This recipe renders a fork-tender, juicy and flavorful brisket. As others have suggested, I substituted a cup of beer for the water. One (perhaps obvious) note; before slicing the brisket, let it rest for 10-15 minutes to allow the juices to re-distribute.

Reviewed On: Apr. 16, 2006

Like several other folks here, cherry winks have always been a part of our Christmas, and just the smell of them baking evokes wonderful memories of holidays past. Chilling the dough for a half-hour makes it much easier to work with. Thanks Sally, this recipe is just like my family's!

Reviewed On: Dec. 4, 2005

Nice warm-and-cozy autumn dish. The squash needed more like 45 mintutes in the oven to get fork-tender. It also tends to be quite bland, so season aggressively before adding the filling. Speaking of, while I was making this dish for a friend we came up with a bunch of alternate uses for the filling, including stuffed green peppers and stuffed grilled poblanos. I'm going to add some frozen peas and have it as a main dish tonight. Will make again!

Reviewed On: Nov. 14, 2005