Short Ribs Braised in Porter Ale with a Maple-Rosemary Glaze

Plus: French Louie with Melissa Clark, Frenchette Bakery with Jenny Rosenstrach, and Links.

Hey everyone,

I realized something about myself on a recent nineteen-degree day: I really like cold weather. Very cold weather. I was born during a blizzard in February, so I suppose that makes sense. There’s something about the contrasts — going from the wind whipping your face to a warm cozy kitchen — that’s so heart-warming and life-affirming.

And what better scent to come home to after walking the dog through the snow than the smell of short ribs braising in beer? Living in New York again, there are more opportunities to pull one of my all-time favorite cookbooks off the shelf: Molly Stevens’ All About Braising.

This book taught me so much about cooking (I started cooking from it early on in my cooking career) and revisiting its pages is like visiting with a favorite teacher from high school.