These apple cider doughnuts are dense, richly spiced and have a faint taste of buttermilk. Serve them with applesauce and whipped cream.
Read more about this recipe in the Washington Post.
A first cut of brisket is also known as the flat cut. Its underside usually has a layer of fat that is useful for this cooking process. It's best to make the brisket a day or two in advance, to let its flavor develop.
Read more about this recipe at the Washington Post.
Carrot And Sweet Potato Tzimmes
Carrot And Sweet Potato Tzimmes
This dish is much chunkier than some northern tzimmes recipes; the proportion of carrot to sweet potato or yam is variable. It can be made 2 days in advance; cover and refrigerate until ready to bake.
Read more about this recipe at the Washington Post.
Coffee-Braised Brisket With Cream And Brown Sugar
Coffee-Braised Brisket With Cream And Brown Sugar
To make brisket a day ahead, let beef cool to room temperature in its braising liquid and refrigerate overnight. Before serving, skim fat off the sauce before reheating. Slice beef cold and warm it in the finished sauce.
Read more about this recipe at hogwash.
