We're almost through our first full week of Meat/Un-Meat Month, feeling unified yet? Here's one cooking method we can all use: braising.
Two years ago we held a braising challenge, and it became a rather spirited contest with great prizes and amazing entries. It's all archived on the site and a wonderful source of inspiration for what to cook tonight, or tomorrow night. Meat eaters, how about braising some nice, inexpensive chuck, brisket or round beef? Vegetarians, there are practically vegetables from A to Z that you can braise.