It’s 8 a.m. and dinner is ready! Oh poor you, you worked so hard! Nah … you slept like a baby knowing that dinner was cooking itself while you slumbered. Low oven temp and a long slow cook session ensures that this brisket is tender and not dried out. Be sure to use a whole…
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on…
This year, just to keep us on our toes, Rosh Hashanah plunks itself down right in the middle of the week. But that should in no way deter the busy brisket maker! Having authored “The Brisket Book: A Love Story With Recipes,” I know how ridiculously easy it can be to make a perfectly perfect…
Adapted from “Levana’s Table: Kosher Cooking For Everyone,” by Levana Kirschenbaum, I have taken some liberties with this recipe. This tasty, tangy brisket shines for two reasons: It gets a zing from the addition of Coca Cola (a Southern twist) and it’s the only brisket recipe in my book with a blender sauce. If a…
Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to…
I used to be embarrassed that this was my brisket recipe. It’s the first I ever cooked. It is never going to be the sophisticated brisket a superstar chef would brag about (Heinz chili sauce? Lipton Onion Soup Mix?) but it is insanely good: achingly tender, bathed in a sweet, rich, thick tomato-y sauce. Almost…
Both nights of Rosh Hashanah, we recite the shehechiyanu blessing of thanks for reaching this moment, for experiencing a new or special occasion. On the first night, we say it in celebration of the new year. On the second night, for those who celebrate two days of the holiday, the new year is no longer…
New Cookbook: “Modern Jewish Baker” by Shannon Sarna New Food: Guava This recipe was inspired by my friend and colleague Jennifer Stempel, who loves combining her Cuban and Jewish heritage in dishes like Cuban matzo ball soup, plantain knishes and guava hamantaschen. Guava and cream cheese pastries are one of the most classic sweets at…
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