The Beauty of Braising
Create rich and beautiful dishes without a ton of work by learning the ins and outs of braising, a technique that uses searing and then stewing to create juicy, fall-off-the-bone meats and rich, tender vegetables. Along with Chef Cara Tannenbaum, you'll make a menu of: Short Ribs with Sweet Potatoes, Chestnuts, and Rice Pilaf; Lamb Shanks with Tomatoes, Rosemary, and Mashed Potatoes; Chicken Tagine with Olives, Apricots, and Couscous; Traditional Osso Bucco with Gremolata and Polenta; Baby Carrots and Apples; Four Onions; Butternut Squash and Coconut Curry; and Root Vegetables and Wild Mushrooms.
