…Plus, the best meals we ate this week, a foodie film fest preview, and Alex debuts the first of the 2015 rosés. Learn more about the food and wine tour Faith is leading this September in the Piemonte region of Italy. We kicked off this party by sharing the best meals we ate this week. […]
Search Results for: passover
Layered with juicy pears and perfumed with cinnamon, Leah Koenig’s moist and full-bodied cake makes a great Passover dessert, yes, but would be equally welcome any day of the year.
Let’s start with leftover brisket and Connecticut food columnist Linda Giuca’s very smart idea to turn it into brisket-potato-onion hash the next morning. Start by pan-frying cooked potatoes in about two tablespoons of olive oil and adding the chopped brisket and chopped onions, with a little of the fat from the brisket. Cook the mixture […]
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.
The goal with the new cookbook Matzo by Michele Streit Heilbrun and David Kirschner was to reinvent Passover classics with everybody’s favorite unleavened cracker—and they’ve done so in the most fun ways.
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.