Tender is the brisket

Reyna Simnegar's Persian father-in-law flatly refuses to use a knife along with his fork when eating meat. It's a fork and spoon when one is dining in the Persian style, so that meat had better be tender, reports the author of the Sephardic kosher cookbook, "Persian Food from the Non-Persian Bride" (Feldheim, $34.99).

By Bill Daley, Tribune Newspapers

April 13, 2011