What’s better than a long braise on a cold winter’s day? Filling the house with wonderful smells for a few hours, it’s the perfect dish to cook on a wintry Saturday or Sunday when you want to stay indoors. I’m a big fan of Fine Cooking
magazine as regular readers know. So it was not a big surprise when their recent recipe for Suzanne Goin’s Short Ribs proved a delicious tonic to the cold weather over the weekend. The flavor is incredible. Even non-Feta loving Andrew enjoyed this tangy salsa verde which transformed these ribs into something we’d never tasted before. But more on the ribs later…I want to launch a protest against the weekend’s other recipe, also from Fine Cooking.