a roasted half chicken with garlic, thyme, and paprika served with lemon caper aioli

ROASTED HALF – CHICKEN

slow braised beef brisket with caramelized onion au jus

BRAISED BRISKET

a hearty broth with mushrooms, tender barley, carrots, celery, and fresh herbs

MUSHROOM BARLEY SOUP

GARLIC & SEA SALT BAGEL CHIPS

SEEDLESS BRAIDED CHALLAH

SANDWICH LOAF CHALLAH

JEWISH RYE

BAGELS, LOOSE

SHMEAR: SMOKED SALMON

SHMEAR: VEGGIE

SHMEAR: SCALLION

SHMEAR: PLAIN

SMOKED SALMON, WHOLE, SLICED

CORNED BEEF, WHOLE BRISKET

PASTRAMI, WHOLE BRISKET

CHOCOLATE CHIP COOKIES

CINNAMON BABKA

CHOCOLATE BABKA

VEGGIE

SCALLION

ONION BIALY

POPPY SEED

SALT AND PEPPER

EVERYTHING

Remove the half chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Pat the skin and cavity dry thoroughly with paper towels.

Prep the chicken

In a small bowl, combine 2 tbs olive oil, 1 tbs softened butter, minced garlic (4 cloves), thyme (2 tsp), smoked and sweet paprika (1 tsp each), 1.5 tsp salt and 1/2 tsp black pepper. Rub this mixture evenly under the skin where possible (especially over the breast) and all over the skin and cavity. Squeeze the halved lemon over and place the spent lemon halves into the cavity. If using, place the shallot halves in the roasting pan to flavor the drippings.

Season

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Preheat oven

Place the seasoned half chicken skin-side up on a roasting rack set in a sheet pan or in an oven-safe skillet. Roast at 425°F for 25 minutes, then reduce oven temperature to 400°F (200°C) and continue roasting until the thigh registers 160–165°F (71–74°C) with an instant-read thermometer and the juices run clear, about 15–25 more minutes depending on size. Total roast time is typically 35–50 minutes.

Roast

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 10–12 minutes (carryover will bring internal temp to 165°F). This keeps the meat juicy and allows juices to redistribute.

Rest

After resting, squeeze a bit of fresh lemon over the chicken and carve or serve the half whole. Spoon any pan juices over the meat when plating.

Finish

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1.5 tbs fresh lemon juice, 1 tsp lemon zest, 1/2 clove grated garlic, 1/2 tsp Dijon mustard and 1 tsp olive oil until smooth.

Combine

Fold in chopped capers (1 tbs) and chopped parsley (1 tsp) if using. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; adjust lemon and salt to taste.

Add capers and season

Let the aioli sit in the refrigerator for at least 10 minutes to allow flavors to meld. Bring to room temperature for a few minutes before serving if desired.

Chill briefly

Serve the lemon caper aioli alongside the roasted half chicken for dipping or spoon a dollop over the carved meat.

Serve

bone-in half chicken (breast + thigh/wing, skin on)

olive oil

unsalted butter, softened

garlic cloves, minced

fresh thyme leaves (or 1 tsp dried thyme)

smoked paprika

sweet paprika (or additional smoked)

sea salt

freshly ground black pepper

lemon, halved

shallot, halved (optional, for roasting pan)

mayonnaise (preferably full-fat)

Greek yogurt (plain, optional for tang and texture)

lemon juice (fresh)

lemon zest

capers, drained and roughly chopped

garlic clove, finely grated or minced

Dijon mustard

salt

fresh parsley, finely chopped (optional)

Pat the brisket dry with paper towels. Trim any excessive fat to leave about 1/4-inch cap. Rub both sides with kosher salt and black pepper, pressing to adhere.

Prepare and season brisket

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add vegetable oil and heat until shimmering. Sear the brisket fat-side down for 5–7 minutes until a deep brown crust forms; flip and brown the other side for 4–6 minutes. Remove brisket to a plate and set aside.

Brown brisket

Reduce heat to medium. Add tomato paste to the pot and cook 1 minute, stirring to loosen browned bits. Pour in the red wine to deglaze, scraping the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add beef stock, Worcestershire sauce, bay leaves, thyme sprigs, and peppercorns. Bring to a simmer.

Deglaze and build braising liquid

Return the brisket to the pot, fat-side up. Add just enough of the prepared onions, carrots, celery, and smashed garlic (from the Aromatics section) around the meat so the liquid comes about halfway up the brisket. Cover the pot with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C). Braise until fork-tender, about 3 to 3 1/2 hours for a 3-lb brisket (time will vary by size). Turn brisket once halfway through cooking for even braising.

Braise brisket

Remove the pot from the oven. Transfer the brisket to a cutting board and tent loosely with foil; let rest 20–30 minutes. Using a slotted spoon, remove the braising vegetables and set aside. Reserve the braising liquid; strain it through a fine mesh sieve into a measuring cup or bowl and skim off excess fat. Reserve about 2 cups of the strained liquid for the au jus.

Rest and reserve

While the brisket browns and the liquid is building, prepare the aromatics: slice the onions thinly, cut carrots and celery as directed, and smash the garlic cloves. When assembling the pot for braising (previous section), place about half of the sliced onions and all the carrots, celery, and garlic around the brisket so they cook and perfume the braising liquid.

After braising and removing the vegetables, you may roughly chop the softened vegetables and serve alongside the sliced brisket or incorporate them into the strained au jus for extra flavor (see au jus directions).

If you want a pronounced caramelized onion au jus, in a medium skillet melt 1 tbsp butter over medium-low heat. Add 1 cup thinly sliced onion (you can use some of the reserved braised onions for speed) and a pinch of salt. Cook slowly, stirring occasionally, until deeply browned and jammy, about 25–35 minutes. In the last 2 minutes add the brown sugar and apple cider vinegar to help deglaze and build flavor. Transfer caramelized onions to a bowl.

Caramelize additional onions (optional but recommended)

In the same skillet or a small saucepan, melt the remaining 1 tbsp butter over medium heat. Whisk in the flour and cook 1 minute to form a roux (this will slightly thicken; if you prefer a thinner jus, skip the flour and finish with reduced liquid only). Gradually whisk in 2 cups of the reserved strained braising liquid until smooth. Bring to a gentle simmer and cook 3–5 minutes until slightly reduced. Stir in the caramelized onions (or reserved braised onions) and adjust seasoning with salt and the optional soy sauce or extra Worcestershire to deepen umami. Taste and correct seasoning.

Make au jus

Slice the rested brisket against the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter or individual plates, spoon the caramelized onion au jus over the slices, and garnish with chopped parsley. Serve remaining jus on the side.

Finish and serve

beef brisket (flat or point), trimmed of excess fat

kosher salt

ground black pepper

vegetable oil

beef stock (low-sodium preferred)

dry red wine

Worcestershire sauce

tomato paste

bay leaves

fresh thyme sprigs

whole black peppercorns

yellow onions, thinly sliced

carrots, peeled and cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

garlic cloves, smashed

brown sugar

apple cider vinegar

unsalted butter

all-purpose flour

reserved braising liquid (strained)

soy sauce or additional Worcestershire (optional, for seasoning)

fresh parsley, chopped (for garnish)

Rinse the pearl barley in a fine-mesh sieve under cold water until water runs clear. Slice mushrooms, finely chop onion, dice carrots and celery, and mince garlic. Strip thyme leaves from stems and set aside; keep 1 whole thyme sprig if you prefer to use sprigs.

Prepare ingredients

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter foams. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 6–8 minutes. Season lightly with a pinch of salt to help the vegetables sweat.

Sauté aromatics

Add the minced garlic and cook for 30–45 seconds until fragrant. Add the sliced mushrooms and increase heat to medium-high. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6–8 minutes. If using, add the white wine now and cook until mostly evaporated, about 1–2 minutes, scraping any browned bits from the bottom of the pot.

Add garlic and mushrooms

Stir the rinsed barley into the pot so each grain is coated with butter/oil and mixed with the mushrooms and vegetables. Pour in the broth and add the bay leaf and thyme sprigs. Bring the mixture to a gentle boil over medium-high heat.

Add barley and liquids

Once boiling, reduce heat to low to maintain a simmer. Cover partially with a lid and simmer gently until the barley is tender but still slightly chewy, about 35–45 minutes for pearl barley (if using hulled barley, plan for 50–60 minutes and more liquid). Stir occasionally and check liquid level; add up to 1 cup additional broth or water if the soup becomes too thick before the barley is done.

Simmer

About 10 minutes before the end of cooking, remove the thyme sprigs and bay leaf. Taste and add the measured salt and ground black pepper, adjusting to taste. If you prefer a deeper mushroom flavor, add a pinch more salt or a teaspoon of soy sauce or tamari.

Season during cooking

When the barley is tender and the vegetables are cooked through, stir in the chopped fresh parsley and the optional lemon juice to brighten flavors. If the soup is thicker than you like, loosen with a splash of broth or water to reach desired consistency.

Ladle the soup into bowls. Drizzle each serving with a small amount of extra-virgin olive oil if desired and garnish with additional parsley or a sprinkle of freshly ground black pepper. Serve hot with crusty bread.

yellow onion, finely chopped

carrots, peeled and diced (about 1/2-inch)

celery stalks, diced (about 1/2-inch)

garlic, minced

cremini or button mushrooms, sliced (or a mix with shiitake/porcini)

dried pearl barley, rinsed and drained

low-sodium vegetable or chicken broth

dry white wine (optional)

bay leaf

fresh parsley, chopped (for finishing)

black pepper, freshly ground

fresh lemon juice (optional, to brighten)

extra-virgin olive oil (optional drizzle)

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly oil them. Using a sharp serrated knife, slice each bagel into 1/8- to 1/4-inch thick slices to yield crisp chips (thinner slices = crisper chips). Arrange slices in a single layer on the prepared baking sheets, cut side up.

Preheat and slice

In a small bowl, whisk together the olive oil and melted butter until combined. Stir in the granulated garlic (or garlic powder) and the garlic flakes/minced garlic until evenly distributed.

Make oil mixture

Using a pastry brush or the back of a spoon, lightly brush each bagel slice with the garlic-oil mixture so each slice has a thin, even coating. Sprinkle the Parmesan (if using) over the slices, then evenly dust with sea salt, black pepper, and dried parsley. Be conservative with sea salt if using flaky finishing salt; you can always add more after baking.

Brush and season

Place the baking sheets in the preheated oven. Bake for 12–18 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are crisp. Thinner slices will be done sooner — start checking at 10–12 minutes to prevent burning.

Bake

Remove the chips from the oven and let them cool on the baking sheets for 5 minutes; they will crisp further as they cool. Taste one and if desired, sprinkle a tiny additional pinch of sea salt while still warm. Transfer to a wire rack to cool completely before serving or storing in an airtight container.

Cool and finish

plain or sesame bagels

unsalted butter, melted

granulated garlic or garlic powder

garlic flakes or very finely minced garlic

finely grated Parmesan (optional)

sea salt (fine or flaky)

dried parsley (optional, for color)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tablespoon granulated sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly. If mixture doesn’t foam, discard and start with fresh yeast.

Proof the yeast

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together 2 large eggs, 1 tablespoon vegetable oil, 2 tablespoons honey, and 2 tablespoons softened unsalted butter (if using). Once combined, add the foamed yeast mixture and mix until incorporated.

Prepare wet ingredients

Whisk together 4.5 cups all-purpose flour and 2 teaspoons fine sea salt in a separate bowl. Add the flour-salt mixture to the wet ingredients in two additions, mixing on low speed (or with a wooden spoon) until a shaggy dough forms.

Combine dry ingredients

If using a stand mixer, switch to the dough hook and knead on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding up to 2 more tablespoons of flour if the dough is too sticky. The finished dough should pass the windowpane test and feel soft.

Knead the dough

Lightly oil a large bowl and place dough inside, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours (timing will vary with room temperature).

First rise

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 3 equal portions for a 3-strand braid (or 6 for two smaller loaves). For a single large loaf divide into 3 portions of approximately equal weight. Shape each portion into a smooth log and cover with a clean towel. Let rest 10–15 minutes to relax the gluten, which makes braiding easier.

Divide and rest

On a lightly floured work surface, roll each rested portion into a rope about 16–18 inches (40–45 cm) long and about 1–1½ inches thick, tapering slightly at the ends for a neat braid.

Roll strands

Line a baking sheet with parchment paper. Arrange the three ropes side by side and pinch them together at one end. Braid by taking the right strand over the center, then the left over the new center, repeating until you reach the end. Pinch and tuck the ends under to create a smooth loaf. Adjust length to fit the pan if needed.

Braid the dough

Cover the braided loaf loosely with lightly oiled plastic wrap or a clean towel and let rise in a warm place until puffy and almost doubled, about 45–60 minutes. It should hold a gentle indentation when pressed lightly.

Second rise

About 20 minutes before baking, preheat the oven to 350°F (175°C) with a rack in the center position.

In a small bowl, whisk together 1 large egg and 1 teaspoon water until smooth. Gently brush the entire surface of the braided loaf with the egg wash, taking care not to deflate the loaf. If desired, sprinkle sesame seeds and/or poppy seeds evenly over the top immediately after brushing.

Make and apply egg wash

Place the loaf in the preheated oven and bake for 25–30 minutes for a medium loaf (or 30–35 minutes for a larger loaf), rotating halfway through if your oven heats unevenly. The challah is done when it is deep golden brown, sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent with foil for the last 5–10 minutes.

Remove the challah from the oven and transfer to a wire rack. Let cool completely (at least 1 hour) before slicing so the crumb sets and cutting results in clean slices.

Cool

active dry yeast

warm water (105–115°F / 40–46°C)

granulated sugar

large eggs

vegetable oil (or neutral oil)

honey

fine sea salt

unsalted butter, softened (optional — for richer dough)

large egg (for egg wash)

water (for egg wash)

sesame seeds (optional)

poppy seeds (optional)

In the bowl of a stand mixer, combine the all-purpose flour, instant dry yeast, granulated sugar, and fine sea salt. Whisk briefly to distribute the yeast and salt evenly; keep the yeast and salt from direct contact if mixing by hand.

Prepare dry ingredients

Warm the whole milk to about 38–43°C (100–110°F). In a separate bowl, whisk the 6 large eggs until smooth. Add the warmed milk to the eggs and whisk to combine. The mixture should be warm, not hot, so it activates yeast but doesn't cook the eggs.

Warm milk and add eggs

With the mixer fitted with the dough hook on low speed, slowly pour the milk-egg mixture into the dry ingredients. Mix until a shaggy dough forms, about 2–3 minutes, scraping the bowl as needed.

Mix to form shaggy dough

Add the softened butter in 25–50 g pieces while the mixer runs on medium-low. Continue mixing until the dough becomes smooth, elastic, and pulls away from the bowl, about 8–12 minutes total kneading time. The final dough should be slightly tacky but not sticky; adjust with up to 15–30 g extra flour or 1–2 tbs milk if necessary.

Add butter

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on ambient temperature.

Bulk fermentation

Turn the risen dough out onto a lightly floured surface and gently deflate. For a whole sandwich loaf challah in a standard full-size pullman/sandwich pan (approx. 23 x 12 x 10 cm), divide the dough into 4 equal pieces (each about 350–380 g). For a taller loaf you may divide into 3 pieces—adjust weights to fit your pan. This recipe assumes 4 strands.

Divide dough

Roll each piece into a tight strand about the length of the pan. To roll: flatten the piece slightly, roll from one end to the other while tucking and sealing the seam. Taper the ends slightly for even braiding.

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Everything