At the Stove

Cooking vegetables is simple, elegant and satisfying. You only need to master some basic techniques to create a great meal (no matter what chefs or molecular gastronomists tell you).

Braising is a slow cooking process in which the ingredients are seared or browned in fat or oil and then simmered in a small amount of liquid until tender. Braising is usually done in deep skillets or in a Dutch oven-style pan so that the accumulated juices combine to create a richly flavored sauce.

Grilling is a style of cooking in which high heat is applied directly to the food…below the food, like on a barbecue or in a grill pan over relatively high heat on the stove top. Grilling seals in the flavor of the food and at the same time creates a rich, charred, smoky taste that everyone loves.