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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.
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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.
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Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots
Braised brisket can take hours and hours to cook, but with this pressure cooker version, you can shave off a big chunk of the cooking time.
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Argentinian Brisket With Chimichurri From 'Joy of Kosher'
Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe.
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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.
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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...
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!
Pastrami inspired by When Harry Met Sally — Binging With Babish
A hanging plaque now immortalizes the spot where Meg Ryan gave her Oscar-worthy performance in Katz's Delicatessen, whose legendary pastrami we're bringing to life at home! Nevermind that she's actually eating a turkey sandwich. This one's a stretch, folks - but a tasty one!
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Barbecue Brisket
This brisket is smoked long-and-low for perfect, meltingly-tender results.
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Sous Vide Smoked Brisket
Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.
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
Serve With
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Caramelized Shallot and Cheddar Mashed Potatoes
Caramelized Shallot and Cheddar Mashed Potatoes take buttery Yukon Golds to the next level. Perfect for an indulgent holiday side dish!
Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
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Spirited Cooking: Bourbon Glazed Carrots
Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.
Roasted Root Vegetables with a Miso Glaze - The Woks of Life
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal.
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Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.
Air Fryer Root Vegetables (Maple Glazed)
Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.