Evanston-based poet and accomplished home cook Ori Fienberg likes Hanukkah latkes just fine, but his feast food favorite is most definitely a beautiful beef brisket. Fienberg, who calls cold weather “the braise days,” says his best tips for making a perfect holiday brisket are, “One: Don’t fear the fond. (The brown bits that form on the bottom of the pot when you sear the meat and cook the onions.) And two: Make a LOT of caramelized onions.” Continue Reading…
