Brisket with Root VegetablesBy Jason V.It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Sausage Hash Brown Casserole with Craft BeerBy Justin S.Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Grilled Tuna Salade NiçoiseBy Justin S.Enjoy this classic Mediterranean composed salad of grilled tuna, fresh veggies and hard-boiled eggs. Serve with warm slices of whole wheat bread on the side, if you like.
Kale Salad with PinenutsBy Jason V.Spinach Salad with Bosc Pears, Cranberries, Red Onion, & Toasted HazelnutsBy Justin S.This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs.Island Pork Tenderloin SaladBy Justin S.Pear, Arugula, and Pancetta SaladBy Justin S.A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.Peanut Butter Sandwich CookiesBy Justin S.The results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.Holiday Biscotti with Cranberries and PistachiosBy Justin S.The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.
