V.21 No.12 | 3/22/2012
Braise the Ante
Turning chewy, cheap cuts into lusciously flavorful food
By Ari LeVaux
Coffee and red wine are two of my favorite beverages to drink with meat. Given how much braising I do, it was only a matter of time until I tried braising meat in a mixture of coffee and wine. The results are exceptional: a browned, flavorful exterior and spoon-tender, succulent interior.
Mansgiving at Altitude Sports Grill
Eat turkey legs, ham, baby back ribs and more while watching football on 11 massive TVs.
Her at University of New Mexico
Thanksgiving Celebration at Indian Pueblo Cultural CenterMore Recommended Events ››