Alsace is the only part of France with a tradition of France with a tradition of both pork and beef charcuterie. When I asked a butcher in Strasbourg about pickelfleisch (corned beef ) and pickled tongue, he paused to think a minute. Yes, he told me, both are eaten primarily by Jewish clientele. Of that charcuterie, pickelfleisch is the crown prince. Basically corned beef cured for eight to ten days with salt, sugar, spices, and saltpeter and then baked or boiled, it is more garlicky, with more varied spices, than that in America. Try making your own corned beef. It is great fun. Eat it as is or in a choucroute garni (sauerkraut dressed with meat and potatoes).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.