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Brisket for Passover

by Linda Capeloto Sendowski on March 26, 2010

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Brisket is one of the best cuts of meat to serve for a holiday.  Brisket can serve a crowd, is relatively economical, and you can cook it ahead.  When I cook it ahead, I degrease and cut the brisket into thin slices before I reheat it. [click to continue…]

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Weekly Menu: Family Dinner Friday August 14th

August 3, 2009
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Menu: Wine:  for regular Shabbat  Teal Lake 2008 Shiraz Wine: for special occasion, Casa da Corca, Douro, reserva 2005 Challah Lime marinated grilled lamb shoulder chops with Bobby Flay’s Cascabel Chili Fig sauce Roasted squash blossoms with toasted bread crumbs Saute of fresh figs, mushrooms, and fennel Basmati rice pilaf with pistachios and scallions Stone fruit crisp

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