Beef Shoulder Daube with Vegetables


“DAUBE – Method of cooking meat. Although this method can be used for other meat, as well as poultry and game, the term, daube, without qualification means a cut of beef cooked en daube, that is, braised in red wine stock well seasoned with herbs.” –The New Larousse Gastronomique

Kim Moss’s Provencal Stew


Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.