Similar Recipes
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Barbecue: Pastrami
The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.)
Easy Homemade Pastrami (No Smoker)
An easy homemade Pastrami for everyone who does have a Jewish deli next door. Tender, juicy, with the signature pastrami spice crust. Astonishingly easy!
Pastrami inspired by When Harry Met Sally — Binging With Babish
A hanging plaque now immortalizes the spot where Meg Ryan gave her Oscar-worthy performance in Katz's Delicatessen, whose legendary pastrami we're bringing to life at home! Nevermind that she's actually eating a turkey sandwich. This one's a stretch, folks - but a tasty one!
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Duck of Paradise
[Photograph: Sam Sobolewski] Duck is the perfect creative canvas for the home cook. It can be prepared simply or gussied up—wherever your whims may take you. This relatively straightforward pan-seared duck breast is enlivened by my favorite homemade spice rub,...
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Dry-Aged Roast Duck Breast
After dry-aging duck yourself, do it justice by roasting it to rosy perfection.
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Pastrami Benedict from 'The Artisan Jewish Deli at Home'
Eggs Benedict is not something I would normally make at home. I usually prefer to let the experts whisk hollandaise and poach eggs for me. But Nick Zukin and Michael C. Zusman's latke-based, pastrami-topped rendition in The Artisan Jewish Deli at Home was too tempting to pass up.
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Seared Duck Breast With Prosciutto, Sage, and Peaches
The ease of this recipe lies in the fact that it all takes place in the same pan, and uses the duck fat that's rendered from the breasts to crisp the prosciutto and frizzle the sage.
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Sous Vide Duck Breast
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.
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The Pastrami Burger Bomb
For best results, grind your own beef. A straight chuck grind would work, but the Blue Label Blend is better....
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Duck Burgers With Pickled Fennel and Prune Mayonnaise
A mustardy burger made with duck breast and topped with lettuce, fresh pickled fennel, and prune mayonnaise.
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Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
Serve With
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
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Roasted Yam and Radicchio Sandwiches
A sandwich packed with vegetables that's so filling and flavorful, it will satisfy even the most sharp-fanged of carnivores. Roasted yams—sweet, smoky, and spicy—with tahini mayonnaise, cheese, and toasted walnuts for added crunch.
Cabbage slaw
A very easy but tasty side dish. Pairs well with my BBQ pork ribs.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
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Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery
While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.
Shaved Carrot Zucchini Salad
TikTok stole my Shaved Carrot salad!! Well, kinda, maybe. But this is my old Shaved Carrot and zucchini salad from my food truck.
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Raw Root Vegetable Salad From 'Joy of Kosher'
Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.
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Rye Berry and Carrot Salad
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.