Hanukkah Feast
Gail Simmons’s mother, Renée Simmons, uses a food processor’s shredding disk to get long potato strands that fry up extra-crispy.
Adding a few plums imparts a lovely rosy hue.
The base of this recipe is a deeply flavorful chicken broth.
Brisket with Onion-and-Chile Jam
Letting the brisket rest in the pan juices for a half hour makes it especially moist.
Sautéed Rainbow Chard with Garlic and Lemon
Plain green Swiss chard is delicious here too.
Delicate and substantial at the same time, these pistachio-topped coconut meringues are chewy on the inside and crisp on the outside.
This sorbet can be made ahead of time and kept in the freezer for up to 2 days.
Related Recipes:
Gail Simmons’s Hanukkah Party
Delicious Doughnuts
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