A great main dish for Passover
A simple and healthier variation for beef meatballs.
Super easy brisket that comes out great every time.
This is best made a day or two ahead of time. It has tons of flavor and I like to serve it with mashed potatoes.
These are classic and terrific. The are rich and super soft and my family requests them every year. I make these all year round. These freeze well. Defrost them in the refrigerator. This recipe also works in a crock pot. Follow the same instructions with the layering and cook on high for about 7-8 hours.
Another great brisket recipe. Easy to prepare a day of two ahead of time. I think it makes the flavors blend better too.
Serves 8 -10 The marinade tenderizes the meat. Also, slice it thin for best results. 1 cup cola 1/4 cup red-wine vinegar 1/2 small white onion, grated 1-1/2 tablespoons garlic, chopped (from 3 garlic cloves) Coarse salt and freshly ground pepper 1/4 cup safflower oil, plus more for grill 1 London broil (5 to 6…
Serves 8-10 Standing rib roast is an amazing “splurge” meal. Its so delicious and worth the expense on special occasions. Tapenade 1 cup brine-cured pitted black olives (such as Kalamata) 1 cup brine-cured pitted green olives (such as Picholine) 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh thyme 2 tablespoons drained capers 1 tablespoon…
Makes 4 This seems like a strange combination but the cocoa adds a lot of flavor to the veal. It makes it a rich and flavorful Passover recipe. 2 tablespoons firmly packed brown sugar 1 teaspoon oregano ½ teaspoon thyme 2 teaspoons onion powder 1-1/2 teaspoons unsweetened cocoa powder 1-1/2 teaspoons garlic powder 1 teaspoon…
Serves 10 My cousin Esther’s friend Stephanie Pierson wrote a book this year called, “The Brisket Book”, yes an entire cookbook about brisket. It’s a lot of fun with anecdotes and stores and every type of brisket recipe you can imagine. GKC tried Stephanie’s “taste great, feel good, classic brisket” and we vote thumbs up….