In praise of braising
Molly Stevens has rescued the underappreciated cooking technique with a book that extols its homey, flavorful virtues
WILLISTON, Vt. -- In pink clogs, Molly Stevens glides around her kitchen gathering herbs and vegetables for a pot roast. She pauses to admire a 4-pound slab of top round tied with butcher string. (Full article: 893 words)
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