Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made one. This year, when it looked like I would be in New York for Passover, my brother suggested we hold a ...
1 For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around 1 hour. Take lamb plucks out of water and leave to cool. Fry onions in a pan until golden and ...
Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...
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