Brisket for Company
Braised Brisket with Pomegranate, Cumin, and Cilantro
For braised brisket that would be both tender and moist, we started by salting the meat and letting it sit for at least 16 hours, which helped it retain moisture as it cooked; the salt also seasoned it. From there, we brought the meat to 180 degrees—the sweet spot for the collagen breakdown that is necessary for the meat to turn tender—relatively quickly in a 325-degree oven and then lowered the oven temperature to 250 degrees so that the brisket finished cooking gently and retained as much moisture as possible.
Ultimate French Mashed Potatoes
by Steve Dunn
In the early 1980s, Parisian chef Joël Robuchon turned mashed potatoes into an utterly sublime experience by employing two hallmarks of French cooking: tireless attention to detail and a whole lot of butter. While I love Robuchon’s recipe, the scandalous fat content and the drudgery of sieving make it unrealistic for a home cook. But if I could streamline the process and cut back somewhat on the fat, it would be a dish I’d love to make for special occasions.