The best thing about cold weather is ending the day with a rich, hot plate of food. So, there is no better time for braising—the low and slow method of cooking that produces deep, comforting flavors. Meat is one of the more obvious choices for braising, but you can also use fish or vegetables.
Moreby Allison Kelsey, FarmToPhilly.comThis dish combines the savory melding of long cooking and the fresh, bright flavors of a quick spin on the stove.
Although the recipe is printed here, there’s room to improvise. If you’re not a big fan of mushrooms, substitute a vegetable (just be sure to add at the right time and not
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Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when
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Preparing dried beans in three easy stepsby Ed CoffinDried beans are low in fat, high in protein and fiber, and incredibly inexpensive. What keeps most of us from enjoying them is the time and preparation required to make them edible. Fortunately, the process can be simplified into three easy steps that will have you eating
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Almost Meatless: Recipes That Are Better for Your Health and the Planetby Jay Manning and Tara Mataraza DesmondTen Speed Press; $22.50Traditionally, there has been a great divide between diehard vegetarians and meat eaters, and it is apparent in most modern-day cookbooks.
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Why a cast iron skillet is all you’ll ever need
Several years ago, I moved into an old house in Madison, WI and found a cast iron skillet in the basement. Raised by Teflon lovers, I was wary. It took a graybeard neighbor—a kind of cast iron prophet—to convince me I should try it. “You
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