Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère...
Author: Ludo Lefebvre
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
An easy Wine-Braised Pork Loin recipe
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and...
Author: Anna Stockwell
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the...
Author: Claire Saffitz
Author: Aglaia Kremezi
Author: Su Mei Yu
Author: James Beard
Author: Bobby Flay
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Pam Anderson
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Jeanne Thiel Kelley
Author: Melissa Roberts
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Elizabeth Andoh
Author: Anita Lo
Author: Ivy Manning
Author: Jeff Tunks
Author: Susan Spungen
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory...
Author: Lillian Chou
Author: Andrea Albin
Author: Susan Spungen