5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Winter is here - and with a downright vendetta for us New York-based editors. When we're not swathed in our CNN Snuggies, spooning with the radiator and dousing our faces with hot cocoa, we're keeping warm by filling our bellies with steaming stews, soups and braised meats.
Just in case you needed any more reasons - other than sheer blizzard survival - to slowly cook slabs of meat to fall-off-the-bone tenderness, chef Josh Thomsen is here to spread the braising doctrine. Thomsen is a protégé of Thomas Keller’s The French Laundry and Michael Mina’s Nobhill Tavern, is now the executive chef of Meritage at the Claremont, an AAA Four-Diamond hotel in Berkeley, California.
Reasons to Braise This Winter: Josh Thomsen
2. It allows someone to create a great meal with a less expensive cut of protein.
3. Less clean up!
4. Easy for any chef
5. Winter = Braising
Braised short ribs? Slow-cooked pork shoulder? What's your favorite winter weather dish? Share in the comments below.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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