Author: Bruce Aidells
Author: Mikal Altomare
Author: Farid Zadi
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Author: Molly Stevens
Author: Darina Allen
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Molly Stevens
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Nigella Lawson
Author: Sheila Lukins
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...
Author: Carla Lalli Music
Author: Sheila Lukins
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
Author: Cynthia Nims
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Author: Bon Appétit Test Kitchen
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Rose Hammick
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Andrea Webster