Cooking Light, December 2013 Pages 90, 94

Updated December 07, 2012
Credit: John Autry; Styling: Cindy Barr

Since multiple recipes appear on pages 90, 94, select the one(s) you want to save, share or create a shopping list for, here.

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Beer-Braised Brisket with Onion Jam

Credit: Johnny Miller; Styling: Sarah Smart

Beer-Braised Brisket with Onion Jam Recipe

The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy. Should you be preparing this for Passover and wanting to abide by the Kosher for Passover dietary guidelines, omit the beer by substituting additional stock.

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Moroccan-Spiced Baby Carrots

Credit: Johnny Autry; Styling: Mary Clayton Carl

Moroccan-Spiced Baby Carrots Recipe

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.

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Classic Potato Latkes

Credit: John Autry; Styling: Cindy Barr

Classic Potato Latkes Recipe

You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.

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