A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.