When I was chef de cuisine at Campanile, I had to make brisket every Friday for the weekend brunch menu. Pounds and pounds of it passed through the hot ovens and sat resting on the counter before it was put away in the refrigerator. Sometimes I’d hear someone whisper, “Hide the brisket, she’s coming.” Nancy Silverton, the owner, would suddenly appear from around the corner, fingers poised to pilfer the fatty top layer from the roast. It was so rich and addictive, we couldn’t blame her. When you buy your brisket, don’t let your butcher cut away that top fatty layer; it adds essential flavor and keeps the brisket from drying out. Look for a brisket sold “point-on”—that triangular end is the most tender and flavorful part of the meat. You don’t have to serve both sauces with the brisket, but I think it’s super delicious that way. One bite gets an herby, acidic note of salsa verde and the next one rewards you with a fiesty horseradish cream. When I made this dish at home, my husband, brother-in-law, and best friend managed to polish off the entire 6-pound brisket by themselves while watching a single basketball game. I was shocked. It’s always better to make more brisket rather than less. And even if your friends don’t have as big appetites as mine do, you’ll be happy to have the leftovers for sandwiches or hash the next day.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.