A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.