Oxtail–or tail of beef–is one of the most deeply flavorful of all meats, so I was thrilled to see it offered for delivery by our local dairy. Famous in oxtail soup, this is a cut you want to braise for a long time. Unctuous and soothing, oxtail matches perfectly with the root vegetables being harvested […]
Tags:beef·braise·root vegetables·stew
Not only does braising green beans for three hours really work, but this particular recipe of mine, first published in The Washington Post, was selected as one of the best ever in Houghton Mifflin’s The Best American Recipes series of cookbooks. Cooking green beans to death is a classic Southern treatment, but it’s also very […]
Tags:braise·green beans
One of my favorite plants in the vegetable garden is the Tuscan kale, sometimes called “black” kale or Lacinato kale. It makes a stunning presentation with long, narrow, bluish-green leaves.It looks for all the world like a crinkled, miniature palm, with leaves growing up in a circular pattern, then flopping over. And it is so hardy. […]
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