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Janet A. Zimmerman

In Praise of Braising

By November 10, 2012

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sherry chickenWhen the weather turns cold, there's nothing better than braised meat to warm us up (and make the kitchen smell wonderful). An added bonus is that the tough but flavorful meat cuts that are perfect for braising -- pork shoulder, chuck roast, chicken thighs -- tend to be less expensive than more tender, quicker cooking cuts. One of our favorites is chicken thighs in sherry vinegar sauce, and this year (as in years past) we're even braising our Thanksgiving turkey.

What are your favorite braised dishes for two? Post them in the Cooking for Two forum.

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