Category: Dinner

How do you put love into a sandwich?


For my daughter, Esther, who left for seminary yesterday.

How do you put love into a sandwich?
How do you have it say I’ll miss you more than words
Not because of how you help me every Friday
Peeling the potatoes or making the basil dip
Not because you take your sister to the library after school
Or because you babysit when I’m out
and make chocolate chip cookies for late night snacking

How do you have it say I’ll miss you because
You light up the family chat
and you’re my favorite concert buddy
I’ll miss how your eyes light up when you try a new dish that I made
Or when You surprise me with an amazing word at Boggle
I’ll miss your sarcasm
and how you always know the right thing to say

How do you put a prayer in a sandwich?
For everything I ever wanted for myself I want for you and more
To show you that even more than I’ll miss you,
I want you to have this opportunity for yourself to learn and grow
and realize just how amazing you are
and to give the world a chance to experience it too.

 

How to put love in a sandwich

2 slices whole grain sourdough
extra virgin olive oil
flaky salt
arugula
sour pickles, sliced into strips

Meat:
1 lb. London Broil
extra virgin olive oil
Montreal steak seasoning

Rub the steak with olive oil and sprinkle with seasoning. Broil or grill over high heat for 6-8 minutes on each side. Rest for 10 minutes and slice thinly against the grain.

Marinated Onion:
1 small red onion, thinly sliced into half moons
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 tsp dried oregano
1/2 tsp kosher salt

Mix and marinate for as long as you have!

Sundried Tomato Mustard:
3-4 sundried tomatoes packed in olive oil, minced
1/4 cup whole grain mustard

Mix!

To assemble:
Toast the sourdough in a pan with olive until crispy on both sides. Sprinkle with flaky salt. Smear with sundried tomato mustard, and then pile high with arugula, pickled onions, pickles, and meat!

Related Recipes:

The BEST Meat Sandwich

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Coffee Rub Pargiot

You guyyyyzzzz, this chickennnnn – it’s our newest obsession and we CAN’T GET ENOUGH!! Seriously so easy, and so. so. good. Of course there is a catch – you’ll need to get your hands on Trader Joes viral bbq coffee rub, but if you can’t you know I got you!! I’m putting my homemade blend below!

YOU’RE WELCOME!!

 

Coffee Rub Pargiot

6-8 pieces boneless dark meat chicken
1 1/2 tbsp @traderjoes coffee bbq rub
1 tsp smoked paprika
3 tbsp olive oil
1/4 cup silan

Broil on high on the highest rack for 10 minutes on the first side and 10 minutes on the second side, or until edges are crisped and caramelized.

For the stickiest coating, flip the chicken and baste in the sauce every few minutes.

Busy In Brooklyn Coffee Rub

2 tbsp Instant espresso
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp kosher Salt
2 tsp chili powder
1 tsp black pepper
1 tsp garlic Powder
1 tsp onion Powder
1/4 tsp cayenne

Related Recipes

Grilled Chicken Fattoush with Za’atar Ranch
Farro Grain Bowl
Sheet Pan Shawarma

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Tangy London Broil with Sumac Herb Salad

Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.

London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.

 

Tangy London Broil

1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil

Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste

Method

Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.

When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.

Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.

Related Recipes:

Easy London Broil
“Everything” London Broil
The BEST Meat Sandwich

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Knicks Victory Fish Tacos!

New York has a way of turning sports into something much greater than just a game. When a team wins, it doesn’t stay confined to a scoreboard or a TV screen. It spills onto the streets, into strangers high-fiving each other, into music blasting from the streets, and people dancing around their neighborhoods. That’s what the Knicks victory felt like.

Saturday night was one of those rare city moments where everyone came together like family! People were proudly wearing blue and orange, jumping with excitement, honking their horns, and clanking their glasses. It wasn’t just celebration—it felt like a reset of the city’s mood and a reminder that shared joy still exists here.

I wanted to capture that feeling in food.

So I built a fish taco that mirrors the colors of the moment: orange and blue, bold and festive, simple enough to eat standing up in a crowd if you had to.

The base is blue corn tortillas, obviously. And the fish, salmon, of course. For the slaw, I used red cabbage (we’ll make believe it’s blue even though it’s more of a purple) and carrots to play into the color story, and add some crunch. For the sauce, I made an orange chipotle-lime crema that really pulls everything together.

The combination is simple, but intentional. Blue, orange, crunch, smoke, acid, heat. A celebration on a plate.

There’s something about making food after a city moment like that. It’s less about replication and more about interpretation—taking a feeling and translating it onto the plate.

Knicks Victory Fish Tacos!

Old Bay Flaked Salmon
4 slices salmon fillet
2 tbsp Old Bay seasoning
zest and juice of 1/2 lemon
2 tbsp olive oil

Preheat oven to 450 degrees. Rinse the fish and pat dry. Rub Old Bay seasoning over the fish until well coated and place on a parchment-lined baking sheet. Drizzle with olive oil, season with lemon zest and juice and sprinkle with salt. Bake for approximately 15 minutes, until the fish flakes easily with a fork.

Cabbage Slaw
1/2 small red cabbage, shredded
2 carrots, julienned and cut into small pieces
olive oil
fresh squeezed lime juice
fresh squeezed orange juice
kosher salt, to taste

Drizzle the cabbage with olive oil and season, to taste, with lime, orange juice and salt.

Chipotle Lime Crema
1 cup sour cream (can sub mayo or Greek yogurt)
1 chipotle pepper in adobo
1 tbsp adobo sauce
1 clove garlic
juice of 1/2 lime
kosher salt, to taste

Add all ingredients to a blender and blend until smooth.

For serving:
blue corn tortillas
fresh cilantro
lime wedges

To assemble fish tacos, heat the tortillas over an open flame until lightly blistered. Fill with the fish, cabbage slaw, crema and cilantro. Serve with lime wedges.

Related Recipes:

old bay fish tacos
Fish Tacos with Savory Plantain Tortillas
fish tacos with broccoli slaw

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Double Coffee Roast with Chestnuts & Shallots

I’ve always loved coffee—not just as a drink, but as an ingredient in cooking. Its natural acidity and deep, roasted flavors make it a surprisingly perfect way to braise meat. It tenderizes while adding rich, layered notes that bring out the best in beef without being sharp or overpowering. For Passover, when flavors need to feel both comforting and elevated, coffee quietly becomes the hero of the dish, so I used it TWICE – both in the rub, and in the braising liquid.

Chestnuts are the perfect partner. Their soft, slightly sweet, creamy texture absorbs the coffee and maple syrup beautifully, adding depth and subtle sweetness without overwhelming the meat. Together, coffee, chestnuts, and a touch of maple create a braise that is richly savory, balanced, and full of flavor – perfect for a holiday meal.

Double Coffee Braised Roast with Chestnuts and Shallots

3 -pound minute*, shoulder, chuck or French roast
2 tablespoons finely ground coffee
2 tbsp brown sugar
1 tablespoon kosher salt
1 tbsp smoked paprika
1½ teaspoons black pepper
½ teaspoon garlic powder
½ teaspoon cinnamon
2 tablespoons olive oil
4 shallots, sliced
2 3oz pkgs cooked and peeled chestnuts, cut in half
2 tablespoons tomato paste
¾ cup strong brewed coffee
1½ cups chicken or beef broth
1/4 cup pure maple syrup
2 bay leaves

Method:

In a small bowl, combine the spices and mix to incorporate.

Pat the meat dry and coat it generously with the coffee rub, pressing it well into the surface. Let it sit for at least and hour or until the meat comes to room temperature.

Heat the oil in a heavy Dutch oven over medium heat and sear the roast on all sides (make sure just to brown the meat and not to burn the spices!). Remove the meat and set it aside. In the same pot, add the sliced shallots and cook until soft and golden. Add the chestnuts and sauté them with the shallots for a few minutes so they begin to soften and absorb flavor. Stir in the tomato paste and cook briefly until it darkens and becomes fragrant.

Pour in 1/2 cup of the brewed coffee to deglaze the pot, scraping up all the browned bits. Add the remaining coffee along with the chicken broth, maple syrup and bay leaf, stirring to combine.

Return the seared roast to the pot, cover tightly and transfer to a 325°F oven. Let it braise slowly for 2-3 hours, until the meat is fork tender (stick a fork in it, it should slide through easily with no resistance).

Once the meat is tender, remove it from the pot and let it rest briefly before slicing.

Slice the roast and spoon the sauce and chestnuts over the top.

NOTES:

I used a minute roast, however, it has a large piece of gristle down the center which some people don’t like, so you can replace it with any of the roast options mentioned.

The longer you cook the roast, the more the chestnuts will fall apart and “melt” into the sauce. If you prefer whole pieces, add during the last hour of cooking.

Related Recipes:

pomegranate roast with roasted apples and gremolata
hot honey French roast
charoset london broil

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