Fleishings April issue

By Shlomo Klein

This is kinda personal, but we really wanted to bring up an issue we’re having. A really big issue that’s affecting a lot of people. It’s our “Pesach Cookbook” issue. We have beefed up this month’s Fleishigs magazine in a big way, with more pages and a cookbook-style format to serve as the only 2019 Pesach Guide. To make life easier, we separated the magazine into a few parts:

  • Introduction to Pesach: prepping with Guest Editor Danielle Renov aka @peasloveandcarrots
  • Basics: vinaigrettes, mayo, tomato paste, etc. and how to use them
  • Appliances: what you really need this Pesach and what’s worth the money
  • Fish: recipes from our Israeli dinner with Miki Broide, Michelin Star experienced Chef Avner Guzmann and Chef Laura Frankel
  • Sides: Chef Isaac Bernstein’s trusty sidekicks
  • Yapchik: Yes, if you made Danielle Renov’s mother’s wicked yapchik, you’d get your own section too
  • Soups: a bunch of recipes + Naomi Nachman’s masterclass on freezing well
  • Butcher’s Cut: French Roast 101 + “Cooking the Cover” with Danielle: The Perfect Passover Rib Steak
  • Desserts: healthy twists on dessert classics with nutritionist Beth Warren, wholesome lemon meringue and s’mores with cookie dippers
  • Travel To Nepal: the lowdown on walking “The Roof of the World”
  • Leftovers with @peasloveandcarrots. Horseradish ideas anyone?
  • New Pesach Products + Trends (gluten-free matzoh continues its run)

And much, much more!

Exclusive Content

We’re rolling out exclusive email content for our subscribers, starting with a special recipe index guide that includes all of our Pesach compliant dishes since the premier issue. Plus the signature matzoh ball recipe from Bravo Top Chef 16 runner-up Chef Sarah Bradley. Subscribe at fleishigs.com and follow us on Instagram @Fleishigsmag and Facebook @Fleishigsmagazine.

Sous Vide French Roast

Serves: 10

This is a roast version of a classic, lean steak.

Fleishigs French roast


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons black pepper, divided
  • 1 (4-pound) French roast
  • 2 tablespoons grapeseed oil
  • Chimichurri, for serving


  1. In a sous-vide safe bag, place olive oil, French roast, and 1 teaspoon each of salt and pepper. Seal tight and set sous vide to 135°F.
  2. Sous vide for 14 hours.
  3. When cool enough to handle, remove from bag and pat dry.
  4. Season with remaining salt and pepper.
  5. Heat large pan with grapeseed oil on medium-heat.
  6. Sear meat for 8 minutes per side, until golden brown.
  7. Thinly slice and serve drizzled with oil, salt, and pepper or with chimichurri or any of your favorite steak sauce.


Yields: 1 ½ cups


  • 1 cup packed parsley, finely chopped
  • ½ cup packed cilantro, finely chopped
  • 1 tablespoon dried oregano
  • ¼ cup finely chopped red onion
  • 1 tablespoons red wine vinegar
  • 1 tablespoons lemon juice
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper


  1. Combine all ingredients.
  2. Store, covered, in the fridge for a week.
  3. Serve over roasted vegetables, chicken, meat, or fish.
  4. This sauce can be made in a blender or food processor.



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