Cedar-Plank Salmon by John Howie

Reba Herzfeld's Never-Fail Brisket by Miri

Brisket by DCMH

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith