Brisket is a cornerstone of Texas cooking, as much a part of the culinary fabric as sweet iced tea and biscuits. This version is a great “prep it and forget it” dish. You can pull it together and toss it all in the roasting pan in just a few minutes, and then put it in the oven and do something else for 3 hours. The house smells amazing while it’s cooking and the result is meltingly tender brisket and a tangy-sweet sauce. Toward the end of cooking, toss a green salad and make some White Rice (page 126)—or if you’re feeling more ambitious, place the Broccoli and Rice Casserole (page 123) in the oven 30 minutes before the brisket is done—and dinner is served!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.