Whole cut beef brisket is braised in white wine and chicken stock with a mix of onions, leeks and thyme. The result is super-tender meat with an almost French onion soup-like sauce that's perfect for a Passover or Rosh Hashanah crowd.
A generous amount of grated Parmesan is patted onto a spatchcocked bird to create a crispy crust. Then it's roasted atop aromatics for a quick, one-dish weeknight meal. Be sure to scoop out the garlic to spread on the roast chicken or some crusty bread.
If you’re a fan of stuffed onions, try this twist. Here, the onions are stuffed with a Japanese-style dumpling filling of ground pork, garlic, ginger and soy sauce before being wrapped in foil and baked until juicy, amazingly sweet and meltingly soft.