Brisket is tough, and it is best suited for braising and slow cooking, which tenderizes the meat from within by dissolving the cut’s plentiful collagen and fat. Brisket is very often smoked in the South; in fact, barbecue means brisket in Texas, as barbecue means pork in the Southeast. Buy fresh brisket (not corned or brined), ideally the flat or first cut, which is leaner than point or second cut, and has a layer of fat running across it to help keep it moist. Hungarian paprika, ground from dried sweet peppers, gives the sauce another layer of flavor and a slightly reddish color. There are six types of Hungarian paprika, ranging from delicate to hot; any of them would be fine in this dish. My mother and Aunt Lee took a whirlwind trip to Eastern Europe several years ago. True to their natures, they did have enough time, however, to shop. Knowing how much I like to purchase local ingredients when I travel, Mama brought me paprika as a gift. It’s basically a lifetime supply. I store it in the freezer in an airtight container to help it last as long as possible and not become stale and flavorless.
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.