9 Braises for the Weekend
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Helana B. March 3, 2013
I love all the different braises you've created, I'm always having some extra chicken in my kitchen lately so I'll be sure to us follow this post!
CookOnTheFly March 3, 2013
I did as you suggested, but made the cassoulet recipe from the NYT on Wednesday (http://www.nytimes.com/2013/02/27/dining/cassoulet-adopts-american-ingredients.html?_r=0). I substituted smoked kielbasa and low-sodium bacon that I already had. Fabulous. Definately a "keeper" recipe!
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