I tore this recipe out of Cooking Light magazine almost two years ago, and I’m kicking myself for waiting so long to try it. Here’s the recipe from the Cooking Light website.
The chocolate cake part is a simple, lower-fat chocolate cake that uses reduced-fat mayo to make it moist. A cup of strong coffee gives [...]

Currently cooking from All About Braising by Molly Stevens
I’m on the fence about this vegetable dish. I didn’t love it or hate it. It made a nice side to hamburgers, but I don’t think I’d go out of my way to make it again. To me, cauliflower tastes best when simply roasted with salt and [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another dish that makes this book worth buying. I’ve heard of dishes that use milk as the cooking liquid, but I’ve never tried them. Now I’m a convert.
You start off by inserting slivers of garlic seasoned with sage and fennel seeds into slits made in a [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another cabbage dish from Stevens’ book. This time, the cabbage is seasoned with caraway and mustard seeds, shallots and dry white wine and braised with pork chops. The dish is then finished with heavy cream, salt and pepper.
I liked this dish, mostly. The pork was tender [...]

This cake has been making the rounds in the food blogging world. The recipe comes from thepioneerwoman.com, a website by Ree Drummond, chronicling her life on a ranch. She’s witty, funny and irreverent, and I’m insanely jealous of her kitchen.
Anyway, back to the cake. It’s your typical sheet cake, you know, like the ones that [...]

Currently cooking from All About Braising by Molly Stevens
You can’t get much simpler than this side dish. It packs a flavor punch without much work.
Leeks and potatoes are braised in chicken stock until tender. Then, cream is poured over the veggies and baked until the whole thing is bubbly brown. At the end, you’re rewarded [...]

Currently cooking from All About Braising by Molly Stevens
What do you get when you cook this
down to this
and then add a whole mess of these
to these and cook the whole thing together for almost an hour and a half?
You get this
Beefy, oniony, mushroomy goodness that melts in your mouth. I would buy this book for [...]

Currently cooking from All About Braising by Molly Stevens
I may have not been in the best position to appreciate this dish. The week that I made it, I was sick, and I had just tried to slice off my finger with a broken drinking glass. Trying to chop vegetables and season chicken breasts with one [...]

Currently cooking from All About Braising by Molly Stevens
During a visit to our local food warehouse store, I stumbled across some Brussels sprouts. Recalling that there was a recipe for Brussels sprouts in Stevens’ book, I threw a bag into our cart.
On a side note, I’ve always called them brussel sprouts, but my dictionary primly [...]