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1 week ago | 
thekitchn.com | Rachel Perlmutter |Tina Ujlaki
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Once the flowers start blooming, I know it’s time for my favorite spring tradition of all time (well, at least for the past few years): this snap pea salad. For me, it’s the reward for making it through winter and a signal of all the fresh, delicious produce coming my way.
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1 week ago | 
thekitchn.com | Rachel Perlmutter
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I have always preferred my mom’s brisket to everyone else’s (sorry!). It’s tangy, tender, and has a smokier flavor than even the best braised Jewish briskets. I was sure she had some fancy trick or niche special ingredient, but the recipe actually couldn’t be easier.
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2 weeks ago | 
thekitchn.com | Rachel Perlmutter
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2 weeks ago | 
yahoo.com | Rachel Perlmutter
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I’m sure there are people out there who have beautifully curated freezers, but I am not one of them. My fridge could be called “gorgeous,” “organized,” and “wow, look at your collection of pickles and mustards,” but my freezer could more accurately be described as nightmare fuel.
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2 weeks ago | 
theepochtimes.com | Rachel Perlmutter
If I want to know the best vegetables to buy at the farmers market (and I do, desperately!), I’m going to ask a farmer. But if I want to know what cut of steak I’m sleeping on, I’m asking my butcher. Hanger steak, also known as butcher’s steak, used to be a sort of industry secret. The cut comes from the plate primal, which is the part of the cow directly below the ribs. The name “butcher’s steak” came about because there is only one hanger steak per cow, and butchers often kept it for themselves.
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2 weeks ago | 
yahoo.com | Rachel Perlmutter
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark.
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2 weeks ago | 
thekitchn.com | Rachel Perlmutter |Andrea Rivera Wawrzyn
RecipesWhat To Make WithBeefBe the first to leave a review!Credit: Photo: Ryan Liebe; Food Styling: Rachel PerlmutterThe crackly glazed crust you didn’t know you were missing. Serves6 to 8Prep15 minutesCook4 hours 35 minutesJump to RecipeSave this recipe to your Recipe Box — and keep everything you want to cook in one place!Jump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
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2 weeks ago | 
thekitchn.com | Rachel Perlmutter |Andrea Rivera Wawrzyn
RecipesWhat To Make WithBeefBe the first to leave a review!Credit: Photo: Ryan Liebe; Food Styling: Rachel PerlmutterThe crackly glazed crust you didn’t know you were missing. Serves6 to 8Prep15 minutesCook4 hours 35 minutesJump to RecipeSave this recipe to your Recipe Box — and keep everything you want to cook in one place!Jump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
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2 weeks ago | 
bismarcktribune.com | Rachel Perlmutter
Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, they’re way more cost-effective to make at home, and pretty quick and easy to prepare. You can use panko breadcrumbs here, but I’m partial to crushed saltine crackers. Either way, this recipe only uses just enough to hold the cakes together (no bready texture here). It’s really all about the crab.
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2 weeks ago | 
tribunecontentagency.com | Rachel Perlmutter
If I want to know the best vegetables to buy at the farmers market (and I do, desperately!), I’m going to ask a farmer. But if I want to know what cut of steak I’m sleeping on, I’m asking my butcher. Hanger steak, also known as butcher’s steak, used to be a sort of industry secret. The cut comes from the plate primal, which is the part of the cow directly below the ribs. The name “butcher’s steak” came about because there is only one hanger steak per cow, and butchers often kept it for themselves.
