Recipe for a Quick, Comforting Braise That Tastes Like It Cooked for Hours

The Four Percent

FOR NEARLY 13 YEARS Chris Weber has turned produce grown on site at the Herbfarm, outside Seattle, into elegant tasting menus. In early March he did a 180, redirecting that bounty into meals donated to hospital staff across the city. “You cook food you really want to share with people,” he said.

Mr. Weber’s first Slow Food Fast recipe, a simple stew of pork and tofu served with wilted greens and rice, is one he’s chosen to comfort front-line workers in recent months. Inspired by mapo tofu, a classic from China’s Sichuan…

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