashed Potatoes:
  • 4 pounds russet or Yukon gold potatoes, peeled and cut into chunks
  • 10 tablespoons margarine, at room temperature
  • ½ cup non-dairy creamer
  • ½ cup almond milk
  • 1 tablespoon horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup finely chopped fresh parsley

  1. Horseradish Mashed Potatoes:
  2. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  3. Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Gently mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
  4. Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
  5. For the beef stew:
  6. Heat the oil in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
  7. Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the potato starch, if using, and stir to coat the onions and garlic. Pour in the beef stock, wine and a splash of water, then add the tomato paste, Passover Worcestershire, sugar, paprika, salt and pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1½ to 2 hours. Top with the parsley if using.
  8. Turn off the heat and add the margarine, creamer, almond milk, horseradish, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in. Add more salt if needed.
  9. To assemble and serve:
  10. Preheat the oven to 375 degrees F.
  11. Put the Beef Stew in an oven-safe baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and spread to cover meat. Bake for 40 minutes, until the top is golden brown. Serve warm.


Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce

Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce
Cook time

Total time


Recipe courtesy of Dave Lieberman
Recipe type: Main
Serves: 4-6

  • One 2-pound London broil
  • 2 tablespoons olive oil
  • 1 recipe Dave’s Rub, recipe follows
  • Dave’s Rub:
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 4 pinches salt
  • 15 grinds black pepper
  • Lime and Basil Chimichurri Sauce

  1. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
  2. Preheat a grill pan over medium-high heat.
  3. Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
  4. Dry rub:
  5. Mix all ingredients together thoroughly in a small bowl.


Shepherd’s Pie

Shepherd’s Pie
Recipe type: Main
Serves: 8-10

  • For the potatoes:
  • 1½ pounds russet potatoes
  • ¼ cup non-dairy creamer or almond milk
  • 2 ounces margarine
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk
  • For the meat filling:
  • 2 tablespoons neutral oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1½ pounds ground lamb or ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons potato starch
  • 2 teaspoons tomato paste
  • 1 cup chicken broth or beef broth
  • 1 teaspoon Passover soy sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves

  1. Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the non-dairy creamer and margarine into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the non-dairy creamer, margarine, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the potato starch and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Passover soy sauce, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.



Baby Lamb Chops with Wine Vinaigrette

Baby Lamb Chops with Wine Vinaigrette
Recipe type: Meat
Serves: 6

  • 15 baby lamb chops
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 cups red wine
1 tablespoon honey
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning

  1. Season lamb chops with olive oil, salt and pepper. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness. 
 Alternatively, sear lamb chops in a skillet, about 3 minutes each side.
  2. Place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add olive oil, rosemary, salt, and pepper. Whisk to combine. This can be made up to 3 days in advance and should be made at least one day in advance so that the flavors really blend well together.
  3. Serve the lamb chops on a platter with the wine vinaigrette alongside for drizzling over the meat. This should be served at warm room temperature , which makes it great for Shabbos or Yom Tov day.


Two Great Passover Meat Dishes

Passover is just around the corner. I was already flooded with emails about what to make and what new products I recommend. I’m not sure if I am ready to menu plan but a few things come to mind for Passover. I like to keep the recipes simple and do as much ahead of time as possible. These two recipes are perfect for just that. Don’t forget to check for amazing new and indexed Passover recipes. Each week we add about 5 new ones to our list of hundreds that are already big hits everywhere. And send us your favorites so we can share them with others!

Sweet and Savory Brick Roast (or French Cut Square Roast)
Baby Lamb Chops with Wine Vinaigrette

Sweet and Savory Brick Roast

Sweet and Savory Brick Roast (or French Cut Square Roast)
Great for a Passover Seder because this recipe is best made two days ahead of time. I slice it and place it back in the delicious sauce. Rewarm it tightly covered. It gets better and better as it sits in the sauce.
Recipe type: Meat
Serves: 8 -10

  • 4 to 5-lb, brick roast, French roast or square roast
  • 1 Spanish onion, diced
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 tablespoons canola oil
  • 1 package onion soup mix
  • ½ small jar (about 12 ounces) hot and spicy duck sauce
(or use double the amount of regular duck sauce if you prefer no spiciness)
  • ½ small jar (about 12 ounces) sweet and sour duck sauce

  1. Heat 2 tablespoons oil in large skillet. Sauté onions in oil.
  2. Place meat in a large roasting pan. Sprinkle with pepper, garlic powder and paprika. Put onions on top of roast. In a small bowl, mix onion soup mix with both duck sauces and pour over roast. Cover and marinate for 2 hours or up to overnight.
  3. Preheat oven to 350 degrees. Bake covered 2-2 ½ hours. Remove foil cover and bake an additional 30 minutes, basting often, to brown and caramelize the top of the meat.
  4. Cool completely. Slice thinly and return meat to pan sauces. Rewarm covered.


Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil

Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil
Recipe type: Main Dish
Serves: 8

  • 1-1/2 pounds cubed lamb or chicken, about 20 equal cubes (about 1 inch each)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil, plus more for grill
  • 4 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 zucchinis, cut into ½-inch thick pieces
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 12 skewers, soaked in water for 30 minutes

  1. Preheat oven to 350 degrees or heat grill to high.
  2. In a large bowl, whisk lemon, oil, garlic, oregano, salt and pepper. Add lamb or chicken and mix until all pieces are fully coated. Place in the refrigerator for 30 minutes – 2 hours. In a separate bowl or zip lock bag, mix zucchini, cherry tomatoes, a sprinkle of salt and pepper, and 2 tablespoons olive oil.
  3. Thread cubed lamb or chicken, alternating with zucchini and tomatoes, onto skewers.
  4. Bake for 20 – 30 minutes or lightly oil grates or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 3 minutes per side for medium-rare.
  5. Serve with chimichurri mayonnaise or homemade mayonnaise or add red wine vinegar and horseradish to mayonnaise for a horseradish cream sauce.