Seattle chef Emily Moore created this dish for Passover, but it’s too good to reserve for a holiday. Keep the recipe in mind for those cold, rainy days when you want the warmth and comfort of a pot roast. Don’t let the butcher trim all the surface fat from the brisket, and if possible, make the dish a day ahead; it improves with reheating. If necessary, you can brown the meat in one pot, then transfer it to a roasting pan for baking. Accompany with egg noodles and a crisp escarole salad. Leftovers make great sandwiches. Chef Moore participated in the 1994 Workshop.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.