Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
Fond of figs? You’re in luck because this recipe is based on fond and figs. Fond is culinary snob speak for the brown bits left over after you roast meat and vegetables. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into a sauce, adding a ton of rich depth and caramelized goodness.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.