A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
About Joan Nathan
Joan Nathan is the host of Jewish Cooking in American with Joan Nathan on PBS and a regular contributor to the New York Times and Food Arts magazine. She's also the author of nearly a dozen cookbooks, including Jewish Cooking in America, which won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award in 1994. She has appeared on the TODAY show, Good Morning America, The Martha Stewart Show, and NPR. Born in Providence, RI, Nathan now splits her time between Washington, D.C. and Martha's Vineyard with her husband.
There are many ways to top noodle kugel. Cornflakes, cinnamon sugar, and graham crackers are common choices. This recipe goes way beyond commonplace.
- Quick Glance
- 30 M
- 2 H