At Fleishigs, our goal is to share exciting, ungooglable content that inspires, excites, and transforms your cooking. That same approach shaped this Pesach issue. One article that truly reflects this ethos is Butcher’s Cut with Chef Isaac. He joined us in the kitchen to showcase how to cook any cut of meat—so no matter what you find at your local shop, you can confidently create something magical. One of our favorite bites? His lamb ribs with a sweet, citrusy and herbaceous silan glaze was beyond imagination. Using silan, citrus and rosemary,  he elevated a classic into something unforgettable. He also showcased cooking a flanken roast and lamb shoulder using a similar method; a crash course in cooking meat in a way only Fleishigs Magazine can offer.

STANDOUT FEATURES