From Braised

A Very French Beef Stew

If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it in order to make dinner ever more interesting, because let’s be honest, if you only cook the same 5 or 6 meals and present them over and over again at some point they become lackluster and boredom sets in. This is not to say, as…

Middle Eastern Braised Green Beans

I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure,…

Cast Iron Barbecued Crispy Thighs

The best barbecue is anti-corporation.  This simple barbecue dish is too.  It flies in the face of everything corporate barbecue wants you to believe, that good barbecue requires hours of cook time under experienced supervision and employs the use of special equipment.  It does not. Barbecue itself has been around far, far longer then the…

The Virtues of Routine and Braised Cabbage

I like repetition. It guides me from one task to another. Like how in the morning I’ll make my wife’s coffee exactly the same way and take it to her while she is getting ready for work before making my own. Then I’ll pack the kids’ school lunches, followed by preparing breakfast, and every Tuesday,…