This winter, The Secret History of Art encourages the cooking of slow-braised meats. Not only are these dishes easy to make, they are delicious and warming and, best of all, have a rich cultural history behind them. You’re welcome to have a look at a pair of articles of mine in Honest Cooking Magazine. The first is an introduction to the art of braising. The second is a recipe and cultural history of peposo, a slow-cooked dish linked to Brunelleschi’s dome.
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