For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; cooking it several hours ahead of serving, even a day before, is ideal. The flavors intensify, mature, strengthen. The best braising cuts include beef chuck, lamb shoulder or pork shoulder. But chicken is the easiest to braise, since it takes less time to cook than red […]
Potatoes
French fries are far and away the biggest money maker for fast-food restaurants. That’s partially the case because chains create a huge markup on fries, charging customers many times more for fries than what they pay for the raw potatoes. In fact, the markup can be as high as a staggering 3,900%. Plus, most fast-food chains use pre-cut, frozen fries making the golden brown side, even more, cost-effective than fast-food chains that make fresh-cut fries for real potatoes every day. […]
