Name: Sweet-and-Sour Brisket with Shallots and New Potatoes
Yield: Makes 8 servings
Ingredients: 1 1/2 cups orange juice; 5 large soft dates (such as Medjool), pitted; 4 large garlic cloves, peeled; 1/2 teaspoon ground cloves; 5 tablespoons olive oil, divided; 2 pounds onions, thinly sliced; 16 large shallots, peeled; 2 1/2 cups low-salt chicken broth; 1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat; 1 1/2 cups canned tomato puree; 16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed

Image may contain Food Meal Dish Pork Supper Dinner and Platter

Sweet-and-Sour Brisket with Shallots and New PotatoesPornchai Mittongtare

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Grilled Buttermilk Chicken With Summer Salad

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.