Braised be!

Article Abstract:

Braising is considered to be the cook's best friend as it develops deep, rich flavors and it tastes much better when made a day ahead of time and heated. The different recipes like Lamb Tagine, Coq au Vin Nouveau and Apple Braised Pork Shoulder are presented that are prepared using the technique of braising.

Lamb & Mutton, Whole Carcass Lamb & Mutton, Other Lamb & Mutton, Methods, Lamb (Meat), Braising (Cookery), Braising (Cooking)

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First taste of fall

Article Abstract:

Details about Pork Tenderloin, a dish that is cooked at Howard Puckett's home all year round is presented. The tenderloin is a lean cut that requires little preparation and cooks quickly. Some recipes for Peppery Pork Tenderloin and Gingered Sweet Potato Puree and Braised Baby Bok Choy are also provided.

Other Vegetable (except Potato) and Melon Farming, Field crops, except cash grains, not elsewhere classified, Sweet Potatoes

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Build a better burger

Article Abstract:

Discussed here are several ways to dress up an American favorite, the hamburger. Layer spring greens, a beefy burger, pesto mayonnaise, vine-ripe tomato slices, grilled red-onion slices, goat cheese, and a sprig of basil on a freshly baked bun are some of the dressings described.

Hamburgers

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