Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
So when I told Bryan that I was making baked potatoes in the slow cooker, he laughed at me. I was a little skeptical myself, because, come on, baked potatoes in the slow cooker? Why not just microwave them?
I’m still not convinced that [...]

Currently cooking from All About Braising by Molly Stevens
Thanksgiving left me with a surplus of celery, so I took a suggestion from a commentor and tried Stevens’ braised celery recipe.
You start off by trimming and cleaning a bunch of celery stalks and making a celery stock with the trimmings. The stock is poured over the [...]

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
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
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 [...]

Currently cooking from All About Braising by Molly Stevens
My next book goes hand-in-hand with fall and winter. All About Braising was made for long, cold evenings, when your body craves slow-cooked comfort food. I love to make these kind of dishes, where you do a little prep work at the beginning, but the majority of [...]

In Utah, where I grew up, asparagus grows wild alongside most country roads. It was a weekly ritual for our family to take a walk and collect asparagus, so I ate it pretty much all spring and early summer. When I started cooking with Bryan, one of the first things he told me he didn’t [...]