October 2008

Cooking Light magazine contents for October 2008.

October 2008 Recipes

Check out our new recipes from this month's issue. more

Online Features - October 2008

What's new this month at Cooking Light. more

A Milk Primer

Everything you need to know about moo juice more

Fiber Fundamentals

Its multiple healthful benefits can be enjoyed with a few easy strategies and these delicious recipes. more

Cooking Class: Braising

Frugal-minded cooks find braising a godsend. The method involves slowly simmering food, usually meat, in a moderate amount of liquid in a covered pot. It works wonders with inexpensive, tough cuts, such as bottom round, pork shoulder, and short ribs-meat that would be tough without a long, slow simmer in aromatic broth. It's also a forgiving technique. If you use a little more onion, a little less carrot, that's OK. After an hour or more of cooking, the flavors meld, and no one will know the difference.

Braising is sometimes confused with stewing. In a stew, the ingredients are submerged-as in soup. In a braise, the meat and vegetables are partially submerged (the liquid shouldn't reach more than halfway up the sides of the meat) so that they are cooked both in steam and liquid, a combination yielding richer results and more profound layering of the flavors.

We'll explore this easy technique and explain how, why, and when it works.

Bruce Weinstein and Mark Scarbrough

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Simple Shaker Fare

Seasonal ingredients and unfussy food reflect the Shaker way of life. more

Editor's Take: About the Shakers

Hear former Executive Editor Billy Sims tell the story of the Shakers and their culinary approach―good food, prepared simply. more