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Braise Your Way to Comfort

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For a warming winter meal, there’s nothing like a braise. The technique uses both dry- and moist-heat cooking, first browning the food with a sear, then simmering in a liquid until the food is cooked through. The end result is the best of both worlds: all the caramelized browned flavors plus melt-in-your-mouth succulence. And the technique is brilliant for everything from tough cuts of meat to all kinds of vegetables.

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