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Joyce Goldstein

  • Recipe

    Mushroom, Leek & Goat Cheese Frittata

    The classic combination of creamy fresh goat cheese, woodsy mushrooms and sweet leeks make this frittata a weeknight winner.

  • Recipe

    Potato, Pancetta & Onion Frittata

    These easy frittata is just as delicious as a cocktail-party nibble as it is for a simple weeknight dinner. Simply cut it into bite-size squares instead of the usual wedges.

  • Magazine

    Brisket: The Real Deal

    An authentic, tried-and-true recipe, plus three delicious ways to use it up.

  • Recipe

    Rigatoni with Brisket and Porcini Ragù

    Leftover braised brisket gives this ragù long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss…

  • Recipe

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

    To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

  • Recipe

    Brisket and Bean Chili

    Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3…

  • Recipe

    Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

    A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket…

  • Recipe

    Sausage & Mushroom Frittata

    Pair wedges of this hearty frittata with a simple green salad for a weeknight dinner, or cut it into small squares for a savory hors d'oeuvre. You can also create…

  • Recipe

    Kale-Chorizo Frittata

    Chorizo sausage, smoked paprika and chopped kale give this frittata a Portuguese spin. Pair it with a fresh green salad for an easy but unusual dinner. Want to mix things up?…

  • How-To

    Lasagne: the Real Deal

    Learn how to make classic Italian meat lasagne and then adapt it for a vegetarian twist