Braising with preserved lemon and green olives gives it a Moroccan profile.
Braising with preserved lemon and green olives gives it a Moroccan profile. GARY O'BRIEN Gary O’Brien/Observer files
Braising with preserved lemon and green olives gives it a Moroccan profile. GARY O'BRIEN Gary O’Brien/Observer files

From the archives: Why do you need to know braising?

January 25, 2016 02:45 PM