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.
Kosher salt and freshly ground black pepper
We’ve fallen hard for deep-fried matzos, and you will, too.
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Softened matzo provides a convincingly noodle-like base for the rich ricotta and mozzarella, tangy marinara, and tender spinach threaded throughout the layers.