March 2016

Oil it, bake it, and use regularly. Got rust? Scrub, rinse, repeat.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

When most fresh fruits are out of season, turn to the oft-overlooked winter options. And these tender braised pears get a elegant lift from cinnamon, vanilla, red wine and—of course—a dollop of whipped cream.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

Surprised? We were too! Light and beautifully balanced, the notes of citrus, tarragon, white wine and butter make this side dish stand out.