Seattle chef Emily Moore created this dish for Passover, but it’s too good to reserve for a holiday. Keep the recipe in mind for those cold, rainy days when you want the warmth and comfort of a pot roast. Don’t let the butcher trim all the surface fat from the brisket, and if possible, make the dish a day ahead; it improves with reheating. If necessary, you can brown the meat in one pot, then transfer it to a roasting pan for baking. Accompany with egg noodles and a crisp escarole salad. Leftovers make great sandwiches. Chef Moore participated in the 1994 Workshop.
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.