All About Braising

A braise is about as easy as cooking gets and hits the spot as we enter the comfort-food season. Our next Cook the Book Club pick is Molly Stevens’ All About Braising. Suggested to us as “one of the best cookbooks to own”, it is a book of easy one-pot meals inspired from all over the globe. Stevens adheres to the very basic cooking principle that “if you pay close attention to all the little details of good ingredients, your cooking will invariably improve.”

A FEW TIPS TO GET STARTED:

- Braising is a cooking method by which food is browned, then cooked slowly in a small amount of liquid on the stove or in the oven; it is different from a stew. The long, slow cooking develops flavor and tenderizes foods.

- Bring meats to room temperature and then season well with salt and pepper before cooking.

- Choose a large wide-bottomed pot that can fit all the meat and vegetables in one layer.

- A tight-fitting lid is imperative to prevent liquid from evaporating.

Recipe: Moroccan Chicken with Olives & Preserved Lemons