Spice-Rubbed Braised Brisket Recipe - NYT Cooking - The New York Times |
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Spice-Rubbed Braised Brisket Recipe - NYT Cooking - The New York Times Posted: 05 Dec 2020 11:37 AM PST  With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.  |
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Black and White Brownies Recipe - NYT Cooking - The New York Times Posted: 02 Dec 2020 02:18 PM PST  Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.  |
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