‘Brisket Book’ author Stephanie Pierson is not just a collector of recipes — she also has quite a collection of quotations about everybody’s favorite braised meat.
Watch how easy it is to transform a tough lump of protein into the most tender, comforting and tasty of holiday dishes. All it takes is long, slow cooking — and a bottle of wine.
Watch how long, slow cooking in flavorful liquid transforms a tough lump of protein into the most tender, comforting, and tasty holiday dish.
Food editor Liza Schoenfein came up with a lamb stew recipe laden with vegetables and lightened with a broth-and wine-based sauce.
What happens when a vegetarian marries a meat-lover? Compromise.
If you’re very squeamish, or if you believe that Jews should eat only kosher food, then the film “Meat Hooked!” is not for you. Otherwise, you’ll find it an interesting cinematic study on the renaissance of the art of (non-kosher) butchering.
David Chudnow doesn’t know much about his grandfather except for a few stories. His favorite snack was a piece of rye toast, a slice of raw onion — and a schmear of schmaltz.
‘Why is a nice Jewish girl like me making a film about pigs and bacon?’ Suzanne Wasserman, who made the film ‘Meat Hooked!’ has an answer.
Tnuva, the giant Israeli food company, made headlines this week with an admission that was stunningly candid, if not exactly a revelation.