Honey & Gochujang Lamb Riblets
This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.
Cedar Plank Wild Salmon with Sweet Bourbon Glaze
A fast, big-impact Shabbat or Sunday-grill recipe. The cedar smokes the fish while the bourbon glaze caramelizes into a sticky, mahogany lacquer.
Caribbean Grouper Tacos
Wild grouper from the Chu’s case, lit up with Spiceology’s smoky Jamaican jerk and finished with our own Caribbean Mango Sauce. Pareve, Shabbat-friendly, and built for grilling season.
Wild Red Snapper Crudo with Tomato Jam and Harissa
This recipe lives in the salt-spray between North Africa and the Mediterranean coasts.
Kosher Wagyu & Lamb Arayes
Glatt kosher wagyu beef & lamb arayes — easy grilled recipe with caramelized onions and Middle Eastern spices. Ready in 55 minutes. Shop the meat and start cooking.
Classic Wagyu Tartare
Classic and Kosher Wagyu Tartare. Follow this easy recipe from Chef Zalman to create this classic dish in the comfort of your own home.
Smoked Wagyu Plate Ribs
This step-by-step guide shows how to smoke a rack of kosher Wagyu plate ribs low and slow, infusing the richly marbled beef with deep smoky flavor while keeping it juicy and tender. Finished at the perfect internal temperature and rested before slicing, these ribs make an unforgettable centerpiece for any barbecue feast.
Bang Bang Chicken Thighs
Kosher Chicken Thigh filets have never tasted this good with our Bang Bang Chicken Thigh recipe created by Jonah.
