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Faith Middleton's Food Schmooze

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Kosher salt and freshly ground black pepper

Balsamic and Brown Sugar Brisket

Leah Koenig_Jewish Feasts_Brisket Recipe

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.

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Ina Garten’s Red Wine–Braised Short Ribs

Ina Garten_red wine braised short ribs_recipe

This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.

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Ina Garten’s Butternut Squash Gratin

I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious  comfort food on a cold winter night.

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Ina Garten’s Haricots Verts with Hazelnuts & Dill

Ina Garten's Haricots Verts with Hazelnuts & Dill recipe

The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.

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Gulf Coast Shrimp Tacos

Food52 Any Night Grilling_Gulf Coast Shrimp Tacos_recipe

The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.

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Grilled Vegetable Salad with Brown Butter Vinaigrette

Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.

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