Pork Loin Braised in Milk and Cream

Pork Loin Braised in Milk and Cream is a wonderful weekend meal. Infused with lemon and sage, the roast is tender, aromatic, and downright succulent.

Brisket Bourguignon

There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and...

Jewish-Style Braised Brisket With Onions and Carrots

Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion.

Braised Brisket in Apricot and Cranberry Sauce

Worthy of a holiday centerpiece, this flavorful and moist brisket point is simmered in a barbecue-inspired sauce that's given a seasonally fruity touch by way of apricots and cranberries.

Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.

Brisket inspired by The Marvelous Mrs. Maisel — Binging With Babish

Passover approaches, and thanks to the magnificent meal made by Midge Maisel, we've got a great excuse to whip up some Jewish BBQ on the show. Slowly braised to tender perfection in a delicate balance of sweet, sour, and savory flavors, this brisket outshines even charoset at the Seder table. And t

Sous Vide Smoked Brisket

Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.

Slow Cooker Beef Brisket with BBQ Sauce

Ultra tender, juicy Slow Cooker Beef Brisket smothered in a homemade BBQ Sauce. Slow cooker, pressure cooker or stove - then caramelise on the BBQ or oven!

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star.

Sous Vide Pork Tenderloin

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Cooking it sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.