brisket

Christmas brisket fried rice is the most addictive holiday leftovers dish we've ever heard of. Didn't make brisket? Toss in whatever you've got!

The Home Cook is a friendly volume that will point you in the right direction. This beef brisket soup is the perfect meal to warm you up this winter.

There's nothing quite like a hearty beef dish that embodies the term "fork-tender." You won't even need a knife when you make braised beef with these eight recipes. They hail from all over the world — Italy, Taiwan, Korea, Britain and beyond — and are just waiting for a cozy spot in a Dutch oven. As…

Let's learn an essential lesson from meat authority Richard Turner on how to make pot roast. You'll need a mashed potato recipe to go with it.

The traditional Jewish cuisine that warms your soul and fuels your holidays gets a makeover in The Gefilte Manifesto, a collection of recipes by Liz Alpern and Jeffrey Yoskowitz. As owners of artisanal fish loaf haven Gefilteria, their spin on Ashkenazi Jewish food is as appetizing as it is contemporary, spruced up for the next generation…

Here's a“future classic" from Max and Eli Sussman'sthird cookbook, Classic Recipes for Modern People. The potential for cornbread and brisket sandwiches making their way to your dinner table tonight is very strong, they predict.  Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in…

Tonight, take your dinner to the beach, park or backyard and enjoy the alfresco atmosphere. We've gathered up 10 hearty sandwiches that pack up easily and go where you go. From the meatiest fare to the veggie-heavy, there's a satisfying sammie on this list for you.

Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to remind the world that braised brisket is a caveman's dream. Three onions may seem like a lot, but when…

British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens.  The lure of salt beef (U.K.) or corned beef…

“What we do is salt and pepper and…fire,” says pitmaster Aaron Franklin about the trademark Texas barbecue he sells out of his insanely popular Franklin Barbecue on the Eastside of Austin. People have waited up to four hours for his brisket, ribs and Central-Texas play on pulled pork, which can run out at the inhumanely early hour of 10…

Today brothers Max and Eli Sussman have popped up on Food Republic to coincide with the release of their third cookbook, Classic Recipes for Modern People. Here is one of their favorite “future classics.” That is to say, the potential for cornbread and brisket sandwiches making their way to your dinner table is very strong.…

Soon after they opened in 2010, Brooklyn's Mile End Delicatessen earned an intense, Momofukian following for Montreal-style smoked brisket sandwiches and other awesome things from Canada — poutine, ice-cold cans of Labatt Blue, pre-helmet-era Canadiens photos lining the bathroom. Over a short four-year period owners Noah and Rae Bernamoff have expanded to open a second…

There's no shortage of great bar snacks during Craft Beer & Spirits Week, or we'd never make it through. We borrowed a brisket poutine recipe from Miami Beach gastropub Tongue & Cheek (home of the $2 happy hour beef cheek slider) that pairs just as perfectly with an expertly crafted whiskey cocktail as it does…

Time to get prepping for tomorrow's Passover dinner! We've rounded up our favorite Passover recipes, including gems from Jonathan Waxman, Ivy Stark and Micah Wexler, to make the prize at the end of the schpiel so much sweeter. Enjoy these 10 recipes from traditional to modern, and if you're looking for something to wash down…

I was fortunate enough to attend the Knicks vs. Nets game last night at the buzzing Barclays Center. While my presence seemed to cause my beloved 'Bockers to recall how to sputter down the stretch — they lost to the hometown Nets in overtime — there was some solace to be found in the evening…

As is tradition with many new year celebrations around the world, certain dishes are served at a large meal to symbolize good wishes and to, well, eat really good food. Rosh Hashanah just happens to be particularly delicious — apples and honey for sweetness, fish for prosperity and slow-cooked brisket to prove beyond reasonable doubt…

Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket. He recalls the inspiration behind his recipe:…

When twin brothers Jonathan and Justin Fox started cooking barbecue professionally in 2004, they operated out of Atlanta restaurant Smith’s Olde Bar (not quite known for their brisket). It was a fact that they missed the Texas-style barbecue that they had grown up with and decided to take matters into their own hands. After expanding…

When we first heard that Major League Baseball’s annual All-Star Game was going down at Kansas City's Kauffman Stadium July 10th, we were pretty stoked. Kansas City is a well-known destination for barbecue, and we were confident they would make the most of the weekend with some mean stadium eats. Kauffman’s Executive Chef Erin Wishon…

Burgers have become my new fetish — I’m sort of obsessed. For me, it’s all about the burger blend, which is why in my recipe I’ve increased the fat content by adding brisket to give the meat a special lusciousness. Then, as opposed to adding ketchup at the end, I brush the burgers with a…

When it comes to innovations in the kitchen, the greatest challenge may be finding ways to breathe fresh life into old, well-traveled favorites. Consider, for example, the lowly beef brisket: tough, chewy, and cheap, it is a staple of blue-collar cookery. Yet, for all its coarseness, the brisket's rich deposits of collagen and fat blossom…

We discovered last night that Passover food, like Chef Micah Wexler says, is perfectly cravable all year round. For those of you who skipped the Seder last night (we wonder about those plagues too — lice, really?) we recommend you try your hand at some of the excellent dishes essential to the Passover experience. While…

Ah, Hanukkah. The season is upon us again. We love how the dreidel game transitions seamlessly into drinking. Spin that thing and prepare to get sloshed: if you get a "nun," no shot for you. Too bad. A "Hay" gets you half a shot, a "Gimel" gets you a whole one, and the lucky bro…

1. Foreign & Domestic The music rocks. The crowd is young and fabulous. The husband-and-wife chefs are brilliant. But there’s really only one thing anyone needs to know about F&D: Duck fat fried chicken with goat heart gravy and biscuits. Well, that and an excellent yogurt sorbet with dried cherries and dill syrup. 306 E.53rd…

Anytime you open a new restaurant, it's important to immediately impress the first diners. Edley's Bar-B-Que only recently swung open their doors the week of Thanksgiving — in the trendy 12South neighborhood of Nashville, an area both hungry for and critically knowledgeable of good barbecue. Over countless beers, partners Will Newman and Bret Tuck scribbled…