To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...

I was reminded brisket weather is here from daughter-in-law, Jessie, who served a delectable, fall-apart beef brisket last week. “It’s your recipe," she said. That brisket with red gravy was ...

MAKE AHEAD: The flavor of the cooked meat will improve with 3 days' refrigeration. Before reheating, discard any congealed fat. Adapted from "Passover: A Kosher Collection," by Pam Reiss (self ...

How to cook corned beef brisket for St. Patrick’s Day: From the smoker to the grill By Chuck Blount, Chuck’s Food Shack Updated March 14, 2023 10:24 a.m.

When cooked fat side up, the fat from the brisket melts down the meat and bastes it as it cooks, creating the juicy, flavorful result you're after. Seal the brisket super-tight with foil.

If you want the juiciest, most tender cuts of brisket every time, be sure to perform the bend test during the cooking process ...

Jayne Cohen's "Jewish Holiday Cooking" has a recipe for Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds for Rosh Hashanah, and points out that pomegranates are often ...