Braising may well be my favorite way of cooking. Not only does it concentrate flavors and tenderize tough foods, it actually keeps delicate foods moist and succulent.
While it's ideal for winter and for the hearty but tough cuts of meat that we favor in cold weather, this versatile method really knows no season. I turn to it year round. It's really ideal for this strange time in our lives, too, since any quantity of food, large or small, can be braised.
But probably the best thing about braising is that it's easy on the cook: Read More