| The result: "A big, honkin' piece of meat cooked until tender." | | | | | ...And then smile, because thanks to our Resident Sohla, you're about to master braising—a.k.a. one of the most satisfying cooking methods around. She starts with a charred vegan cabbage (simmered in cashew milk) and then onto the meltiest pork shoulder you could ever hope for. | | | | | There's bound to be something in there just begging for a braise. Here's Sohla's primer on braising anything. Anything! | | | | | Our essential cookware was designed with community input, so each piece has all types of smart, making-life-easier tricks—like stay-cool handles and lids with built-in strainers. And they're stunners to boot. | | | | | | What You're Loving In The Shop | | | | | | | Counterjam host Peter J. Kim is one, so in this episode, you're going to find out. It's an exploration of Nigerian cuisine—one of Africa's most diverse food cultures—featuring comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti. | | | | | |
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