Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe.
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It may not be much of a recipe, but simply mixing mayonnaise and ketchup together makes one killer sauce that's a tangy, sweet, and fruity force to be reckoned with.
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite.
As the streetlights came on, Porteño's lights got lower, until the candles on every table almost matched the streetlights, glow for glow. Nestled beneath the High Line, the restaurant felt as cozy on the outside as on the inside.
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. I don't know about you, but I'm still full from Thanksgiving and it's mighty uncomfortable sitting for hours before the computer, trying to churn out a halfway decent paper while feeling (and looking, no doubt) like an overstuffed turkey. Thankfully, I have company, and the company is just as stuffed. So, in between moaning about how we're ready to explode and helping prune each other's bloated academic prose, the Argentinean housemate and I have been taking turns brewing mate....