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Duck Sausage Rolls With a Twist from Full of Flavor

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Beef Bourguignonne with Egg Noodles

(Cooking Light, September, 2004)

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Individual Yorkshire Puddings With Rare Roast Beef

(Gourmet, January, 1997)

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Korean Grilled Beef

(Food & Wine, May, 2008)

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Meatball Sliders

(Gourmet, August, 2007)

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Meatball Sliders

(Bon Appétit, September, 2007)

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Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

(Fine Cooking, April, 2009)

The simplicity of this brisket recipe makes the leftovers (you’ll have lots of them) easy to transform into other delicious and unexpected dishes later in the week.
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