Every Sunday for several years when I was growing up in Manila, we’d pile into the family car and head out to our favorite Chinese noodle house for lunch. We kids could order whatever we wanted, but ...

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

Add Yahoo as a preferred source to see more of our stories on Google. Never tried cooking brisket? We don’t blame you. The cooking time alone can be intimidating. Four hours in the oven, ten hours in ...

Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a nervous eye glued to the thermometer. It doesn’t have to be that dramatic.

EVERY Sunday for several years when I was growing up in Manila, we’d pile into the family car and head out to our favorite Chinese noodle house for lunch. We kids could order whatever we wanted, but ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles ...