Prepare the "Best Ever Brisket with Horseradish Gremolata" for your Seder by searing a 2.5kg brisket and slow-cooking it with vegetables, herbs, wine, and stock for about 4-5 hours until tender.

The article "Am I The Shmuck?" from Moment Magazine humorously explores moments in Jewish social situations where one may worry about coming across as a "shmuck."

This recipe offers a plant-based twist on the traditional Jewish dish brisket using king trumpet mushrooms and tofu to mimic the texture and flavor of beef.

Kosher butcher Sarah Mann-Yeager discusses how the rising cost of brisket, a traditional Jewish staple, has led to the search for more budget-friendly meat cuts.

Davids Brisket House, a Muslim-owned delicatessen in Brooklyn, has become known for its exceptional Jewish pastrami and brisket.

The author reflects on their childhood dislike for brisket, describing it as unappealing and mushy.

Pulkies Jewish-style BBQ is a new deli that offers traditional dishes like borscht and charoset, updated for the modern palate.

Short ribs, also known as flanken in the old country, have made a comeback in the culinary world, becoming a trendy dish among the next generation of cooks.

Jamie Geller shared a recipe for an Overnight Brisket that allows for a hassle-free cooking experience by slow-cooking the meat overnight.

The author discusses their journey of discovering Jewish culinary traditions through personal experiences and relationships.

Adam Sobel, a chef at Bourbon Steak in Washington, D.C., shares tips for making a delicious brisket, a Jewish holiday staple that has evolved over time.