| Jun 24, 2013
| 6:25 PM
Neil and Phyllis Strawder, the smoke-happy couple behind local legend Bigmista’s Barbecue, is getting ready to open their first bricks-and-mortar restaurant. It will be located at the Medallion building at 4th and Main streets in the Old Bank...
| Jun 26, 2013
| 9:40 AM
55 Palisado Ave. (Rte. 159), Windsor, (860) 580-9664, bearsbbq.com
Do competitive eaters make for good cooks? You could look at it two ways. On the one hand, these guys (generally dudes) have to cram so much grub down their...
| Mar 13, 2013
| 4:44 PM
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Rustic Corned Beef & Potato...
| Mar 12, 2013
| 1:25 PM
Gear up for St. Patrick's Day with one of the more iconic Irish-American dishes. Whether you go plain or fancy, we have some tasty recipes -- and you won't need the luck of the Irish.
At many restaurants come March 17, corned beef will be the menu star?...
| Mar 19, 2013
| 9:10 PM
Seder dinner may be the most beloved meal of the Jewish year, but it’s also the most daunting: All the elements must be ready to go — and then abandoned — for the hour or two it takes to get through the prayers, singing and stories in...
| Mar 21, 2013
Passover begins at sundown Monday, and, as always, Chicago restaurants stand ready to assist. Here are some of the most interesting options; remember to order/reserve early.
Bistronomic (840 W. Wabash Ave., 312-944-8400). Seasonal Passover three-course...
| Mar 20, 2013
| 2:52 PM
Ah, Hollywood Beach, my favorite local beach, I love your everyman vibe, the sounds of musicians at your inexpensive bars, and the crisp ocean breeze as I cruise down your Broadwalk on my bike. But your restaurants? Let's just say I'd like to see more...
| Mar 22, 2013
| 6:43 AM
The novel tang of prepared horseradish adds a flavorful spark to this comforting brisket recipe. Whether for a make-ahead, welcoming, weeknight supper or for a company meal, the result is always juicy, tender, and tasty.
Cooking Time: 3 hr...
| Mar 24, 2013
| 3:47 PM
NEW YORK — The beef rib at Briskettown in Brooklyn weighs a pound, sometimes more. The soft meat, which sticks to your fingers like glue, has a gentle gaminess. The flavor is more livery than minerally, and that's exactly what you want. It costs...
| Mar 12, 2013
Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again...
| Mar 16, 2013
| 7:07 AM
Corned beef brisket, corned beef hash, boiled cabbage, banger sausages, Guinness.
Northern Michigan will enjoy its share of these delicacies this weekend to celebrate St. Patrick's Day and all things Irish.
Ironically, the Irish do not consider corned...
| Mar 6, 2013
| 6:30 PM
Have you ever wondered why brisket is considered a Jewish cut of meat? It comes from the kosher dietary laws that strictly dictate which animals, and for that matter which specific parts of an animal, can be eaten. In the case of beef, only the...