Celebrated cookbook author and journalist Joan Nathan famously called brisket the Zelig of the kitchen. Meaning it takes on the character of whoever cooked it.
Intensely rich, flavorful stock made from a stewing hen is the basis for this pilaf, but you can also use a pastured bird.
This zippy parsley sauce is found in many cultures, known as salsa verde in Italy, chimichurri in South America, sauce verte in France.
Creamy, smooth and rich, this sauce is wonderful with vegetables, rice, meat, in wraps and bowls. Makes about 1/3 cup 1 to 3 teaspoons chili paste such as gochujang, Sambal oelek or whatever...