Casserole Season

Casseroles are easy to make but can be boring. Try these tips to increase your casserole repertoire.

From Reader's Digest

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Q: It's casserole season. Got any new ideas?

A: It's all about getting rid of the goo. Out, creamy tuna-noodle concoction! Instead, bring on tough cuts of meat (shanks, shoulders, ribs, pot roasts, rump steaks). Add seasoned vegetables and broth, cover, and cook slowly, letting the meat thicken the broth to that soul-warming richness that makes you pray for snow. Keep the heat low, says Molly Stevens, author of All About Braising, the bible of brothy casseroles. If the broth boils, the meat toughens. "Long, slow heat is the only way to develop lip-smacking flavor." Get Stevens's dinner-party-worthy pot roast recipe.

From Reader's Digest - January 2007

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Casserole Season

Casseroles are easy to make but can be boring. Try these tips to increase your casserole repertoire.

From Reader's Digest - January 2007

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