The Power of the Braise
Recipes, cookbooks, cocktails, what we're watching, reading, and linking...
One of the difficult features of braised dishes is that they are notoriously difficult to photograph, which is why I’ve led this newsletter with Ann’s duck legs, which are also a fabulous winter dish that I will get to below. But first I want to say how I got my cooking mojo back.
In the last n…
Keep reading with a 7-day free trial
Subscribe to Ruhlman's Newsletter to keep reading this post and get 7 days of free access to the full post archives.