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Beef Short Rib Burger with Whiskey-Onion Relish

Beef Short Rib Burger with Whiskey-Onion Relish How do I keep the beef short rib burger juicy while cooking? The most important factor is fat content. Ground short rib and short plate both have higher fat ratios than lean cuts, which helps retain moisture. Avoid overworking the meat when forming patties, since compacting the mixture too much can make the burger dense. Cooking over medium-high heat in a cast-iron skillet or grill pan gives a good sear without drying the inside. Letting the patty rest for a few minutes after cooking allows juices to redistribute evenly. How should I season … Read more

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American / Beef

Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew)

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Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew) How is hamin different from cholent? Hamin and cholent are both traditional Jewish Shabbat stews, but their origins and flavors differ. Hamin is Sephardic in origin, usually spiced with paprika, baharat, turmeric, and sometimes date syrup for sweetness. Cholent is Ashkenazi, typically seasoned more simply with onion, garlic, salt, and pepper, and may include kishke or barley. Both are slow-cooked overnight and include beans, grains, potatoes, and meat, but hamin tends to be more aromatic and layered in flavor. When preparing a hamin recipe, the goal is a richly spiced dish … Read more

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Beef / Slow-Cooked

Vegan Stuffed Onions

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Vegan Stuffed Onions How can I prepare these vegan stuffed onions ahead of time? The stuffed onions can be prepared ahead by completing the filling and stuffing steps, then arranging them in the baking dish without adding the sauce. Cover tightly with foil and refrigerate for up to 24 hours. When ready to cook, pour the prepared sauce over the onions, cover again, and bake as directed. If baking directly from the refrigerator, allow the dish to sit at room temperature for about 20 minutes before placing it in the oven to avoid uneven cooking. This method ensures the flavors … Read more

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Main Courses / Slow-Cooked

Moroccan Fish Meatballs with Spiced Chickpea Sauce

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Moroccan Fish Meatballs with Spiced Chickpea Sauce What kind of fish works best for these fish meatballs? White, flaky fish like cod, tilapia, or flounder are the best choices for fish meatballs because their mild flavor and texture bind well with breadcrumbs, eggs, and aromatics. Salmon is also an excellent option if you prefer a richer taste and slightly firmer texture. Avoid oily fish such as mackerel or sardines, as they can overpower the spices and make the meatballs heavy. Can I prepare the fish meatballs ahead of time? The meatballs can be prepared in advance to save time. After … Read more

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Fish

Dutch Oven Short Ribs with Garlic Mashed Potatoes

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Dutch Oven Short Ribs with Garlic Mashed Potatoes How can I make the ribs ahead of time for entertaining? Dutch oven short ribs are an excellent dish to prepare in advance, since their flavor deepens as they rest. After braising, allow the short ribs to cool slightly in their cooking liquid before refrigerating overnight. The next day, a layer of fat will have solidified on top, which can be removed easily, leaving a cleaner, more refined sauce. Reheat the short ribs gently on the stovetop or in the oven at 300°F/150°C until warmed through, ensuring the meat stays tender without … Read more

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Beef / Slow-Cooked

Spinach and Ricotta Roulade

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Spinach and Ricotta Roulade What is the best way to store leftovers? Allow it to cool completely at room temperature for about 30 minutes. Wrap tightly in plastic wrap or place in an airtight container to maintain moisture and prevent drying. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 325°F/160°C for 10–15 minutes or until warmed through. Avoid microwaving for long periods, as it may make the pasta sheets soggy. Can this spinach and ricotta roulade be made gluten-free? The roulade can be made gluten-free by using a gluten-free flour blend suitable for pasta … Read more

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Main Courses / Pasta

Pomegranate Chicken Thighs with Vegetables

Main Courses, Holidays

Pomegranate Chicken Thighs with Vegetables How can I make pomegranate chicken thighs ahead of time? Prepare the marinade and coat the chicken up to 24 hours in advance, storing it covered in the refrigerator. This allows the flavors from the orange juice, pomegranate molasses, and spices to penetrate deeply into the meat. When ready to cook, remove the chicken from the refrigerator about 30 minutes before baking to let it come closer to room temperature for even cooking. You can also roast the vegetables in advance, reheat them, and finish everything together in the oven before serving. What can I … Read more

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Chicken

Oven Baked BBQ Beef Ribs with Spicy Korean Glaze

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Oven Baked BBQ Beef Ribs with Spicy Korean Glaze How do I know when the ribs are done? The ribs are done when they are fork-tender and the meat pulls away easily from the bone with little resistance. This typically happens after a total of 3 to 3½ hours of cooking time at low temperatures. You can also check for internal temperature—ribs are generally safe and tender when they reach around 200°F (93°C). In addition to tenderness, the glaze should look glossy and slightly caramelized. A short broil at the end can deepen the color and flavor even more. What … Read more

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Beef

Mashed Potato Stuffed Schnitzel

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Mashed Potato Stuffed Schnitzel How can I make mashed potato stuffed schnitzel gluten-free? Use certified gluten-free flour instead of regular all-purpose flour for dredging. Replace the golden and panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers for a similar texture. Be sure all condiments used in the egg mixture, like mustard, are labeled gluten-free, as some brands contain traces of gluten. Can I bake the mashed potato stuffed schnitzel instead of frying? Yes, mashed potato stuffed schnitzel can be baked instead of fried, though the texture will be slightly less crispy. To bake, preheat your oven to 400°F (200°C) … Read more

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Chicken

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