Busy in Brooklyn – Modernizing traditional food, one dish at a time.

There’s a misconception when it comes to cooking beef that every roast needs to be braised. We’ve all become so accustomed to brisket—the long, slow cook, lots of liquid, meat that practically falls apart when you look at it—that sometimes we forget there’s a whole other way to cook a roast.

And honestly? Some cuts are even better when you don’t braise them.

Tender roasts can be dry roasted low and slow, almost like a giant steak. Instead of cooking them until they fall apart, you cook them gently just until they’re beautifully medium rare, then slice them thinly against the grain. French roast, ribeye roast, London broil and silver tip can all work beautifully with this style of cooking.

For this recipe, I took that idea one step further and turned a shoulder roast into my take on beef carpaccio—except instead of serving the beef raw, I gave it a serious pepper crust, seared it hard and then roasted it low and slow at 225°F until the center was perfectly rosy.

Once chilled, I sliced the beef as thinly as I could. I don’t have a deli slicer at home, and if you don’t either, here’s a little trick: place the slices between parchment and gently pounded them thinner with a meat mallet. It gives you those beautiful, delicate slices that you want from carpaccio while still keeping the beef cooked (I skipped this step because I cut it pretty thin with my knife!).

I layered the beef across a big platter and finished it with a drizzle of silan, juicy pomegranate seeds, micro arugula, crispy capers and shallots that I quickly pickled in red wine vinegar. The silan brings sweetness, the shallots bring acidity, the capers bring that salty crunch, and the pepper crust keeps the whole thing savory.

It’s festive and dramatic enough for a Yom Tov table, but what I love most is that it shows just how versatile a good roast can be.

Because sometimes you don’t need another braised brisket. Sometimes you just need a really good piece of beef, a lot of cracked pepper, and a meat thermometer.

Pepper-Crusted Roasted Beef Carpaccio

Pepper-Crusted Beef
1 (3 lb.) shoulder roast
2 teaspoons kosher salt
1 tablespoon coarse butcher-grind black pepper
2 teaspoons medium ground black pepper
2 tbsp oil

For Serving
1 large shallot, very thinly sliced
½ cup red wine vinegar, or enough to cover
Pinch of kosher salt
Capers, drained and dried well
Oil, for frying
Good quality olive oil, for drizzling
Silan, for drizzling
Pomegranate seeds
Micro arugula
Smoked flaky salt

Pat the roast very dry with paper towels. Season generously with salt and peppers. Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Sear the roast on all sides until deeply browned and crusted.

Transfer the roast to a 225°F oven (uncovered!) and roast until an instant-read thermometer inserted into the thickest part registers 130°F for medium rare. Remove from the oven and allow to rest. Refrigerate until completely chilled.

Meanwhile, place the thinly sliced shallots in a small bowl. Add red wine vinegar, season with a pinch of salt and allow to pickle for at least 20–30 minutes. Drain well before serving.

For the crispy capers, heat a thin layer of oil in a small skillet. Add the well-dried capers and fry until they open slightly and become crisp. Transfer to a paper towel to drain.

Once the beef is thoroughly chilled, slice it against the grain as thinly as possible with a very sharp knife. If the slices are thicker than you’d like, place them between sheets of parchment paper and gently pound with the flat side of a meat mallet until thin and delicate. Cut particularly large slices into smaller, organic pieces as needed.

Arrange the beef over a large serving platter.

Drizzle lightly with silan and olive oil. Scatter the pickled shallots, pomegranate seeds, micro arugula and crispy capers over the beef. Finish with flaky salt and serve.

Depending on the size of your roast, this can make 2-3 platters, adjust topping amounts accordingly. Reserve any extra meat for roast beef sandwiches.

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Baharat Braised Roast with Butternut Squash & Dates

On September 15, 2026

by chanie

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There are certain spices that just smell like comfort to me, and baharat is one of them.

Baharat literally means “spices” in Arabic, and it’s a warm, aromatic Middle Eastern blend typically made with spices like cumin, coriander, black pepper, allspice, cinnamon, cardamom and cloves. Every blend is a little different, but that warm, earthy flavor is exactly what I want when the weather starts to cool and I’m craving something cozy and slow-cooked.

And this roast is COZY.

I wanted to create a braised roast that felt perfect for Sukkot and fall without going in the typical sweet-and-sour direction. Baharat gives the meat so much depth, while orange juice and zest brighten everything up, and silan adds just enough sweetness without making the dish feel cloying.

Then there’s the butternut squash and dates. As the roast braises, all those beautiful flavors work their way into the sauce. The squash goes in later so it gets tender without completely falling apart, while the dates soften into the braising liquid and add these little pockets of caramel-like sweetness.

And can we talk about how pretty this is straight out of the Dutch oven? Golden butternut squash, glossy dates, deeply browned meat and that rich, spiced sauce—it’s exactly the kind of centerpiece I want to bring to the table for Yom Tov.

Baharat-Braised Roast with Butternut Squash & Dates

4 lb Delmonico, Chuck or French roast
Salt and pepper, to taste
2 tbsp olive oil
8 large shallots, peeled and halved
5 garlic cloves, smashed
2 tbsp baharat
2 tbsp tomato paste
1½ cups dry red wine
1½ cups beef or chicken stock
Juice and zest of 1 large orange
2 tbsp silan
2 bay leaves
4 sprigs fresh thyme
1 medium butternut squash, peeled, seeded, and cut into 1½-inch chunks
6 pitted Medjool dates, halved

Pat the roast completely dry. Season all over with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side, until deeply browned on all sides. Transfer the roast to a plate.

Add the shallots, cut-side down, and cook for 4–5 minutes, until deeply golden. Add the garlic and baharat and cook over medium heat until fragrant. Add the tomato paste to the pot and saute for 2 minutes, stirring, until the tomato paste darkens and begins to caramelize.

Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes. Add the stock, orange juice, orange zest, and silan. Stir well. Return the roast to the pot, along with the bay leaves and thyme. Cover tightly and transfer to a 325°F oven. Braise for 3 hours, or until fork tender.

Remove the pot from the oven and carefully nestle the butternut squash and dates around the roast, pushing some of the pieces down into the braising liquid. Raise the oven temperature to 350, cover and return to the oven for another 30 minutes or until the squash is soft but still holding its shape.

Transfer the roast to a cutting board and let it rest for 15–20 minutes. Remove the bay leaves and thyme stems. If the sauce is thinner than you’d like, remove the squash and dates and simmer it uncovered on the stovetop for 5–10 minutes until glossy and slightly reduced.

Taste and adjust the seasoning. You can add another teaspoon or two of silan if you want a slightly sweeter finish.

Slice the roast against the grain and arrange it on a large platter with the shallots, butternut squash, and dates.

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Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad

On September 15, 2026

by chanie

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I have to admit, I’ve never really been a tzimmes person. Growing up, my mother used to make the kind of tzimmes that was cloyingly sweet—soft carrots and sweet potatoes swimming in a sticky, sugary sauce. And listen, I know that’s nostalgic for a lot of people, but it was never really my thing.

So I took a minute and thought about what tzimmes could look like if I stripped it back a little. Because at its core, it’s really just about sweet, earthy carrots and those warm, familiar flavors we associate with the holidays. It doesn’t necessarily need to be heavy—or taste like dessert.

Instead of simmering everything together until it’s soft and syrupy, I roast whole carrots at high heat until they’re beautifully caramelized, with a hint of honey, harissa and fresh orange zest. You still get that hint of sweetness that makes tzimmes tzimmes, but the carrots actually taste like carrots.

And then comes my favorite part: a fresh orange salad piled right over the top, with juicy orange segments, shallots, dates and fresh mint. It’s bright, refreshing and just acidic enough to balance the sweetness of the roasted carrots.

The result is lighter, fresher and healthier than traditional tzimmes, but it still has all those flavors that belong on a Yom Tov table.

It’s also ridiculously easy. No complicated components, no long braise, no pot of vegetables cooking down into oblivion. Just beautifully roasted carrots and a fresh orange salad that makes the whole thing pop.

Is it your Bubby’s tzimmes? Definitely not.

Hot Honey Roasted Carrot Tzimmes with Orange, Date & Mint Salad

For the carrots

2 lbs carrots, halved lengthwise
2 tbsp olive oil
3 tbsp honey
2 tsp harissa paste
2 tsp orange zest
1 tsp kosher salt

For the orange salad

4 large oranges, segmented
4 method dates, chopped
1 small shallot, very thinly sliced
2-3 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp Aleppo pepper

Method:

Heat the oven to 425°F. Place the carrots on a parchment-lined sheet pan. Toss with the olive oil, honey, orange zest, harissa, and salt, arranging them in a single layer. Roast for 35-40 minutes, stirring occasionally, until deeply caramelized and tender.

While the carrots roast, prepare the salad. Gently combine the oranges, dates, shallot, mint, lemon juice, olive oil, salt, and Aleppo pepper.

Arrange the roasted carrots on a serving platter. Spoon the orange salad over the carrots. Finish with a little flaky salt and Aleppo pepper.

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Salted Honey Cookie Ice Cream Sandwiches

On September 15, 2026

by chanie

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There’s something really special about cooking with someone who just gets the way your brain works in the kitchen.

My friend Melinda and I have known each other for years, and we actually started our blogs around the same time—15 years ago! We’ve both watched this whole food blogging world change in ways we never could have imagined back then, and one of my favorite things after all these years is getting into the kitchen with other food bloggers and creating together. Because collabs are just more fun.

You start with one idea, the other person throws something out, you tweak it, they add something else, and suddenly you’ve created something neither of you would have come up with on your own. Which is exactly how these Salted Honey Cookie Ice Cream Sandwiches happened.

We started with the honey cookie, and let me tell you: these are NOT those dry, cakey honey cookies you might be used to. You know the ones. These are everything I want a cookie to be—soft, chewy, a little crisp around the edges, with that deep honey flavor and a sprinkle of flaky salt that makes the sweetness pop.

Honestly, they’re incredible just like that.

But apparently Melinda and I don’t know when to leave well enough alone. So naturally, we turned them into ice cream sandwiches. And then, because that still wasn’t enough, we rolled the edges in crushed apple chips and crunchy honeycomb.

The apple chips completely surprised me. I knew they would be good, but I couldn’t believe just how good they were with the honey cookie and creamy ice cream. They add this tart, concentrated apple flavor and an amazing crunch that plays so well against the chewy cookie. And the little bits of honeycomb? Over the top in the best possible way.

Honey. Apples. Ice cream. Chewy salted honey cookies. Crunchy edges. It’s basically Rosh Hashanah turned into an ice cream sandwich.

And maybe my favorite part is that it came out of an afternoon in the kitchen with a friend—bouncing ideas off each other, tasting, tweaking and taking something good and making it even better. (and apparently we were having so much fun, we forgot to take a photo so we had to screenshot the video!!)

After 15 years of blogging, that part never gets old.

Wishing you a sweet new year—and in this case, a salty, chewy, crunchy, ice-cream-filled one too.

Salted Honey Cookies

½ cup neutral oil
1 cup light brown sugar
¼ cup honey
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp kosher salt
Flaky sea salt, for sprinkling

For Assembly:
Vanilla ice cream,
Apple chips, broken into small pieces
Honeycomb candy, broken into small pieces

Method:

In a large mixing bowl, stir together the oil, brown sugar, and honey until smooth. Add the egg and vanilla and stir until combined. Add the flour, baking soda, cinnamon, and salt and mix until just combined. Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using a large cookie/ice cream scoop or spoon, scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheet, baking 6 cookies at a time. Bake for 10-12 minutes, until the edges are beginning to brown and the centers are still soft. Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once the cookies are completely cool, place a heaping scoop of vanilla ice cream on the flat side of one cookie. Top with a second cookie and gently press together until the ice cream reaches the edges.

Roll or press the exposed ice cream edges into the apple chips and honeycomb candy. Serve immediately or transfer to the freezer until ready to serve.

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Simanim Coupe

On September 3, 2026September 7, 2026

by chanie

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This Rosh Hashanah, I’m putting the Simanim in a coupe—and raising my glass! L’Chaim!

I have a soft spot for taking traditional holiday foods and giving them a little bit (or a lot!) of a modern flair. And lately, I’ve been loving the look of appetizers served in coupe glasses. There’s something about taking a beautiful glass and turning it into an individual appetizer that instantly makes the table feel more modern and sophisticated.

So for Rosh Hashanah this year, I decided to have some fun with the Simanim. Instead of putting all the traditional foods on a plate or serving them separately, I turned them into these gorgeous little Simanim Coupes and I’m OB-SESSED!!

The simanim are roasted until caramelized and then dipped into an addictive creamy caramelized leek tahini, that will make you see the spread in a whole new light!

I love that you can look at each glass and actually see the Simanim. It feels festive and elegant, but it’s also playful—which is exactly how I like to approach holiday cooking! Of course I tied it all together (literally!) with a honey straw and honey dipper that I tied to the stem, so festive and pretty!

L’Shanah Tovah!

Here’s what you’ll need!

coupe glasses
honey dippers
honey straws
twine

Simanim Coupe

For the roasted vegetables:
1 bunch tricolor mini carrots
1 large beets, cut into wedges
1/2 acorn squash, cut into wedges
Olive oil
Kosher salt
Black pepper
1–2 tablespoons honey
½ teaspoon cinnamon

For the green beans:
1 cup green beans, trimmed
Salted water, for blanching
Ice water, for shocking

For the caramelized leek tahini:
1 leek, white and light green parts, thinly sliced
1 cup tahini paste
Juice of ½ lemon
1 tablespoon honey
Salt, to taste
1/2-3/4 cup ice water

For serving:

halved and pitted medjool dates
Apple wedges
Pomegranate arils

Method: Preheat oven to 425°F. Arrange the carrots, beet wedges and acorn squash in separate sections on a baking sheet. Drizzle everything with olive oil and season with salt and pepper. Drizzle the carrots with honey and sprinkle the squash with cinnamon. Leave the beets simply seasoned with olive oil, salt and pepper. Roast for 25–30 minutes, or until the vegetables are tender and caramelized.

Meanwhile, blanch the green beans in generously salted boiling water until bright green and just tender. Immediately transfer them to ice water to stop the cooking. Drain well.

To make the caramelized leek tahini, sauté the leek in a little olive oil over medium heat until deeply softened and caramelized. Transfer the caramelized leek to a blender. Add the tahini, lemon juice, honey and salt. Blend until creamy, adding water a little at a time until you reach a smooth, spoonable consistency.

To assemble, spoon the caramelized leek tahini into the bottom of coupe glasses. Arrange the roasted carrots, beets, squash and green beans in sections over the tahini. Add a small fresh apple wedge, half of a date and scatter with pomegranate arils.

Serve slightly warm or at room temperature.

elated Recipes:

Simanim Stuffed Leeks
Simanim Ceviche
Simanim Carpaccio
Simanim Plov
Hummus Simanim
Simanim Fritto Misto

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