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.
Like Sri Lankan cashew curry and vegan stuffed shells.
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.
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 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.