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Entries tagged with 'hanukkah mains'

Kosher Revolution's Stuffed Veal Breast with Chicken Livers and Prunes

Serious Eats Caroline Russock 2 comments

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. More

Mustard Braised Beef

Serious Eats Kerry Saretsky 6 comments

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. More

Chickpea Stew with Eggplants, Tomatoes, and Peppers

Serious Eats Nick Kindelsperger 2 comments

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? More

Braised Chicken with Apricots, Green Olives, and Herbed Couscous

Serious Eats Caroline Russock 7 comments

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. More

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Serious Eats Max Falkowitz 7 comments

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style. More

Brisket with Ginger, Orange Peel, and Tomato

Serious Eats Caroline Russock 1 comment

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. More

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit

Serious Eats Olga Massov 3 comments

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. More

Maple and Soy-Glazed Salmon with Garlic and Ginger

Serious Eats Kerry Saretsky 3 comments

Maple syrup goes Asian in this broiled salmon, topped with a thick glaze of maple, soy, garlic, ginger, and cilantro. Sweetly salty. More

Lamb and Rosemary Brochettes with Apricot Crème Fraîche

Serious Eats Kerry Saretsky 8 comments

[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... More

Harissa-Honey Glazed Roasted Salmon

Serious Eats Kerry Saretsky 9 comments

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... More

Brisket Bourguignon

Serious Eats Kerry Saretsky 3 comments

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... More

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