/ Source: TODAY
Celebrity chef, cookbook author and food writer Jamie Geller is stopping by the TODAY kitchen to share two of her go-to Rosh Hashanah recipes.
She shows us how to make tender braised brisket and a sweet honey and apple cake.
"Skip that messy and cumbersome stove-top sear," says Geller. "This technique for overnight-seasoned, oven-seared, soft, buttery brisket is pretty much hands-off."
"The secret ingredient in this sweet cake is olive oil. This healthy, non-dairy fat keeps the cake light and flavorful. Always make sure to use a great quality extra-virgin olive oil."
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