Inexpensive, homey and foolproof: No wonder braising is big

01/28/2010 | Philadelphia Daily News

Braising, which can turn inexpensive and tough cuts of meat into luscious and comforting meals, is a favorite cooking method for home cooks and restaurant chefs. An overnight marinade adds an extra layer of flavor, says John Brandt-Lee, the chef and owner of Pennsylvania restaurant Avalon, where braised short ribs are customer favorites.

View Full Article in:

Philadelphia Daily News

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI