Braise Those Blues Away - Washington Post

Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there’s a surefire remedy for the winter vegetable blues: braising.

Go to the Washington Post for my essay on do’s and don’ts of braised vegetables, plus recipes for Butter-Braised Carrots and Fennel with Orange Zest, Onions Glazed with Pomegranate Molasses, Cider-Braised Rutabagas and Leeks, Braised Potatoes with Bay Leaves, and Braised Cabbage with Balsamic.