Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Just like the state fair, minus the crowds.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Crispy. Golden. Fluffy. Bubbe would approve.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.