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.
'chimichurri' on Serious Eats
Few things improve overnight quite like chimichurri sauce, and corn and shrimp are the perfect backdrops for the bright, tangy sauce in the summer. Make a large batch and slather it on steaks and fish all grilling season long.
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.
Cedar-planked whitefish with chimichurri relish is smoky, briny, and backyard party-ready.
Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.
Quinoa is one of those foods that I feel like I should always eat more of. Unusually rich in proteins, it's a great choice for vegetarians, vegans, or those allergic to gluten. I'm none of the above, but as I...