To the Horror of chef Daniel Rose (see page 68) of Spring Restaurant in Paris, it is impossible to find an American brisket in France. It just doesn’t exist. American butchers tend to cut larger pieces of meat. Five- or six-pound briskets (poitrines) or huge rib-eye steaks (entrecôtes) are the result of sawing through the muscle or the shoulder section of the animal. French butchers, by contrast, cut around the contours of the muscles to yield more tender but much smaller pieces. French Jews tend to use a breast of veal that usually has a pocket inside it for stuffing for their brisket. In this version, Daniel applies French techniques to make a perfectly delicious brisket with a subtle hint of orange in the sauce. I always make this dish a day in advance.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.