This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
Main course
Michele Streit Heilbrun’s L.E.O. Matzo Brei
L.E.O. or lox, egg, and onion meets matzo brei in this simple dish you can have for breakfast, lunch, or dinner.
Melissa Clark’s Chicken & Grapes with Sherry Vinegar
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.
Melissa Clark’s Spicy Roasted Shrimp with Eggplant and Mint
File this under: sheet-pan supper, the shrimp edition.
Melissa Clark’s Black Bean & Roasted Poblano Quesadillas
Everyone loves a quesadilla. . .
Slow Cooked Corned Beef and “Cabbage” Stew
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.
