Oakland cookbook author Faith Kramer shares recipes from across the Diaspora and closer to home, including her mom’s classic Red Wine Pot Roast for Passover.
1 teaspoon salt, divided¼ teaspoon cayenne pepper, optional3 cups carrots, sliced 1-inch thickDIRECTIONS
Add the remaining 1 tablespoon oil to the Dutch oven. Add the onion and sauté, stirring up any browned bits with a spoon, until softened, 7 to 10 minutes. Add the garlic and sauté until golden, 1 to 2 minutes. Stir in the remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, the cayenne , oregano, and rosemary and sauté for 1 minute. Add the wine and apple juice and bring to a simmer.
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