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.
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.