Hi friends!!
Welcome to my very first Substack post! I’m so excited to launch this new chapter of Everything Delish - a space where I can go a little deeper, share the stories behind the recipes, and bring you even closer into my kitchen and life. I will also be sharing all of my favorite links from kitchen/home to baby to beauty and lifestyle!
To kick things off, I’m sharing something special: my Spring Into Seder menu. This year, I’m hosting Passover Seder for the very first time (yes, cue the anxiety), and I’ve poured so much love and thought into creating a menu that feels meaningful, fresh, and totally delicious.
I’ll be honest- the prep is real. Between building the menu, prepping the dishes, setting the table, and making sure there’s something for everyone to enjoy, hosting Seder is no small feat. But it’s also deeply rewarding. There’s something magical about gathering the people you love around a table full of food that’s rooted in tradition, made with love (cheesy eek), and filled with flavor.
This menu was designed for Passover, but each of these recipes is perfect for any spring gathering - or honestly, anytime you want to create a delish dinner for your friends or family!
My Famous Brisket
This one’s a labor of love and so worth it. It’s tender, flavorful, slow-cooked to perfection, and never fails to impress. I’ve been making this for years, and it’s finally getting its moment as the centerpiece of my first Seder table.
My Bubbie Ruth’s Matzah Ball Chicken Soup
Comfort in a bowl. This recipe comes straight from my Bubbie Ruth, and it’s one of those dishes that makes you feel instantly at home. The matzah balls are fluffy, the broth is rich, and every spoonful carries a little history.
Fennel, Date, & Citrus Salad with Creamy Tahini Dressing
Bright, refreshing and has the perfect balance of sweet, tart, and creamy. This salad adds such a beautiful pop to the table - and the tahini dressing? You’ll want to drizzle it on everything.
My Sister’s Viral Matzah Crunch
The grand finale. Layers of caramel, chocolate, and matzah that come together in the most addictive way. My sister Taylor made this once, and it quite literally went viral- it’s now a permanent fixture in our Passover (and late-night snacking) rotation.
This menu means so much to me - it’s a blend of old traditions and new beginnings, just like this newsletter. Whether you're celebrating Passover or Easter, hosting a spring dinner party, or just looking for something comforting and seasonal, I hope these dishes bring a little extra joy to your table.
Thank you for being here for my first post. I can’t wait to share more - from behind-the-scenes cooking moments to everyday delish recipes and everything in between. Let me know your thoughts in the comments below!!
xx,
Jamie
Passover Recipes
My Famous Brisket
Serves 4-6
One 5 lb brisket, fat cap intact
4 cloves garlic, minced
3 sweet onions, thinly sliced
3 tbsp vegetable oil
2 bay leaves
4 medium carrots, peeled and sliced into large chunks
1 can tomato paste (confirm size) 5.5 oz.
2 cups beef stock
1 can crushed tomatoes (confirm size) 28 oz.
2 tbsp balsamic vinegar
1/2 cup brown sugar
1/2 cup red wine
6 tsp kosher salt
1 tsp ground black pepper
1 bunch rosemary
1 bunch thyme
Directions
Preheat oven to 325F degrees. Generously salt brisket with one tsp of kosher salt per side and set aside. Add vegetable oil to a Dutch oven over med-high heat and sear both sides of the brisket for 2-3 minutes per side until seared and golden. Remove from the Dutch oven and place on a wire rack.
Add thinly sliced white onions into the Dutch oven. Add 1 tsp kosher salt and cook until caramelized for about 15-20 minutes. Add in minced garlic and cook for another 3-4 minutes until soft.
Add in tomato paste and deglaze with red wine. Cook down for 4-5 minutes. Mix until combined. Add in crushed tomatoes, beef stock, brown sugar and balsamic vinegar and mix. Season with remaining salt & 1 tsp black pepper.
Add in chopped carrots and stir into the mixture. Add the brisket back in and cover with the sauce. Add in bay leaves, rosemary and thyme. Cover with a Dutch oven lid and add to the oven for 3-31/2 hours until brisket is tender.
Remove from oven and let cool completely before slicing. Serve and enjoy!
Matzah Ball Soup
Serves 8
Chicken Soup
1 chicken, cut into eights
1 large white onion, unpeeled and halved
3 celery stalks, chopped
3 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 bunch fresh dill
enough water to cover the chicken
salt & pepper
Matzah Balls
1 cup matzah meal
4 large eggs
1/4 cup schmaltz (rendered chicken fat) or vegetable oil
1/4 cup seltzer (for fluffiness!)
1 tsp salt
black pepper
Directions
Add chicken to a large pot. Salt chicken. Add in 12-14 cups of water (or until the chicken is submerged) and bring to a boil. Skim the fat/foam on top of the soup with a slotted spoon.
Once water is boiled, bring temperature to simmer. Add in vegetables and dill to the pot. Leave the pot covered for 2.5 to three hours.
Carefully strain the broth into another pot through a mesh strainer. Reserve the chicken, cooked carrots, celery, parsnips and onion for later.
Let the broth completely cool, and skim the fat from the top of the broth with a spoon.
Meanwhile, in a large bowl, whisk the eggs, schmaltz (or oil), seltzer, salt, pepper, and any optional flavorings. Stir in the matzah meal until fully combined. The mixture will be sticky. Cover the bowl and refrigerate for 30 minutes to 1 hour.
Wet your hands and gently roll the mixture into balls, about the size of a golf ball (or smaller if you like mini ones).
Once the chicken soup has been skimmed, gently drop the matzah balls in and reduce to a simmer. Cover and cook for 30-40 minutes. Serve and enjoy!
Fennel, Date, & Citrus Salad with a Creamy Tahini Dressing
Serves 4-6
Salad
1 bulb fennel, thinly sliced
2 blood oranges, peeled and sliced into rounds
2 Cara Cara oranges, peeled and sliced into rounds
6-8 Medjool dates, pitted and chopped
1/2 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
1/2 cup slivered almonds, chopped
1/2 small red onion, thinly sliced
flakey salt (Maldon) & pepper, to taste
Tahini Dressing
1/2 cup tahini
1/3 cup lemon juice, freshly squeezed
2 tbsp date syrup (Silan)
1 large garlic clove, grated
4-6 tbsp water (as needed) to thin
Salt & pepper to taste
Directions
For the Salad:
1. Layer the fennel, citrus slices, dates, red onion, and fresh herbs on a large serving platter. Sprinkle with slivered almonds. Use leftover orange peels to squeeze excess juice over the salad and season with salt & pepper.
For the Dressing:
2. In a medium-sized bowl, whisk together tahini, lemon juice, date syrup, olive oil and grated garlic. Gradually add water until smooth and the dressing is a thin and smooth consistency. Season with salt & pepper.
To Serve:
3. Drizzle the tahini dressing over top of the salad just before serving. Finish with a few cracks of black pepper and flakey salt, and enjoy!
Matzah Crunch
Serves 6
Ingredients
8-10 sheets of matzah
2 1/2 sticks of unsalted butter
2 1/2 cups brown sugar
1 tsp vanilla extract
2 cups chocolate chips
1/4 cup Skor bites
1/4 cup of sprinkles
1/4 cup slivered almonds
1 tsp sea salt
Directions
1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper and spray with cooking spray. Add matzah to the baking sheets until the sheet is covered. Break pieces of matzah to ensure there are no spaces. Set aside.
2. Heat a small saucepan over med heat and add in butter. Once melted add in brown sugar and continuously stir until combined. Once bubbling, turn the heat to low and add in a splash of vanilla extract. Continuously stir. Once the caramel is formed and thickened, pour over top of the matzah sheets. Spread caramel overtop of the matzah until the sheets are covered. Bake for 10 minutes.
3. Remove baking sheets from the oven and add chocolate chips over the top of the matzah. Let sit for 3-4 minutes and spread until all matzah is evenly coated. Add your toppings and add baking sheets to the fridge to cool for min. 1 hour. Remove from fridge and break into pieces. Serve and enjoy!