From Bon Appétit Magazine A favorite of Rosemont’s Wine & Beer Buyer, Kevin, this comforting dish combines tender beef brisket with rich flavors of bacon, mushrooms, and pearl onions, slow-cooked to perfection in a Dutch oven. Infused with the robust essence of dry red wine and fragrant herbs,…
Serves: 4-6 as an appetizer Ingredients 4 cups watermelon, diced small (seedless or remove seeds) 1 small cucumber, diced small 1/4 small red onion, finely minced 1 jalapeño, seeded and finely minced (leave seeds if you want more heat) Zest of 1 lime Juice of 2 limes 1…
Hummus with Mediterranean Salad Ingredients: 4 large pitas, toasted and cut into wedges 2 cups of prepared hummus (we recommend Middle East Coast) Olive oil 1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste 8 ounces (225 grams) small cucumbers, washed,…
Recipe from the New York Times. Ingredients Yield:8 to 10 servings 5 pounds beef brisket 2 garlic cloves, peeled Salt and freshly ground black pepper 3 medium yellow onions, cut into chunks 1(15-ounce) can diced or crushed tomatoes 2 celery stalks with leaves, chopped 1 fresh bay leaf…