LAMB SHOULDER ROAST IN BEER2.5‐3.5 lb Lamb shoulder roast1 bottle of beer1 teaspoon black pepper3‐4 cloves garlic1 onion2 teaspoons sugarJuice of 1 lemonSalt to taste1. Grind up the garlic, onion, sug…

Ahhhh, lamb roast. One of my favorite meals, and something that guests never expect and are always thrilled when you serve it. I use 100% grass fed and pastured lamb from KOL Foods. Let’s get going:A…

Beef bacon and spinach are a fantastic salad combination. We recommend that you serve this dish with focaccia or other fresh bread. Enjoy! Ingredients: 3 slices KOL Foods 100% grass-fed…

How often do you treat yourself to a lamb stew? We think you should more often; you deserve it! Here is a good recipe for a lamb stew if you are a spicy fan! The wine pairing we recommend is hear…

This recipe was originally published by the New York Times on March 23, 1988 and was called "A Tender Lamb Dish for Passover Seder." Many years later, we can still enjoy this amazing recipe. Enjoy!&nb…

If you want to cook your chicken and have something new and different to go along with it, try out this recipe! For a wine pairing, we recommend Mastroberardino Radici Fiano di Avellino or Argiol…

This recipe is part of Chef Avi's five part series on "Five Ways for Pepper Steak." We hope that you enjoy this recipe made just for you!  1 med onion sliced into crescents 1 -2 Bell Peppers…

This recipe is part of Chef Avi's five part series on "Five Ways for Pepper Steak." We hope that you enjoy this recipe made just for you! Check out the video below to see Chef Avi make this recipe…

This recipe is part of Chef Avi's five part series on "Five Ways for Pepper Steak." We hope that you enjoy this recipe made just for you!Bourbon BBQ1 – 1.5 lbs KOL Foods Pepper Steak, sliced, uncooked…

This recipe is part of Chef Avi's five part series on "Five Ways for Pepper Steak." We hope that you enjoy this recipe made just for you!1 – 1.5 lbs KOL Foods Pepper Steak, sliced, uncooked⅛ to ¼ tsp…

Whenever someone says we’re having stir-fry for dinner, I always question what that exactly means. It’s not like they said we’re having BBQ chicken or grilled steak. Those are definitive. But stir-…

London Broil has always had a certain cachet for me. It’s definitely a cut of meat that I always want to prepare with a lot of respect and awe. Because every time I eat it, it brings me back to my…

Chef Avi is back, and today we are making grilled rump roast stuffed with spinach and shiitake mushrooms! Watch Chef Avi tie up a roast in the video below.  Ingredients: 2-3 lb rump r…

For me, those two words, Osso Buco, have always conjured up the idea of a romantic dinner. The name just has such an exotic feel to it. I always think of images of a waterfront café, sitting at a s…

Our friend Chef Avi is not what you’d call a fan of cholent, the traditional Ashkenazi-style stew usually eaten on Shabbat after a long, slow cook. So he decided to combine cholent, hamim, a trad…