Food Network Kitchen’s Key to the Perfect Brisket? Patience!
Executive Chef Ginevra Iverson shares what makes this dish a guaranteed crowd-pleaser.
Jewish Apple Cake
Dense yet remarkably moist, this cake is packed with layers of sweet cinnamon-coated apples nestled throughout a rich vanilla batter. Traditionally served for Rosh Hashanah and other Jewish holidays, Jewish apple cake is made with oil instead of butter, making it pareve — free of both dairy and meat — so it can be enjoyed after a meat meal in keeping with kosher dietary traditions (see Cook’s Note). As it bakes, the apples become meltingly tender while those on top caramelize into a beautifully golden, cinnamon-scented crown. Orange juice, a hallmark ingredient in many versions, adds subtle brightness that balances the sweetness and helps create a tender crumb. Serve slices as is, or drizzle them with a little honey for a nod to the sweet new year.
Root Vegetable and Potato Kugel
Classic potato kugel gets a fall update with a mix of sweet potatoes, carrots and parsnips, bringing natural sweetness and depth to this holiday staple. Schmaltz lends rich flavor, while a panko topping bakes up crisp and golden for a satisfying contrast to the tender interior. (Matzo meal also works if you prefer it to panko.) Using the shredding disc of a food processor streamlines the prep for this generously sized casserole. It’s ideal for Rosh Hashanah, Thanksgiving or any festive gathering where a hearty, crowd-pleasing side is in order.
