Kitcheadline

Do you have a big, neglected cabbage in your fridge awaiting the right inspiration? I had a feeling you did. The way I figure it, the sidewalks are currently covered in pink and white petal confetti, the ramps are here, and the asparagus is close, thus I’m crossing my fingers that this can be our last hurrah with heavy winter vegetables until at least November. We’re going to make it a good one. Read more » from smitten kitchen https://ift.tt/9nwGzev via IFTTT

For the last several years, if we know each other offline and you ask me what brisket you should make for Passover or another Jewish holiday and you seem a little concerned over the work of it all — because something not discussed nearly often enough is that it’s never just about the brisket , right? It’s starters and sides and desserts, plus table-setting, water carafes (there are never enough), procuring wine and someone (hopefully not me) needs to make sure the place is passably spic-and-span for guests — I will send you an email with the recipe for what I call Stupid Easy Brisket. I’m overdue to stop holding out on the rest of us, too, albeit with a less insulting title. It’s not that either of the two brisket recipes I’ve shared before — the Tangy Spiced Brisket in the archives and Maya’s Sweet-and-Sour High Holiday Brisket in The Smitten Kitchen Cookbook — are difficult. But nothing loosens the tension knots in my brain like knowing I do not need to shop for basically anythi...