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Braising in stages results in premium pot roast

ProChef SmartBrief | Nov 30, 2016

A crosscut beef shank braised in stages creates a supremely tender pot roast, Mitchell Davis and Laurent Gras write. White wine brings brightness to the braising liquid and doesn't contain the tannins of red wine, which can toughen meat. Saveur (11/2016)


Careful construction is key to perfect lasagna, chefs say

ProChef SmartBrief | Dec 05, 2016

NYC eatery puts a modern spin on Feast of the Seven Fishes

ProChef SmartBrief | Nov 29, 2016

Chefs get creative for meatballs without the meat

ProChef SmartBrief | Dec 02, 2016

The richest chicken soup begins with a whole bird

ProChef SmartBrief | Dec 01, 2016

Chestnuts good for more than roasting on an open fire

ProChef SmartBrief | Dec 01, 2016

Get to know the regional soups of Vietnam

ProChef SmartBrief | Dec 05, 2016

Asian flavors, meal kits and coconut among top food trends of 2016

ProChef SmartBrief | Dec 01, 2016

Kolaches find fans outside of Texas

ProChef SmartBrief | Nov 30, 2016

Vegetables, eggs among top menu trends

ProChef SmartBrief | Nov 29, 2016


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