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Recipes and Stories

7 January 2021: The Gentle Art of Braising

Oven-Braised Chicken

 

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 

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5 November 2016: Pasta with Short Ribs

Pasta with Short Rib Ragù

This morning, after days of midday temperatures that felt more June than November, Savannah finally awoke to clear, crisp air that had an actual a nip in it. Okay, it wasn’t exactly frosty, but it was cool enough to finally feel as if it was really fall—and to make the idea of cooking hearty things like pot roasts, thick stews, chili, and short ribs a welcome thing. Read More 

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17 January 2015: Mama’s Sunday Pot Roast with Onions

My Mother's Sunday Pot Roast with Onions

Nothing recalls the Sunday mornings of my childhood quite like the aroma of onions and beef baking slowly in a pot roast. Read More 

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