In winter it’s nice to dream about making the classic braised French dish, beef Burgundy—marinating the beef in red wine for 12 hours, simmering a braising stock, sautéing all the garnishes—but what about putting your feet up after the Christmas hubbub and using up those leftovers quickly. I’m a traditionalist, so Christmas dinner is usually… Read More

Braising is a method of cooking meat with a little liquid, as opposed to boiling. Stews and pot roasts are braised, which keeps them moist and tender. We recommend that you buy a piece of chuck and cut it into cubes. Chuck is fattier than other cuts and meat that is too lean will take… Read More

China bowls are highly overrated. I mean, who needs a bowl when you can slit open a snack bag of chips, pour chili on top, and grab a spoon? They’ve been doing this at Texas tailgate parties for years. Nothing leaks, and there’re no dishes to wash-how great is that? Fancy-up this party dish by… Read More

This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper. Add a salad if you like, but the stew is chock-full of vegetables. Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor. It’s an ideal pairing with the salmon, and the… Read More