Welcome to Braising Week

Welcome to Braising Week

Chris Phillips
Mar 19, 2007

We're celebrating the start of Spring with one last long braise. While others seem fixated on fifteen minute meals, we say cooking low and slow can be best.

We kicked off our special series of posts today, with suggestions for vegetarian braising and a Word of Mouth on the term "braise."

We'll continue the series this week with posts on the best liquids for braising, how to buy meat for a braise, a braising book review, braised fish, braised desserts and more. Of course, we want to answer your questions about braising and hope you'll share some tips too.

On Wednesday, the first day of spring, we'll announce a special braising themed online event. Stay tuned.

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