Just because it's spring doesn't mean we have to stop braising. Italian-Style Braised Spinach with Shallots and Garlic sounds pretty perfect right now. That, plus lots of Passover recipes in this week's roundup.
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.
Is it just us, or have braised short ribs been popping up all over the place lately? Some of us have been cooking them at home for years, but now its starting to feel like we can hardly turn around without bumping into another recipe for the "most tender, succulent, awesome short ribs ever." What's more, they all sound so good...
My mom always serves pork. Somewhere along the way, she picked up this idea that if you eat chicken on the first day of January "you'll scratch and scratch all year." We're not a superstitious family, but we think it is a fun tradition to play along with.
We found the Lee Brother's recipe for Hoppin' John -- "the pre-eminent rice and pea dish of the Western world, a nutritional marvel, the culinary touchstone of the African diaspora and a hangover remedy without equal" -- in the New York Times a few years ago and added that to my New Year's Day recipe collection.