We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.
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As a classically trained chef with a political science degree, Molly puts her food fascination to work as the Culinary Content Editor for Whole Foods Market, coordinating the creation and curation of editorial culinary content -- primarily recipes -- for the website, email newsletter campaigns, social media channels and more. Nothing excites Molly more than discovering a fun new food combination or tradition, and her position with Whole Foods ensures she'll never be alone in her search.
Blog Posts By Author
March 7, 2013 @
Whole Story
Lamb is a delicious sign of spring. From roasts and chops to stews and comforting braises, lamb has something to offer everyone at the table. Explore all the preparations that make this meat shine.
March 5, 2013 @
Whole Story
Ease out of winter's heavier fare with energizing plant-based recipes, perfect for Sunday brunch.
February 28, 2013 @
Whole Story
Though deli meat ham is a lunchtime treat in its own right, nothing beats a beautifully lacquered, whole baked ham – except maybe the next day’s leftovers.
February 19, 2013 @
Whole Story
Whether you’re serving fish on Fridays or any day of the week, these recipes will keep you serving up dinner swimmingly.