The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
This Wisconsin Beer Cheese Soup is my absolute favorite! My friends and I can't get enough; it's excellent for parties, tale gaiting, in front of the fireplace or while watching a good movie. And somehow,...
Author: lisa_charli
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz