Yesterday our neighbor gave us a big head of romaine lettuce straight from his garden.
The first thought that came to mind was Caesar Salad!
But we had a problem - traditional caesar calls for anchovies and lemons and parmesan - all things we didn't have in our kitchen.
A couple years ago, I would have just shelved the idea, and . . .
Braised meat used to sound fancy to me. Difficult. Above my level.
Then last summer I took a cooking class, and learned the principles of braising. Suddenly "apple braised pork shoulder" wasn't a final product, but a series of discrete, replicable steps.