Remember a few weeks ago, we told you how Google search traffic was surging online, bringing hundreds of honey cake lovers to the Jewish Light website to read about my hatred of the dessert. Well, it’s happening again, but this time with something I actually love: brisket.

Over the weekend, when online traffic is usually at its lowest, three brisket stories started drawing hundreds of views from people searching “Rosh Hashanah brisket.”

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So, this year, we’re saving you the extra click. Here are four of the most-loved brisket recipes on our site, plus the stories of the St. Louis cooks who shared them. These recipes first appeared in our pages, some tied to feature stories, others to contests and they continue to bring readers back year after year.

Arleen Kerman’s brisket to die for

Arleen Kerman was known for turning Jewish holidays into packed, multi-course events. Her family described her Rosh Hashanah dinners “where people were “crammed in wall-to-wall and we could barely open the door for Elijah.” She was also a finalist in the Jewish Light’s 2012 Brisket Cook-off, mentioned alongside other competitors in our coverage of the event. Her brisket recipe calls for searing the meat and slow-braising it with onions, carrots and celery — the kind of dish that rewards patience and feeds a crowd.

| Print your own copy of Arleen’s “Brisket to Die For”

Jean Millner’s Sangria Braised Brisket

Jean Millner, a longtime educator and food leader, once served as manager of the Circle@Crown Café at Crown Center. Her brisket recipe is as approachable straightforward, no-nonsense preparation meant for home cooks who want a dependable holiday dish.

| Print your own copy of Jean’s “Sangria Braised Brisket”

Fred Levko’s dry rub champion

Fred Levko brought barbecue to the High Holiday table. His “BBQ Brisket Dry Rub Style” earned second place in the Jewish Light’s 3rd Annual Cooking Contest and he was the only man to compete in the contest’s three-year run. He cooked it for five hours on a Weber grill, using a peppery rub that remains one of our most-clicked recipes.

| Print your own copy of Fred’s “BBQ Brisket Dry Rub Style”

Darlene Sokol’s Air Academy brisket

Darlene R. Sokol spent 33 years teaching in the Pattonville School District and later worked as a consultant for national education programs. Her brisket recipe, titled “Air Academy Brisket,” is named for the U.S. Air Force Academy, where her son trained. The dish calls for an overnight marinade with soy sauce, garlic and a touch of liquid smoke before a slow cook in the oven — a simple, steady recipe that has become a reader favorite.

| Print your own copy of Darlene’s “Air Academy Brisket”

A recipe to pass down

Each of these helps form a picture of how St. Louis celebrates the High Holidays. Try one this Rosh Hashanah or send us your recipe and next year we’ll add yours to the mix