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.
extra virgin olive oil
Michele Streit Heilbrun’s Matzo Nachos with Pickled Jalapeños
We’ve fallen hard for deep-fried matzos, and you will, too.
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. . .
Julia Turshen’s Turkey + Ricotta Meatballs
Senior producer Robyn Doyon-Aitken personally vouches for these tasty meatballs. She and her young son made them together one Sunday for dinner. He loved crushing the tomatoes with his hands and the herby, fragrant meatballs were a hit.
