Brisket is an old standby when it comes to Jewish holiday celebrations but after testing out this Stuffed Veal Breast with Chicken Livers and Prunes from Kosher Revolution we'd seriously consider retiring it. There's something about a big, bone-in roast stuffed with a rich filling of livers and prunes that just feels like a special occasion. It's big, regal in presentation, and tastes like the holidays.
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A cold-weather wonder of tender sliced brisket braised in a gravy of sweet garlic and onions, Cognac, red wine, and three mustards. Heavy and comforting, but still bright and zingy.
My original plan was ratatouille, one of my absolute favorite seasonal meals. I picked up eggplant, zucchini, tomato, and set about finding a recipe. The problem is, I'm already quite fond of this one and couldn't find another that excited me in the same way. Luckily, I came across a recipe that uses all of the above vegetables, then adds some chickpeas and bell peppers. How could that be bad?
When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro.
Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style.
The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid.
I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity.
Maple syrup goes Asian in this broiled salmon, topped with a thick glaze of maple, soy, garlic, ginger, and cilantro. Sweetly salty.
[Photographs: Kerry Saretsky] Last summer when I was in Provence, I stopped at a farm, La Ferme Gerbaud, in Lourmarin. The farmer grows fresh, organic herbes de Provence in the rocky soil, and she took me on a tour of...
I am personally delighted to introduce this month's Secret Ingredient because I grew up on it. Harissa is Moroccan ketchup, a North African chili paste, made from spicy red chilies and garlic. Most commonly sold in tubes, like the popular...
There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and...