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In this oven-braised brisket recipe, the meat is coated with a paprika rub, then slow-cooked with tomatoes, onion, and rosemary. A classic dish for Passover.
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Halibut fillets baked in a creamy sauce with dill and green onions make a perfect dish for dinner parties or any night of the week.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.